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    Easy cinnamon pumpkin pancakes

    By Julia | Updated: Nov 20, 2023 | Published: Nov 13, 2013 | 36 Comments

    27.5K shares
    • Facebook133
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Easy pumpkin pancakes flavored with cinnamon, nutmeg, and ginger - perfect holiday flavors! Fantastic recipe for the Fall and Winter season, as well as for the holidays (Thanksgiving and Christmas).

    Easy pumpkin pancakes recipe

     

    I can't let the pumpkin season pass by without making at least a single batch of pumpkin pancakes! These easy pancakes are packed with pumpkin puree and spiced up with just the right amount of cinnamon, nutmeg, and ginger.  Just perfect for the Fall! Imagine serving them for breakfast over Thanksgiving holidays - it will surely make your family very happy.

    Easy cinnamon pumpkin pancakes

    If you love pumpkin, these will be right up your alley, because the pumpkin flavor really comes through in this recipe! They are so good and full of flavor, you can eat them plain, without any maple syrup! Just with a cup of sweetened coffee or tea. Of course, pouring REAL maple syrup over the pancakes will not hurt either!

    Easy cinnamon pumpkin pancakes

    They are hearty pumpkin pancakes: moist, light, fluffy, and not overly sweet! A great addition to your rotation of breakfast recipes. And not only in the Fall or on Thanksgiving - but on any day you feel like eating some pumpkin in the morning.

    How to make pumpkin pancakes

    • Very easy to make: just combine pumpkin, milk, melted butter, egg, and brown sugar - whisk it really well.
    • Separately combine flour, baking powder, cinnamon, ginger, nutmeg and add these dry ingredients into wet ingredients.
    • Experiment with spices - add more of each spice if you want a spicier pancake.
    • Cook on the griddle on medium heat: the pancakes puff up nicely. As an added benefit, the house smells really nice while you cook them.

    Related pumpkin breakfast recipes

    • Pumpkin Waffles
    • Pumpkin Banana Chocolate Chip Muffins
    • Pumpkin Banana Bread with Apples
    • Pumpkin Pancakes with Cinnamon Apples
    easy cinnamon pumpkin pancakes
    4.17 from 6 votes

    Easy cinnamon pumpkin pancakes

    Easy pumpkin pancakes flavored with cinnamon, nutmeg, and ginger are perfect holiday breakfast pancakes.   Perfect Autumn recipe.  
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 pancakes
    Calories per serving 155 kcal
    Author: Julia

    Ingredients

    • 1 cup pumpkin puree
    • 1 ¼ cups milk
    • 4 tablespoons salted butter melted
    • 1 egg
    • ¼ cup brown sugar
    • 2 cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 ½ teaspoon cinnamon
    • ¼ teaspoon ginger
    • ¼ teaspoon nutmeg
    US Customary - Metric

    Instructions 

    Important note about properly measuring flour using measuring cups:

    • The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dense pancakes.
    • Measuring flour correctly will solve a lot of "dense" issues. The trick that works for me is that I use ⅓ measuring cup to carefully scoop all the flour I need into the mixing bowl (2 cups here), without over-packing it.

    How to make pumpkin pancakes

    • In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
    • In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
    • Add dry ingredients to wet ingredients and whisk until just combined.
    • Heat up a griddle to medium heat, grease lightly if necessary. Use ¼ measuring cup to ladle each pancake on the griddle. Flatten them with a spatula - the pancakes should not be too thick.
    • Cook on one side for 3 minutes until the edges are set and the cooked side turns golden brown. Use a spatula to flatten the pancakes to make sure they are not too thick.
    • Flip to the other side, and cook for 2 or 3 more minutes until golden brown on the other side.
    • Serve with your favorite syrup.

    Nutrition

    Nutrition Information
    Easy cinnamon pumpkin pancakes
    Amount per Serving
    Calories
    155
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    0.3
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    27
    mg
    9
    %
    Sodium
     
    192
    mg
    8
    %
    Potassium
     
    116
    mg
    3
    %
    Carbohydrates
     
    24
    g
    8
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    3356
    IU
    67
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    79
    mg
    8
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword cinnamon pancakes, pumpkin pancakes, thanksgiving breakfast
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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      Recipe Rating




    1. Julie

      November 20, 2023 at 11:04 am

      I followed the recipe exactly but these did not turn out AT ALL. Flavorless and mushy/raw no matter how long I cooked them and no matter what size and no matter what temp of the pan. They were inedible and I had to throw them out. I attempted to fix the rest of the batter but still ended up wasting over an hour of my time, throwing out a bunch of expensive ingredients, and having to throw something else together to feed my family. Based on the number of other comments reporting a similar experience, I don’t know why this recipe hasn’t been taken down.

      Reply
    2. Lori

      November 04, 2016 at 7:02 am

      I made these after another recipe turned out good but was more involved. I don't know if I screeed something up or what but they are very flat. I followed the recipe and it was very watery. So I added some flour but maybe not enough. I was rooting for you but my experience was a fail.

      Reply
      • Julia

        December 20, 2016 at 5:53 pm

        Sorry to hear that, and very happy to hear any feedback! Thank you for taking your time to leave a comment!

        Reply
    3. Emily

      November 11, 2015 at 4:01 pm

      Followed the recipe. Mine turned out very gooey. Never cooked all the way through. I tried on med heat. I tried on low. I tried with a lid over the pancake and without. Seems like they needed more flour or something. I did use fresh squash but i strained it w a heavy weight for hrs like i do when I make pumpkin pie. Not sure why they did work for me as I am a competent cook and followed directions.

      Reply
    4. nancy

      October 24, 2015 at 10:42 pm

      I'm gonna add choc chips to the recipe. Gkids will love em.

      Reply
    5. Sara

      October 16, 2015 at 5:08 pm

      These are so delicious! I'm having a hard time getting them done in the middle but they are worth figuring out!

      Reply
    6. Jennifer

      December 23, 2014 at 9:37 am

      This recipe I just tried it and the pancakes wouldn't bubble no matter how long they sat on the griddle. They wouldn't cook through at all. Mush mess, why would this happen? I cook and bake all the time. Breakfast ruined.

      Reply
      • Candice

        September 15, 2015 at 10:49 pm

        i had the same problem. I had the griddle hot, and not matter how long I cooked them, they wouldn't cook through... I would say I cooked them for over 10 min. Per gaps the batter was too thick? Maybe less flour and more milk?
        I've tried it twice with no success

        Reply
    7. jennifer

      November 15, 2014 at 12:06 pm

      These had the texture of french toast this morning when I made them. Totally tasty and my twins loved them.

      Reply
    8. Sarah

      November 04, 2014 at 7:37 pm

      Used 1/4 cup and even tried smaller ones. Very mushy...left on griddle for at least 5-6 minutes on each side and they won't cook! Disappointed mommy and disappointed hungry family. 🙁

      Reply
      • Julia

        November 05, 2014 at 2:45 pm

        Sorry to hear about that! I need to make these again to troubleshoot this recipe. By the way, did you heat the griddle until very hot? With puree based pancakes, I find that I have to get the griddle really hot to make sure nothing sticks and everything cooks through.

        Reply
    9. patricia taylor

      November 29, 2013 at 11:03 am

      I don't know what I did wrong but the center came out like pumpkin pie, too mushy 🙁 but the taste was favorable

      Reply
      • Julia

        December 07, 2013 at 4:01 am

        Patricia, did you use 1/4 cup measuring cup as a scoop or did you use a larger scoop? These pancakes work best when they are on the smaller side. Another thing that could go wrong could be that your pancake griddle was not heated enough through.

        Reply
    10. Joann

      November 24, 2013 at 10:51 am

      Cinnamon listed twice

      Reply
    11. Joann

      November 24, 2013 at 10:51 am

      Cinnamon is listed twice

      Reply
      • Julia

        November 25, 2013 at 2:34 am

        Joann, thanks for pointing it out - I removed the second cinnamon. 🙂 The recipe requires only 3/4 teaspoon (or up to 1 teaspoon) of cinnamon, not more than that. Late night postings don't work so well for me! 🙂

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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