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In my last blog post, I told you everything about how I was romanticising living in limbo by living a day like I was one of the Gilmore Girls. I, of course, had to make Luke’s famous pumpkin pancakes for breakfast and when I sent a photo of them to my co-worker she was an immediate fan. And wanted one. And instead of sharing only with her, I’ll share the recipe with all of you, too. After all sharing is caring and who doesn’t love an autumnal pumpkin spice pancake?

Pancakes truly are a breakfast staple and here in Germany they probably still aren’t for everyone. For me, however, they’ve become a weekend breakfast I really enjoy from time to time. And adding in seasonal ingredients like pumpkin for example, makes them even better than their classic counterpart.

Don’t get me wrong, a classic pancake is DELICIOUS!! But it’s also fun to (pumpkin) spice things up occasionally! Okay, that may not have been my best joke.. but these pancakes are the best.

I’ve made pumpkin pancakes before, but honestly these ones are the best one I’ve made so far! Not only the pumpkin spice comes through beatifully, which makes for a nice and warming fall breakfast, but the cinnamon butter takes it all to another level!

I’m not usually one to add butter on top of my pancakes to be honest, but cinnamon butter is something I’d been wanting to try for a while. And boy oh boy, it did not disappoint! On the contrary. Next time I’m making this pumpkin pancake recipe, I’m batch making the cinnamon butter. It’s that good, I promise.

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Ingredients in Pumpkin Pancakes

This is a very pantry staple kind of recipe. Most if not all of the ingredients you probably already have in your home.

Flour I’m using all purpose flour, but bread flour or spelt flour will work just as well. I don’t recommend using gluten-free flour for this one.

Spices are essential in the pumpkin pancake recipe. Pumpkin spice typically is a mix of cinnamon, ginger, nutmeg, allspice and cloves. In this pancake recipe I skipped some of those, because I didn’t have all of them at home. You can do the same, in case you don’t have them all or pre-mixed pumpkin spice. If you do have all the spices at home, I recommend to put them in. It’ll make your kitchen smell amazing.

As for sugar I’m using regular white sugar. However brown sugar will work just as well.

Pumpkin puree you can either use store-bought from a can or make your own. If you want to make your own just roast your pumpkin in the oven until tender and then blend it up with a little water. If you use store-bought make sure there’s no sugar added or reduce the sugar in the recipe. I used store-bought for this pancake recipe.

For milk I used almond milk. You don’t need to use almond. Use whichever milk you like best and/ or have at home! Regular full fat or low fat milk will work just fine as well.

How to make Pumpkin Pancakes

1. Use either a non-stick or cast iron skillet, if you have one, for your pancakes. Set it on medium heat to preheat while you prepare the pancake batter.
2. In a medium bowl add in all the wet ingredients: pumpkin puree, egg, vanilla, milk and 1 tbsp of melted butter. Add the sugar in as well and mix it until it has dissolved. A whisk will work best for this, but you can use a spoon as well. Using a spoon might leave you with a bit of sugar undissolved, that’s okay.
3. Once your wet ingredients are sufficiently mixed, it’s time to add in the dry ingredients. Start with incorporating flour bit by bit. When all the flour has been added, put in baking powder, salt, and the spices as well. Mix until your pumpkin pancake batter is mostly free of lumps. Set the mixture asided while you prepare the cinnamon butter.
4. Take the remaining 2 tbsp of butter (make sure it’s room temp!) and mix it with 1 tsp sugar and 1/2 tsp cinnamon until the sugar has dissolved. Refrigerate it while you bake your pancakes.
5. Use oil or butter to grease your pan if you like. Then add about 2-3 tbsp of pumpkin pancake batter to your hot pan. Cook each pancake for about 3 minutes on each side. Keep an eye on it as cooking time may vary depending on your stove and pan.
6. Once all the pancakes are cooked serve them with maple syrup and the cinnamon butter.

How to store pumpkin pancakes

These store wonderfully in the fridge for up to 3 days and can be reheated in a microwave or an airfryer. The airfryer is great if you’re a fan of those deliciously crunchy, crispy edges! Just put a little bit of cold cinnamon butter on top and voilà!

I’ve brought these to work at the office with me before and reheated them in the microwave for about 1 minute on high. They won’t bee crispy like this, but they do feel like a luxurious breakfast to have at the office!

I personally like to use glass containers like these ones. They are really handy and come in different sizes. I love them since they’re microwave and oven safe, but also use less plastic.

Can you add pumpkin to pancake mix?

Yes, you absolutely can! Just avoid using too much of it. A 1:4 ratio should work well (1 part pumpkin puree and 4 parts pancake mix)

Can I make pancakes with pumpkin puree?

Yes, and I recommend using unsweetened pumpkin puree over sweetened ones or pumpkin pie filling.

What can I do with a can of pureed pumpkin?

Besides my delicious pumpkin pancake recipe that I just shared I also LOVE using it in baked oats during autumn or you could make pumpkin soup with it if you want something savory. Making it into a jam and eating it with cheese is also top tier.

Final Thoughts

Pumpkin pancakes are a great way to make a year-round staple more exciting and seasonal. Their warming spices alongside the addition of cinnamon butter will have everyone loving them. They’re an amazing meal prep option, but also make for a delicious weekend breakfast or one to make for guests.