These pumpkin pancakes are light and fluffy, with pumpkin puree, pumpkin spice, brown sugar and vanilla for lots of cozy fall flavor!
The Fluffiest Pumpkin Pancake Recipe
When developing this healthier version of pumpkin pancakes, I discovered that it’s also the secret to making pancakes that are extra fluffy. Because I swapped the whole eggs for egg whites, the texture is lighter, giving you pancakes that rise tall in the skillet with lots of fluffiness. (I use the same trick in my Heart-Shaped Chocolate Chip Banana Pancakes.) If you’re looking for the perfect weekend breakfast, this is it!
Why These Pumpkin Pancakes Are My Favorite for Fall
I love filling my fall menu with all the pumpkin recipes I can, from Crustless Pumpkin Pie to Pumpkin Chocolate Chip Muffins for breakfast and savory Creamy Pumpkin Ginger Soup. These pumpkin pancakes have become one of my family’s fall traditions! Here’s why you’ll love them too.
- The best texture: If you like your pancakes light, airy, and fluffy, these pumpkin pancakes are sure to please!
- Cozy flavor: The combination of pumpkin puree, cinnamon, pumpkin pie spice, brown sugar, and vanilla makes these pumpkin pancakes ideal for chilly fall mornings.
- Easy to make: These pancakes are simple to whip up, with just a few minutes of prep and cooking. (My Pumpkin Pancake Muffins are also super easy and full of pumpkin flavor!)
Pumpkin Pancakes
Ingredients
- 1 cup all purpose flour, or whole wheat flour
- 2 tablespoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice, or more to taste
- 1/4 cup canned pumpkin
- 2 tablespoons brown sugar monk fruit sweetener, or brown sugar of choice
- 3/4 cup fat-free milk, such as Fairlife
- 3 large egg whites, (1/2 cup)
- 2 teaspoons oil, such as coconut or any neutral oil
- 1 teaspoon vanilla extract
- cooking spray
Instructions
- Mix all dry ingredients in a medium bowl.
- Combine milk, egg whites and canned pumpkin in another medium bowl and mix until smooth.
- Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.
- Heat a large nonstick skillet or griddle on medium heat.
- Spray oil to lightly coat and pour heaping 1/4 cup of pancake batter.
- When the pancake starts to bubble and the edges begin to set, flip the pancakes.
- Repeat with the remainder of the batter.
- Top them with maple syrup, agave, pumpkin butter, or your favorite toppings (optional).
Last Step:
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Ingredients You’ll Need
Below is everything you’ll need to make this pumpkin pancake recipe. See the recipe card above for the exact measurements.
- All-Purpose Flour, or whole wheat flour for heartier pancakes. (Try my Whole Wheat Pumpkin Pancakes with Pecans too!)
- Baking Powder helps give the pancakes lift.
- Kosher Salt balances and enhances the overall flavor.
- Ground Cinnamon and Pumpkin Pie Spice add warmth.
- Canned Pumpkin makes these pancakes moist and gives them their orange-y color. Save the extra pumpkin puree to make Pumpkin Chocolate Chip Cookies!
- Brown Sugar Monk Fruit Sweetener lowers the carbs in these pumpkin pancakes, or use regular brown sugar.
- Fat-Free Milk, such as Fairlife.
- Egg Whites, either from whole, separated eggs or the kind that comes in a carton.
- Oil, such as coconut or any neutral oil.
- Vanilla Extract also enhances the flavor of the pancakes.
- Cooking Spray for the skillet or griddle.
How to Make Pumpkin Pancakes
Here’s a quick overview of the steps involved in making pumpkin pancakes. See the recipe card above for printable directions.
- Mix the dry ingredients: Whisk all of the dry ingredients in a medium bowl.
- Mix the wet ingredients: Whisk the milk, egg whites, and pumpkin in a second bowl.
- Finish the batter: Combine the wet and dry ingredients.
- Cook the first side: Coat a preheated skillet or griddle set over medium heat with cooking spray. Add 1/4 cup of batter to the pan for each pancake.
- Flip: When the pancakes bubble and the edges are set, flip them over to cook the other side, then repeat with the rest of the batter.
Tips and Variations
Here are some additional pointers and ideas for making this recipe your own.
- Know when to flip: The outside will be set and the inside will have bubbles that form, pop, and leave little holes.
- Adjust the heat as needed: If the pancakes start getting dark brown or blackened on the outside before the inside is set, turn down the heat.
- Add mix-ins: A handful of chocolate chips, diced apples, or chopped nuts is delicious in pumpkin pancakes!
What to Serve With Pumpkin Pancakes
Top your pancakes with maple syrup, agave, a pat of butter, toasted pecans, or your favorite toppings. Here are some more ideas:
Toppings
Top your pumpkin pancakes with one or more of these.
Accompaniments
Make your pancakes a meal by adding one of these options.
Proper Storage & Reheating
- Refrigerator: Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze these pancakes in a freezer bag for up to 3 months.
- To reheat: Warm the pancakes in the microwave, a 350ºF oven, or in a toaster oven.
Fluffy pancake pancakes for were delicious!
These were amazing!
Glad you enjoyed them!
Im going to make these. But 2 TABLESPOONS of baking powder seems excessive. Did you mean teaspoons?
Nope this is correct!
Excellent perfect fluffy flavorful pancakes. My only suggestion is to double the recipe because everyone wanted seconds.
I’ve made these twice now. Easy to make and delicious!! Thanks!
Pretty good wish that they had a stronger flavor though.😊
Can you use almond flour instead of regular flour for the pumpkin pancakes?
Question –not a review I see this recipe has been updated a bit from an older version a couple changes. Older recipe uses 2 teaspoons baking powder–wondering if that is correct or this one that says 2 tablespoons.
Thanks
Yes, I worked on making them fluffier and reworked to improve them!
Hi! Would you make any changes to this recipe to make them in a sheet pan, like the ones in the Meal Prep cookbook?
Thanks!
I have not tested!
would like sheet pan too…
Hello, would love to try these. Do you think I can sub gluten free AP flour to make them gf?
I think it should work!
Enjoying these right now. Delicious! Subbed Egg Beaters for egg whites and skim milk for 1%. Topped with sugar free maple syrup. Doubled the batch so I can freeze them and pull out as needed. Thanks!
Oops! I left out the oil (because I did not see where to add it), but they still came out awesome!! (and less calories too!) 🙂
Just made these, and topped with pecans simmered in pure maple syrup instead of the pumpkin butter. SO deeeeeelish!!!!!
The wet ingredients include the oil and vanilla, so mix them together with the egg whites, milk, etc. before adding to the dry ingredients.
The question has been asked 3 times and I still don't know. When do we add the oil and vanilla? I want to make these for dinner. They look and sound amazing!
Thank you – anyone who has made them or original poster – for the help.
I made these this morning. YUM. I subbed Heartsmart Bisquick instead of flour and topped with Trader Joe's pumpkin butter instead of making Gina's and added some sugar free syrup and Tru Whip (which I found out about through this blog too). SOOOO good.
I didn't like these. I served them without pumpkin butter; the pancakes on their own had no pumpkin taste at all.
I replaced the oil with apple sauce and shaved off 2 more points to take the total down to 5 points per serving. My kids loved them! I also added a little more pumpkin as we are in the west and at altitude so our flours dry out.
sooooo good! and oh so filling! I just ate my 2 pancankes and am stuffed! My 4yo ate 4! I love that he is eating something healthy and he likes it! so everybody wins!
Yes, oil goes inside the batter and for making them you use pam!
Does the 2 tsp of oil go into the pancake batter?
I made this for my mom and brother one sunday morning but i put a glob of the pumpkin butter in the middle of the pancake, swirled it around and barely covered it with batter and cooked it normally. Turnout? Beautiful. It was warm soft and moist and fluffy and just delicious. I also mixed in a little pumpkin butter into the batter, with pumpkin spice. Thank you for all of your wonderful recipes! I love them all. 🙂
My batter came out really runny so I added a bit more flour, but these were perfect pancakes and incredibly delicious!
YUMMMM! My picky 4 year old son loves these pancakes! And I made enough so that I can freeze them and pop 'em in the microwave on busy school/work mornings!
I feel like I am missing something. What is done with the oil, vanilla, and pumpkin? Is it mixed together as the pumpkin butter??? Please clarify.
This by far your best pancake recipe! They were so amazing and fluffy! I am going to make another batch and stick them in the freezer! Thanks for sharing, Gina!
I just made these and they were sooo good! Thank you so much for bringing a taste of fall to my morning! 🙂
These were delish! I swapped 1/2 cup flour for 1/2 cup ground oats to make them a filling breakfast for my family. Thanks for a great website!
I made these yesterday and LOVED them. The pumpkin butter tastes like pumpkin pie.
I just fed these to three children- 2, 4, and my ever so picky 7 year old niece! They were a huge hit! Kitchen smelled delicious, and all three kids ate 4+ pancakes each!
Making this recipe this weekend for sure!
I love everything pumpkin related! I am wondering if I can make these with a boxed pancake/waffle mix? Thanks!!
Oh, and we mixed all-purpose flour with about two tbsp of wheat germ because we couldn't find whole wheat flour. 🙂
I made these this morning with Mom and they were incredibly good! We ate them with fat free cool whip on top instead of the pumpkin butter (we only used it to make the pancake), with pumpkin pie spice on the cool whip and I ate mine with Aunt Jemima Butter Lite syrup! We have some leftover batter and we're gonna eat them again tomorrow!! 😀
Oh my goodness, these were sooo good! Fixed them tonight for dinner and even the Mr. gobbled them up. I honestly felt like I was cheating a little because they were so good. I didn't have pumpkin pie spice so I just used a 1/4 tsp of both nutmeg and ground ginger and they still came out wonderful. Thanks for another great one Gina!
I used bob's red mill gluten free flour,the batter for some reason was super wet.Not sure what I did but they came out flat.Tasty But I am not sure what I did wrong.
Hi
I was looking for a reply to Annie's question about the oil and vanilla not being in the instructions but should they be added with the wet ingredients. I did as I wanted to make them now and they were awesome, especially with the pumpkin butter. Thanks for another great recipe but still would like to know if the oil and vanilla belong in this recipe.
how many points for just the pancakes, i dont want to use the pumpkin butter
What would the points value be if you omitted the butter?
You are officially a fluffy pancake goddess. I made these this morning after loving your original version. I posted the link on my blog 🙂
Yes, white flour would work fine. Same amount.
Hi I have some leftover pumpkin in my fridge that desperately needs to be used. I want to make these tomorrow morning, but I don't have any whole wheat flour. I only have white all purpose flour. Can I substitute it for the same amount of wheat flour the recipe calls for?
I just made these for my girls (2 & 4) and they LOVED them!! So did I! Thanks!
And by lunches I meant breakfasts…oy…too early! 🙂
I made these last weekend. Once they cooled I put them in the freezer for easy work-week lunches. I finally tried one this morning. I reheated them in our office toasted on the frozen setting. They reheated nicely, but more importantly, they taste amazing!
I topped mine with maple syrup (the real deal) instead of pumpkin butter. I think they would also be good topped with the cranberry pear sauce posted recently.
Thanks for another wonderful recipe, Gina!
This one worked better as is because of the added pumpkin. But, you could try!
Gina, I noticed that you have improved your whole wheat pancakes. Would the changes you made to that recipe (such as omitting the oil and using whole eggs) apply to this recipe, as well?
"Combine milk, egg whites and pumpkin butter or canned pumpkin in a bowl and mix until smooth."
I just wanted to make sure that I should also combine the 2 tsp of oil and vanilla into this step? Or does the oil go the pan?
Thanks Jen!
We LOVE your recipes! They make up the second biggest part of my repertoire (my own recipes I make the most often, but yours are a close second!) and I'm so grateful to your tips and tricks for lightening up my faves and also helping me encourage my family to try new, healthy foods!
These pumpkin pancakes were AWESOME. I even completely forgot to put in the sugar, but served them with a bit of pure maple syrup and it more than made up for it. Tasty, tasty, tasty!
I just made these for breakfast and they were delicious! Thanks for posting!
Just made these for Sunday morning "kick-off" breakfast. Everyone LOVED them. But the best part? No one had a clue they were low-fat!! I will be making this recipe again and again. Thank you!!!
I've made these twice, and I love them. I actually had them for dinner the second time. I love all of your pumpkin recipes, they are just the absolute best.
THESE WERE AMAZING! I made 1/4 this recipe for myself for breakfast this morning (for the egg whites, I used 1.5 tbsp, which is 3/4 of an egg white. I usually have cartons of egg whites in the fridge. For sugar, I just used 1 tsp). I am definitely making pumpkin butter this week, but I just had apple butter on top. I also used my homemade pumpkin puree in the batter.
I love fall so much, so these were perfect for me. Will definitely be making these again! Maybe even for breakfast for thanksgiving guests.
Thanks for the recipe!
Hi! I was wondering how many points this is with out the pumpkin butter topping on the new system?
Thanks
Made this for breakfast, very good and easy to make. I didn't use pumpkin butter, I used low cal syrup.
For the gal looking for a good recipe organizer/ database…I LOVE Shop N' Cook!!! You can copy and paste your recipes into it and then drag and drop what you want to make that week onto a calender and with the click of your mouse it will generate your shopping list(even into grochery store sections). You can also tag your recipes (I tag mine by weight watcher points, meal type, and what's in it for ex. CHicken, or Vegitarian)to make it easy to sort through recipes. I love it!
I love this blog…I need to be spending more time here. There is so much information here! I will be trying these…yum.
I made these over the weekend for my kids and we all think this recipe is fabulous!
You're so sweet Susan! I'm glad you all enjoyed this!
Mouse, I have a pumpkin cheesecakes recipe, here's the url https://www.skinnytaste.com/2009/09/pumpkin-spice-no-bake-cheesecake.html
oh god pumpkin pumpkin pumpkin <3 <3
At the risk of being an overzealous pumpkin dork, I knpw you did a light no bake cheesecake at some point – would you have any suggestions (or perhaps a recipe?) for making a pumpkin cheesecake? It's my _utter favorite_ to the point of frenzy.
These were soooooo good! My 25 yr old son, a health nut, loved them and I'm a lifetime WW fan, of course I loved them! I put some sugar free syrup on top last night for dinner!!! Yummy!!!
These would go well with your Pumpkin Latte!
Love your site!
These pancakes were really good with the pumpkin butter. Made them for lunch today.
Gina- You are my new BFF!!! I stumbled upon your site and have already cooked several recipes and they have all been fabulous!! I'm also a photography buff and you have taken beautiful shots!! Love, love, love your site!!!
Susan
I would really appreciate it if you could get a subscribe by e-mail plug in uploaded so that i could get your new posts in my mail. I am never timely with my readers or feeds.
Let me know. I know I am not alone in this, and it will most likely help others like me keep up dated.
🙂
Valerie
Thanks!
Just checking back to see if you have posted any tour info yet. Can't wait!
🙂
Valerie
These would definitely be a GREAT way to start my day!!
my goodness im craving for it now..
looks yummy..my goodness
Oddly enough I had pumpkin pancakes for breakfast, but they were much thicker than yours. I think I'll have to try your recipe next time!
Double pumpkin – nothing at all wrong with that. Where ever I can sneak in pumpkin these days I sure go for it. Delish recipe girl with a very tempting photo too 🙂 xo
I appreciated your kindness to share your information on this blog. I also same like you would like share with friends good things. This is what I been found and have tried the healthy recipes on this website.
http://www.all-freehealthyrecipes.com
Have a Blessed and Wonderful Day!!!
After canning all day it was definitely a "breakfast for dinner" type of night. I made a double batch of these for the family and they were a huge hit! I used some freshly ground white wheat flour and I did sprinkle some mini chocolate chips in my son's. YUM! We ate ours with maple syrup. Thank you for sharing a FANTASTIC recipe.
Amanda
Is this seasonal, or what? How did you think to do this? Wonderful! I cannot wait to have my students make this! What fun! Have you told your readers where you are right now?
🙂
Valerie
These are amazing. I cannot wait until our next small group at our house so I can serve these. I know they will be a hit. This time of year is great because I feel as if I can put pumpkin in everything. Just the other day I made a Pumpkin Green Monster smoothie. It was amazing. http://ashandlewplus2.com/2010/09/27/pumpkin-green-monster/ Have a great day Ashlee
Another fabulous festive fall recipe!
i sorta made this for breakfast this morning.i didnt want to make 4 servings worth because it was just for me. also i didnt have some of the ingridients, so im going to share the lazy way i did it.
1/2 cup of Heart Smart Bisquik
1/3 cup skim milk
1 egg white
1 Tbsp pumpkin butter
1 tsp brown sugar
1/4 tsp vanilla
1/8 tsp of cinnamon
1/8 tsp of pumpkin pie spice
this came out to 6 points, however it made 3 six inch pancakes. it was quick and delicious. thanks for another awesome pumpkin recipe gina!
Love it!!
Hi Gina, I am sure loving the pumpkin butter! I was wondering if you use a recipe software to organize and manage your recipes? If so, can you recommend which product you use?
~ Nancy
Oh wow – this recipe looks incredible! I have leftover pumpkin from some pumpkin bran bread that's in the oven right now. I'd love if you could take a look at my blog and follow me if you'd like! http://thefoodistachronicles.blogspot.com/
This is a super delicious recipe!!! Thanks so much! LOVE YOUR SITE!
We love your recipes at our house! Thanks for sharing and for helping us all become a little healthier. 🙂
http://nutrashionalfear.blogspot.com/
Can this get any better? I just love your pancakes.. What a wonderful dish for the morning!
Faith
Yum! Another new blog discoverer thanks to Nanzina. These look so good and love the fact they are guilt free and healthy. We'll be making these as soon as I get more pumpkin – just made pumpkin pudding with the last of my stock from last year!
Made these and the pumpkin butter this morning. Fabulous! I'm loving the fall recipes. Keep 'em coming!
I just found you blog and I love it. Pumpkin anything if my favorite fall food. I will make these for dinner one night this week. YUM….
I am LOVING your pumpkin recipes. Keep them coming!
www.oatmealmountain.wordpress.com
Oh my heavens!! I just found your blog, and I simply love it!! I hope you don't mind, but I put a small feature of this post on my blog that links back here. Thanks for all the great recipies!
These look amazing. I'm going to try this soon!!! Pumpkin is SOOO good!
THAT puts the treat in "trick or treat", Gina! Those look fantastic!
wow, good thing i like breakfast for dinner!
these look fantastic 🙂
thanks for sharing!
-Lynsey
You are gonna make me a happy girl if you keep posting these amazing pumpkin recipes!
Yum, pancakes with double the pumpkin flavor.
These look amazing! I just found your website and I'm hooked! Everything looks so delicious and I love how you have the nutrition info included! Thanks!
We recently had some pumpkin pancakes and they were the BEST pancakes ever. I'm stocking up on my pumpkin this year so I can make them year round =) Yum!
I'm lovin' all things pumpkin right now, must try these!
This looks so good!
Oh my goodness, this sounds sooooo yummy!!
this is EXACTLY the recipe i was looking for today. THANK YOU!