Pumpkin Spice Pancakes

Pumpkin pancakes served with butter cubes on the top on a black plate and pumpkin caramel sauce in a mini bowl on the side.

5 from 1 reviews

Pancakes loaded with fall flavors. Both the pancake batter and the caramel sauce contain pumpkin puree.



For the pancakes:

  • 1 and ¾ cup flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ cup sugar
  • 1 cup pumpkin puree
  • ½ cup milk
  • ½ cup yogurt
  • 3 tablespoon butter, melted
  • 2 large eggs
  • 1 tablespoon butter for brushing the pan for each batch of pumpkin

For the pumpkin caramel sauce:

  • ½ cup butter, cubed
  • 1 cup sugar
  • ¼ cup milk
  • ¼ cup pumpkin puree
  • ¼ teaspoon salt


For The Pancakes:

  1. Whisk the dry ingredients except sugar. 
  2. Whisk sugar, pumpkin puree, milk, yogurt, eggs and melted butter well.
  3. Pour the mixture of dry ingredients into wet ingredients and combine them well. Don’t over-mix it. Mix it just until everything is combined.
  4. Heat a non-stick pan over medium heat. Brush it with oil or melted butter or use a cooking spray.
  5. Pour ¼ cup of batter into the hot pan and wait until you see bubbles on it, about 2 minutes. 
  6. Flip it over once you see tiny holes on the pancakes. Let it cook for another minute.
  7. Finally, transfer the pancake on a plate and repeat the same steps for the remaining batter.
  8. Make the pancakes in batches. How many pancakes you can make at a time depends on the size of the pan. 

For The Caramel Sauce:

  1. Melt butter in a saucepan over medium heat.
  2. Add in sugar, milk and pumpkin puree. Stir until it boils. Let it boil for 2-3 minutes. Then, bring it to medium low heat and let it simmer for 5-10 minutes.
  3. Remove it from heat, add in salt and let it cool before using.
  4. You can store the leftovers in a jar in the refrigerator. And reheat when you want to use it. 


  • Use two teaspoons of baking powder to make these fluffy, not less. It really works great!
  • Use a combination of milk and yogurt. The acidity in yogurt helps fluffy pancakes. Or you can use buttermilk instead.
  • Don’t over-mix the batter! You end up with rubbery pancakes if you over-mix it.
  • Rest the batter for 5-10 minutes if you have time. This will help the ingredients blend well together.
  • Cook your pancakes over medium heat. This will give them enough time to make bubbles on the top, which is a sign for you to flip them up.
  • Make these pumpkin pancakes in batches. How many pancakes you can make at a time depends on the size of the pan you are using. We make two pancakes at one time.
  • Keep the pancakes warm in a preheated oven (200F/90C) until you finish all the batter. Make sure you put them on an oven-safe plate.


Keywords: pumpkin pancakes, pumpkin spice pancakes, yogurt pumpkin pancakes, pumpkin caramel sauce