Pumpkin Pancakes: the delicious, fluffy recipe to enjoy at breakfast

Total time: 20 Min
Difficulty: Low
Serves: 8 people
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By Cookist

Looking for an easy, light breakfast recipe this fall and winter season? These easy pumpkin pancakes are just what you need. They’re fluffy on the inside with yummy, crispy edges. And because they’re made with fresh pumpkin, they don’t disappoint when it comes to full-on pumpkin flavor!

To make it, you need pumpkin (fresh or you can also use canned), flour, egg, sugar, milk (dairy or alternative), and baking powder. The pumpkin is cooked in the microwave and then mixed with the rest of the ingredients. Once the pancakes are cooked, you can enjoy them with maple syrup, or any of our suggested toppings below. You’ll love these festive pancakes this fall season!

Is It Best Fresh or Canned Pumpkin For Pancakes?

This recipe will work with both fresh or canned pumpkin. Just make sure not to use pumpkin pie filling, as it contains other spices that will interfere with the recipe.

How To Make Pumpkin Pancakes

Cook the pumpkin first. Unlike other recipes where pumpkin is roasted, this recipe makes use of the microwave to make it quick and easy. Place the pumpkin on a microwave-safe plate and microwave for 15 minutes until completely soft and cooked through. Remove the pumpkin pulp and place in a large mixing bowl. Puree with a hand blender until smooth and lump-free. Add the rest of the ingredients and whisk until smooth.

Now it's time to cook the pancakes. Place a pan over medium heat. Use a ladle to pour a bit of the pancake batter onto a hot pan. Cook on both sides until the pancakes are ready, by flipping them halfway through cooking. Arrange the pancakes on a plate, pour the maple syrup over them and serve.

Tips For Making Easy Pumpkin Pancakes

The pumpkin pancakes shouldn’t be rubbery. If they are, there are two possible reasons for this: either – too much flour (which means too much gluten), or the pancakes are cooking too slowly (thus overcooking).

Make sure to rest your pancake batter. This gives the gluten time to relax, which means light and fluffy pancakes. Rest for at least 30 minutes, and up to 2 days.

A crepe pan will be very useful to cook the pancakes in. The sides are shorter which makes for easier flipping. But if you don’t have one, you can also use a medium frying pan— either a non-stick pan (an indispensable item in the kitchen) or a well-seasoned cast iron pan.

Use a pastry brush to coat the pan with a thin layer of oil. You don’t want it to be too greasy.

Pumpkin Pancake Variations

For a vegan pancake batter, whisk together 1 cup of flour, 2 tablespoons sugar, 1 tablespoon of baking powder. ½ tsp salt, 1 cup almond milk, 1 tablespoon apple cider vinegar, 1 tsp vanilla extract. Add the pumpkin puree and bake.

All-purpose flour will work with this recipe, but you can also use gluten-free flour if you can’t consume gluten. Alternatively, use a combination of all-purpose flour and wholewheat flour. Want to make it healthier? Use whole-wheat flour only.

Don’t want to use maple syrup? Why not serve it with a salted caramel sauce: Heat 1 cup sugar, ½ cup unsalted butter, ¼ cup evaporated milk, and 1 tsp vanilla extract in a medium saucepan and bring to a boil. Cook until thickened and light golden in color. Drizzle over the pancakes.

To make these pancakes extra special, add a pinch of pumpkin spice to the batter, and top the cooked pancakes with pecan nuts.

How To Store Fluffy Pumpkin Pancakes

Leftovers can be stored in the fridge (in an airtight container) for up to 4 days.

The pumpkin pancakes can also be frozen. Allow the pancakes to cool completely, then place them in a Ziploc freezer bag. If they haven’t fully cooled, condensation will form inside the bag which will lead to frost on the inside. These can stay fresh in the freezer for at least 2 months.

100 g
90 g (1/2 cup)
Vanilla essence
190 g (1 1/2 cups)
soy milk (or dairy milk)
180 ml (3/4 cup)
Baking powder
6 g (1/2 tbsp)
maple syrup, for serving


Place the pumpkin on a microwave-safe plate and microwave for 15 minutes.

Use the spoon to remove the inner part from the pumpkin and place it in a bowl.

Puree it with the immersion blender.

Add the egg to the pumpkin puree.

Add sugar, vanilla essence, flour, soy milk, and baking powder.

Mix the ingredients all together until smooth.

Place a pan over medium heat. Don’t make the pan too hot, instead cook over medium heat. If the pan is too hot, the batter will cook before it spread completely to the sides. Using a ladle, pour a bit of the pancake mixture onto the hot pan.

Cook on both sides until the pancakes are ready.

Arrange the pancakes on a plate, pour the maple syrup over them and serve. Enjoy!


If you’re making pancakes for a large crowd, you can keep them warm in a 250°F oven.

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