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Fluffy Pumpkin Pancakes

These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 pancakes


  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground cinnamon
  • Dash salt
  • 1 large egg
  • 1/2 cup fat-free milk
  • 1/3 cup vanilla yogurt
  • 1/3 cup canned pumpkin
  • 1 tablespoon canola oil
  • 1/8 teaspoon vanilla extract
  • Maple syrup


  • In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened.
  • Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

Fluffy Pumpkin Pancake Tips


Is canned pumpkin the same as pumpkin puree?

Canned pumpkin is not exactly the same as pumpkin puree. Canned pumpkin is typically made of a blend of pumpkin and other winter squashes, while pumpkin puree is 100% pumpkin. Canned pumpkin and pumpkin puree can be used interchangeably and are preferred in baking as opposed to fresh pumpkin.  Not only is canned pumpkin convenient and already prepared for use, but its overall flavor and texture is more balanced in the final product. Read more about our canned versus fresh pumpkin test. 

What’s the trick to fluffy pancakes?

The trick to fluffy pancakes is to not overmix the batter, which can develop the gluten and make the pancakes tough and flat. If you still see some streaks of flour, that’s good! The flour will incorporate into your pancakes as they heat up on the griddle. 

Why do pancakes need oil?

The oil in pancakes keeps them moist and helps them brown more evenly. While you can substitute melted butter for oil, the milk solids in butter tend to heat up and cook faster on the griddle, resulting in uneven browning. Check out the 
mistakes to avoid when making pancakes.Research contributed by Mark Neufang, Taste of Home Culinary Assistant  
Nutrition Facts
3 pancakes: 360 calories, 11g fat (2g saturated fat), 109mg cholesterol, 579mg sodium, 55g carbohydrate (23g sugars, 5g fiber), 13g protein.

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  • pols005
    Nov 23, 2020

    These smelled and tasted fantastic! That being said, they are almost more of a dessert than breakfast but still, Yum!

  • grandmascooking22
    Sep 30, 2019

    These pancakes are delicious! I made them for a family gathering and everyone just loved them. Flavors were wonderful.

  • LegalSec
    Sep 30, 2019

    Well I hate to be the one to give this a bad rating, but these were not good at all. They did not fluff up and when they did bubble and I flipped they were still raw inside. I bake all the time so I know not to overwork the batter because of the baking powder, which I did not. Wasted ingredients and my time, I threw the batter and pancakes out after making 4 of them.

  • suefalk
    Dec 11, 2018

    I like the flour mix of half white, half wheat. I think it makes for a heartier pancake. I made some with toasted pecans. Oh so good!

  • sholcombe77
    Jun 1, 2018

    I make a bigger batch to use all the pumpkin. They freeze great too. Add some chocolate chips for the kids.

  • angela32
    Sep 28, 2017

    We loved these pancakes! The only change I made was using whole milk instead of fat free. Delicious!

  • Jellybug
    Sep 28, 2017

    This past Sunday, had my son and his family over and I made these delicious pancakes..they were a hit with everyone. They were extremely easy to prepare, and great pumpkin flavor. I too doubled the recipes and made it with whole milk. Definitely making these again.

  • kredhead
    May 12, 2017

    I order pumpkin pancakes year round at my favorite local home style diner because they are so fluffy, flavorful & delicious. I really wanted to try to replicate making them at home. This recipe is everything I was hoping for...lots of spice, moist & tender, good pumpkin flavor. I doubled the recipe & used only AP flour as it's what I had on hand. Love, love, love. Going to use my electric griddle & make a bigger batch & freeze so I have them on hand. Leftovers reheated perfectly in the microwave.

  • dee simkins
    Sep 14, 2016

    I have a Bed and Breakfast and made these for my guest they were delicious light fluffy and very tasty I froze what was left and they taste just a good from the toaster will make again my guest loved them. The Maltman House

  • zucchini lady
    Sep 26, 2015

    I love anything pumpkin, so for my Sunday morning breakfast we had these with sausage patties/ very fluffy, and tasty/ will make again real soon!