Ready to fall head over heels for your next breakfast obsession? These Pumpkin Pancakes (Thick & Flavorful!) bring together the coziness of autumn spices, the earthy smoothness of pumpkin, and that dreamy, fluffy texture we all crave in a morning stack. Imagine golden, tender pancakes studded with chocolate chips (if you wish), warming your kitchen with cinnamon-sweet aromas. Whether you’re celebrating a crisp fall morning or just want a festive treat year-round, this recipe is sure to become your new go-to for comfort food that tastes as wonderful as it smells.

Pumpkin Pancakes (Thick & Flavorful!) Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how much flavor and fluffiness these simple ingredients deliver! Each one has a starring role in making Pumpkin Pancakes (Thick & Flavorful!) taste absolutely divine, giving every bite that perfect balance of texture and cozy spiced goodness.

All-purpose flour: The trusty structural base that gives your pancakes their beloved thick, fluffy bite.
Baking powder: This is your pancake puffer, helping them rise for irresistibly light stacks.
Baking soda: Adds an extra boost of lift, reacting with the acid in pumpkin for perfect tenderness.
Salt: Just a pinch brings the flavors alive and balances sweetness.
Ground cinnamon: Provides classic warmth and aroma—key for true autumn breakfast vibes.
Pumpkin pie spice: A dreamy blend that deepens the pumpkin flavor and makes the whole house smell spectacular.
Pumpkin puree: The star ingredient bringing that rich color, moisture, and signature flavor—canned or homemade works beautifully.
Brown sugar: Adds sweetness with a hint of molasses depth for extra coziness.
Egg: Binds everything together while adding richness and helping to fluff up the pancakes.
Canola or vegetable oil: Keeps the pancakes super tender and gives them a lovely, golden exterior.
Whole milk: Supplies the necessary moisture and richness for an amazingly smooth batter.
Optional chocolate chips: For those moments when you want a touch of gooey, melty excitement in each bite.
Butter or nonstick spray: Essential for perfectly golden pancakes that slide easily off the skillet.

How to Make Pumpkin Pancakes (Thick & Flavorful!)

Step 1: Whisk the Dry Ingredients

In a large bowl (bonus points if it has a pour spout for easy batter handling), whisk together your flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Mixing these thoroughly now not only distributes the leavening agents for even fluffiness but also means every bite of your Pumpkin Pancakes (Thick & Flavorful!) will be beautifully spiced.

Step 2: Blend (or Whisk) the Wet Ingredients

This is where the magic starts! Place the pumpkin puree, brown sugar, egg, canola or vegetable oil, and whole milk into a blender (I adore how the blender guarantees an ultra-smooth batter and effortlessly breaks down that dense pumpkin). Give it all a whirl for about 45 seconds, or until everything looks perfectly combined. No blender? No worries! A good old whisk or hand mixer will work just fine, especially with canned pumpkin.

Step 3: Bring It All Together

Pour your blended wet ingredients into the dry mix. Use a gentle hand—whisk just until combined. You want a thick batter, so don’t worry if it seems heavier than regular pancake batter, and don’t sweat a few lumps; those will disappear during cooking. Want chocolate chips? Fold them in now for an extra-special batch!

Step 4: Cook the Pancakes

Get your griddle or skillet nice and hot over medium heat. (Electric griddle users: 375°F/190°C is your sweet spot!) Brush on some butter or spritz with nonstick spray, then drop about a 1/4 cup of batter for each pancake. Let them cook until the edges are firm and you spot little bubbles along the border—about 2–3 minutes—then flip and finish the other side for 1–2 more minutes. Need more batches? Re-grease the pan each time for maximum golden gorgeousness.

Step 5: Keep Warm & Serve

Finished pancakes can hang out in a 200°F (93°C) oven until your whole batch is ready, staying perfectly warm and fluffy. When you’re ready to serve, bring your Pumpkin Pancakes (Thick & Flavorful!) straight to the table with your favorite toppings. Nothing beats these warm out of the pan!

Step 6: Store Leftovers

If you have any pancakes left (trust me, it’s hard!), stash them covered in the fridge for up to five days. They’re just as delicious reheated for a quick breakfast later in the week.

How to Serve Pumpkin Pancakes (Thick & Flavorful!)

Garnishes

Go classic with pats of butter and a generous drizzle of pure maple syrup, or get a little decadent with whipped cream and toasted nuts. For a real treat, a sprinkle of cinnamon sugar, a dusting of powdered sugar, or a scoop of the maple pecan topping from your favorite pumpkin waffles recipe can make each stack feel extra celebratory. However you top them, the garnishes only enhance the flavor-packed pancakes underneath!

Side Dishes

Pair your Pumpkin Pancakes (Thick & Flavorful!) with smoky breakfast sausage, crispy bacon, or velvety scrambled eggs for a complete brunch moment. Want to lighten things up? Slices of juicy pear, apple, or a simple berry medley taste fantastic alongside the richness of the pancakes, balancing out every bite.

Creative Ways to Present

If you’re feeling fancy, stack pancakes tall with layers of spiced whipped cream or yogurt between each one. For a crowd, set up a pancake topping bar—bowls of nuts, chocolate chips, fruit, and syrups invite everyone to build their dream breakfast. Or, use fun-shaped pancake molds for a playful autumn-inspired presentation that delights both kids and adults!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Pancakes (Thick & Flavorful!) keep beautifully in the refrigerator for up to five days. Stack them with a tiny square of parchment or wax paper between each one to prevent sticking, then seal them up in an airtight container. This makes for lightning-fast breakfasts throughout the week!

Freezing

If you want to stockpile breakfast gold, these pancakes freeze like a dream. Once cooled, place them in a single layer on a baking sheet, freeze until firm, then transfer to a ziptop freezer bag. They’ll last up to 3 months—just pull out a few whenever that pumpkin craving strikes!

Reheating

To reheat, pop individual pancakes in the toaster for crisp edges, or microwave a stack for about 30 seconds (cover to keep them moist). You can also warm a whole batch in the oven at 300°F (150°C) until heated through—just right for serving a crowd.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree makes these Pumpkin Pancakes (Thick & Flavorful!) taste earthy and extra fresh. Just make sure your puree isn’t too watery—drain or blot with a paper towel if needed for the thick, dreamy batter this recipe is known for.

What can I use instead of whole milk?

No whole milk? No problem. You can use any milk you like: skim milk, almond milk, oat milk, or even lactose-free options. Just remember that whole milk gives a richer texture, but these pancakes are forgiving and delicious with a variety of dairy or non-dairy milks.

How do I make them extra fluffy?

For the fluffiest Pumpkin Pancakes (Thick & Flavorful!), make sure not to overmix the batter and let it rest for about 5 minutes before cooking. This resting time lets the flour fully hydrate and helps those pancakes puff up to impressive heights!

Can I skip the chocolate chips?

Of course! The chocolate chips are just a fun add-in. These pancakes burst with warm, spiced pumpkin flavor on their own, so feel free to leave them out or swap in nuts, dried cranberries, or even apple pieces for a fresh twist.

Do I need to adjust the recipe if making a double batch?

Doubling the recipe is easy! Simply multiply all ingredients by two and follow the same steps. You may want to whisk the dry ingredients in a very large bowl and blend the wet ingredients in batches if your blender isn’t super roomy.

Final Thoughts

Breakfast just got a whole lot cozier with these Pumpkin Pancakes (Thick & Flavorful!). Bursting with cinnamon, pumpkin, and autumnal charm, they’re bound to become a family favorite. So grab your favorite mug, gather your toppings, and treat yourself and your loved ones to a stack—you won’t regret it!

Pumpkin Pancakes (Thick & Flavorful!) Recipe

★★★★★

4.9 from 17 reviews

Author: Lily
Total Time: 35 minutes
Yield: Makes about 12 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

These thick and flavorful pumpkin pancakes are a perfect fall breakfast treat. Packed with warm spices and pumpkin puree, they are fluffy and delicious, especially when topped with butter and maple syrup.

Instructions

Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
Wet Ingredients: In a blender, combine pumpkin puree, brown sugar, egg, oil, and milk until smooth.
Combine: Pour wet ingredients into dry and gently whisk to combine. Fold in chocolate chips if desired.
Cook: Heat griddle, pour batter, cook until edges set, flip, and cook through.
Serve: Keep warm in oven, serve with toppings of choice.
Storage: Refrigerate leftovers for up to 5 days.

Notes

For smoother batter, use a blender
Adjust spices to taste preference
Top with butter, syrup, or pecan topping

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 8g
Sodium: 250mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 20mg

Keywords: Pumpkin Pancakes, Fall Breakfast Recipe, Fluffy Pancakes, Pumpkin Spice, Comfort Food