Fall mornings are here, and for me, that means one thing: pumpkin pancakes! There’s nothing quite like waking up to the smell of warm spices and fluffy pancakes. I love experimenting with different ways to enjoy this classic breakfast, and I know you will too.
Today, I’m sharing three of my favorite pumpkin pancake recipes. Whether you like a hint of citrus, a burst of chocolate, or a creamy center, there’s a perfect pumpkin breakfast waiting for you. Let’s make some delicious pancakes!
Jump to Recipe:
Orange Pumpkin Pancakes: A Zesty Breakfast Treat
These orange pumpkin pancakes bring a bright, citrusy note to your breakfast table. They are wonderfully fluffy and packed with warm pumpkin spice, perfect for a cozy morning.
Key Ingredients & Tips for Zesty Pumpkin Pancakes
- Fresh Orange Zest: This is key for that lovely citrus aroma. Make sure to only get the orange part, not the bitter white pith.
- Pumpkin Puree, Not Pie Filling: Always use 100% pure pumpkin puree for the best flavor and texture. Pie filling has added sugars and spices.
- Do Not Overmix: Mix your batter just until the wet and dry ingredients are combined. Lumps are okay and lead to fluffier pancakes.
What You Need for Orange Pumpkin Pancakes
- All-purpose flour
- Baking powder, baking soda
- Pumpkin pie spice, cinnamon
- Granulated sugar, brown sugar
- Milk (dairy or non-dairy)
- Canned pumpkin puree
- Large egg
- Melted butter or oil
- Fresh orange zest
- A splash of vanilla extract
⏱️ Time: 25 minutes🍽️ Yields: 8-10 pancakes
How to Make Orange Pumpkin Pancakes
Step 1: Mix Dry Ingredients
In a large bowl, combine your flour, baking powder, baking soda, spices, and sugars. Give it a good whisk to make sure everything is evenly mixed. This step helps ensure a uniform rise in your pancakes.
Step 2: Combine Wet Ingredients
In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter or oil, orange zest, and vanilla extract until smooth. Make sure all the wet ingredients are fully combined before adding them to the dry mix.
Step 3: Cook the Pancakes
Gently pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula just until combined; it’s okay if there are a few lumps. Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
📝 Final Note
Serve these pancakes immediately with a drizzle of maple syrup and perhaps a sprinkle of extra orange zest for a burst of fresh flavor.
Pumpkin Chocolate Chip Pancakes: A Sweet Morning Treat
These pumpkin chocolate chip pancakes are for all the chocolate lovers out there. Each bite has warm pumpkin spice balanced with melty chocolate chips, making them a truly special breakfast.
Key Ingredients & Tips for Chocolate Pumpkin Pancakes
- Good Quality Chocolate Chips: Use your favorite brand of chocolate chips. Mini chocolate chips work well for even distribution, but regular size is great too.
- Add Chocolate Chips Last: Fold the chocolate chips into the batter just before cooking to prevent them from sinking to the bottom.
- Low to Medium Heat: Cook these gently so the chocolate doesn’t burn on the griddle. A lower heat will help them cook through without burning the outside.
What You Need for Pumpkin Chocolate Chip Pancakes
- All-purpose flour
- Baking powder
- Pumpkin pie spice
- Granulated sugar
- Milk
- Canned pumpkin puree
- Large egg
- Melted butter or vegetable oil
- Vanilla extract
- Semi-sweet chocolate chips (or your preference)
⏱️ Time: 30 minutes🍽️ Yields: 10-12 pancakes
How to Make Pumpkin Chocolate Chip Pancakes
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together your flour, baking powder, pumpkin pie spice, and sugar. Make sure there are no lumps in the dry mix before moving on.
Step 2: Prepare Wet Ingredients
In a separate bowl, whisk together the milk, pumpkin puree, egg, melted butter or oil, and vanilla extract until smooth. You want a consistent, even mixture for your liquid base.
Step 3: Mix Batter and Cook
Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chocolate chips. Do not overmix. Heat a griddle or non-stick pan over medium-low heat with a little oil or butter. Pour about 1/4 cup of batter per pancake. Cook for 3-4 minutes per side, or until golden brown and the chocolate is melty.
📝 Final Note
These pancakes are wonderful with a dollop of whipped cream and a sprinkle of extra chocolate chips on top.
Pumpkin Cream Cheese Pancakes: Fluffy and Creamy
Get ready for a truly special breakfast with these pumpkin cream cheese pancakes. They are incredibly fluffy and have a delicious, creamy filling that makes them stand out from the rest.
Key Ingredients & Tips for Cream Cheese Pumpkin Pancakes
- Softened Cream Cheese: Make sure your cream cheese is at room temperature. This helps it mix smoothly without lumps.
- Make a Cream Cheese Swirl: For the best cream cheese experience, dollop small amounts of the cream cheese mixture onto the cooking pancake batter and swirl gently with a knife.
- Use Buttermilk for Extra Fluff: If you have buttermilk, use it instead of regular milk for an even lighter and more tender pancake texture.
What You Need for Pumpkin Cream Cheese Pancakes
- All-purpose flour
- Baking powder, baking soda
- Pumpkin pie spice
- Granulated sugar, brown sugar
- Milk or buttermilk
- Canned pumpkin puree
- Large egg
- Melted butter or oil
- Vanilla extract
- Cream cheese, softened
- Powdered sugar (for cream cheese filling)
⏱️ Time: 35 minutes🍽️ Yields: 8-10 pancakes
How to Make Pumpkin Cream Cheese Pancakes
Step 1: Make Cream Cheese Filling
In a small bowl, beat the softened cream cheese with powdered sugar and a tiny splash of milk or vanilla until smooth and creamy. Set this aside. This will be the delicious surprise in the middle of your pancakes.
Step 2: Prepare Pancake Batter
In a large bowl, mix together flour, baking powder, baking soda, pumpkin pie spice, and both sugars. In another bowl, whisk milk, pumpkin puree, egg, melted butter or oil, and vanilla. Pour the wet mix into the dry mix and stir until just combined.
Step 3: Cook Pancakes with Filling
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of pancake batter onto the griddle. Immediately spoon a small amount of the cream cheese filling onto the center of each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through.
📝 Final Note
These pancakes are best served warm, topped with a dusting of powdered sugar or a light maple syrup.