Easy Pumpkin Pancakes
My 4-year-old, Asher, is pancake obsessed.
If it were up to him, he’d eat pancakes for breakfast, lunch, and dinner. Maple syrup on the side, please. (He prefers dipping his pancakes into the syrup rather than pouring it on top.) My younger son followed right in his footsteps and now loves pancakes just as much.
These easy pumpkin pancakes have become a favorite in our house. They’re fluffy, lightly spiced, and made with wholesome ingredients that you can feel good about serving your family. Whether you’re looking for a cozy fall breakfast or an easy weekday morning recipe, these healthy pumpkin pancakes are always a hit.
Why You’ll Love These Easy Pumpkin Pancakes
Made with simple, real-food ingredients
Naturally sweetened with coconut sugar
Packed with pumpkin and warming spices
Kid-approved and freezer-friendly
Easy to make in less than 30 minutes
Ingredients for Easy Pumpkin Pancakes
One of my favorite things about these homemade pumpkin pancakes is that they’re made with nourishing ingredients that offer more than just great flavor.
Einkorn Flour
You can substitute whole wheat flour if needed, but I prefer einkorn flour because it’s an ancient grain that’s higher in protein, lower in gluten, and richer in minerals than modern wheat.
Eggs
Eggs provide healthy fats, B vitamins, protein, and important minerals. The darker the yolk, the richer the nutrients tend to be. I love using pasture-raised eggs whenever possible.
Coconut Oil
Coconut oil adds healthy fats and a subtle flavor while helping create soft, fluffy pancakes.
Pumpkin Puree
Pumpkin is loaded with beta-carotene, which the body converts into vitamin A. It’s also rich in antioxidants and potassium, making it a nutrient-dense addition to these easy pumpkin pancakes.
Coconut Sugar
Coconut sugar is a less refined sweetener with a lower glycemic impact than traditional cane sugar.
Cinnamon
Cinnamon is rich in antioxidants and adds the warm flavor that makes pumpkin recipes so cozy.
Cardamom
Cardamom adds a delicious depth of flavor and contains beneficial plant compounds with antioxidant properties.
How to Make Easy Pumpkin Pancakes
- In a large bowl, whisk together the dry ingredients.
- In a separate medium bowl, mix together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and add 1–2 tablespoons of butter or oil.
- Scoop the batter onto the skillet, forming pancakes of your desired size.
- Cook until bubbles begin to form on the surface, then flip.
- Continue cooking until golden brown on both sides.
Serving Suggestions
Serve these easy pumpkin pancakes with pure maple syrup and your favorite toppings. We love them topped with plain yogurt, a sprinkle of extra cinnamon, chopped pecans, or fresh fruit.
They’re perfect for slow fall mornings, but my kids ask for them all year long.
If you love this recipe, you’ll love Easy Einkorn Pancakes
Easy Pumpkin Pancakes
Ingredients
- 1½ cups einkorn flour (or whole wheat flour)
- 2½ teaspoons baking powder
- 2 tablespoons coconut sugar
- Large pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ⅓ cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk (I use raw whole milk, but any milk you love will work.)
- 6 tablespoons coconut oil, melted
- Pure maple syrup, for serving
Instructions
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet over medium heat and add 1–2 tablespoons of butter or your oil of choice.
- Spoon the batter onto the skillet, forming pancakes of your desired size. Cook until small bubbles begin to form on the surface, then flip.
- Continue cooking until golden brown on both sides.
- Serve warm with pure maple syrup and your favorite toppings. We love them with plain yogurt and an extra sprinkle of cinnamon.
