Pumpkin Pancakes


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a stack of pancakes on a white plate

Pumpkin pancakes are a win-win in my book because, not only does that pureed pumpkin add a good dose of healthful things to breakfast, but it somehow makes them extra light and fluffy.  The texture of these Pumpkin Pancakes is soft like cake, with a crisp golden exterior.  They are not overly sweet; let a little syrup do the legwork on the sweetness front.

I’m a pretty sentimental gal.  I get teary-eyed every time I see the Thai cell phone commercial where a family says farewell to their daughter at the train station when she leaves for college in Chiang Mai.  This Halloween brought out the total sap in me.  All October I felt nostalgic for the Midwestern Halloweens of my childhood with leaves underfoot and chili on the stove.  My office had a Halloween party complete with kids in pumpkin costumes with chocolate-smeared mouths, and it made me all sorts of emotional with simultaneous feelings of joy and homesickness.

In this expat life of ours, there are two ways to tackle these moments of sentimentality about life back in the U.S.  1) Cozy up at home and be reflective or 2) go out and celebrate in our own new way.  Last night, we chose the second, and we had what was a very fun, and decidedly non-traditional Halloween.

We went out for tacos and drank Coronas with lime.  Spooooky, right?

chips and salsa on a table

And just when I was worried I wouldn’t have a single sweet all day, Frank surprised me with some treats. Fancy treats, at that.

Mint Chip Maltballs = heaven in a crunchy, chocolate-coated bite.

sweet treats

Though we were short on traditional fall activities this year, we were not short on pumpkin.  This may go down as the fall of the pumpkin breakfast.  I’ve been putting pumpkin in every single breakfast item that has come out of our kitchen.  I even put it into baked oatmeal for a variation on my favorite baked oatmeal, but Frank deemed that to be far less delicious than these pumpkin pancakes.

pancakes cooking in a skillet

I have to mention quickly that I’m an absolute convert to homemade pancake mix, which I first wrote about here.  I’ve shared the recipe again below, because it’s just that good.

homemade pancake mix in a glass jar

Thanks to the mix, and the ease at which I can now make pancakes in any number, most Saturday mornings you’ll find us hanging out at the kitchen counter, sipping coffee and contemplating pancakes hot off the pan.  They’re great plain or with blueberries, but the pumpkin are most definitely my favorite. They’d probably be even better with a few chocolate chips tossed in.

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4.50 from 4 votes

Pumpkin Pancakes

The addition of pumpkin and a pinch of spice make these easy pancakes a fall favorite.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 3


  • Skillet
  • Mixing Bowls


  • 2 large Eggs
  • 3/4 cups Milk
  • 3/4 cups Pumpkin Purée (from a can)
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Homemade Pancake Mix (recipe below)
  • 2 Tbsp Granulated Sugar
  • 1 tsp Pumpkin Pie Spice
  • Butter, for greasing the pan
  • Butter and Syrup, for serving


  • Place a large skillet over medium-high heat.
  • Whisk the eggs in a large mixing bowl until the yolks and whites are evenly combined. Stir in the milk, pumpkin purée, and vanilla extract. In a separate mixing bowl stir together the pancake mix, granulated sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet ingredients about 1/2 cup at a time, stirring them with a wooden spoon just until combined (don't overmix - the batter should be quite lumpy).
  • When the skillet is hot, lightly grease the surface with butter. Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges and the skillet-side is golden, gently flip the pancakes. Continue to cook 2-3 minutes longer until the pancake is cooked through. Serve immediately.

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Keyword: easy breakfast recipe, fall, pancakes, pumpkin
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pouring syrup over pancakes with strawberries_square
4.45 from 9 votes

Homemade Pancake and Waffle Mix Recipe

Store a batch of this easy pancake and waffle mix in the pantry, and cook a batch of any time you want.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 18


  • Large Lidded Container


  • 6 cups All-Purpose Flour
  • 1 1/2 teaspoon Baking Soda
  • 3 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 2 Tablespoon Granulated Sugar


  • Combine all ingredients in a large lidded container and shake vigorously to combine. Store at room temperature for up to 3 months.
  • See notes below for instructions on how to cook the pancakes or waffles and a printable label.


To make pancakes or waffles to serve 2-3:
1. Whisk together:
  • 2 Tablespoons Melted Butter
  • 1 cup Low-fat Buttermilk (sub 1/4 cup plain yogurt combined with 3/4 cup milk)
  • 1 Large Egg
2. Add 1 cup Dry Pancake and Waffle Mix.
3. Stir until combined (don't worry if there are small lumps).
4. Ladle onto a buttered hot griddle for pancakes or into a hot buttered waffle iron. Heat until both sides are golden and cooked through.


Calories: 157kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Calcium: 35mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $3.00
Calories: 157
Keyword: breakfast, brunch, easy breakfast recipe, easy brunch recipe, easy recipe, easy recipe ideas, homemade pancake mix, pancakes, waffles
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. I know this is quite off topic, but I’m really curious to know how you made those lovely tags for your jars. please please do share! Thank you!

  2. Oh yum! This is my kind of breakfast. I adore all thing pumpkin so these are something that needs to be made in my kitchen asap! Lovely

  3. 5 stars
    Jess love your homemade pancake mix! And I do love pumpkin. Together they make a fabulous breakfast. You’ve inspired me. I’m making pumpkin pancakes this weekend!
    Wow, so great you can find tacos and corona where you live! One of my favorite meals. Have a great week friend!

  4. Champagne Thanksgiving and Corona Halloween?? I like your style, friend! These pancakes look fantastic. I made pumpkin pancakes with coconut flour during my 30-day, but am definitely going to need to give these a go. Some things just shouldn’t be gluten-free. 😉

  5. I know exactly what you mean. Although I *did* have the joy of baffling Stockholmers by attempting to take a bunch of kids out trick or treating. They just don’t get it here. Now that we’ve been in Sweden for a few years and are here for the foreseeable future, I find myself dreaming of escaping back for a proper Halloween (and Thanksgiving) at some point in the future. I’ve processed the pumpkin I carved, and the puree is waiting to be turned into many things – including pancakes! Yum! And I just so happen to have been gifted, by a friend with whom I exchange gifts with every October 31st no matter where in the world we are, with a precious bottle of Canadian maple syrup. This is just perfect!

  6. I love your little jar labels Jess so cute!
    I don’t blame you. I’m a big sap with ads like that and I live 1km away from my family. It must get very hard at times being so far away.
    Seems you had a pretty good Halloween nonetheless. At least you’ll be able to unleash 3 (?) years of no-Halloween in one BIG celebration on your first holiday when you’re back in the States.

    1. Claire – you’re so right! That’s going to be one big Halloween celebration when we get back! Hope Will enjoyed his Dexter cupcakes!!!