Chef John's Pumpkin Pancakes Recipe -
Chef John's Pumpkin Pancakes Recipe
10 Photos
How to Make Pumpkin Pancakes
These seasonal favorites are light, airy, and delicate, not dense and cakey. See more
  • READY IN 1 hr

Chef John's Pumpkin Pancakes

Recipe by  

"This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
  2. In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
  3. Coat skillet with 1 teaspoon vegetable oil over medium heat.
  4. Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.
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Reviews More Reviews

Most Helpful Positive Review
Jun 13, 2012

I followed the recipe exact, only using lactose-free milk. I did not need the additional vegetable oil because I cooked the pancakes on my non-stick griddle. These were fluffy and perfect. I served the pancakes with my homemade Buttery Cinnamon Syrup. The family loved them, especially the kids--they had seconds!

Most Helpful Critical Review
Jan 02, 2012

Sorry Chef John, love your other recipes but really dissappointed in this one. Was really looking forward to making this as I love pumpkin and pie spice. However, they were too spicy and overwhelmed the flavor of the pumpkin. I am sure I could make another iteration of this recipe reducing the spice amounts but don't want to waste the ingredients experimenting. The only reason I gave it as many stars as I did was I am sure the basic pancake recipe is good.

Nov 13, 2011

Pretty good pancakes. I would definitely recommend more milk...I used 2c and they were still pretty thick. Also, I forgot to add the oil to the batter, but it didn't seem to make a difference. They still turned out really good w/o the oil.

Dec 26, 2011

This recipe is absolutely fabulous. I used orange zest and juice instead of lemon. I definitely played around with the spices and added quite a bit more of each. Also added a bit more pumpkin and milk and they turned out perfect! :)

Nov 13, 2011

I tried this recipe today and got rave reviews from some very serious pancake critics in my family. My sons loved them! Excellent for Christmas morning brunch and very light and fluffy!

Nov 13, 2011

My family loved this recipe! I didn't have a lemon so I used buttermilk instead of the milk and lemon. The batter was thick but made a very nice moist and fluffy pancake with very nice flavor. Thank you for sharing your recipe!

Feb 04, 2012

I substituted pureed carrots for the pumpkin, and it turned out just wonderful!

Feb 21, 2012

We really loved these!I made them for Valentines breakfast. I did have to use at least a half a cup more milk. I used buttermilk instead of the lemon and milk. Also I had pumpkin pie spice so I used that in place of all the spices. fabulous recipe! Oh also I used white whole wheat flour and I recommend these to everyone!!!


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  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 46 g
  • 15%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 704 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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