Easy pumpkin pancakes that I make again and again every October.

Every fall, a wave of pumpkins hits us hard. It’s in lattes, quick breads, dog treats, and about half of Trader Joe’s products. You may resist for a little while, but eventually you will give in. And when that happens, I would argue that there is no better vehicle for pumpkins than a high pile of fluffy pancakes.

The problem is, pumpkins don’t inherently make delicious pancakes. Rich and moist, these two sound lovely, but until you realize that they work directly with the soft, fluffy texture that is the hallmark of great pancakes, many pumpkin pancake recipes end up tasting like spiced mash cakes, heavy and undercooked and more associated with fall than breakfast fun. So my challenge when developing this recipe was to incorporate that warm fall flavor without losing the signature lift of fluffy, delicious pancakes.

How to enhance pumpkin flavor in pancakes (without sacrificing texture)

This recipe starts with the same bones as my easy and fluffy pancakes. A reliable base built for height, softness, and classic diner-style bounce. The challenge from there was to find a way to weave in some real, robust pumpkin flavor without making it all too heavy.

I started with canned pumpkin puree for simplicity, availability, and practicality. No one wants to cut open a pumpkin before drinking coffee to get breakfast on the table. It’s also worth noting that most “pumpkin” purees are actually made from different types of butternut squash, which are sweeter than most types of pumpkin. This fact works to our advantage here. Its natural sweetness and smooth texture give pancakes great flavor and soft pancakes.

Pumpkin puree has a high water content, so adding it directly to the batter can make the pancakes heavier. To prevent that, I first simmered the puree on the stove with sugar, a pinch of salt, and the classic fall spices cinnamon and nutmeg until it thickened, slightly blackened, and became glossy. This short cooking step intensifies the pumpkin flavor while cooking away excess moisture, leaving a concentrated base that blends beautifully into the dough.

I also reduced the amount of milk a bit compared to a traditional pancake recipe, since the pumpkin puree itself mixes in the liquid. The result is a dough that is rich and fragrant, yet structured enough to rise high on the griddle.

Basic rules of fluffy pancake playbook

From there, I followed the same principles that make fluffy pancakes so reliable, the principles that form the basis of a good short stack such as pumpkin. This dough is heavy due to the pumpkin puree, but it’s best when handled gently.

Let the dough rest before cooking. 10 to 15 minutes may not sound like a lot, but it makes a big difference in the texture of the batter and the quality and loft of your pancakes. The flour has time to fully hydrate, the baking powder begins its initial rise, and the thick pumpkin mixture loosens enough to be easily scooped. You’ll know it’s done when the dough rises a little and you can scoop it out with a spoon instead of getting runny. This short pause is the difference between a dense, flat cake and a lofty, fluffy pancake.

Cook 3 at a time for better control. Overcrowding the pan when making pancakes is one of the small mistakes that can have disastrous consequences. Too many pancakes will cause the pan to cool down and be difficult to flip cleanly. Arranging three 4-inch-wide pancakes in a 12-inch skillet gives them plenty of breathing room for even heating, and is easy to manipulate by placing a spatula under each pancake.

Keep the temperature at a stable medium to low temperature. The natural sugars in pumpkin will brown faster than regular dough, so lowering the heat will ensure that the outside is golden brown and the center is fully cooked, rather than burnt on the outside and raw on the inside.

Finish by adding pecans

I love the crunchy texture and savory flavor of sprinkling chopped pecans on each pancake just before flipping. If you mix these into the dough, they will settle to the bottom, but if you add them to the raw top, they will maintain an even distribution. Of course, if you don’t like nuts, you don’t have to eat them. However, the pancakes are delicious.

Once you get into the rhythm of scooping, sprinkling with pecans, flipping, and repeating, you’ll end up with gorgeous, golden pancakes with crispy edges contrasting with a soft interior. From there, just a pat of butter, a drizzle of maple syrup, and you’ve got the perfect fall breakfast. These pancakes are everything we want in all things pumpkin spice. Simple, cozy, and truly worth making, no novelty packaging required.