You will love this pumpkin pancake recipe – everything you want in a fall or winter breakfast — fluffy, flavorful and full of warm spices. Serve these pumpkin pancakes with butter, maple syrup and a sprinkle of cinnamon for a cozy breakfast and comforting start to the day!
Embrace this season with more cozy recipes including our homemade pumpkin spice tea, fresh homemade masala chai (Indian spiced tea) and roasted pumpkin soup recipe!

When the leaves are changing in color and Autumn is here, nothing beats the comforting taste of these spiced pumpkin pancakes!
These pumpkin pie pancakes are especially perfect for fall and winter mornings, to bring the coziness and warmth of hygge right into your kitchen! These pancakes are also great for a weekend brunches, holiday breakfast or for some breakfast variety. For more fun pancake recipes check out our almond flour pancakes, almond flour banana pancakes and matcha pancakes recipe.
Top these pancakes with a drizzle of warm maple syrup – and some melted butter and cinnamon. This combination resembles the pumpkin pancakes with cinnamon butter served in Luke’s Diner from Gilmore Girls… perfect if you are in the mood for an extra cozy breakfast!
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Why this Recipe Works
- No refined sugar: these homemade pumpkin pancakes are sweetened with maple syrup and contain no refined sugar.
- Gluten-free: these pancakes are made with almond flour (rather than whole wheat flour or all-purpose flour) making this a great gluten-free breakfast option.
- Cozy, warming and flavorful: the combination of pumpkin spice, pumpkin puree and vanilla and cinnamon come together wonderfully bringing you delicious fall flavors.
- Moist and fluffy: the perfect pancake texture.
Ingredients You'll Need
- Almond flour: Almond flour contains nutrients including vitamins, minerals and antioxidants. This ingredient also adds a slightly nutty flavor in these pancakes and is a healthier substitute to regular all-purpose flour (plain flour).
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger and cloves for that classic pumpkin pie flavor.
- Cinnamon: Enhances the spice and warmth in the pancakes.
- Baking powder: Helps the pancakes rise and become fluffy. This is different from baking soda/bicarbonate of soda (which is not needed for this recipe).
- Eggs: Eggs act as a binder in this batter to give the pancakes structure. Egg sizes can vary based on region - use large eggs (if you are in the US/Canada/Australia), or medium eggs (if you are in Europe).
- Pumpkin puree: Adds moisture and a delicious pumpkin flavor. Use canned pumpkin with no added sugar or flavorings.
- Olive oil: For richness and moisture, keeping the pancakes tender.
- Vanilla extract: Look for vanilla extract with no added sugar.
- Maple Syrup: To sweeten the pancakes, use grade A refined sugar-free maple syrup with no added sugar.
- Optional - Top with salted butter, cinnamon powder, maple syrup, pecan nuts or chocolate chips.
See recipe card for a full quantities.
Substitutions and Variations
- Milk: You can substitute almond milk, coconut milk, or any other plant-based milk for a dairy-free option.
- Spices: For a stronger spice kick, add extra cinnamon or nutmeg.
- Oil: you can substitute olive oil with coconut oil if preferred but this will adjust the flavor of the pancakes, adding a hint of coconut.
- Mini baby pancakes: Turn these into baby pancakes by adding a smaller quantity of batter to the pan, using about 1-2 tablespoons per pancake. This is ideal for snacking, sharing, or creating a fun, bite-sized breakfast platter.
How to make these Pumpkin Pancakes
Step 1: Whisk together the dry ingredients. In a large bowl, whisk together almond flour, pumpkin spice powder, cinnamon, and baking powder. Tip: sift the baking powder using a sieve to remove any lumps.
Step 2: Mix the wet ingredients. In a separate bowl, whisk the eggs, then add olive oil, vanilla and milk and whisk again until smooth. Add the pumpkin puree and mix until fully combined, creating a smooth orange mixture.
Step 3: Combine wet and dry ingredients. Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
Step 4: Cook the pancakes. Preheat a non-stick pan or griddle over low-medium heat for 2 minutes. Using a silicone brush, lightly grease the pan with olive oil. Add 2-3 spoons of batter onto the pan. Cook for 3-4 minutes until golden brown. Tip: use multiple pan(s) to make these pancakes faster.
Step 5: Flip and cook the other side for another 2-3 minutes, or until golden and cooked. Transfer to a plate and repeat with the remaining batter.
Step 6: Serve and enjoy. Stack the pancakes and serve warm, topped with butter, a sprinkle of cinnamon and a drizzle of warm maple syrup.
Expert Tips for the Perfect Pumpkin Pancakes
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and flavoring.
- Avoid flipping pancakes too soon: it is tempting (I’ve been there before), wait for the surface of the pancake to bubble before flipping to cook the other side. Use a spatula to make sure the sides of the pancake are firming up before flipping them.
- Burner hob sizes: the time to cook the first side of the pancake can vary based on the size of the burner hob you are using. Larger hob sizes have a slightly quicker time compared with smaller hob sizes. Keep an eye on the pancakes and use a spatula to check if the sides are firming up before flipping.
SAVE this recipe! 📩
How to Serve
These pumpkin spice pancakes are best served fresh with melted salted butter, a sprinkle of cinnamon and a drizzle of warm maple syrup. Enjoy them with a cup of freshly made Nespresso Americano coffee or glass of fresh apple, orange and carrot juice!
If you're serving these for Halloween, decorate with added chocolate chips, berries, sesame seeds or pecan nuts for a festive touch. You can even arrange toppings into fun shapes like jack-o'-lantern faces for extra spooky flair! You can even shape the pancakes using a cookie cutter. Top with our pumpkin spice chocolate candies for extra indulgence!
If you're in the mood for more fall-inspired treats, enjoy these alongside our apple and cinnamon chia seed pudding and our pumpkin spice chocolate quinoa bark for a comforting, autumn-themed brunch.
Recipe FAQs
Yes! You can make these pumpkin pie pancakes ahead of time and store in the fridge in an air-tight container for up to 1 day. Reheat pancakes in a pan or microwave.
Preheating the pan ensures your pancakes achieve the perfect texture - crispy edges with a fluffy inside. It allows the batter to start cooking evenly as soon as it hits the pan.
Preheat the pan on low-medium heat for a few minutes. Before adding the batter, lightly brush the pan with olive oil. You’ll know the pan is ready when it is warm and you can hear a very slight sizzle as the batter is added.
Use multiple pans or griddles to cook several pancakes at once. This approach saves time because pancakes take a while to cook (and you don’t want to flip them too soon or overcrowd the pan). By cooking only one or two pancakes per pan, you ensure even cooking. Using multiple pans allows you to get more pancakes done simultaneously, cutting down on waiting time. Plus, the time it takes to clean an extra pan is much less than waiting for pancakes to cook one at a time, so it's definitely worth it!
Drinks with these Pancakes
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Pumpkin Pancakes
Ingredients
- 135 g almond flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 teaspoon baking powder
- 3 eggs egg sizes vary based on region - use medium eggs if you are in Europe and large eggs if you are in the US/Canada/Australia
- ½ cup pumpkin puree (114g)
- 2 tablespoon olive oil
- 2 teaspoon vanilla extract
- 1 tablespoon milk (dairy or non-dairy)
- 2 ½ tablespoon maple syrup
Serving
- salted butter, maple syrup, cinnamon powder, chocolate chips, pecan nuts
Instructions
- Combine almond flour, pumpkin spice powder, cinnamon, and baking powder in a large bowl. Sift the baking powder to remove lumps.
- In a separate bowl, whisk eggs, then add olive oil, vanilla, and milk, mixing until smooth. Add pumpkin puree and combine until smooth and orange.
- Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined; avoid overmixing for light and fluffy pancakes.
- Preheat a non-stick pan over low-medium heat for 2 minutes and lightly grease with olive oil. Add 2-3 spoonfuls of batter and cook for 3-4 minutes until golden brown. Use multiple pans to speed up cooking (if preferred).
- Flip and cook the other side for another 2-3 minutes, or until golden. Transfer to a plate and repeat with the remaining batter.
- Stack the pancakes and serve warm, topped with butter, a sprinkle of cinnamon and a drizzle of warm maple syrup.
Notes
- Avoid flipping pancakes too soon: wait for the surface of the pancake to bubble before flipping to cook the other side. Use a spatula to make sure the sides of the pancake are firming up before flipping them.
- Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and flavors.
Sonia
These pumpkin pancakes are perfect for a comforting and cozy breakfast!