10 Pumpkin Pancake Recipes for Thanksgiving Breakfast

 

10 Pumpkin Pancake Recipes to Make Your Thanksgiving Morning Unforgettable

There's nothing quite like waking up on Thanksgiving morning to the smell of pumpkin and warm spices drifting through the kitchen. Before the turkey goes in the oven and the relatives start arriving, treat your family to a stack of pumpkin pancakes — a cozy, festive way to kick off the holiday. Below are 10 delicious variations, from the classic fluffy stack to gluten-free, vegan, and decadent chocolate chip versions.

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1. Classic Fluffy Pumpkin Pancakes

Light, airy, and warmly spiced — this is the pumpkin pancake recipe to master first.

Ingredients:

• 1½ cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ tsp salt
• 1¼ cups milk
• ¾ cup canned pumpkin puree
• 1 egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions: Whisk the dry ingredients together in one bowl and the wet ingredients in another. Combine gently (don't overmix — a few lumps are fine). Cook on a greased griddle over medium heat, about 2–3 minutes per side until golden. Serve with butter and maple syrup.

Video Tutorial 

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2. Pumpkin Spice Pancakes with Warm Maple Syrup

This version leans into the full pumpkin spice blend and pairs perfectly with syrup warmed on the stove.

Ingredients:

• 1½ cups flour
• 1 tbsp pumpkin pie spice
• 2 tsp baking powder
• ½ tsp salt
• 1 cup milk
• ⅔ cup pumpkin puree
• 1 egg
• 3 tbsp brown sugar
• 2 tbsp vegetable oil

Instructions: Mix dry and wet ingredients separately, then fold together. Cook on a hot griddle until bubbles form on the surface, then flip. Warm your maple syrup in a small saucepan before serving for an extra-cozy touch.

Video Tutorial

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3. Buttermilk Pumpkin Pancakes

Buttermilk adds tang and extra fluffiness, making these pancakes rise beautifully.

Ingredients:

• 1½ cups flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp salt
• 1¼ cups buttermilk
• ½ cup pumpkin puree
• 1 egg
• 2 tbsp melted butter

Instructions: Combine dry ingredients. Whisk wet ingredients separately, then fold into dry mix until just combined. Rest the batter 5 minutes before cooking for extra fluffy results.

Video Tutorial 

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4. Gluten-Free Pumpkin Pancakes

Made with a gluten-free flour blend, these are just as soft and satisfying as the original.

Ingredients:

• 1½ cups gluten-free all-purpose flour blend
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 1 cup milk (or almond milk)
• ½ cup pumpkin puree
• 1 egg
• 2 tbsp maple syrup
• 1 tbsp melted coconut oil

Instructions: Whisk dry ingredients, then wet ingredients, then combine. Let the batter sit for 5–10 minutes to help the gluten-free flour absorb moisture. Cook low and slow to prevent burning before the centers set.

Video Tutorial

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5. Vegan Pumpkin Pancakes

No eggs or dairy needed — these are rich, moist, and completely plant-based.

Ingredients:

• 1½ cups flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup almond or oat milk
• ½ cup pumpkin puree
• 2 tbsp maple syrup
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 2 tbsp melted coconut oil

Instructions: Make the flax egg first and let it sit 5 minutes. Mix dry ingredients, then combine all wet ingredients including the flax egg. Fold together and cook as usual — these hold together beautifully without eggs.

Video Tutorial

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6. Chocolate Chip Pumpkin Pancakes

A crowd-pleaser for kids and adults alike — warm spice and melty chocolate in every bite.

Ingredients:

• 1½ cups flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 1¼ cups milk
• ½ cup pumpkin puree
• 1 egg
• 2 tbsp brown sugar
• ½ cup mini chocolate chips

Instructions: Prepare the batter as usual, then fold in the chocolate chips last. Cook on medium-low heat so the chocolate doesn't burn before the pancake cooks through.

Video Tutorial 

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7. Pecan Pumpkin Pancakes

Toasted pecans add crunch and a warm, nutty flavor that pairs beautifully with pumpkin.

Ingredients:

• 1½ cups flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp allspice
• ½ tsp salt
• 1¼ cups milk
• ½ cup pumpkin puree
• 1 egg
• 2 tbsp melted butter
• ½ cup chopped toasted pecans

Instructions: Toast the pecans in a dry skillet for 3–4 minutes until fragrant. Mix the batter, fold in the pecans, and cook as usual. Top with extra pecans and a drizzle of maple syrup.

Video Tutorial 

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8. Pumpkin Pancakes with Cream Cheese Glaze

Think pumpkin roll, but in pancake form — a sweet glaze takes these over the top.

Ingredients (pancakes):

• 1½ cups flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp cloves
• ½ tsp salt
• 1¼ cups milk
• ½ cup pumpkin puree
• 1 egg

Ingredients (glaze):

• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Instructions: Cook the pancakes as usual. For the glaze, whisk the cream cheese until smooth, then add powdered sugar, milk, and vanilla until pourable. Drizzle generously over warm pancakes.

Video Tutorial 

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9. Whole Wheat Oat Pumpkin Pancakes

A heartier, fiber-rich take that still tastes indulgent thanks to the pumpkin and spice.

Ingredients:

• 1 cup whole wheat flour
• ½ cup rolled oats
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 1¼ cups milk
• ½ cup pumpkin puree
• 1 egg
• 2 tbsp honey

Instructions: Blend the oats into a coarse flour if you prefer a smoother texture, or leave them whole for extra bite. Mix all ingredients together and cook on medium heat — these take slightly longer to cook through than an all-purpose flour version.

Video Tutorial 

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10. Mini Pumpkin Pancake Bites

Perfect for a Thanksgiving brunch spread or for kids to pick up and dip in syrup.

Ingredients:

• 1½ cups flour
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• ½ tsp salt
• 1¼ cups milk
• ½ cup pumpkin puree
• 1 egg
• 2 tbsp brown sugar

Instructions: Prepare the batter as usual. Using a small cookie scoop or spoon, drop silver-dollar-sized portions onto the griddle. Cook 1–2 minutes per side. Arrange on a platter with small bowls of syrup, whipped cream, and caramel sauce for dipping.

Video Tutorial

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Tips for Perfect Pumpkin Pancakes Every Time

• Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• Don't overmix the batter — a few lumps keep pancakes tender.
• Let the batter rest for 5–10 minutes before cooking; it helps the pancakes rise better.
• Keep the heat at medium, since pumpkin batter can brown faster than plain pancake batter.
• Keep pancakes warm in a 200°F oven while you finish the batch, so everyone eats together.

Whichever recipe you choose, a stack of pumpkin pancakes is the perfect way to start a Thanksgiving morning filled with gratitude, family, and good food. 

Happy cooking!