This pumpkin spice pancakes recipe makes thick, fluffy pancakes filled with warm fall spices and rich pumpkin flavor. They’re an easy homemade breakfast that’s perfect for crisp autumn mornings, cozy weekend brunches, or anytime you’re craving a stack of seasonal pancakes made from scratch.

Homemade pumpkin spice pancakes stacked high with melting butter and maple syrup.

Pancakes love fall and pumpkin spice

I quit buying store-bought pancake mixes years ago when I realized I could make my own batter from scratch in just a minute or two more. The flavor, texture, and fluffy rise were so much better that I never looked back. This homemade pumpkin pancakes recipe has become my favorite fall version, and I promise that if you make a batch for breakfast, you’ll still be thinking about them when you close your eyes that night.

Made with real pumpkin puree, the perfect blend of fall spices, and a few simple pantry staples, these pancakes cook up thick, tender, and beautifully golden. They’re fluffy enough to soak up plenty of butter and maple syrup, and so craveworthy that one stack never seems to be enough.

If you’re looking for more homemade breakfast favorites, try my traditional farmhouse pancakes that are so light and fluffy you’d never guess they’re gluten free, this buttery baked blueberry bostock for a bakery-style breakfast treat, or a hearty from scratch Denver breakfast skillet loaded with potatoes, vegetables, eggs, and plenty of savory flavor.

Recipe ingredients

All-purpose flour: Regular all-purpose flour gives these pancakes the perfect balance of tenderness and structure, creating a soft, fluffy interior without making them heavy. Unbleached all-purpose flour is an excellent choice for the best flavor and texture.
Brown sugar: Brown sugar adds a subtle caramel-like richness that pairs beautifully with the pumpkin and warm spices. The molasses in brown sugar also helps keep the pancakes soft and moist.
Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. The pumpkin adds moisture, richness, and that unmistakable pumpkin flavor while helping create soft, tender pancakes.
Butter: Melted butter adds richness, helps create beautifully golden pancakes, and gives the batter a classic homemade flavor. If you enjoy making dairy products from scratch, try my old-fashioned homemade butter for an even richer breakfast.
Whole milk: Whole milk creates a richer batter and helps produce soft, tender pancakes with a delicate crumb. Lower-fat milk can be substituted if needed, but the extra fat in whole milk gives the pancakes a fuller flavor and softer texture.

See the recipe card for full information on ingredients and quantities.

How to make pumpkin spice pancakes

Step 1: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg until the spices are evenly distributed throughout the flour. This helps ensure every pancake has consistent flavor and rises evenly.

Step 2: In a separate bowl, whisk together the brown sugar, granulated sugar, vanilla extract, pumpkin puree, eggs, melted butter, and whole milk until the mixture is smooth and well combined.

Step 3: Pour the wet ingredients into the bowl with the dry ingredients and gently stir just until no dry streaks of flour remain. Do not overmix the batter. A few lumps are perfectly normal and will give you lighter, fluffier pancakes.

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Step 4: Preheat a griddle to 375°F (190°C). If you’re using a stovetop skillet, heat it over medium heat for several minutes. To test if it’s ready, flick a few drops of water onto the surface. If the droplets dance across the pan before evaporating, it’s at the perfect temperature for cooking pancakes.

Step 5: If needed, lightly grease the cooking surface with a thin coating of oil to prevent sticking. Scoop about ⅓ cup of batter onto the hot griddle for each pancake, then use the back of a spoon to gently spread the batter into an even circle before it begins to set.

Step 6: Cook until bubbles begin forming across the surface. When the bubbles start popping and leave small holes behind, flip the pancake. Cook the second side until golden brown and the center is cooked through. Repeat with the remaining batter, adding a little more oil between batches if needed.

Top tips

Prepare ahead of time. Pancakes are perfect for meal prep because they reheat beautifully. Make a double batch, refrigerate leftovers for up to 4 days, or freeze extras so you always have a homemade breakfast ready to go.
Let the batter rest. After mixing, let the batter sit for 5 to 10 minutes before cooking. This gives the flour time to hydrate and the baking powder time to begin working, resulting in lighter, fluffier pancakes.
Customize with your favorite mix-ins. Fold chocolate chips, chopped pecans, chopped walnuts, or dried cranberries into the batter just before cooking. Stir gently so the mix-ins are evenly distributed without overmixing the batter.
Don’t press the pancakes. Resist the temptation to flatten the pancakes with your spatula after flipping. Pressing them forces out the air that creates a soft, fluffy texture.
Keep the heat steady. Pancakes cook best over consistent medium heat. If they’re browning too quickly before the centers are cooked, lower the heat slightly. If they’re taking too long to brown, increase it just a little.
Keep the cooking surface clean. Wipe away any burned butter or batter between batches and add a light coating of fresh oil if needed. This helps every batch cook evenly and prevents dark spots on the pancakes.
Keep them warm until serving. If you’re making a large batch, place the cooked pancakes in a single layer on a baking sheet in a 200°F (93°C) oven. They’ll stay warm without becoming soggy while you finish cooking the rest.
Freeze for an easy breakfast. Let the pancakes cool completely, then arrange them in a single layer on a silicone-lined baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or airtight container. They’ll stay fresh for up to 3 months and won’t stick together.
Reheat without drying them out. Warm refrigerated or thawed pancakes in a skillet over low heat until heated through. Frozen pancakes can also be reheated in a toaster or in a 350°F (175°C) oven until hot.

Serve

If you want to keep the breakfast table classic, serve these fluffy homemade pumpkin pancakes with a little butter, plenty of maple syrup, and maybe a dollop or two of whipped cream from scratch. Add a side of bacon, sausage, or ham and you’ve got a breakfast that’s hard to beat. Or take it up a notch with homemade apple pork sausage or classic Irish breakfast sausage for a meal everyone will remember.

If you’re in the mood to switch things up, skip the traditional maple syrup and drizzle vanilla bean simple syrup, easy ginger simple syrup, or homemade cranberry simple syrup over the top instead. Each one adds its own unique flavor while pairing beautifully with the warm pumpkin spices.

You can also pass on the syrup altogether and spoon warm caramel flavored applesauce over the pancakes instead. It’s one of my favorite ways to lean into those cozy fall flavors without making breakfast overly sweet.

But when I really want to impress my guests — or even just treat myself — I serve these pancakes with a generous smear of homemade honey cream cheese spread and a big spoonful of easy blueberry compote from scratch. The tangy cream cheese and sweet blueberries are incredible with the warm pumpkin spices, and every bite tastes like fall on a plate.