If you’re craving a cozy autumn breakfast, these Pumpkin Pancakes are about to be your new go-to! They’re soft, warm, and packed with fall flavor thanks to that dreamy combo of pumpkin puree, cinnamon, and nutmeg. Plus, they come together in just 20 minutes—yes, please!
Why They’re Awesome
- Perfect for cozy weekends or a quick weekday treat
- Made with real pumpkin puree—no artificial flavor here!
- A great way to use up that leftover canned pumpkin
- Warm spices make your kitchen smell amazing
- Kid-friendly, freezer-friendly, and totally fall-vibes approved
Ingredients You’ll Need
- All-purpose flour
- Pumpkin puree
- 1 tsp baking powder + ½ tsp baking soda
- ½ tsp ground cinnamon + ¼ tsp ground nutmeg
- Milk
- Brown sugar
- Egg
- Butter
- Cooking spray or butter
How to Make Pumpkin Pancakes
These mini pumpkin pancakes are quick, easy, and full of flavor!
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar until combined.
Step 2: Mix Wet Ingredients
In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter. Whisk until smooth and well blended.
Step 3: Combine & Stir
Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix—lumps are okay!
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Use a small ladle or cookie scoop to pour 3–4 inch rounds of batter onto the skillet.
Step 5: Flip & Serve
Cook for 2–3 minutes per side or until golden brown and cooked through. Serve warm with your favorite toppings!
Tips & Variations
- Add mini chocolate chips or chopped pecans to the batter.
- Make them dairy-free with almond milk and plant-based butter.
- Want to freeze? Cook, cool, then freeze in a single layer. Reheat in the toaster!
- Add a dollop of vanilla Greek yogurt for extra creaminess.
Perfect For:
- Cozy weekend brunches
- Thanksgiving morning
- Fall-themed breakfast-for-dinner
- Little hands who love mini food!
📸 Don’t Forget the Photo Op!
These golden beauties stacked high with whipped cream and syrup? Picture perfect! 📷 Tag your pancake stacks with #BiteSizedFun on Instagram or @BiteSizedFun—we’d love to see your fall breakfast magic!
More Recipes You’ll Love:
- No Bake Pumpkin Pie
- Pumpkin Whoopie Pies
- Pumpkin Lush Dessert
- Mini Apple Cider Donuts
Whip up a batch of these pumpkin pancakes and let your morning taste like fall!
One More Thing!
This recipe is part of our easy fall breakfast ideas collection. Check it out for more cozy inspiration!
Pumpkin Pancakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 large egg
- 2 tbsp butter melted
- Cooking spray for frying
Toppings
- Maple syrup
- Whipped cream
- Chopped walnuts
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar.
- In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3–4-inch diameter pancakes.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve the pumpkin pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts for added deliciousness.
