Looking for a no-fuss, flavor-packed breakfast that screams fall? These One-Bowl Pumpkin Pancakes are the answer. Made with real pumpkin puree and warm spices like cinnamon, ginger, and nutmeg, they come together in one bowl for quick prep and easy cleanup. Whether you’re feeding a hungry family or treating yourself to a weekend brunch, this recipe is fast, fluffy, and full of cozy autumn flavor. In this guide, I’ll show you exactly how to make them, share expert tips, and answer the top questions people ask about pumpkin pancakes. Get ready for a new fall favorite!
Table of Contents
Table of Contents
Why These One-Bowl Pumpkin Pancakes Are a Must-Make This Fall
Comfort in Every Bite: Why I Love This Recipe
There’s something magical about crisp fall mornings in our house. When the leaves start turning and the air smells like cinnamon, I always crave these One-Bowl Pumpkin Pancakes. My kids love them stacked high with whipped cream and syrup, and I love that I can make them in one bowl, fast, without sacrificing flavor. This recipe first came together on a hectic Saturday—both kids hungry, no groceries in sight beyond a can of pumpkin and some pantry basics. I whipped it all up, and the result was so warm, fluffy, and rich in fall spice that it instantly earned a permanent spot in our breakfast rotation. You’ll love how the pumpkin puree, cinnamon, and nutmeg make your kitchen smell like a dream, while the one-bowl method keeps cleanup simple. The keyword here is one-bowl pumpkin pancakes—easy, cozy, and packed with everything we adore about autumn.
Quick, Cozy, and Packed with Fall Flavor
This recipe isn’t just easy; it’s truly comforting. It starts with classic ingredients you probably already have: flour, sugar, eggs, pumpkin puree, and warm spices like cinnamon and ginger. One bowl, one whisk, and a hot griddle are all you need. Whether you’re cooking for brunch guests or just your sleepy household, this dish never disappoints. The texture is soft and thick but never dense. Plus, you can serve it so many ways—classic with maple syrup or topped with crushed pecans, whipped cream, or a dusting of powdered sugar. For more pumpkin-forward breakfasts, check out my pumpkin oat pancakes and the extra indulgent brown butter pumpkin pancakes. But today? One bowl is all you need to make a stack of seasonal magic.
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One-Bowl Pumpkin Pancakes – Easy, Cozy Fall Breakfast in Just 20 Minutes
Quick and cozy one-bowl pumpkin pancakes packed with cinnamon, nutmeg, and real pumpkin puree. The perfect fall breakfast in 20 minutes!
- Total Time: 20 minutes
- Yield: 12 pancakes 1x
Ingredients
2 Cups All Purpose Flour
3 Teaspoons Baking Powder
1 Teaspoon Salt
1 1/2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
1 Cup Pumpkin Puree
2 Large Eggs
4 Tablespoons Butter Melted
1 1/2 Cups Milk
Instructions
1. Preheat griddle or large non-stick skillet to medium heat.
2. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
3. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
4. Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
5. Set the batter aside for 5 minutes.
6. Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle.
7. Cook each pancake for approximately 4 minutes per side.
8. Serve pancakes with butter, syrup, whipped cream, nuts or any other favorite toppings.
Notes
Don’t overmix the batter to keep the pancakes fluffy. You can add nuts or chocolate chips for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 9g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
What You’ll Need for Perfect One-Bowl Pumpkin Pancakes
Simple Pantry Ingredients, Big Fall Flavor
These One-Bowl Pumpkin Pancakes come together with everyday ingredients that you probably already have on hand. The key is in the perfect balance of dry and wet components, and of course, the warm fall spices. Here’s exactly what you’ll need:
- 2 Cups All-Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 ½ Teaspoons Ground Cinnamon
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Ground Nutmeg
- ¼ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup Pumpkin Puree
- 2 Large Eggs
- 4 Tablespoons Butter, Melted
- 1 ½ Cups Milk
These ingredients work together to create a rich batter that’s perfectly spiced, slightly sweet, and totally comforting. If you’re trying to use up a bit more pumpkin puree, try making my pumpkin cheesecake pancakes later in the week. They’re extra indulgent and just as easy to make!
Mix It Up: Texture Tips for the Best Pancakes
The secret to getting fluffy, moist pumpkin pancakes? It’s all in the texture of the batter. After combining the dry and wet ingredients, let the batter rest for 5 minutes before cooking. This step allows the flour to hydrate fully, giving you tender pancakes with the perfect rise. Be careful not to overmix—the batter should stay a bit lumpy. Overmixing leads to tough pancakes, and no one wants that.
To keep things non-stick and golden brown, always preheat your skillet and use butter or cooking spray before each batch. Try adding a sprinkle of chopped walnuts or pecans into the batter for some crunch. Want a dairy-free version? Swap in almond milk and vegan butter like I do in my vegan pumpkin pancakes, and they’ll still turn out delicious.
How to Make Pumpkin Pancakes from Scratch—Fast & Fluffy
Step-by-Step: From Bowl to Griddle in 20 Minutes
Making these one-bowl pumpkin pancakes is as simple as it gets—perfect for busy mornings when you still want something homemade. Start by preheating your griddle or a large non-stick skillet over medium heat. While that’s warming up, grab a large mixing bowl and whisk together your flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a second bowl, whisk together the wet ingredients: brown sugar, granulated sugar, vanilla extract, pumpkin puree, eggs, melted butter, and milk. Now pour the wet mixture into the dry and gently whisk just until combined. A few lumps are totally fine—don’t overmix or you’ll lose that fluffy texture we love.
Let the batter rest for 5 minutes. Meanwhile, lightly butter your griddle or coat it with cooking spray. Scoop about 1/3 cup of batter per pancake and spread into a circle. Cook each side for roughly 4 minutes or until golden. That’s it! You’ve just made warm, fluffy, spice-filled pancakes in one bowl.
If you’re craving more pumpkin breakfast ideas, these pumpkin streusel pancakes are topped with sweet crumble and make a great weekend treat.
Toppings and Variations to Try Next Time
The beauty of these one-bowl pumpkin pancakes lies in how versatile they are. You can dress them up for brunch or keep things simple for a quick weekday breakfast. Here are some favorite topping combos:
- Classic: Maple syrup and butter
- Dessert-style: Whipped cream, caramel drizzle, and crushed pecans
- Nutty & hearty: Greek yogurt, honey, and walnuts
You can also stir chocolate chips or chopped pecans into the batter before cooking. Want more protein? Add a scoop of vanilla protein powder and reduce the flour slightly. If you’re feeling creative, check out these pumpkin cottage cheese pancakes for a twist that’s rich in flavor and nutrition.
Serving, Storing, and Answering Your Pumpkin Pancake Questions
How to Store and Reheat Pumpkin Pancakes
These one-bowl pumpkin pancakes aren’t just delicious fresh off the griddle—they store beautifully, too. If you have leftovers (which rarely happens in my house!), let them cool completely, then store them in an airtight container in the fridge for up to 4 days.
For freezing, place a sheet of parchment paper between each pancake and freeze in a zip-top bag for up to 2 months. When ready to reheat, simply pop them in the toaster or warm them in a skillet for 1–2 minutes on each side.
This is especially helpful for busy weekday mornings when you still want something homemade. You can even prep a double batch and freeze half. If you’re into prep-friendly breakfasts, my pumpkin cottage cheese pancake bites are another great option for freezer-to-table convenience.
Your FAQs Answered
What are the 2 ingredients in pumpkin pancakes?
Most viral “2-ingredient” pumpkin pancake recipes include pumpkin puree and eggs. While they’re quick and keto-friendly, they don’t offer the same flavor or texture as this one-bowl recipe, which uses flour, spices, and baking powder for that classic pancake fluff.
How to do pumpkin pancake?
It’s easy! Just whisk dry and wet ingredients in separate bowls, then combine and cook over medium heat. Our recipe uses one bowl for fewer dishes and a simple step-by-step method that delivers results every time.
What to make with one cup of pumpkin?
This recipe is perfect because it uses exactly one cup of pumpkin puree. You can also try it in muffins, oatmeal, or these pumpkin spice latte pancakes for a coffeehouse-inspired twist.
Can I just add pumpkin to pancake mix?
You can, but the flavor and texture won’t be as balanced. If you’re using boxed mix, reduce the liquid slightly and add pumpkin puree, cinnamon, and a touch of sugar. Or just stick with this from-scratch pumpkin pancake recipe for guaranteed results.
Conclusion
If you’re like me, you need breakfast recipes that are easy, family-approved, and actually taste amazing. These One-Bowl Pumpkin Pancakes check every box. With warm spices, real pumpkin, and the fluffiest texture, they’re a seasonal staple that takes just 20 minutes from start to finish. Whether you’re craving cozy weekend comfort or a freezer-friendly weekday fix, this recipe delivers.
And if you want more pumpkin-inspired pancakes to rotate into your fall breakfast lineup, don’t miss these pumpkin oat pancakes or pumpkin cheesecake pancakes. Happy flipping!
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