Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 stick (113 g) unsalted butter, room temperature; ¼ cup (30 g) powdered sugar; ¼ cup (60 ml) honey or maple syrup; 1 tsp (2 g) ground cinnamon; 1 splash (2 ml) vanilla extract; 1 pinch kosher salt; 1 cup (125 g) all-purpose flour; ¾ cup (180 ml) milk; ½ cup (120 g) pumpkin puree; 2–3 tbsp (25–40 g) packed brown sugar; 1 large egg; 1½ tsp (6 g) baking powder; 1 tsp (3 g) pumpkin pie spice; ½ tsp (2.5 g) baking soda; ½ tsp (2.5 g) kosher salt; ½ tsp (2 ml) vanilla extract; 2 tbsp (28 g) unsalted butter, melted; 2 tbsp (30 ml) white vinegar

Jump to Recipe

There’s something about pumpkin pancakes that feels like a warm hug on a chilly fall morning. Maybe it’s the cozy spices, maybe it’s the golden stacks drizzled with syrup, or maybe it’s the excuse to eat dessert for breakfast without judgment. (We’re calling them pancakes, not cake—so it’s totally fine, right?) These pancakes are soft, flavorful, and topped with whipped cinnamon butter that melts into every bite like autumn magic.

Whether you’re a busy mom trying to wrangle kids before school or someone who just wants a plate of Gilmore Girls–inspired comfort food while sipping coffee, this recipe is your ticket to breakfast bliss. In under 40 minutes, you’ll have a stack of golden, spiced pancakes that feel like they came straight from Luke’s Diner. Perfect for lazy weekends, brunch gatherings, or even “breakfast for dinner” nights.

So grab your whisk, warm up the griddle, and let’s make some pumpkin magic together.

Why You’ll Love These Pumpkin Pancakes

Perfectly fluffy with just the right amount of spice.
Topped with whipped cinnamon butter that takes them over the top.
A quick, cozy recipe for a fluffy fall breakfast.
Crowd-pleasing—kids and adults will both ask for seconds.

Ingredients You’ll Need

For the cinnamon butter:

1 stick (113 g) unsalted butter, room temperature
¼ cup (30 g) powdered sugar
¼ cup (60 ml) honey or maple syrup
1 teaspoon (2 g) ground cinnamon
1 splash (2 ml) vanilla extract
1 pinch kosher salt

For the pumpkin pancakes:

1 cup (125 g) all-purpose flour
¾ cup (180 ml) milk
½ cup (120 g) pumpkin puree
2–3 tablespoons (25–40 g) packed brown sugar
1 large egg
1 ½ teaspoons (6 g) baking powder
1 teaspoon (3 g) pumpkin pie spice
½ teaspoon (2.5 g) baking soda
½ teaspoon (2.5 g) kosher salt
½ teaspoon (2 ml) vanilla extract
2 tablespoons (28 g) unsalted butter, melted
2 tablespoons (30 ml) white vinegar

Step-by-Step Instructions

Make the cinnamon butter: Beat butter, powdered sugar, honey (or maple syrup), cinnamon, vanilla, and salt until smooth and fluffy. Set aside.
Create buttermilk: Stir vinegar into milk and let sit 10 minutes until curdled.
Mix dry ingredients: Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
Mix wet ingredients: In a large bowl, whisk pumpkin puree, brown sugar, egg, vanilla, milk mixture, and melted butter until smooth.
Combine: Fold dry ingredients into wet until just combined. (A few lumps = fluffy pancakes!) Rest batter 5 minutes.
Cook: Heat a skillet or griddle with butter over medium. Pour ¼ cup batter for each pancake. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.
Serve: Stack high, top with cinnamon butter, and drizzle with maple syrup.

Cooking Tips for Perfect Pumpkin Pancakes

Don’t overmix! A few lumps keep the pancakes tender.
Use real pumpkin puree (not pumpkin pie filling, which already has sugar and spices).
Rest the batter. Just five minutes makes the pancakes puffier.
Low and slow. Medium heat prevents burning before the center cooks through.
Batch warming trick: Keep finished pancakes in a 200°F oven until serving so nobody gets a cold one.

A Cozy Story from My Kitchen

The first time I made these, it was one of those blustery fall afternoons when all I wanted was comfort food and a marathon of old shows. I had pumpkin puree left over from baking muffins, and pancakes sounded like the perfect canvas. By the second batch, my kitchen smelled like cinnamon, nutmeg, and maple syrup—the kind of smell that makes neighbors “just happen” to drop by.

Now, these pancakes have become my go-to for slow Saturday mornings. My family insists on cinnamon butter (no skipping allowed), and we’ll often end up eating them in our pajamas long past breakfast time. Honestly, I wouldn’t have it any other way.

What to Serve with Pumpkin Pancakes

While these pancakes are incredible on their own, here are some pairings to make it a full spread:

Crispy bacon or sausage for a sweet-and-savory combo.
Fresh apple slices or a side of warm apple compote.
A steaming mug of coffee (bonus points if you channel your inner Gilmore Girls with a giant cup).
Whipped cream for an extra indulgent treat.

They’re also perfect as part of a cozy brunch table alongside scrambled eggs, fruit salad, and of course, plenty of maple syrup.

How to Store Leftovers

Fridge: Store cooled pancakes in an airtight container for up to 3 days. Keep the cinnamon butter separately in the fridge.
Freezer: Layer pancakes between sheets of parchment paper, then freeze in a zip-top bag for up to 2 months.
Reheat: Pop in the toaster or warm in a skillet—skip the microwave unless you like soggy pancakes. The butter softens beautifully at room temperature or with a quick 5-second zap.

Pumpkin Pancakes FAQs

Can I use pancake mix instead of making them from scratch?

Yes! Just add pumpkin puree, pumpkin spice, and a splash of vanilla to your mix. You’ll still get that cozy fall flavor.

Can I make these dairy-free?

Absolutely. Use almond or oat milk with vinegar for the buttermilk and swap in vegan butter or coconut oil.

Can I prep the batter ahead?

It’s best fresh, but you can whisk dry ingredients the night before and keep them ready. Combine with wet ingredients in the morning for quick pancakes.

Do I have to make the cinnamon butter?

Technically, no. But once you try it, you’ll see why it’s the star of the show.

Bring Cozy Fall Vibes to Your Table

These pumpkin pancakes are everything you want in a fall breakfast—fluffy, flavorful, and topped with melty cinnamon butter that makes each bite unforgettable. They’re the kind of recipe that turns an ordinary morning into something special, whether you’re cooking for your family, your friends, or just yourself (no shame in a solo pancake stack!).

So grab that can of pumpkin puree, tie on your apron, and get ready to enjoy a breakfast that tastes like autumn on a plate.

Discover more delicious recipes by following me on Facebook and Pinterest.