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a plate with a stack of pancakes with pecans and maple syrup on top, a fork on the side and on top of a beige kitchen towel

Pumpkin Pancakes

  • Author: Rita
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8-10 pancakes 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American


These pumpkin pancakes are the ultimate fall breakfast! Serve them with maple syrup and some pecan nuts on top. 


  • 1/2 cup pumpkin puree
  • 1/2 and 1/4 cups almond milk (180 ml)
  • 3 eggs, at room temperature
  • 1 tsp vanilla extract 
  • 3 tbsp coconut sugar
  • 1 and 2/3 cups all-purpose flour or white spelt flour (200 g)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 pinch of salt


  1. Mix the flour, spices, baking powder, coconut sugar, and salt.
  2. Add the pumpkin puree, almond milk, eggs, and vanilla extract and whisk to combine in a different mixing bowl.
  3.  Pour the wet ingredients over the dry ingredients and gently combine everything. 
  4. Heat a skillet or a frying pan over low-medium heat and grease it with a bit of coconut oil. Once hot, pour a ladle of the batter into the pan and let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for more 2 minutes, then plate. Repeat until you have used all the batter.
  5. Serve immediately with your favorite toppings or let it cool down and freeze them.


Make a batch of homemade pumpkin puree ahead for when you want to make these delicious pancakes! 

Don’t over mix the batter! It will help your pancakes to rise and have a fluffier texture.

Leave your batter in your fridge overnight, and you’re ready to go in the morning!

Keywords: pumpkin pancake, pumpkin pancake recipe