This pumpkin pancake recipe makes an extra fluffy stack every time, with real pumpkin flavor and warm fall spice in every bite. Use canned pumpkin or my homemade pumpkin purée. The batter comes together in one bowl, the pancakes freeze beautifully for busy mornings, and the recipe scales down for small families or up to feed a hungry holiday crowd.
Jump to:
- Pumpkin Pancake Video Recipe
- Why You'll Love This Recipe
- Why These Pumpkin Pancakes Are Extra Fluffy
- Ingredients
- How to Make Pumpkin Pancakes
- Add-Ins and Variations
- Equipment
- What to Do With Leftover Pumpkin
- How to Store and Reheat
- What to Serve With Pumpkin Pancakes
- FAQs
- More Easy Pumpkin Recipes
- 📖 Recipe
- Fluffy Pumpkin Pancakes (for Two or a Crowd)
- Food Safety
- IHOP Pumpkin Pancakes vs. Biting at the Bits Homemade Pumpkin Pancakes: The Real Cost Breakdown
Pumpkin Pancake Video Recipe
Here's a quick look at just how simple and easy these pancakes are to make!
Why You'll Love This Recipe
- Ready in about 20 minutes in one bowl, no mixer needed
- Super fluffy and thick with lightly crisp edges, never dense or stodgy
- Made from scratch with homemade pumpkin purée or canned pumpkin; both work perfectly
- Right-sized for two or a small family, and easy to double or triple for a holiday crowd
- Real fall flavor from warm pumpkin pie spice
- Freezer-friendly for quick weekday breakfasts and breakfast-for-dinner
Why These Pumpkin Pancakes Are Extra Fluffy
Many pumpkin pancakes turn out flat and dense because the pumpkin adds weight and moisture. Here is exactly what keeps this batter light and tender so you never have to guess.
- Fresh leavening. Baking powder and baking soda lose their lift over time. If yours have been opened and are more than a few months old, that alone can be one reason your pancakes come out flat and heavy. Test them both by squeezing a little lemon juice or vinegar over ½ teaspoon of each. If it bubbles vigorously, it's active. If it barely bubbles or doesn't bubble at all, it's not potent.
- Buttermilk plus baking soda. The acid in buttermilk reacts with the baking soda for extra rise and a more tender crumb. No buttermilk? See the easy substitute in the recipe notes.
- Fold, don't whisk. Gently fold the wet ingredients into the dry just until no flour streaks remain. Visible lumps are good. Overmixing builds gluten and gives you rubbery, chewy pancakes.
- Rest the batter. Even 3 minutes lets the flour hydrate and the leavening start working, which shows up as a taller, softer pancake.
- Whip the egg whites separately (optional). For the fluffiest pancakes, whip the whites to soft peaks and gently fold them into the pumpkin batter at the end. Whole eggs still make a great pancake if you would rather skip this step.
- Do not press them. Let bubbles form and the edges set before you flip, and never flatten a pancake with the spatula. Pressing pushes out the air you just built.
- For a slightly thicker pancake (like my pumpkin pancakes with berries and pecans recipe), add 1 to 2 more tablespoons of flour to the batter until you reach a slightly thicker batter. The thicker the batter, the taller the pancakes will be. Although for these pancakes, we prefer them exactly as they are.
Ingredients
This recipe uses basic pantry ingredients. Use canned pumpkin or my 20-minute homemade pumpkin purée if you have a little extra time.
- Pumpkin - Libby's canned pumpkin or homemade pumpkin purée (NOT pumpkin pie filling) or your favorite brand
- All-purpose flour - (or substitute 00 flour with 11 to 11.5% protein if you're in Italy)
- Baking powder and baking soda - make sure both are as fresh as possible
- Salt
- Sugar
- Pumpkin pie spice - store-bought or use my homemade pumpkin pie spice
- Buttermilk - or a buttermilk substitute, see the recipe notes
- Vanilla extract - use pure vanilla extract or my homemade vanilla extract
- Unsalted butter
- Large eggs
Full ingredient measurements can be found in the recipe card.
NOTE: If your pumpkin is watery, drain it well or add flour 1 tablespoon at a time until the batter is pourable but not runny. Wondering if you can use 00 flour, bread flour, or whole wheat? See my guide on using 00 flour for pancakes.
How to Make Pumpkin Pancakes
The basic steps are simple: measure, mix, fold, and scoop. For the full method with times and temperatures, see the recipe card.
Step 1. Whisk the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Step 2. Whisk the wet ingredients. Separate the egg yolks from the whites (optional). Whisk together the pumpkin purée, buttermilk, egg yolks, vanilla, and melted butter. Set aside.
Step 3. Whip the egg whites separately (optional but recommended). In a clean, grease-free bowl, whip the egg whites to soft peaks.
Step 4. Combine everything. Add the pumpkin mixture to the dry ingredients and gently fold until just combined, then fold in the whipped egg whites until no streaks remain.
Step 5. Cook them. Preheat a griddle or well-seasoned cast-iron skillet to medium-high, butter it generously, then reduce heat to medium. Add about ⅓ cup batter per pancake to the skillet. Cook about 3 minutes until bubbles form and the edges set, flip, and cook 2 to 3 minutes more until golden brown.
Add-Ins and Variations
These pancakes are perfect with just butter and maple syrup, but here are a few popular ways to change them up.
- Blueberry pumpkin pancakes: toss ½ cup fresh or frozen berries in ¼ cup flour, shake off the excess, and gently fold in (other frozen fruit works too)
- Pumpkin pecan pancakes: add ½ cup toasted pecans for a sweet, nutty crunch
- Banana pumpkin pancakes: fold one mashed overripe banana into the wet ingredients, or lay fresh banana slices onto each pancake as it cooks
- Pumpkin chocolate chip pancakes: fold in ½ cup chocolate chips, any variety works, but semi-sweet are our favorite
- Pumpkin walnut pancakes: add ½ cup toasted walnuts or other nuts
Want the berries-and-pecans version instead? Try my pumpkin pancakes with wild berries and toasted pecans (featured above).
- No pumpkin pie spice: make your own with my homemade pumpkin pie spice.
- Buttermilk: 1 tablespoon lemon juice or vinegar plus enough milk to reach ¾ cup, rested 5 to 10 minutes. Thinned plain yogurt works too.
- Vegan: the dairy-free swaps, plus ¼ cup applesauce or mashed banana per egg.
- Sugar: coconut sugar, turbinado, or monk fruit, or leave it out.
- Gluten-free: a 1:1 GF all-purpose blend. Almond flour: 2 cups plus ¼ cup tapioca starch. Coconut flour: ½ cup, and cut buttermilk to ½ cup.
- Dairy-free: neutral or coconut oil for the butter, and make the buttermilk sub with homemade almond milk or any plant-based milk.
- Whole wheat: all or half. Slightly denser and nuttier, still fluffy.
- Only boxed mix: use ⅓ cup plain pumpkin per cup of dry mix plus 1 teaspoon pumpkin pie spice, keep the liquid as directed, and pick a just-add-water mix. Plain pumpkin, not pie filling.
Equipment
- 2 mixing bowls for wet and dry
- Whisk for the dry ingredients (and the optional whipped whites)
- Cast iron griddle, carbon steel, or large skillet for even heat
- ⅓ cup measure or ladle for portioning
- Rubber spatula for folding
- Turner for flipping
What to Do With Leftover Pumpkin
Canned pumpkin or a batch of homemade purée makes more than you need for this recipe unless you're scaling up, and there's zero reason to waste it. Portion and freeze what's left, then put it to work making homemade pumpkin pasta or with any of these recipes.
- Stir it into homemade soups for body, color, and nutritional benefits
- Make this creamy pumpkin pasta with sausage and kale
- Bake my Granny's easy pumpkin bread
- Blend it into pumpkin seed milk or add it to a Fall-inspired smoothie
- Find more ideas in my best pumpkin recipes for fall roundup
How to Store and Reheat
| Method | How | How long |
|---|---|---|
| Refrigerate | Cool, stack, and add to airtight container, or completely enclose in an aluminum foil packet. | Up to 5 days |
| Freeze | Cool, portion, add parchment or wax paper between layered portions, wrap with aluminum foil, add to an airtight container or freezer bag. | Up to 3 months |
| Reheat (skillet steamed - my favorite method) | Set a cooling rack or steamer basket into a hot skillet or pot with a little water underneath, not touching the pancakes. Cover and steam until piping hot. | Until hot |
| Reheat (covered skillet) | Add a little butter to a dry pan, add pancakes, cover, and warm over low until heated through. | Until hot |
| Reheat (from fridge) | Microwave 20 to 30 seconds, or toaster | Until hot |
| Reheat (from frozen) | Microwave 45 to 60 seconds, or 375°F oven covered with foil 8 to 10 minutes | Until hot |
What to Serve With Pumpkin Pancakes
These fluffy pumpkin pancakes are delicious on their own, but here are some of my favorite ways to serve them for a complete fall breakfast:
- Classic toppings: Pure maple syrup, softened butter or homemade strawberry honey butter, homemade powdered strawberry sugar, whipped cream, or a dollop of Greek yogurt
- Nutty additions: Toasted pecans, walnuts, or candied chestnuts add wonderful crunch and flavor
- Fruit options: Fresh berries, sautéed apples, or a drizzle of apple cider syrup
- Savory sides: Crispy bacon, breakfast sausage links, or over medium or scrambled eggs make these pancakes a complete meal
- Special touches: A drizzle of strawberry coulis or mixed berry sauce, a smear of strawberry jam, a dusting of powdered sugar, or topped with a homemade ghost marshmallow
FAQs
Here are quick answers to the most common pumpkin pancake questions.
Either the heat is too high, so they brown too quickly outside faster than they cook through in the middle, or they just need a little more time to cook. Lower the heat slightly and give them the full time on each side.
The pan is too hot. If your pan is smoking, it's way too hot, but if the butter is not sizzling, your pan is too cold. Adjust the temperature up or down between batches to keep an even, medium heat.
Yes. Use about ⅓ cup plain canned pumpkin (or homemade puree) per cup of dry mix plus 1 teaspoon pumpkin pie spice, keep the liquid as the package directs, and choose a just-add-water mix for the easiest results. Use plain pumpkin, not pumpkin pie filling.
Yes, they freeze beautifully. Cool completely, layer with parchment, wrap them in aluminum foil, place them in an airtight container or freezer bag, and freeze up to 3 months. Reheat from frozen in the microwave 45 to 60 seconds or in a 375°F oven, covered with foil, for 8 to 10 minutes.
More Easy Pumpkin Recipes
Made this Recipe? We'd love for you to rate ⭐️ it and tell us how it went for you!
📖 Recipe
Fluffy Pumpkin Pancakes (for Two or a Crowd)
- Total Time: 20 minutes
- Yield: 6 pancakes
- Diet: Vegetarian
Description
This fluffy pumpkin pancake recipe is one of our all-time favorites, super fluffy with crisp, buttery edges and a perfect way to celebrate fall (and a great reason to make my homemade pumpkin purée or use up leftover canned pumpkin). They are so good we eat them year-round!
Ingredients
- 1 cup all-purpose flour (substitute 00 flour) (125g)
- 1 ½ teaspoons baking powder (7g)
- ¼ teaspoon baking soda (0.25g)
- ¼ teaspoon kosher salt (1g)
- 1 tablespoon sugar (15g)
- ½ teaspoon pumpkin pie spice, or more or less to taste (1g)
- 3 ½ ounces (scant ½ cup) homemade pumpkin purée or canned pumpkin(100g)
- ¾ cup buttermilk, room temperature (185g) *see recipe notes for making an easy buttermilk substitute.
- 2 large eggs, room temperature (100g)
- ½ teaspoon pure vanilla extract (3g)
- 1 ½ tablespoons unsalted butter, melted (25g)
Flour note: I use 00 flour in Italy and King Arthur All-Purpose flour in the US-both work perfectly. Since flour weight varies by brand and humidity, always measure using the scoop-and-level method: scoop flour into your measuring cup, then level it off with a knife. This ensures consistent results every time.
Get Recipe Ingredients
Instructions
- Combine the dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice (if using). Set aside.
- Combine the wet ingredients. Separate the egg yolks from the whites and set them aside. Whisk together the pumpkin purée, buttermilk, egg yolks, vanilla, and melted butter; set aside.
- (OPTIONAL STEP) Whip egg whites to stiff peaks. In a clean glass or metal bowl, whip the egg whites until fluffy; set aside.
- Combine wet and dry ingredients. Add the pumpkin mixture to the flour mixture. Using a rubber spatula (or fork), gently fold the wet ingredients into the dry ingredients until no more streaks of flour remain (visible lumps are normal). Gently fold in whipped egg whites until just combined.
- Cook the pancakes. Preheat a cast-iron griddle, skillet, or non-stick pan to medium-high heat. Butter it liberally, then reduce the heat to medium and add about ⅓ cup of pancake batter to the hot (but not smoking) pan. Cook until bubbles form and pancakes are slightly dry around the edges, about 3 minutes. Flip and cook until golden, about 2-3 minutes longer. Repeat with remaining batter, serve hot or keep warm, stacked and wrapped in aluminum foil in a preheated 200°F/90°C oven. Enjoy!
Notes
If you don't have buttermilk, sub regular milk or make your own buttermilk substitute by adding 1 tablespoon of fresh lemon juice (or white or apple cider vinegar) to a liquid measuring cup, then pour in enough milk until it reaches the ¾ cup (185g) mark. Stir and allow to rest for 5-10 minutes. It will curdle, and that's normal. It's because the acid interacts with and unravels the milk's proteins.
Don't want to separate the eggs? No problem! Your pancakes will still be deliciously fluffy. I whip the whites because my coil spring whisk makes it effortless, but whole eggs work perfectly.
For perfectly whipped egg whites, use a completely clean, grease-free bowl and whisk. Stainless steel, copper, or glass bowls work best. Unlike plastic, these non-porous materials won't retain oils or fats that prevent proper whipping. If you used your whisk for the egg mixture, wash and dry it thoroughly before whipping the whites.
For fewer carbs or less white flour, substitute whole wheat flour for the all-purpose (partial or 100%). The pancakes have a slightly nutty flavor and denser texture, but stay remarkably light and fluffy. I make them this way often, they're delicious!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast + Brunch
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 Pancakes
- Calories: 330
- Sugar: 10g
- Sodium: 420mg
- Fat: 12.5g
- Saturated Fat: 6.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2.2g
- Protein: 10.8g
- Cholesterol: 137mg
Food Safety
- Cook eggs to a safe internal temperature; for recipes with eggs, 160°F (71°C) is the USDA guideline
- Do not reuse utensils that touched raw egg on cooked food
- Wash hands and surfaces after handling raw eggs
- Refrigerate leftover batter and use within 24 hours
- Refrigerate cooked pancakes within 2 hours
See more guidelines at USDA.gov.
IHOP Pumpkin Pancakes vs. Biting at the Bits Homemade Pumpkin Pancakes: The Real Cost Breakdown
If you're a family trying to save money and you love IHOP pumpkin pancakes, but not the price tag, make your own! Here's the reality: a stack of just 4 IHOP pumpkin spice pancakes currently costs $13.49. That's nearly $3.40 per pancake! Let's break down what it actually costs to make these at home.
The Real Ingredient Costs (estimated based on typical 2025 grocery prices)
For this recipe that makes 6 pancakes, here's what you'll spend:
- Libby's Canned Pumpkin (15 oz can, using 3.5 oz): $2.49 ÷ 4.3 servings = $0.58
- All-Purpose Flour (5 lb bag at $3.49, using 125g): $0.19
- Eggs (dozen at $3.59, using 2): $0.60
- Buttermilk (quart at $2.99, using ¾ cup): $0.56
- Butter (1 lb at $4.99, using 1.5 tablespoons): $0.23
- Sugar (4 lb bag at $2.79, using 1 tablespoon): $0.03
- Baking powder, baking soda, salt (combined): $0.05
- Pumpkin pie spice (jar at $4.49, using 1 teaspoon): $0.06
- Vanilla extract (bottle at $5.99, using ½ teaspoon): $0.05
Total cost for 6 homemade pumpkin pancakes: $2.35. Which means you can afford to splurge on pure maple syrup and a small carton of heavy whipping cream!
Cost per pancake: $0.39, so matching IHOP's 4-pancake stack costs you about $1.56 at home. That means you're paying over 8 times more at IHOP than making them yourself!
The Value Comparison:
- IHOP: 4 pancakes = $13.49 ($3.37 per pancake)
- Homemade: 4 pancakes = $1.56 ($0.39 per pancake)
- Your savings: $11.93 for the same serving size!
But It's Not Just About the Money:
While IHOP pumpkin pancakes are good, homemade versions have serious advantages:
- Fresher ingredients - You control the quality and know exactly what goes in
- Better flavor - Adjust the pumpkin and spice levels to your perfect taste
- Fluffier texture - Made-to-order in your kitchen beats sitting under a heat lamp
- No wait time - Skip the weekend brunch lines
- Customizable - Add chocolate chips, pecans, or extra spice as you like
- Make them anytime - Not limited to IHOP's seasonal availability
*Price estimates in this comparison are based on national average grocery prices as of 2025 and may vary by location and retailer. Actual costs at your local Food Lion or grocery store may differ. Ingredient prices fluctuate based on sales, seasonality, and regional availability. We recommend checking current prices at your preferred store for the most accurate cost comparison.
When Are IHOP Pumpkin Pancakes Available?
IHOP typically offers pumpkin spice pancakes as a limited-time fall menu item, usually from September through November. But why wait for their seasonal window or pay restaurant prices when you can make better pancakes at home year-round for a fraction of the cost?
This recipe delivers that same cozy pumpkin flavor you crave from IHOP pumpkin pancakes-with fluffier texture, fresher taste, and savings of over $11 every time you make them.
Courtney M. says
These were AMAZING! Made them this morning on our first chilly fall day and my whole family devoured them. I added chocolate chips to half the batch for my kids and they were gone in minutes. Definitely adding this to our fall breakfast rotation!
Dave_che says
These are now my go-to pumpkin pancake recipe! I've made them twice in the past two weeks. They freeze really well too - I just pop them in the microwave for quick breakfasts.
Jaime N. says
These are fantastic pancakes:) I took the shortcut and used trader joe's pumpkin puree. Just not enough time in the day to make my own (maybe one day🤗).I will be making these from now on not just because theyre really good, but I feel better about giving my kids pancakes with some type of vegetable or oatmeal or something healthy in them.
Ernie G. says
These pancakes are fantastic! Used your pumpkin puree recipe for a fresh pumpkin a neighbor had given us and King Arthur AP flour and they were excellent. Solid pancake recipe👏.
Kelly says
Thanks so much, Ernie! I love to hear it when someone loves a recipe as much as we do:) Thanks for taking the time to leave your feedback!
Nova A. says
Super light and fluffy pancakes! Definitely making these again:)
Donya C. says
Delicious!
Erica P. says
Delicious pancake recipe! These were awesome😻
Tom J. says
Truly the fluffiest pancakes I've ever made. Just delicious! Used canned pumpkin and they were perfect.
Greta says
These are my new favorite fall pancakes! Toasted a handful of pecans and sprinkled them over the top with (lots) of butter and maple syrup. Thanks for the recipe❤️.
Kerrie says
Best fluffy pumpkin pancakes ever! I used Libby's canned pumpkin (sorry I'm too busy to think about making my own pumpkin puree❤️).
Kids and husband loved'em (the kids especially loved the orange hue). I'm planning on buying extra cans of Libby's when they're on sale this holiday season just to use the rest of the year for these pancakes...next up, I'm breaking out the waffle iron for this batter! THANK YOU!
Louis P. says
These are incredibly fluffy and light! The video really helped me see the right consistency for the batter. I added about 2 tablespoons more flour than you called for because I wanted them just slightly thicker - perfect fall breakfast!
Michael_L says
Might be better than regular pancakes:)
Bianca J. says
I don't know where this recipe has been hiding, but it's the best way to use up leftover canned pumpkin IMO. Makes a really fluffy stack!
Patricia_doc says
Used canned pumpkin and they turned out perfect! Best I've made.
Ernst_KP says
These freeze beautifully! Made a double batch on Sunday and now I have quick weekday breakfasts ready to go in 1 minute.
Ryder_M says
Fluffy and yummy pancakes!
Lisa P. says
Made these for brunch with friends and everyone asked for the recipe! I whipped the egg whites like you suggested and they were SO light and fluffy. Highly recommend taking that extra step!
Steffen says
Very light and fluffy...these pancakes were perfect for brunch. We've officially added them to the weekend breakfast rotation - thanks!
Kitty says
These are great for sneaking in more veggies to your kids pancakes! (they loved the slightly orange color too).
Kerry P. says
I wanted to feel somewhat healthy so I swapped 1/2 cup of the flour with whole wheat flour and they were still super fluffy and delicious! My husband said these are the best pancakes I've ever made. Thanks for another awesome recipe!
Rhee B. says
So GOOD!