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Easy Pumpkin Pancakes with Toasted Pecans

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These Pumpkin Pancakes are light and fluffy and filled with seasonal flavors of cinnamon, ginger, nutmeg, and cloves. Delightful, utterly delicious and a perfect breakfast for chilly mornings, especially when topped with toasted pecans and warm maple syrup.

Side view of stacked pumpkin pancakes with toasted pecans, fresh blueberries, and chocolate chips.

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Recipe Overview

Delicious, light and fluffy pancakes filled with warm spices are the perfect way to warm up on a chilly day!

  • Recipe Time: 5 minutes to prep, 1-2 minutes to cook
  • What You Need: Large skillet or griddle
  • Servings: 6-8 servings

What I Love About Pumpkin Pancakes

As soon as the pumpkin begins filling the market, I’m stocking up on cans of pumpkin to make goodies, both sweet and savory. Breakfast is no exception. Pumpkin is delightful for breakfast, too!

Throughout the winter, these pumpkin flavors, cinnamon, ginger, and nutmeg, are delicious ways to begin chilly days!

Ingredients for Pumpkin Pancakes

You will find ingredient measurements in the recipe card at the bottom of this post, but here is a quick list of what you’ll need to make these irresistible pumpkin pancakes:

  • Pumpkin puree (be sure to use pure pumpkin puree instead of pumpkin pie mix, which already has spices in it)
  • Milk
  • Large egg
  • Cooking oil (use your preferred cooking oil)
  • All-purpose flour
  • Leavening: baking powder and baking soda
  • Brown sugar (or granulated sugar if you prefer)
  • Seasonings: salt, cinnamon, ginger, nutmeg, cloves

To garnish, I like to add toasted pecans, berries if available, and sometimes, yes, even chocolate chips!

Pumpkin Pancake Additions

Here are some delicious ideas to change the recipe and make it your own!

  • Stir in chocolate chips or even white chocolate chips.
  • Add chopped nuts (like walnuts or pecans) into the batter and and to garnish the top.
  • Add a splash of vanilla for extra warmth.
  • Substitute pumpkin pie spice for all of the seasonings in the recipe.

How to Make Pumpkin Pancakes

You’ll find step-by-step recipe instructions in the recipe card below, but here’s a quick look at how easy it is to make pumpkin pancakes any day of the year!

  1. Whisk the wet ingredients together, and then in a separate bowl, whisk the dry ingredients until combined.
  2. Then, whisk both dry and wet ingredients together.
  3. Heat an oiled or sprayed griddle or skillet, pour batter onto the surface, and cook until bubbles form.
  4. Flip and cook until golden brown on both sides.

Pumpkin Pancake FAQ’s and Tips

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! You can substitute an equal amount of cooked and mashed fresh pumpkin for canned pumpkin puree. Just ensure it’s well-drained and mashed smoothly.

Can I make these pancakes ahead of time?

Yes, you can! Although they are best immediately after making, these pancakes can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in the microwave or toaster.

Can I freeze leftover pumpkin pancakes?

Certainly! Allow the pancakes to cool completely, then stack them between layers of parchment paper to prevent sticking. Place them in a freezer-safe bag or container and store up to 1 month. To reheat, simply pop them in the toaster or microwave.

Can I substitute whole wheat flour for all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. Keep in mind that the texture and flavor may be slightly different, but it will still result in delicious pancakes.

Vertical view of stacked Pumpkin Pancakes on a white plate with toasted pecans, blueberries, and chocolate chips.

Side view of stacked pumpkin pancakes with toasted pecans, fresh blueberries, and chocolate chips.

Easy Pumpkin Pancakes with Toasted Pecans

Pumpkin Pancakes made light and fluffy with warm spices like cinnamon and nutmeg. Perfect for chilly mornings with toasted pecans and warm maple syrup.
5 from 2 votes
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Prep Time: 7 minutes
Cook Time: 3 minutes
Total Time: 10 minutes
Servings: 6 servings


  • 1 ½ cups milk
  • 1 cup pure pumpkin puree
  • 1 large egg
  • 2 tablespoons cooking oil
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • pinch ground cloves


  • In a large bowl, whisk together the milk, pumpkin, egg, and oil until combined.
  • Whisk flour, baking powder, baking soda, salt, sugar, nutmeg, and cloves into a small bowl, then whisk it into the dry ingredients.
  • Heat a griddle or large skillet over medium-high heat. Coat with oil or cooking spray. Add pancake batter, 1/4 cup at a time or the size desired. Cook until the edges pull slightly away and bubbles form evenly on the top — about 1 – 2 minutes. Flip the pancake and cook the second side until golden brown. Remove to a warm serving platter and continue making pancakes with remaining batter.
  • Serve garnished with toasted pecans and warm maple syrup.


Toasting Pecans: Toasting the pecans adds a delicious flavor that complements the pumpkin pancakes wonderfully. In a small, dry skillet, toast the pecans, stirring often until lightly brown – about 3-4 minutes. 


Calories: 223kcal | Carbohydrates: 45g | Protein: 8g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 559mg | Potassium: 253mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6527IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Breakfast
Cuisine: American
Keyword: pumpkin pancakes

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