I love starting my day with a stack of warm, fluffy pancakes, especially when the weather cools down. There’s something so comforting about pumpkin in a breakfast dish! Today, I’m sharing my absolute favorite pumpkin pancake recipes. You’ll find options that are easy to make and full of that cozy fall feeling.
Whether you like a classic spiced pumpkin pancake or something with a little extra flair, I have a recipe here you’ll enjoy. Get ready to make your breakfast extra special with these simple pumpkin pancake ideas.
Jump to Recipe:
- 1. Pumpkin Apple Pancakes for Breakfast
- 2. Easy Pumpkin Cottage Cheese Pancakes
- 3. Classic Pumpkin Pie Spice Pancakes
Pumpkin Apple Pancakes for Breakfast
These pumpkin apple pancakes are a wonderful way to start your day. They combine the warm flavors of pumpkin with tiny bits of fresh apple, making each bite extra delightful.
I love how the apple adds a slight crunch and sweetness, perfectly matching the spiced pumpkin. It’s a comforting dish perfect for a weekend morning.
Key Ingredients & Tips for Pumpkin Apple Pancakes
- Fresh Apples: Use a firm, sweet apple like Honeycrisp or Fuji. Grate them or dice them very small so they cook through nicely in the pancakes.
- Pumpkin Puree: Make sure you are using 100% pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
- Don’t Overmix: Mix the wet and dry ingredients just until combined. Lumps are okay! Overmixing makes pancakes tough.
What You Need for Pumpkin Apple Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- Pinch of salt
- ½ cup pumpkin puree
- ½ cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
- ½ cup finely diced or grated apple
⏱️ Time: 25 minutes🍽️ Yields: 6-8 pancakes
How to Make Pumpkin Apple Pancakes
Step 1: Mix Dry Ingredients
In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Use a whisk to make sure everything is mixed well.
Step 2: Combine Wet Ingredients
In a separate medium bowl, whisk together the pumpkin puree, milk, egg, and melted butter or oil until smooth.
Step 3: Combine and Cook Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula just until combined; it’s okay if there are a few lumps. Fold in the diced apple. Heat a lightly oiled griddle or frying pan over medium heat. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, until golden brown and cooked through.
📝 Final Note
Serve these pumpkin apple pancakes warm with a drizzle of maple syrup and a sprinkle of extra cinnamon for the best taste.
Easy Pumpkin Cottage Cheese Pancakes
If you’re looking for a pumpkin pancake that feels a bit more substantial, these pumpkin cottage cheese pancakes are perfect. The cottage cheese adds a lovely texture and a boost of protein.
I promise you won’t even notice the cottage cheese in a bad way – it just makes them extra fluffy and moist. These are great for a hearty breakfast.
Key Ingredients & Tips for Pumpkin Cottage Cheese Pancakes
- Cottage Cheese: Use small-curd cottage cheese for the best texture. If you prefer a completely smooth batter, you can blend the cottage cheese briefly before adding it.
- Protein Boost: The cottage cheese makes these pancakes more filling and adds protein, which is great for staying full longer.
- Cook Slowly: Because the batter is a bit thicker, cook these pancakes over medium-low heat to ensure they cook through without burning the outside.
What You Need for Pumpkin Cottage Cheese Pancakes
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- ½ cup pumpkin puree
- ½ cup cottage cheese (small curd)
- ¼ cup milk
- 1 large egg
- 2 tablespoons melted butter or oil
⏱️ Time: 25 minutes🍽️ Yields: 6-7 pancakes
How to Make Pumpkin Cottage Cheese Pancakes
Step 1: Whisk Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Step 2: Prepare Wet Mixture
In another bowl, combine the pumpkin puree, cottage cheese, milk, egg, and melted butter or oil. Mix well until everything is combined.
Step 3: Mix and Cook
Pour the wet ingredients into the dry ingredients. Stir just until the dry ingredients are moistened. Do not overmix. Heat a lightly oiled griddle or non-stick pan over medium-low heat. Spoon about ¼ cup of batter for each pancake. Cook for 3-4 minutes per side, until golden brown and cooked through the middle.
📝 Final Note
These pancakes are delicious with a dollop of Greek yogurt or a sprinkle of chopped nuts for extra texture.
Classic Pumpkin Pie Spice Pancakes
Sometimes, you just want the classic, comforting flavors of autumn in your pumpkin pancakes. These pumpkin pie spice pancakes are simple, fluffy, and full of that familiar warmth.
I make these often when I want a taste of fall without any extra fuss. They are perfect for a cozy morning with a cup of coffee or tea.
Key Ingredients & Tips for Pumpkin Pie Spice Pancakes
- Pumpkin Pie Spice: This pre-mixed spice blend makes it easy to get all those warm fall flavors in one go. You can also make your own with cinnamon, nutmeg, ginger, and cloves.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.
- Test Your Griddle: Drop a tiny bit of water on your hot griddle. If it sizzles and evaporates quickly, it’s ready.
What You Need for Pumpkin Pie Spice Pancakes
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup pumpkin puree
- ¾ cup buttermilk (or regular milk)
- 1 large egg
- 3 tablespoons melted butter or vegetable oil
⏱️ Time: 20 minutes🍽️ Yields: 8-10 pancakes
How to Make Classic Pumpkin Pie Spice Pancakes
Step 1: Prepare Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt until they are evenly distributed.
Step 2: Combine Wet Ingredients
In a separate medium bowl, whisk the pumpkin puree, buttermilk, egg, and melted butter or oil until smooth.
Step 3: Mix Batter and Cook
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula just until the mixture comes together. A few small lumps are perfectly fine. Heat a lightly greased griddle or large pan over medium heat. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, until you see bubbles form on the surface and the edges are set, then flip and cook until golden brown.
📝 Final Note
These taste wonderful with a dollop of whipped cream and a sprinkle of cinnamon, or simply with warm maple syrup.
