Breakfast · Vegetarian · Fall · Freezer friendly

Pumpkin Pancakes with Maple Syrup

Name: Pumpkin Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups (250 g) all-purpose flour, spooned and levelled; 2 tsp baking powder; 1 tsp baking soda; ½ tsp fine salt; 2 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1 ¼ cups (285 g) plain canned pumpkin puree, not pumpkin pie filling; ⅓ cup packed brown sugar; 1 large egg; 3 tbsp canola oil; 1 ½ cups whole milk; 1 tsp vanilla extract; 2 tbsp unsalted butter, approximately, for greasing the pan; 4 tbsp pure maple syrup, plus more to taste; Extra butter, optional, to serve

Pumpkin, cinnamon and vanilla make a warmly spiced stack for a slow autumn breakfast. Cook a batch for four and serve with maple syrup.

Recipe by Tasty Recipes

Published 2026-09-11

45 min4 servings

Timing breakdown · 2 timed stages

Estimated total: 10 minutes to mix and about 35 minutes to preheat, cook successive batches and serve. A large griddle may finish sooner; a small skillet may take longer. No resting or chilling is required.

Preparation: 10 min
Cooking: 35 min

Cooking Step 5: 2 to 3 minutes
Cooking Step 5: 1 to 2 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Golden pumpkin pancakes topped with butter and maple syrup, with a cut edge showing the soft orange crumb

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How to make Pumpkin Pancakes with Maple Syrup

01
Mix the flour, baking powder, baking soda, salt and spices in a large bowl. In another bowl, whisk the pumpkin, sugar, egg, oil, milk and vanilla until smooth.
02
Fold the wet mixture into the flour mixture just until no dry pockets remain. Small lumps are fine. Do not taste the uncooked batter; it contains raw flour and egg.
03
Preheat a skillet over medium heat, or an electric griddle to 375°F (190°C). Lightly butter the cooking surface. If keeping batches warm, place a rack on a baking sheet in an oven at 200°F (93°C).
04
Add heaped 1/4-cup portions of batter, leaving room to turn them. Gently spread each mound into a roughly 4-inch round so its centre can cook evenly.
05
Cook for about 2 to 3 minutes, until the edges firm up and bubbles leave holes near the rim. Turn once and cook for another 1 to 2 minutes, or longer until the centre is cooked through with no wet batter. Adjust the heat if the outside darkens too quickly.
06
Repeat with the remaining batter, adding a little pan butter between batches. Keep finished pancakes on the warm rack while cooking the rest. Expect about 12 pancakes; divide among four plates and serve with the maple syrup and optional extra butter.

Recipe questions

Can I use pumpkin pie filling?

Use plain pumpkin puree. Pie filling already contains sugar and spices, so it changes the balance of this recipe.

Why is the middle still wet?

A very thick mound can brown outside before its centre cooks. Spread the batter into an even round, avoid high heat and give it more time. Check a pancake from the first batch before serving the rest.

How should I store and reheat them?

Refrigerate leftovers within 2 hours in a covered container at 4°C (40°F) or colder and use within 3 days. Freeze cooled pancakes with parchment between them for up to 3 months. Reheat until the centre reaches 165°F (74°C); timing depends on thickness and appliance.

Can I mix the batter the night before?

For a later breakfast, measure the dry ingredients ahead and mix the batter when ready to cook. Or cook the pancakes fully, refrigerate promptly and reheat. Do not leave egg-and-milk batter on the counter overnight.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Sally McKenney's pumpkin pancakes, with vanilla and no chocolate chips. Makes approximately 12 pancakes, three per serving. Contains wheat, milk and egg.

Adapted from Sally McKenney at Sally's Baking.

Additional guidance: Health Canada food storage guidance · FDA: handling flour and raw batter safely · FoodSafety.gov: reheating leftovers