Best Pumpkin Pancakes

🥞 Pumpkin Pie Pancakes — The Stack That Stole Fall’s Heart

If autumn had a breakfast crown, these pancakes would be wearing it. Fluffy, golden, and kissed with pumpkin spice goodness, they’re basically a cozy sweater in edible form.

 

 

Some mornings call for something more than cereal or toast. They call for a breakfast that makes you pause mid‑bite and say, “Oh wow.” These Pumpkin Pie Pancakes are that breakfast. They’re tender, lightly crisped on the edges, and bursting with pumpkin pie flavor — without being overly sweet.

They’re also weeknight‑easy, weekend‑special, and holiday‑worthy all at once. Whether you’re making them for a lazy Saturday, a Thanksgiving brunch, or just because you found a can of pumpkin in the pantry, these pancakes deliver.

💬 Reader prompt: Are you a “stack ’em high” pancake person or a “spread them out so I can drown each one in syrup” type?

I was planning on making cinnamon rolls yesterday morning but instead of buying pumpkin puree, Matt bought pumpkin pie filling. I was trying to figure out a recipe that I could use the filling.

Puree and pie filling aren’t very interchangeable in food recipes, because of the things added into it. These pancakes are seriously so good, my picky eater loved these! Start getting ready for fall and try these delicious pancakes!

 

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 3/4 cups buttermilk
• 1 cup canned pumpkin pie filling
• 2 large eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a blender, combine buttermilk, pumpkin pie filling, eggs, and vanilla. Blend until smooth.
3. Pour wet mixture into dry ingredients and stir until almost combined — a few lumps are fine.
4. Let batter rest for 10 minutes while you heat your skillet or griddle.
5. Heat 1 tablespoon oil in a large cast iron skillet or griddle over medium‑high until shimmering.
6. Add 1/4 cup portions of batter, pressing gently to spread.
7. Reduce heat to medium and cook until bottoms are golden brown, 1–2 minutes.
8. Flip and cook another 2–2 1/2 minutes until set.
9. Serve warm with cinnamon buttermilk syrup and a pat of butter.

🔢 Calorie Count (Per Pancake, Based on 12 Pancakes)

• Calories: ~165
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 210mg
• Total Carbs: 25g
• Fiber: 1g
• Sugars: 6g
• Protein: 4g

💡 Note: These are estimates — actual values may vary depending on your syrup situation (no judgment if it’s “extra”).

🥕 Nutritional Facts & Fun

• Pumpkin Power: Pumpkin pie filling contains vitamin A for healthy eyes and skin.
• Buttermilk Bonus: Adds calcium and probiotics for gut health.
• Egg Energy: Protein to keep you full longer.
• Spice Happiness: Cinnamon and nutmeg can boost mood and make your kitchen smell like heaven.

💬 Reader prompt: Do you secretly love the smell of pancakes cooking more than eating them?

 

👩‍🍳 Cooking Tips for Pancake Perfection

• Rest the Batter: That 10‑minute rest lets the flour hydrate and makes fluffier pancakes.
• Medium Heat is Magic: Too hot and they burn before cooking through; too low and they won’t get that golden crust.
• Flip Once: Resist the urge to flip back and forth — one flip is all you need.
• Oil vs. Butter: Oil gives crisp edges; butter adds flavor. Use both for the best of both worlds.

🔄 Recipe Variations

• Chocolate Chip Pumpkin Pancakes: Fold in 1/2 cup mini chocolate chips.
• Nutty Crunch: Add 1/3 cup chopped pecans or walnuts to the batter.
• Protein Boost: Stir in 2 tablespoons vanilla protein powder.
• Gluten‑Free Swap: Use a 1:1 gluten‑free flour blend.

💬 Reader prompt: What’s your dream pancake topping — fruit, chocolate, whipped cream, or “yes to all of the above”?

🧒 Kid Tips

• Let kids help measure and pour the dry ingredients — it’s a great math lesson in disguise.
• Use fun pancake molds (pumpkins, leaves, hearts) for extra smiles.
• Serve with a “topping bar” so they can decorate their own stack.

🛒 Grocery Hacks

• Pumpkin Pie Filling vs. Puree: This recipe uses pie filling for built‑in sweetness and spice — no extra sugar needed.
• Buttermilk Shortcut: No buttermilk? Mix 1 3/4 cups milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
• Bulk Buy Flour: Store in an airtight container to keep it fresh longer.

🎯 Reader Challenge

Make these pancakes this week and give them your own twist — maybe a caramel drizzle, a sprinkle of toasted coconut, or a dollop of maple whipped cream. Post your creation with #LouLouGirlsPumpkinStack so we can all drool together.

🥪 Leftover Remix

• Pancake Sandwiches: Spread with cream cheese and apple butter, then sandwich two together.
• Freezer Friendly: Layer cooled pancakes with parchment and freeze; reheat in the toaster.
• Dessert Stack: Layer with vanilla ice cream and caramel sauce for a fall sundae.

 

💭 Final Thoughts

These pancakes are proof that pumpkin season isn’t just for pie. They’re quick enough for a weekday breakfast if you prep the dry ingredients the night before, but special enough to serve at a holiday brunch. They’re also a great “gateway pumpkin” recipe for kids or pumpkin skeptics — the flavor is cozy and familiar without being overpowering.

And let’s be honest: there’s something deeply satisfying about a tall, warm stack of pancakes on a chilly morning. It’s comfort food at its finest — and the fact that they make your kitchen smell like a bakery is just a bonus.

Here’s the thing about these Pumpkin Pie Pancakes — they’re not just breakfast, they’re a mood. They’re the kind of food that makes you slow down, savor the moment, and maybe even linger at the table a little longer. They’re a reminder that seasonal cooking doesn’t have to be complicated to feel special.

They’re also endlessly adaptable. You can make them mini for kids, giant for a statement brunch, or somewhere in between. You can dress them up with fancy toppings or keep them simple with just butter and syrup. And no matter how you serve them, they’ll bring smiles — because pancakes have that kind of magic.

So here’s my challenge to you: make them, share them, and tell me your twist. Did you add chocolate chips? Did you turn them into dessert? Did you eat them standing at the stove because you couldn’t wait? (No judgment — I’ve been there.)

💬 Reader prompt: Should we do a “12 Pancakes of Christmas” series next? I’m already dreaming up gingerbread, eggnog, and cranberry‑orange stacks…

Until then, I hope these pancakes bring a little extra joy — and a lot of pumpkin spice — to your mornings.

Did you try our Best Pumpkin Pancakes recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!