Lucy M. Autumn mornings taste different in my kitchen since the year I grabbed a tin of pumpkin purée without a real plan. That first batch was thick and golden, with a warmth running through them that had nothing to do with the griddle. My daughter came down, smelled the spices, and asked if I could make them every weekend. I’ve been making them ever since, adjusting the cinnamon and nutmeg until they taste exactly like that first morning felt.
The ritual matters more than anything else. I fold the purée into the batter, watch it turn deep orange-gold, and listen for bubbles rising to the surface. That quiet hiss tells me it’s time to flip. Each pancake gets my attention; none of them are rushed. There’s a moment when the griddle is exactly hot enough, not too fierce.
October arrives and I’m already thinking about them, about the smell of nutmeg and cloves filling the kitchen before anyone else wakes up. Stacked on a plate, steaming gently, waiting for maple syrup and butter. It’s ordinary now, this small ritual, but it’s mine.
Why You’ll Love this pumpkin pancakes
There’s something about fall that makes you crave warmth, comfort, and basically anything pumpkin-flavored, and these pancakes deliver all three without requiring you to visit a coffee shop. I love how the pumpkin puree creates this naturally moist, tender texture that keeps them from turning into hockey pucks.
The cranberries and pumpkin seeds add this nice contrast, you know? Sweet and tart from the berries, then that satisfying crunch from the seeds. They’re not overly sweet either, which means I can actually taste the pumpkin spice notes instead of just sugar.
Plus, making them at home costs way less than those fancy café versions, and they’re honestly better. Your kitchen will smell incredible while they’re cooking, which is basically half the appeal of autumn cooking anyway.
These Pumpkin Pancakes are ideal for slow mornings, especially when served alongside Mary Berry fruit scones. It’s a lovely way to mix soft, light textures with something a little more traditional.
What Ingredients are in pumpkin pancakes?
Making delicious autumn pumpkin pancakes requires a careful balance of wholesome ingredients that work together to create the perfect texture and flavor. The base combines simple pantry staples with seasonal favorites that transform ordinary pancakes into a fall-inspired breakfast treat. Each component plays an important role, from the pumpkin puree that provides moisture and flavor to the mix-ins that add texture and interest.
Ingredients:
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup dried sweetened cranberries
- 1/3 cup pumpkin seeds, toasted
- 1 cup all-purpose flour
- 1 tablespoon vegetable oil
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar or brown sugar
- 1 pinch salt
When preparing these ingredients, a few considerations will guarantee the best results. If you prefer a less sweet version, opt for granulated sugar over brown sugar, which adds molasses notes. For the cranberries, dried sweetened varieties work best since fresh or unsweetened ones can be too tart.
The pumpkin seeds should be toasted beforehand to maximize their nutty flavor and crunch. Additionally, using pure pumpkin puree rather than pumpkin pie filling is essential, as pie filling contains added spices and sugar that will alter the recipe’s balance. Room temperature eggs will blend more smoothly into the batter, creating a lighter pancake texture.
How to Make this pumpkin pancakes
- Begin by combining your dry ingredients in a large mixing bowl. Whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated or brown sugar, and a pinch of salt until well combined.
- In a separate bowl, beat 2 large eggs and then mix in 1 cup pumpkin puree and 1 tablespoon vegetable oil until the mixture is smooth and thoroughly incorporated. The wet ingredients should be fully blended to guarantee even distribution of the pumpkin flavor throughout the batter.
- Pour the wet ingredient mixture into the bowl with the dry ingredients and gently fold them together until just combined. Be careful not to overmix, as this can result in tough, dense pancakes.
- Once the batter comes together, fold in 1/3 cup dried sweetened cranberries and 1/3 cup toasted pumpkin seeds, distributing them evenly throughout the batter so each pancake will have a good balance of mix-ins.
- Heat a griddle or non-stick skillet over medium heat and lightly oil or butter the surface. Pour the batter onto the hot surface using about 1/4 cup per pancake, allowing room for them to spread.
- Cook for approximately 2-3 minutes on the first side until the edges look set and bubbles form on top, then flip and cook the other side for another 1-2 minutes until golden brown. Serve the pancakes warm with your favorite autumn toppings such as maple syrup, whipped cream, or additional pumpkin seeds.
Best Pumpkin Puree for Pancakes: Fresh vs. Canned
Canned pumpkin puree is the most convenient option for pancakes, offering consistent texture and flavor year-round. It’s shelf-stable, requires no preparation, and blends seamlessly into batter. Most canned pumpkin contains zero additives—just pure pumpkin. However, verify the label says “100% pumpkin” rather than pumpkin pie filling, which includes added sugars and spices. Canned puree eliminates guesswork, making it perfect for reliable, foolproof fluffy pancakes every time.
Fresh pumpkin puree delivers richer, earthier flavor that serious pumpkin lovers appreciate. Making fresh puree requires roasting and blending pumpkin, which takes time and effort but yields superior depth. Fresh puree contains more water than canned, requiring slight batter adjustments to maintain proper consistency. Use fresh puree during peak pumpkin season for maximum flavor, but expect thinner pancakes unless you strain excess moisture. Both options create delicious pancakes—choose based on time, preference, and convenience.
Pumpkin Pancakes Recipe
Ingredients
Method
- Begin by combining your dry ingredients in a large mixing bowl. Whisk together 1 cup all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated or brown sugar, and a pinch of salt until well combined.
- In a separate bowl, beat 2 large eggs and then mix in 1 cup pumpkin puree and 1 tablespoon vegetable oil until the mixture is smooth and thoroughly incorporated. The wet ingredients should be fully blended to guarantee even distribution of the pumpkin flavor throughout the batter.
- Pour the wet ingredient mixture into the bowl with the dry ingredients and gently fold them together until just combined. Be careful not to overmix, as this can result in tough, dense pancakes.
- Once the batter comes together, fold in 1/3 cup dried sweetened cranberries and 1/3 cup toasted pumpkin seeds, distributing them evenly throughout the batter so each pancake will have a good balance of mix-ins.
- Heat a griddle or non-stick skillet over medium heat and lightly oil or butter the surface. Pour the batter onto the hot surface using about 1/4 cup per pancake, allowing room for them to spread.
- Cook for approximately 2-3 minutes on the first side until the edges look set and bubbles form on top, then flip and cook the other side for another 1-2 minutes until golden brown. Serve the pancakes warm with your favorite autumn toppings such as maple syrup, whipped cream, or additional pumpkin seeds.
Notes
Best Pumpkin Puree for Pancakes: Fresh vs. Canned
Canned pumpkin puree is the most convenient option for pancakes, offering consistent texture and flavor year-round. It’s shelf-stable, requires no preparation, and blends seamlessly into batter. Most canned pumpkin contains zero additives—just pure pumpkin. However, verify the label says “100% pumpkin” rather than pumpkin pie filling, which includes added sugars and spices. Canned puree eliminates guesswork, making it perfect for reliable, foolproof fluffy pancakes every time. Fresh pumpkin puree delivers richer, earthier flavor that serious pumpkin lovers appreciate. Making fresh puree requires roasting and blending pumpkin, which takes time and effort but yields superior depth. Fresh puree contains more water than canned, requiring slight batter adjustments to maintain proper consistency. Use fresh puree during peak pumpkin season for maximum flavor, but expect thinner pancakes unless you strain excess moisture. Both options create delicious pancakes—choose based on time, preference, and convenience.pumpkin pancakes Substitutions and Variations
Why stick with the basic recipe when you can get creative and make these pancakes work for your kitchen situation or taste preferences? I’d swap the cranberries for chopped pecans or walnuts if I’m feeling nutty.
Allergic to eggs? You can replace them with applesauce or a flax egg. If all-purpose flour isn’t available, I’d try whole wheat or oat flour, though the texture shifts slightly. Brown sugar instead of granulated gives a deeper molasses flavor I tend to prefer.
Feeling adventurous? I might add cinnamon, nutmeg, or ginger for warmth. Don’t have pumpkin seeds? Sunflower seeds work fine. The beauty here is flexibility—these pancakes adapt to what you’ve got on hand.
What to Serve with pumpkin pancakes
Everything tastes better when you’ve got the right sidekick, and these pumpkin pancakes are no exception. I’d pair them with whipped cream and a drizzle of maple syrup for that classic comfort vibe. Greek yogurt works beautifully too, especially if you want something a bit tangier to balance the sweetness.
Want to get fancy? Candied pecans or a cinnamon butter sauce would make your morning feel special. Fresh berries add brightness and cut through the richness nicely. For drinks, I’d reach for spiced chai or hot cider, though strong coffee never disappoints.
The cranberries and pumpkin seeds already bring texture, so your toppings can keep things simple. Really, these pancakes are forgiving—they play well with whatever you’ve got in your kitchen.
Final Thoughts
If you’ve made it this far, you’re probably already imagining these pancakes on your plate, and honestly, I don’t blame you. They’re the kind of breakfast that feels fancy without requiring a culinary degree. The combination of pumpkin, cranberries, and toasted seeds creates layers of flavor that work together beautifully. Whether you’re feeding a crowd or treating yourself, these pancakes deliver comfort and sophistication simultaneously. The recipe’s flexibility means you can swap ingredients based on what’s in your pantry. Want to skip the cranberries? Go for it. Prefer pecans over pumpkin seeds? That works too. This is breakfast that adapts to your preferences while maintaining that cozy, autumn-inspired magic that makes fall special.
