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Pumpkin Obsession: Fluffy Pumpkin Pancakes

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Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

Please rate my recipe

My Pumpkin Obsession

I first started looking for good pumpkin recipes around Autumn a few years ago, and when I discovered Pumpkin Pancakes, I was astonished at how much flavor was in it. I have tested several recipes, and tweaked them a bit to suit my tastes. What started out as a seasonal obsession turned into a regular breakfast treat. I make a batch of these every week or two, usually when I have time to relax on the weekends. I hope anyone who tries it out will like it as much as I do!

Cook Time:

Prep timeCook timeReady inYields

10 min

25 min

35 min

Serves 3 people 3 pancakes each

Keeping Pancakes Warm:

If you are making pancakes, and you want to keep the first few warm while you are cooking the rest, here's a tip:

  • Preheat the oven to 200 degrees
  • Get a cookie sheet ready
  • Once the first few pancakes are cooked, place on the cookie sheet, cover with aluminum foil, and place in the oven to keep them warm

Supplies needed

  • Mixing bowl
  • Measuring spoons
  • Measuring cups, dry
  • Measuring cup, liquid
  • Mixing spoon
  • Pan, griddle, or electric skillet
  • Lid for the above, if desired
  • Spatula (if using a nonstick pan, use a plastic spatula, not metal)
  • Plate or platter to place pancakes on once they're done
  • Cookie sheet, if you use my tip on keeping the pancakes warm *

Ingredient Substitutions:

  • If you want to make this, but don't have milk (or are allergic to it), you should be able to use soy milk, coconut milk, almond milk, or even water. It may affect the consistency a little, but it should still fluff up, and taste good.
  • I use pumpkin puree from a can. You can make it using fresh puree, of course.
  • Substitutions for an egg: (choose one)
  1. 1 banana, mashed
  2. 2 Tablespoons cornstarch
  3. 1 teaspoon yeast in 1/4 cup warm water
  4. 1 teaspoon baking powder, 1 Tablespoon water, and 1 Tablespoon vinegar
  • Applesauce is a healthier substitution for vegetable oil. If you use the sweetened kind, you may also reduce the amount of sugar used.
  • I tend to use wheat flour, but any flour can be used. I have also used ground oats to half of the flour, too (oatmeal is healthy, and it works the same as flour in recipes).
  • A zero-calorie sweetener may be used instead of brown sugar, but it won't taste quite as good. Brown sugar complements the flavor of the pumpkin.
  • If you're out of brown sugar, maple syrup works as a substitution. I have used it before, and it tastes good and doesn't affect the consistency. It is also similar in calories.
  • Ground cloves and nutmeg may be used in place of allspice.
  • If you want to use vinegar, but don't have apple cider vinegar, just use white vinegar. The flavor is a little stronger, but it isn't too strong.


  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 Tablespoons vegetable oil
  • 2 cups flour
  • 3 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 Tablespoons apple cider vinegar (optional)
  • 1/2 cup walnuts (optional)


  1. Mix together the ingredients, one at a time. Be sure to mix it well, so that there are no clumps of dry ingredients in it. From my experience, biting into a bubble of dry baking powder is awful.
  2. If necessary, add a small amount of oil onto your pan or griddle (I use a nonstick skillet, and it works well without any oil at all).
  3. Turn on your stove to medium/low (or electric skillet to about 300-350 degrees), and once it is hot, add about 1/2 cup of batter to form a pancake. Depending on the size of your pan, you may be able to fit 1, 2 or more at a time (My skillet fits up to 5 at a time, and it is incredibly efficient). I like to put the lid on my skillet, because it seems to evenly distribute the heat.
  4. Usually bubbles form as the pancakes heat up, and it's about time to flip them over when you see quite a few bubbles, after about 2 minutes. Gently put your spatula underneath, and turn it over. It should be browned. If it is too thick, press it down a little with the spatula.The other side should take about 2 minutes. When that side is brown, it is finished.
  5. Being a Northerner, I like to drizzle pure maple syrup over it. But top it with whatever is enjoyable to you. It is tasty even without a topping.
These are my completed pancakes, with pure maple syrup drizzled over them

These are my completed pancakes, with pure maple syrup drizzled over them

Nutrition of Pumpkin

  • It is low-calorie, about 30-40 calories for 1/2 cup of pumpkin
  • It has no saturated fat or cholesterol
  • It is packed with Vitamins A, C, and E
  • It is filled with flavonoid polyphenolic antioxidants: leutin, xanthin and carotenes.
  • As a result of some of the above, pumpkin is good for the eyes and for the skin

Apple Cider Vinegar:

Vinegar is a product of fermentation, and apple cider vinegar is made from pulverized apples. It is mild, and has a mild, fruity flavor that doesn't leave a vinegar taste in pancakes or most baked goods. In the case of this recipe, white vinegar also works, but it might leave a more obvious vinegar taste.

As an acid, vinegar is often included in batter to react with baking soda and start the chemical reaction to produce carbon dioxide and give batter a lift as it bakes. My pancake recipe is fluffy even without the vinegar, but my uncle uses it in his pancakes, and they come out spectacular!

Apple cider is used a lot in the kitchen, in cleaning, and even as a health tonic. Many of the folk medicinal uses of vinegar are not necessarily true, although there have been small studies that suggested that it could help with diabetes and obesity:

  • It may help lower glucose levels
  • It may lower high blood pressure
  • It may be able to kill or slow the growth of cancer cells
  • It may help people feel full

On the flip side, here are the possible risks:

  • It's highly acidic
  • It could lower potassium levels and bone density with long-term use
  • It could interact with diuretics, laxatives, and medicines for diabetes and heart disease
  • It contains chromium, which can alter insulin levels
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But of course this recipe only takes a small amount of vinegar, and it is an optional ingredient.

For more information on Apple Cider Vinegar, check out Rajan Jolly's article:

Useful Information on Pumpkins and Apple Cider Vinegar

Favorite Pancakes:

If you like pumpkin, try out these recipes from fellow Hubbers:

  • Easy Pumpkin Cream Cheese Muffins Recipe
    If you like pumpkins and cream cheese, try these muffins! They're a great breakfast treat and so incredibly delicious, they'll be an instant hit! They're not difficult to make and with a bit of powdered sugar, you'll have a yummy breakfast delight.
  • Easy Pumpkin Muffins
    These quick and easy pumpkin muffins are one- bowl muffins, super easy to make and very yummy.
  • Quick and Easy Sweet and Spicy No Crust Pumpkin Pie From Scratch!
    Sweet and spicy pumpkin pie with no crust saves both preparation time and calories. Pumpkin pie spice is so expensive -- make your own with my recipe included here.

Memories of Pancakes:

My mother has always been big on baking things from scratch. She used to bake cookies, brownies, Rice Crispy candy, fudge and cupcakes all of the time, so even when we didn't have a lot of money, we had snacks and desserts. She also made pancakes, and they usually came out pretty good. One thing that sticks out in my memory is how she used to top her pancakes, French toast and waffles with brown sugar. It was tasty that way, but I don't think I have seen many people top pancakes with anything but syrup or fruit.

It feels so good to have a big meal for breakfast once in a while. I hope you enjoy it as much as I do!


Kathryn (author) from Windsor, Connecticut on October 04, 2018:

Robert, you're welcome. Yes, it is pumpkin season!

Robert Sacchi on October 04, 2018:

Thank you for posting. Just starting to get in the season here.

Kathryn (author) from Windsor, Connecticut on November 10, 2013:

I just finished improving this article visually, and adding another pancake link. I hope all of you like it!

Have a great weekend.

~ Kathryn

Kathryn (author) from Windsor, Connecticut on August 07, 2013:


Thanks, I don't mind at all. Anytime.

You have a wonderful day, as well!

~ Kathryn

Thelma Alberts from Germany on August 06, 2013:

I have to come back to tell you that I want to link this hub to my pancake hub. I hope you don´t mind. Thanks again and pinned to my board. Have a great day!

Jami Johnson from Somewhere amongst the trees in Vermont. on June 14, 2013:

I ground oatmeal to use instead of flour too, I like it a lot better than flour (plus it is gluten free since my boyfriend requires that). I hope you have a great weekend as well!

Kathryn (author) from Windsor, Connecticut on June 14, 2013:

Jami, I hope you enjoy your version of these pancakes! And please, share it with me if you find a delicious and healthier version!

I like to ground oatmeal and use it instead of most of the flour. I use oatmeal in many things, because I love the taste and the texture.

You're welcome, and I hope you have a great weekend. I know I have probably already said that, but I mean it :)

Jami Johnson from Somewhere amongst the trees in Vermont. on June 14, 2013:

Oh my goodness, I want to try these, I LOVE pancakes, and pumpkin. Best of both worlds :)

Of course I will probably make them with oatmeal and a natural sweetener because that is what I do, haha, but if I can make these taste good as a healthy recipe, I will share with you for sure! Thanks for this.

Kathryn (author) from Windsor, Connecticut on June 12, 2013:

Thelma, you're welcome. I hope you really like them! I haven't made them in a while, since my boyfriend has been gone many weekends, and since then we have been elsewhere part of the time. But I think I may whip up a batch the next time he and I are both here, when we have a morning to take our time. I have some pumpkin puree just waiting for me!

Thanks for taking the time to read and comment on my recipe hub, and I hope you have a wonderful day!

Thelma Alberts from Germany on June 11, 2013:

I love pancakes but I have not tried pumpkin pancakes, yet. I´ll definitely try it next time I´m making pancakes. Thanks for sharing Kathryn.

Kathryn (author) from Windsor, Connecticut on April 20, 2013:

Thank you, Indian Chef, I'm glad you like it. Thanks for reading and commenting on my recipe, and have a good weekend.

Indian Chef from New Delhi India on April 20, 2013:

Your pancake look very tempting. I really liked the way you presented your hub. Easy step by step instructions make it easy to understand. I like maple syrup too. Voted 5 stars.

Kathryn (author) from Windsor, Connecticut on April 14, 2013:

They are very delicious, I think! I hope you enjoy it if you try it.

I love substitutions. Often in my own cooking I need them, so it is always handy to have a list to refer to when I need it.

You're welcome, and thanks for reading and commenting on it.

Jamie Brock from Texas on April 14, 2013:

These pumpkin pancakes sound delish! I love that you listed substitutions as well.. that is very helpful! I will definitely be bookmarking this in my folder for recipes to try.. thank you for sharing :)

Kathryn (author) from Windsor, Connecticut on April 13, 2013:

You're welcome, Careermommy. I am with you on this, I love anything pumpkin. When you try it out, I hope you and your family love it! Since you're a pumpkin lover, I have no doubt that you will enjoy it.

Thanks for reading and commenting on my recipe.

Tirralan Watkins from Los Angeles, CA on April 13, 2013:

Kathryn, I' not sure how I missed this recipe because I love pumpkin pancakes! I actually love pumpkin anything. It reminds me of winter, but I would eat these all year long. I will try these out on my family. Thank you for the recipe!

Kathryn (author) from Windsor, Connecticut on March 18, 2013:

Insightful Tiger, you're welcome, and I hope you enjoy them! Thanks for reading and commenting.

Insightful Tiger on March 18, 2013:

These look and sound delicious, I can't wait to try them out. Thanks for sharing! Voted up and pinned.

Kathryn (author) from Windsor, Connecticut on March 18, 2013:

I use wheat flour, and I don't think it compromises the flavor at all. The pumpkin puree and spices flavor it so much that the wheat flavor/texture does not come through at all, in my opinion. If you like pumpkin, you'll most likely find these very tasty! It really is almost like having a dessert, except it is not overwhelmingly sweet. And if you like to add sweetness, pouring maple syrup or brown sugar over it does the trick. I would definitely say it is a healthier kind of pancakes than many!

If you try it, I hope you enjoy!

Thanks for reading and commenting on my hub!

healthylife2 on March 18, 2013:

I have never tried these before but they look absolutely delicious. I will have to attempt them. They look somewhat healthier than the regular version which is a bonus and the substitution of whole wheat flour might help unless it compromises flavor of course:) Voted up!

Kathryn (author) from Windsor, Connecticut on March 17, 2013:

Thanks, Radhikasree, I'm glad you find it useful and interesting. If you try my version, I hope you enjoy it. I appreciate that you read and commented on my recipe. Enjoy the rest of your weekend!

Radhika Sreekanth from Mumbai,India on March 16, 2013:

These pumpkin pancakes seem to be a different one from the usual ones. I've to try them during this vacation looking at the clear instructions you've put here. Voted up, useful and interesting.

Sharing with my friends here.

Kathryn (author) from Windsor, Connecticut on March 16, 2013:

Rajan, I hope you like it! You're welcome.

I like giving substitutions, because many people have different dietary needs, or items stocked in their pantry.

Thanks for reading and commenting, and have a wonderful weekend.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on March 14, 2013:

I've never tried pumpkin pancakes so this is going to be an interesting try. I'm glad you have given options for dairy milk and eggs. This is very useful.

Thanks for sharing. Voted up & interesting. Rated 5 stars.

Kathryn (author) from Windsor, Connecticut on March 13, 2013:

Charrons Chatter,

I love pumpkin, too! I cooked a lot with it a few years ago around Autumn, when I got in a huge pumpkin and cranberry kick, and my urge never died!

They are very fluffy!

I always put maple syrup on mine. Tastes so good!

Sometimes I leave the walnuts out of the batter, and add some on top, and sometimes I leave nuts out altogether. Some people don't like nuts, but I love them.

It's funny how so many people seem to restrict their use of this to the Fall season. Nowadays most people have access to pumpkin puree year 'round. I'm glad you enjoy it! If you ever try this recipe, please let me know how you like it.

Karen Robiscoe from California on March 13, 2013:

you had me at pumpkin. These look incredible! And so fluffy, too. :) I am thinking lots of butter and maple is in order for these, and thank you for spotlighting this underused, vitamin loaded veggie!!

Kathryn (author) from Windsor, Connecticut on March 07, 2013:

Thank you, Om, for reading and for the feedback. If you like pumpkin, you'll like these. Enjoy!

Om Paramapoonya on March 07, 2013:

These pancakes sound like something I'd love! I like all kinds of pumpkin goodies. Thanks for the recipe. Rated up and 5 stars :)

Kathryn (author) from Windsor, Connecticut on March 05, 2013:

The vinegar fluffs it up a bit. Although I have found that recipes that have both baking soda and baking powder already fluff up a bit, so it is not necessary in this recipe.

The walnuts are very tasty in it, and add a nice crunch and flavor.

Thanks for reading and commenting on my recipe, Carrie, I appreciate it.

Carrie Lee Night from Northeast United States on March 05, 2013:

Kathryn Stratford: Thank you for sharing this recipe. Pumpkin pancakes are my second favorite :) Courious what is the vinegar for? Does it make them extra fluffy? I like the idea of adding walnuts...sounds super tasty! :)

Kathryn (author) from Windsor, Connecticut on February 20, 2013:

You're welcome, Ignugent. Try it some time, and you won't be disappointed! It is nicely spiced and sweet. Mmmmm. I think I'm going to make some on Saturday morning.

ignugent17 on February 20, 2013:

Hmmmmmmmm! I can almost taste it. Thanks for sharing the recipe. :-)

Kathryn (author) from Windsor, Connecticut on February 19, 2013:

Thanks, Vespa, I'm glad you enjoyed it! I like adding in the substitutions, because I have had to search around for them in the past when I realized I was out of something.

Vespa Woolf from Peru, South America on February 19, 2013:

As much as we love pancakes, I've never had pumpkin pancakes. These sound delicious! I enjoyed reading your pancake memories and the substitutions are helpful, too. Great recipe, thanks!

Kathryn (author) from Windsor, Connecticut on February 19, 2013:

John, thanks for the comment, and for checking out my recipe. If you make them, I hope you enjoy!

I love pancakes, and I have ordered different kinds in the middle of the day, too. But recipes are convenient, because they can be made at any time.

Kathryn (author) from Windsor, Connecticut on February 19, 2013:

You're welcome, Peggy. And I am glad you enjoyed the pancakes.

I did not even think of suggesting how to thin them out! They do come out awfully fluffy!

Thank you, Peggy, I appreciate your input and the rating!

John Sarkis from Winter Haven, FL on February 18, 2013:

Great hub. I love pumpkin pancakes. I take advantage of the holidays, because many breakfast places make them. Sometimes I'll go in the middle of the day just for that. Thanks for the pancake recipe; I'll keep it handy and make them myself.

Voted up


Peggy Woods from Houston, Texas on February 18, 2013:

Thanks for the link back to my pumpkin walnut bread recipe. Your pumpkin pancakes were really good and spicy. I did add the nuts. Next time I make them I might thin them out a bit more with a little more milk. When I flipped them, I used the spatula to flatten them out a bit. As to the taste...they definitely deserve the 5 stars that I gave them! We will be enjoying them again and again. :))

Kathryn (author) from Windsor, Connecticut on February 17, 2013:

That's a great substite for cinnamon. That's what I like about recipes- they are so versatile!

I am so glad that you made them, and that you and your family liked them!

I have been reading up on the health benefits of apple cider vinegar a lot, and I think it is great to increase the health benefits of food.

Thank you so much for reading, and giving feedback. I appreciate it!

Carrie L Cronkite from Maine on February 17, 2013:

Thank you for this recipe! I made them for breakfast, my family and I enjoyed every bite. This will be a regular for us too. They are delicious! I didn't have cinnamon, so I substituted it with apple pie spice and I did add my Bragg's apple cider vinegar. I'm a big believer in the health benefits of apple cider vinegar. Thank you again and the best to you!

Kathryn (author) from Windsor, Connecticut on February 17, 2013:

Angelo, I'm glad you enjoyed! They are as delicious as they look, or more! Thanks for reading, commenting, and sharing, and I hope your family enjoys it!

Angelo52 on February 17, 2013:

Made me hungry just reading and looking at them. Great recipe and well presented. Sharing to Facebook, so the other cooks in my extended family can drool too.

Kathryn (author) from Windsor, Connecticut on February 17, 2013:

Thank you so much, Peggy! I really appreciate it. I'm going to make your walnut bread this week, I think.

Let me know how you like the pancakes.

Peggy Woods from Houston, Texas on February 17, 2013:

I am making these delicious sounding pancakes this morning! I also decided to add a link to your pumpkin pancake recipe in my pumpkin walnut bread recipe hub. Pumpkin lovers will find several good recipes there! Sharing this with my followers.

Kathryn (author) from Windsor, Connecticut on February 16, 2013:

Thanks for reading and responding, Peggy. If you try them, I hope you enjoy!

Peggy Woods from Houston, Texas on February 15, 2013:

Hi Kathryn,

Really liked the sound of your pumpkin pancakes. Will have to give them a try in the near future. Voted up, useful and interesting.

Kathryn (author) from Windsor, Connecticut on February 15, 2013:

Brett, thanks for the compliment, and for reading and sharing this! I hope anyone who tries it enjoys it, because I love it!

Pumpkins aren't a common food where you come from? They are definitely not an alternative to potatoes, as I'm sure you know now. Wow, I can't imagine that! When I was younger, it used to mostly be an Autumn thing. For Thanksgiving and Christmas, my Mom would make pumpkin pie, pumpkin cookies with frosting, and pumpkin bread (it's a quick bread, like banana bread, not a yeast bread). We used to go on hay rides at a local farm, and pick out a pumpkin in their huge pumpkin patch. We would end the evening sipping on hot apple cider, and munching on donuts. But when I got older, I decided that if I liked something with pumpkin in it, I would make it any time, not just Fall. After all, nowadays pumpkin puree comes in cans, and it is available year-round unless there's a shortage.

That was a long comment, oops! It happens when I reminisce.

Brett C from Asia on February 14, 2013:

Firstly I'd like to say that I found the layout to work very well. Great recipe! I love pumpkin, although it was new to me when I first traveled. At first it was just an alternative to potato, but then I found so many other recipes.

Shared, pinned, tweeted, up and useful.

Kathryn (author) from Windsor, Connecticut on February 12, 2013:

I believe they are healthier than most.

Mmm, chocolate chip pancakes are decadent. Like a dessert!

Thanks for the comment, Victoria!

Victoria Lynn from Arkansas, USA on February 12, 2013:

These look great--and perhaps healthier than regular pancakes. I do like chocolate chip pancakes, too! Great hub!

Kathryn (author) from Windsor, Connecticut on February 12, 2013:

Thanks for the comment, Unknown Spy. They are delicious, and very different.

DragonBallSuper on February 11, 2013:

i never eaten a pumpkin pancake before but it sure is amazing recipe.

Kathryn (author) from Windsor, Connecticut on February 10, 2013:

Thanks for the comment, DDE. It is very tasty, and if you try it, I hope you enjoy!

Devika Primić from Dubrovnik, Croatia on February 10, 2013:

Looks a lovely treat and would love to try these fluffy pancakes.

Kathryn (author) from Windsor, Connecticut on February 09, 2013:

That's a good idea! It would taste spectacular with apple. I want to try it that way sometime, because I also love apples.

nuffsaidstan on February 09, 2013:

These look great but i don't like pumpkin so i shall try them with apple instead.

Kathryn (author) from Windsor, Connecticut on February 08, 2013:

Thank you, Janshares, I'm glad you liked my hub.

At first I was only going to post the recipe, but I decided to provide additional information, so if someone didn't have all of the ingredients, they would know at a glance what to replace it with. I'll use it for my own reference, too. Also, when I check out other hubs, I like the ones that have extra information, and when I constructed mine, I kept thinking of information to add.

Thank you for your comment and input.

Kathryn (author) from Windsor, Connecticut on February 08, 2013:

I bet your grandsons would love them, Gail! They have a pleasant, sweet taste. The Cinnamon, Ginger and Allspice add to the pumpkin flavor. It is almost like eating a dessert, except it's not overwhelmingly sweet, and it is fairly healthy.

Kathryn (author) from Windsor, Connecticut on February 08, 2013:

Anamika, I love pancakes, too. When I first saw pumpkin pancakes, I was curious. At the time I was in the mood for Autumn Food, but ever since then I have made them throughout the year. If something is tasty, there's no reason to only make it one time of the year! It is delicious! I hope you enjoy.

Thank you for your comment.

Janis Leslie Evans from Washington, DC on February 07, 2013:

Kathryn, this hub is superb! I like how you provided so much useful information. The recipe looks scrumptious. Voted up, awesome, and shared!

Gail Meyers from Johnson County, Kansas on February 07, 2013:

Wow, I'll bet my grandsons would LOVE those. I've never seen them before.

Anamika S Jain from Mumbai - Maharashtra, India on February 07, 2013:

I love Pancakes, but have never thought of a pancake using pumpkin. Pinning for reference.

Kathryn (author) from Windsor, Connecticut on February 05, 2013:

You're welcome, and thanks for the comment!

Susan from India on February 04, 2013:

This is something very new. Will try them. It looks delicious. Thanks for sharing.

Kathryn (author) from Windsor, Connecticut on February 03, 2013:

You're welcome! It is the recipe I use the most often, so I decided I should share it. Before I started making these, I usually made either blueberry pancakes, or homemade waffles with mango in it (also spectacular). I love pumpkin, so I have used a lot of recipes with them in it. Next Autumn I'll probably add more pumpkin recipes, as well as cranberry recipes.

Bill Holland from Olympia, WA on February 03, 2013:

I've never had them but they sound delicious. Thanks for the recipe.

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