Pumpkin pancakes are a fall breakfast dream, and I know you’re going to love these cozy recipes. As the weather cools, there’s nothing better than a stack of warm, spiced pancakes to start your day.
I’ve gathered two fantastic pumpkin pancake ideas for you, perfect for a cozy weekend morning or any time you want a comforting breakfast. They are simple to make and packed with autumn warmth.
Jump to Recipe:
Pioneer Woman’s Favorite Pumpkin Pancakes for Fall
These pumpkin pancakes are a classic for a reason. They bring all the comforting flavors of autumn right to your breakfast plate.
Making them is simple, and the result is a fluffy, spiced stack that makes mornings extra special.
Key Ingredients & Tips
- Real Pumpkin Puree: Make sure you use 100% pumpkin puree, not pumpkin pie filling, for the best pumpkin taste. Read the label carefully!
- Gentle Mixing: Mix your batter just until combined. Overmixing can make your pancakes tough, and nobody wants that in their fluffy breakfast.
What You Need
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
⏱️ Time: 30 minutes🍽️ Yields: 6-8 pancakes
How to Make It
Step 1: Get Your Dry Mix Ready
In a big bowl, mix the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt. Stir it well so everything is blended together evenly. This ensures your spices are spread throughout.
Step 2: Combine Wet and Dry
In a separate bowl, whisk together the milk, pumpkin puree, egg, and melted butter. Once well combined, pour this wet mixture into the bowl with your dry ingredients. Stir gently until just combined; it’s okay if there are a few small lumps.
Step 3: Cook Your Pancakes
Heat a lightly oiled griddle or a non-stick pan over medium heat. Once hot, pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, until they are golden brown and cooked through in the middle.
📝 Final Note
To keep pancakes warm while you finish cooking the batch, place them on a baking sheet in a warm oven (around 200°F). They will stay nice and fluffy!
Delightful Pumpkin Cinnamon Roll Pancakes
Imagine your favorite cinnamon roll and a fluffy pumpkin pancake coming together – that’s what these are! They’re truly a special morning treat you’ll adore.
With a sweet cinnamon swirl and a creamy glaze, these pancakes make any breakfast feel like a celebration.
Key Ingredients & Tips
- Cinnamon Swirl Trick: Use a squeeze bottle or a zip-top bag with the corner snipped to draw your cinnamon spirals. It makes the design much easier and cleaner!
- Cream Cheese Glaze: Warm your cream cheese glaze slightly before drizzling it over the pancakes. It will become smoother and easier to spread evenly for that perfect finish.
What You Need
- For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- For the Cinnamon Swirl:
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- For the Cream Cheese Glaze:
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
⏱️ Time: 40 minutes🍽️ Yields: 8-10 pancakes
How to Make It
Step 1: Make Your Pancake Batter
In one large bowl, combine the flour, granulated sugar, baking powder, pumpkin pie spice, and salt. In a separate bowl, mix the milk, pumpkin puree, egg, and melted butter. Gently combine the wet and dry ingredients until just mixed, do not overmix.
Step 2: Prepare the Cinnamon Swirl
For the cinnamon swirl, stir together the melted butter, brown sugar, and ground cinnamon until it forms a smooth paste. Transfer this mixture into a small squeeze bottle or a plastic bag with a tiny corner cut off for easy application.
Step 3: Cook and Swirl the Pancakes
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about ¼ cup of pancake batter per pancake. Immediately after pouring, use your cinnamon swirl mixture to draw a spiral design on top of each pancake. Cook for 2-3 minutes per side, then carefully flip and cook until golden brown.
Step 4: Whisk Up the Glaze
While your pancakes are warm, prepare the glaze. In a bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until the mixture is smooth and creamy. Drizzle this glaze generously over your warm pumpkin cinnamon roll pancakes before serving.
📝 Final Note
These pancakes are best served right away with the warm glaze. If you happen to have leftovers, store the glaze separately and add it fresh before reheating your pancakes for the best taste.
