Pumpkin Spice Pancakes

These Light and fluffy Pumpkin Spice Pancakes made with real pumpkin puree, pumpkin spice and butter! To make these pancakes light and airy I used whipped egg whites, less flour and melted butter! They make the perfect Fall breakfast!

Looking for more Easy Breakfast Recipes? Try my Churro Waffles or my Pumpkin Oat Bars!

a plate of pumpkin spice pancakes topped with a slab of melted butter

These light and fluffy Pumpkin Spice Pancakes are perfect for a chilly Fall morning! Pancakes are always a treat in my house and when Fall comes around we love adding in pumpkin and pumpkin pie spice to our favorite Pancake Recipe.

This recipe is my husbands go to for making pancakes. Instead of a traditional pancake recipe where you fold in the dry ingredients into the wet ingredients he adds an extra steps that is oh so important! Separating the yolks and egg whites. The egg yolks get added along with the wet ingredients and the egg whites get whipped until light and fluffy. Folding in the egg whites by hand adds extra air to the batter and is what makes these pumpkin pie pancakes so light and fluffy. This is our go to recipe for the BEST pumpkin spice pancakes! 

This recipe makes 12 pancakes perfect for a family of four! If you need extra for a crowd feel free to double the recipe. This recipe freezes beautifully! It makes a quick and easy make ahead breakfast. We pop them in the toaster to warm up for our girls then top with maple syrup and butter!

How to make Pumpkin Pancakes

  • Combine dry ingredients: Whisk together flour, sugar, baking powder, and salt, set aside.

cinnamon, flour and baking powder in clear bowl

  • Whip egg whites: Separate the egg yolks from the egg whites. Add the egg whites to a medium bowl and whip on high speed until stiff peaks form.

whipping egg whites in clear bowl with a hand held mixer

  • Combine wet ingredients: In separate bowl, mix egg yolks, milk, pumpkin and melted butter.

stirring pumpkin pancake batter in clear bowl

  • Combine batter: Add the dry ingredients into the wet ingredients and mix just until combined. Mix half of the whipped egg whites into batter. Then gently fold in the remaining egg whites making sure not to over mix. (It’s ok if you still see strips of egg whites).

folding whipped egg whites into batter

  • Cook pancakes: Preheat electric griddle or large skillet over medium heat. Butter griddle or pan and scoop about 1/3 cup for each pancake. Cook for 3-4 minutes or until the pancakes look firm / set around the edges and the pancakes are bubbly. Flip and cook for an additional minute or two.

flipping pumpkin pancakes in cast iron skillet

  • Serve: Repeat with the rest of the batter than serve immediately with your favorite toppings and enjoy!

drizzling maple syrup on top of pancakes

Tips for making the BEST Pumpkin Spice Pancakes!

  • Don’t over mix the batter. The more you mix your batter once the flour is added the tougher the pancakes will be. Also over mixing will deflate the whipped egg whites and will cause the pancakes to not be light and airy.
  • Use a large pan or griddle if possible. This helps to reduce cooking time and is a huge time saver if you cook pancakes a lot!
  • Warm your maple syrup. This doesn’t seem like a big deal but makes a huge difference. I find when I put cold maple syrup on a hot pancake it cools it down very fast!
  • Don’t flip to early: Wait until the pancakes are bubbling up and look set around the edges to flip!
  • Cook pancakes on medium heat: Make sure your griddle or pan is not too hot. I like to heat mine over medium heat. This helps to cook the pancakes evenly and keep them from getting too golden brown on the outside.
  • Use butter! For frying the pancakes instead of oil. Butter adds so much more flavor to the pancakes and is always my personal go to.
  • Gluten free option: To make these healthier and more nutritious substitute the flour for white whole wheat flour. You can also substitute gluten free flour at a 1:1 ration to make these paleo and gluten free.
  • Make your own pumpkin pie spice: If you don’t have pumpkin pie spice substitute this recipe!

flipping pumpkin spice pancakes on cast iron skillet

Toppings

  • Fresh fruit (strawberries, blueberries or bananas)
  • Warmed maple syrup
  • Butter
  • Chocolate chips (mini chocolate chips, semi sweet, or white!)
  • For a crunch top these pancakes with toasted chopped walnuts or pecans.
  • These pancakes would be amazing with spiced cinnamon whipped cream! To make simply beat 1 cup heavy cream on high in a stand mixer until soft peaks form then add in powdered sugar to taste (2-3 tablespoons) and a pinch of cinnamon. Feel free to add in a dash of vanilla extra, almond extract or a splash of bourbon.
  • Streusel topping

pumpkin pancakes on white plate with melted butter and maple syrup

Can these Pumpkin Pancakes be frozen?

Yes! These freeze really well! I like to make a double batch of these easy pumpkin pancakes and freeze any extra. This pumpkin pancake recipe stays fresh for up to 3 months in the freezer in an airtight container.

serving bite of pancakes on white plate

Here are more delicious Pumpkin Recipes to enjoy!

Pumpkin Pancakes

4 from 2 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Light and fluffy Pumpkin Pancakes are perfectly spiced and loaded with pumpkin flavor. They make the perfect breakfast for a chilly Fall morning!

Ingredients

  • 1 cup milk
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup all purpose flour
  • 2 large eggs
  • 1 tbsp pumpkin pie spice
  • 1 tsp salt
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 3 tbsp unsalted butter, melted

Instructions

Images:
  • Whisk together flour, sugar, baking powder, and salt, set aside.
  • Separate the egg yolks from the egg whites. Add the egg whites to a medium bowl and whip on high speed until stiff peaks form.
  • In separate bowl, mix egg yolks, milk, pumpkin and melted butter.
  • Add the dry ingredients into the wet ingredients and mix just until combined. Mix half of the whipped egg whites into batter. Then gently fold in the remaining egg whites making sure not to over mix. (It's ok if you still see strips of egg whites).
  • Preheat electric griddle or large skillet over medium heat. Butter griddle or pan and scoop about 1/3 cup for each pancake. Cook for 3-4 minutes or until the pancakes look firm / set around the edges and the pancakes are bubbly. Flip and cook for an additional minute or two.
  • Repeat with the rest of the batter than serve immediately with your favorite toppings and enjoy!
Nutrition Facts
Pumpkin Pancakes
Amount Per Serving
Calories 325 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 122mg41%
Sodium 651mg28%
Potassium 537mg15%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 14g16%
Protein 9g18%
Vitamin A 10029IU201%
Vitamin C 3mg4%
Calcium 225mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Fall Recipes, Pumpkin Pie Pancakes

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