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These pumpkin pancakes are fluffy, warmly spiced, and exactly what I want stacked high on a crisp fall morning. Especially when there’s bourbon maple syrup involved.
Made with real pumpkin purée, whole wheat and oat flour, and plenty of pumpkin spice, these pancakes are soft and fluffy with just the right amount of cozy fall flavour. They’re easy enough for a weekend breakfast but feel a little extra once you add the toasted pecans and warm homemade bourbon maple syrup.
Serve them for breakfast, brunch, or a lazy holiday morning when regular pancakes simply won’t do. And if you’re planning a full on fall breakfast situation, my pumpkin cinnamon rolls or pumpkin deviled eggs belong on the table, too.
What You’ll Need for Pumpkin Pancakes
These pumpkin pancakes use a mix of whole wheat and oat flour for a hearty but fluffy texture, plus real pumpkin and plenty of warm spice. Here’s what you’ll need:
- Whole Wheat Flour: Gives the pancakes structure and a slightly nutty flavour. You can use all-purpose flour instead if that’s what you have on hand.
- Oat Flour: Adds another layer of nutty flavour while keeping the pancakes tender. No oat flour? Make your own by blending rolled oats into a fine flour.
- Pumpkin Purée: Adds moisture, colour, and pumpkin flavour. Be sure to use pure pumpkin purée, not pumpkin pie filling.
- Pumpkin Spice: Brings all those warm fall spices into the batter. Store bought works, or use my homemade pumpkin pie spice.
- Baking Powder + Baking Soda: The combination helps these pumpkin pancakes rise and gives them their fluffy texture.
- Milk: Loosens the batter and adds moisture. I use almond milk, but regular milk or another milk alternative works, too.
- Egg: Helps bind the batter and gives the pancakes structure.
- Ingredient name: quick note about swaps / why it matters.
- Vanilla Extract: Adds warmth and rounds out the pumpkin spice flavours. You’ll also use a little in the bourbon maple syrup.
- Salt: Balances the sweetness and brings out the warm spices.
- Maple Syrup or Honey: Adds a touch of sweetness to the pancake batter without refined sugar. Either works in the batter, but you’ll want 100% pure maple syrup for the homemade bourbon maple syrup rather than pancake or table syrup.
- Bourbon Whiskey: Gives the maple syrup its warm, slightly smoky edge. You’ll still taste the bourbon after simmering, so omit it when serving anyone who should avoid alcohol.
- Pecans: Toasted pecans add crunch and a rich, nutty finish to the stack. My guide to toasting pecans has two easy methods.
Find the full ingredient list and exact measurements in the recipe card below.
Tips for Soft & Fluffy Pumpkin Pancakes
- Don’t overmix the batter. Stir the wet and dry ingredients together just until the flour disappears. A few lumps are totally fine. Overmixing can make the pancakes tough instead of soft and fluffy.
- Watch the batter consistency. Pumpkin and oat flour make this batter a little thicker than your average pancake batter, but it should still be scoopable and spread easily in the pan.
- Preheat the pan, then watch the heat. Medium heat is a good place to start, but adjust as needed. Pumpkin pancakes can brown on the outside before the centres cook through if the pan gets too hot.
- Stick with about ¼ cup of batter per pancake. Keeping them a similar size helps them cook evenly and makes flipping much easier.
- Wait for the flip cue. Look for bubbles forming and popping across the surface and edges that are beginning to set, usually after 2–3 minutes. Flip once, then cook for another 1–2 minutes until golden and cooked through.
- Give them some breathing room. Don’t crowd the skillet or griddle. Working in batches gives you more room to flip and helps the pancakes cook evenly.
- Keep finished pancakes warm. Place cooked pancakes on a baking sheet in a low 200°F oven while you finish the remaining batches. That way everyone gets a warm stack at the same time.
Homemade Bourbon Maple Syrup
The bourbon maple syrup is what takes these oat flour pumpkin pancakes from cozy fall breakfast to okay, we’re doing brunch properly. It’s simply pure maple syrup simmered with bourbon, then finished with a splash of vanilla for a warm, slightly smoky sweetness that works so well with pumpkin spice.
Keep the mixture at a gentle simmer rather than a hard boil for about 5–7 minutes, stirring occasionally. This gives the flavours time to come together and mellows some of the alcohol, although it does not guarantee that all of the alcohol cooks off. The syrup will also thicken slightly as it cools.
You can make the maple bourbon syrup ahead of time and gently warm it before drizzling it over your stack.
What to Put on Pumpkin Pancakes
These pumpkin spice pancakes are hard to beat with a generous drizzle of bourbon maple syrup and a handful of toasted pecans, but there’s always room to dress up your stack. Try them with:
- A pat of butter
- Extra pure maple syrup
- Sliced bananas or fresh berries
- A dollop of Greek yogurt
- Whipped cream
- An extra sprinkle of pumpkin spice or cinnamon
- Chopped toasted pecans or walnuts for even more crunch
- Homemade caramel sauce
Or mix and match. Warm pancakes, cold Greek yogurt, toasted pecans, and that bourbon maple syrup is a pretty great place to start.
How to Store, Freeze & Reheat Pumpkin Pancakes
- To store: Let the pancakes cool completely, then keep them in an airtight container in the fridge for up to 4 days. Store the toasted pecans and bourbon maple syrup separately.
- To freeze: Place parchment paper between the cooled pancakes and freeze them in an airtight container or freezer bag for up to 2 months. You can also freeze them in a single layer on a baking sheet first, then transfer them to a freezer bag once solid.
- To reheat: Warm refrigerated pancakes in the microwave, toaster, or a skillet over low heat. For frozen pancakes, reheat them straight from frozen in a 350°F oven for 10–12 minutes, covered with foil, or pop individual pancakes into the toaster or microwave for a quicker option.
Pumpkin Pancake FAQs
more cozy breakfasts to make next
Still feeling that cozy fall breakfast energy? Keep it going with one of these next.
- Apple Pie Cinnamon Rolls. Gooey, apple filled, and warmly spiced.
- Pumpkin Banana Muffins. Soft, moist, and breakfast ready.
- Banana Pecan Muffins. Nutty, tender, and brunch-friendly.
- Chocolate Chip Pumpkin Bread. Pumpkin spice meets melty chocolate.
- Carrot Muffins. Moist, warmly spiced, and wholesome.
Quick Favour ⭐️ If you make this recipe, I’d love it if you left a quick rating + review. It’s the easiest way to support Hip Hip Gourmet, and I read every one.
Pumpkin Pancakes
Video
Ingredients
For the Pumpkin Pancakes
- 1 cup whole wheat flour
- ½ cup oat flour
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup pure pumpkin purée (not pumpkin pie filling)
- 1 cup low-fat milk or milk alternative
- 2 tbsp maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- cooking spray, oil, or butter (for the pan)
For the Bourbon Maple Syrup
- ½ cup pure maple syrup
- 1 tbsp bourbon whiskey
- ¼ tsp vanilla extract
For the Toasted Pecans
- ½ cup pecans (roughly chopped)
Instructions
- Add the chopped pecans to a small skillet over medium heat. Cook for 5–10 minutes, stirring occasionally, until lightly browned and fragrant. Transfer to a plate or bowl and set aside.
- Add the maple syrup and bourbon to a small saucepan over low-medium heat. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Set aside to cool for a few minutes. The syrup will thicken slightly as it cools.
- In a large bowl, whisk together the whole wheat flour, oat flour, pumpkin spice, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the pumpkin purée, milk, maple syrup or honey, egg, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are perfectly fine. Avoid overmixing.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray, oil, or butter. Pour about ¼ cup of batter per pancake onto the hot pan, leaving enough space between each one to flip easily.
- Cook for about 2–3 minutes, or until bubbles begin forming on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
- Stack the pancakes and serve warm with the toasted pecans and bourbon maple syrup. Add butter, fresh fruit, Greek yogurt, or any other favourite toppings, if desired.
Notes
Nutrition
Don’t skip the good stuff —
scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.Made it? Tell me everything.
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