Pumpkin Pancakes Thick Flavorful

I originally published this recipe in 2014 and have since added new photos, a video tutorial, and more helpful success tips. Healthy banana pancakes, cinnamon rolls, buttermilk waffles, or French toast are favorite, indulgent ways to kick off a weekend morning. But by about the second weekend of September, I’m ready to break out the fall breakfast favorites, like pumpkin French toast casserole, baked apple cider donuts, apple cinnamon rolls, and today’s easy pumpkin pancakes. These pancakes have been a consistent favorite every fall season since I developed the recipe many years ago. Here’s what some readers are saying:

Pumpkin Pancakes: Recipe Snapshot

Packed with all the cozy pumpkin spice flavor we love from pumpkin pie Extra thick and flavorful Quick and easy to make Freeze and reheat well Delicious with or without chocolate chips

It’s easy to make pancakes using a box of pancake mix, but nothing compares to the flavor and texture of homemade. When I began testing pumpkin pancake recipes, I had a long streak of reject batches comparable to hockey pucks. They were dense and flavorless. Why? Because pumpkin is a funny little ingredient. It changes the moisture, tenderness, and texture of anything it touches. (Have you seen my post about pumpkin oatmeal cookies?) Another reader, Brooke, commented: “These were delicious! Made these this morning on this chilly fall day and they were perfect. I was nervous because the batter was SO DENSE but they turned out great… ★★★★★” And another reader, Emily, commented: “…These were AMAZING! The best pumpkin pancakes I’ve had! Great pumpkin flavor but still a nice fluffy (and not dense) pancake… ★★★★★” But I finally landed on the perfect ratio of ingredients, and now making these homemade pumpkin pancakes is a [crisp fall] breeze!

Ingredients You Need:

Made with pretty basic pantry/refrigerator staples, they’re really no more difficult than the box mix!

Use a Blender for Smooth Batter

My trick for perfect pancakes? Mix the wet ingredients in a blender. I use my Ninja blender. A blender guarantees an incredibly smooth batter and also breaks down the heavy pumpkin in the process. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and milk to a blender and blend on high for 45 seconds until combined. I recommend a blender when making homemade crepes, too. No blender? No problem. You can whisk by hand. I like to use a large mixing bowl with a pour spout because it makes pouring the batter onto the pan/griddle much easier.

How Do I Know if My Pan Is Ready to Cook Pancakes?

The best temperature for cooking pancakes is 375ºF (190ºC). If you’re cooking on an electric griddle, you can simply set it to heat to that temperature. If you’re cooking in a griddle pan or large skillet on the stove, allow the pan to preheat for several minutes over medium heat. Don’t be tempted to crank the heat up to high; that will lead to unevenly cooked, burnt pancakes. To test if the pan is ready, flick a few drops of water from your fingers onto the pan. If they sizzle in place and disappear, it’s not quite hot enough yet. If they “dance” around on the surface before sizzling out, your pan is good to go! (Feel free to dance around a bit yourself, too!) Expect a very thick pancake batter: