Tasty Pumpkin Pancakes For Two

I never made pancakes from scratch until I was well into my thirties. It seemed too complicated when boxed mix was right there on the shelf. But once I tried making them myself, I realized how easy it actually is—and how much better they taste.

These pumpkin pancakes are perfect when you want something cozy but don’t need to feed a crowd. The recipe makes just enough for two people, so you won’t have leftover batter sitting in your fridge. Plus, the pumpkin makes them extra fluffy without any fancy techniques or ingredients you don’t already have.

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What Kind of Pumpkin Should I Use?

For these pancakes, you’ll want to use canned pumpkin puree rather than fresh pumpkin – it’s much easier and gives you consistent results every time. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works great, but any pure pumpkin puree will do the trick. If you do have leftover fresh pumpkin from carving or cooking, you can roast it and puree it yourself, but honestly, the canned stuff is so convenient and tastes just as good in pancakes.

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Options for Substitutions

These cozy pancakes are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Pumpkin puree: This is the star ingredient, so I wouldn’t skip it! But if you’re out, try mashed sweet potato or butternut squash puree. You might need to add a pinch more spice since pumpkin has a milder flavor.
• All-purpose flour: Whole wheat flour works great for a nuttier taste – just use about 3/4 cup since it’s denser. For gluten-free, try a 1:1 baking flour blend.
• Brown sugar: White sugar works fine, or try maple syrup (reduce milk by 1 tablespoon if using syrup). Coconut sugar is another good option that adds a slight caramel note.
• Spices: Don’t have all the individual spices? Use 1 teaspoon of pumpkin pie spice instead. If you’re missing one or two spices from the list, just bump up the cinnamon a bit.
• Vegetable oil: Melted butter, coconut oil, or even applesauce work here. If using applesauce, your pancakes will be a bit more tender and slightly less crispy on the edges.
• Milk and vinegar: This combo makes buttermilk! If you have real buttermilk, use 3/4 cup and skip the vinegar. Non-dairy milk works too – just stick with the vinegar trick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin pancakes is overmixing the batter, which leads to tough, dense pancakes instead of fluffy ones – mix just until the ingredients are combined and a few lumps remain.

Don’t skip the vinegar and milk step, as this creates homemade buttermilk that reacts with the baking soda to give your pancakes their light texture, so let this mixture sit for about 5 minutes before adding it to your dry ingredients.

Make sure your griddle or pan is at the right temperature (medium heat works best) – if it’s too hot, the outside will burn before the inside cooks through, and since pumpkin pancakes are thicker than regular ones, they need that extra time to cook properly.

For perfectly round pancakes, use a 1/4 cup measuring cup to pour the batter and resist the urge to press down on them with your spatula while they’re cooking.

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What to Serve With Pumpkin Pancakes?

These fluffy pumpkin pancakes are perfect with a drizzle of real maple syrup and a pat of butter – the warm spices pair beautifully with that sweet, rich flavor. I love adding a dollop of whipped cream or even cream cheese for extra indulgence, especially since the pumpkin and spices make everything feel so cozy. For a complete breakfast, try serving them alongside some crispy bacon or breakfast sausage to balance out all those autumn flavors. You can also sprinkle some toasted pecans or walnuts on top for a nice crunch that complements the soft, spiced pancakes perfectly.

Storage Instructions

Refrigerate: Leftover pumpkin pancakes keep really well in the fridge for up to 3 days. Just stack them with a piece of parchment paper between each pancake and store in an airtight container. They make a great quick breakfast when you’re in a hurry during the week!

Freeze: These pancakes are perfect for freezing! Let them cool completely, then place them in a single layer on a baking sheet and freeze for about an hour. Once frozen solid, transfer them to a freezer bag and they’ll keep for up to 3 months.

Warm Up: To enjoy your stored pancakes, just pop them in the toaster straight from the fridge or freezer – no thawing needed! You can also warm them in the microwave for about 30 seconds, or heat them in a skillet over medium-low heat for a minute on each side.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 12-15 g
• Fat: 12-16 g
• Carbohydrates: 100-110 g

Ingredients

• 1 tbsp white vinegar
• Fill scant 3/4 cup with milk
• 1 cup all-purpose flour (120g)
• 2 tbsp brown sugar (25g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• Pinch nutmeg
• 1/4 tsp salt
• 1/2 cup canned pumpkin purée (122g)
• 1 large egg
• 1 tbsp vegetable oil

Step 1: Make the Soured Milk

• 1 tbsp white vinegar
• fill scant 3/4 cup with milk

Before measuring out other ingredients, pour 1 tablespoon of white vinegar into a measuring cup.

Fill the cup up to a scant 3/4 cup line with milk.

Set this mixture aside to sour while you prepare the rest of the ingredients.

Step 2: Combine the Dry Ingredients

• 1 cup all-purpose flour (120g)
• 2 tbsp brown sugar (25g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• pinch nutmeg
• 1/4 tsp salt

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, nutmeg, and salt until the mixture is well-combined and evenly blended.

Step 3: Mix the Wet Ingredients

• soured milk from Step 1
• 1/2 cup canned pumpkin purée (122g)
• 1 large egg
• 1 tbsp vegetable oil

In a small bowl, whisk together the soured milk from Step 1, pumpkin purée, egg, and vegetable oil until smooth and fully combined.

Step 4: Combine Wet and Dry Mixtures

• dry mixture from Step 2
• wet mixture from Step 3

Pour the wet ingredients from Step 3 into the dry mixture from Step 2.

Use a spoon to stir until the batter is just combined; be careful not to overmix, as this could make the pancakes tough.

I always make sure to mix gently—some lumps are totally fine and actually make for lighter pancakes.

Step 5: Cook the Pumpkin Pancakes

• batter from Step 4

Heat a griddle to 350°F or set a skillet over medium heat.

Lightly grease the surface with butter or cooking spray.

Drop heaping 1/3 cups of batter onto the surface, spacing them apart.

If using a skillet, you’ll likely need to cook in two batches.

Cook until bubbles form on the top of the pancakes, then flip and continue cooking until the pancakes are cooked through and golden.

These pancakes may take a bit longer than regular ones due to the pumpkin.

Step 6: Serve and Enjoy

Serve the warm pancakes topped with butter and maple syrup, if desired.

I think a sprinkle of extra cinnamon or a handful of toasted pecans on top can make these pancakes even more special.

Tasty Pumpkin Pancakes For Two

Delicious Tasty Pumpkin Pancakes For Two recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 600 kcal

Ingredients

  

• 1 tbsp white vinegar
• fill scant 3/4 cup with milk
• 1 cup all-purpose flour (120g)
• 2 tbsp brown sugar (25g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• pinch nutmeg
• 1/4 tsp salt
• 1/2 cup canned pumpkin purée (122g)
• 1 large egg
• 1 tbsp vegetable oil

Instructions

 

• Before measuring out other ingredients, pour 1 tablespoon of white vinegar into a measuring cup. Fill the cup up to a scant 3/4 cup line with milk. Set this mixture aside to sour while you prepare the rest of the ingredients.
• In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground allspice, nutmeg, and salt until the mixture is well-combined and evenly blended.
• In a small bowl, whisk together the soured milk from Step 1, pumpkin purée, egg, and vegetable oil until smooth and fully combined.
• Pour the wet ingredients from Step 3 into the dry mixture from Step 2. Use a spoon to stir until the batter is just combined; be careful not to overmix, as this could make the pancakes tough. I always make sure to mix gently—some lumps are totally fine and actually make for lighter pancakes.
• Heat a griddle to 350°F or set a skillet over medium heat. Lightly grease the surface with butter or cooking spray. Drop heaping 1/3 cups of batter onto the surface, spacing them apart. If using a skillet, you'll likely need to cook in two batches. Cook until bubbles form on the top of the pancakes, then flip and continue cooking until the pancakes are cooked through and golden. These pancakes may take a bit longer than regular ones due to the pumpkin.
• Serve the warm pancakes topped with butter and maple syrup, if desired. I think a sprinkle of extra cinnamon or a handful of toasted pecans on top can make these pancakes even more special.