This post may contain affiliate links. Please read our disclosure policy.
Fluffy small batch pumpkin pancakes for one made with real pumpkin puree and warm spices. Soft, thick, and ready in about 20 minutes for an easy fall breakfast.
Why You’ll Love This Recipe
- Fluffy and Thick: These pumpkin pancakes rise beautifully with a soft, tender center and golden edges.
- Perfect Pumpkin Spice Flavor: Made with real pumpkin puree and warm fall spices for that classic pumpkin pie taste in every bite.
- Easy to Make: Simple ingredients come together quickly for a homemade breakfast that feels special without extra effort.
- Perfectly Portioned for One: This small batch recipe makes 2 to 3 thick pancakes.
- Freezer Friendly: Make a double batch, freeze the extras, and enjoy fluffy pumpkin pancakes anytime you want a warm breakfast.
I’m so excited to share this small batch pumpkin pancake recipe. Pumpkin can be tricky to work with, but after testing and adjusting, I found the right balance of ingredients that make these pancakes perfectly thick, fluffy, and full of warm pumpkin spice flavor.
I love making these when I want a breakfast that stands out, yet is simple enough for a weekday morning. When friends taste them, they ask for the recipe. I hope you’ll enjoy making them too.
Looking for more pancake recipes for one? Try our classic pancakes for one, buttermilk pancakes for one, chocolate chip pancakes for one, banana pancakes for one, and small batch sheet pan pancakes.
Ingredients
You’ll need just a few simple ingredients to make these small batch pumpkin pancakes for one. Each one adds to the fluffy texture and warm pumpkin spice flavor. If you have any leftover ingredients, visit our Leftover Ingredients Recipe Finder for more ways to use them.
- All-Purpose Flour: Provides structure and fluffiness. For gluten-free pumpkin pancakes, you can use a measure-for-measure gluten-free flour.
- Pumpkin Puree: The key ingredient that gives these pancakes their soft texture, natural sweetness, and beautiful color. Use 100% pure pumpkin puree, not pumpkin pie filling. Extra pumpkin puree? Use it to make pumpkin spice coffee creamer, pumpkin soup for one, or small batch pumpkin bars.
- Milk: Adds moisture and helps create a smooth, pourable batter. Any milk works here – whole, low-fat, or a non-dairy alternative like almond or oat milk.
- Pumpkin Spice (or Individual Spices): Provides the warm, classic pumpkin pie flavor. You can use 1 teaspoon of pumpkin pie spice or a blend of cinnamon, nutmeg, allspice, and ginger. Use pumpkin spice in any of our single serving pumpkin recipes.
- Butter: Adds richness and helps the pancakes brown beautifully in the pan.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
There are so many ways to change up this small batch pumpkin pancake recipe. Try one of these popular variations to make it your own:
- Pumpkin Chocolate Chip Pancakes: Stir a handful of chocolate chips into the batter.
- Pumpkin Pecan Pancakes: Add chopped pecans for a bit of crunch and a buttery flavor.
- Pumpkin Banana Pancakes: Mash half of a ripe banana into the wet ingredients for natural sweetness and extra flavor. The banana will thicken the batter slightly, so add a splash of milk if needed to keep it pourable.
- Pumpkin Protein Pancakes: Replace 2 to 3 tablespoons of flour with your favorite vanilla or unflavored protein powder. This keeps the pancakes light while adding extra protein. You may need a splash of milk if the batter feels too thick.
How To Make Pumpkin Pancakes For One
These photos and instructions help you visualize how make fluffy pumpkin pancakes. See the recipe card below for ingredient amounts and full recipe instructions.
- In a large bowl, whisk together flour, baking powder, sugar, salt, and spices.
- In a second bowl, whisk egg, milk, vanilla, pumpkin puree, and melted butter (cooled to room temperature).
- Pour the wet mixture into the dry ingredients slowly, stirring just until blended (a few lumps are okay).
- Preheat a medium skillet over medium heat. Flick a few drops of water – when they dance and evaporate, the pan is ready.
- Melt ½ tablespoon of butter in the skillet. Pour about ¾ cup of batter into the skillet (it will be thick).
- Cook until bubbles form and small holes appear on the surface (edges start to set), about 2 to 3 minutes. Flip carefully and cook the other side about 1 minute, until golden.
- Transfer the pancake to a plate. Lightly grease the skillet again and repeat with the rest of the batter.
Note: This recipe makes 2 to 3 thick, fluffy pancakes using about ¾ cup of batter for each, or 4 to 5 smaller pancakes if you use ¼ cup of batter. The pancakes freeze well – let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat straight from frozen in a toaster or warm oven.
Ways To Enjoy These Pumpkin Pancakes
Serve warm with a pat of butter. Drizzle with our homemade pancake syrup
or butter pecan syrup. A dollop of whipped cream or a drizzle of caramel sauce
adds a touch of sweetness.
For more texture, sprinkle chopped pecans or a little cinnamon sugar over the top. These pancakes are also delicious with a bacon, egg and cheese cup and a side of crispy hash browns or fresh fruit.
Expert Tips
- Use fresh baking powder: Old baking powder can cause flat, dense pancakes. To test freshness, stir 1/2 teaspoon into a 1/4 cup of hot water – if it bubbles immediately, the baking soda is still active.
- Don’t overmix the batter: Mix just until the dry ingredients are moistened. Overmixing can make the pancakes tough.
- Preheat the pan properly: Allow the skillet to heat over medium heat for several minutes. Flick a few drops of water on the surface – if they “dance” before evaporating, the pan is ready.
- Cook over medium heat: Too much heat can brown the outside before the inside cooks through. Medium heat gives you evenly cooked, golden brown pancakes.
- Adjust the batter consistency: Pumpkin makes batter thicker than regular pancakes. If it’s too heavy to pour, stir in a splash of milk until it reaches a thick but pourable texture.
Frequently Asked Questions
No. Pumpkin pie filling contains added sugar and spices that will change the flavor and texture. Use 100% pure pumpkin puree for the best results.
Yes. For gluten-free pancakes, use a measure-for-measure gluten-free flour blend. For dairy-free, use a plant-based milk like almond or oat and a dairy-free butter substitute.
This usually means the baking powder is old or the batter was overmixed. Always test your baking powder for freshness and mix lightly for tender, fluffy pancakes.
It’s best to cook the batter right after mixing. The baking powder starts working once wet ingredients are added, so letting it sit can make the pancakes flatter.
Store cooled pancakes in an airtight container in the fridge for up to 4 days. Reheat in a toaster or oven at 350°F for a few minutes until warm.
Yes. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat straight from frozen in a toaster or warm oven.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this small batch pumpkin pancake recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Fluffy Pumpkin Pancakes For One
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon *see notes below
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- 1 large egg
- ¾ cup milk (Use 1 to 2 tablespoons more milk if the batter seems too thick.)
- ¼ teaspoon vanilla extract
- ½ cup canned pumpkin puree
- 1 tablespoon salted butter -melted and cooled to room temperature, plus more for greasing the pan
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, salt, and spices.
- In a second bowl, whisk egg, milk, vanilla, pumpkin puree, and melted butter.
- Pour the wet mixture into the dry ingredients slowly, stirring just until blended.
- Preheat a medium skillet over medium heat. Flick a few drops of water – when they dance and evaporate, the pan is ready.
- Melt ½ tablespoon of butter in the skillet. Pour about ¾ cup of batter into the skillet.
- Cook until bubbles form and small holes appear on the surface (edges start to set), about 2 to 3 minutes. Flip carefully and cook the other side about 1 minute, until golden.
- Transfer the pancake to a plate. Lightly grease the skillet again and repeat with the rest of the batter.
Notes
- You can use 1 teaspoon of pumpkin pie spice instead of using the individual spices.
- Use fresh baking powder: Old baking powder can cause flat, dense pancakes. To test freshness, stir 1/2 teaspoon into a 1/4 cup of hot water – if it bubbles immediately, it’s still active.
- Don’t overmix the batter: Mix just until the dry ingredients are moistened. Overmixing can make the pancakes tough.
- Preheat the pan properly: Allow the skillet to heat over medium heat for several minutes. Flick a few drops of water on the surface – if they “dance” before evaporating, the pan is ready.
- Cook over medium heat: Too much heat can brown the outside before the inside cooks through. Medium heat gives you evenly cooked, golden brown pancakes.
- Adjust the batter consistency: Pumpkin makes batter thicker than regular pancakes. If it’s too heavy to pour, stir in a splash of milk until it reaches a thick but pourable texture.
or butter pecan syrup. A dollop of whipped cream or a drizzle of caramel sauce
adds a touch of sweetness. For more texture, sprinkle chopped pecans or a little cinnamon sugar over the top. These pancakes are also delicious with a bacon, egg and cheese cup and a side of crispy hash browns or fresh fruit.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I was thrilled to finally get around to making these pancakes this morning. As a bonus, I got to share them with hubby who was finally ready to enjoy a leisurely Saturday breakfast.
It satisfied my pumpkin pancake craving for sure. The butter pecan syrup was amazing with them. I bet this could work beautifully with sweet potato too 🤔
I’m so glad you both enjoyed the pancakes — that sounds like a perfect Saturday morning! I love your idea about using sweet potato, I bet that would be wonderful too.
Welp… There go my plans for Friday morning breakfast at First Watch to try their pumpkin pancakes 🤷♀️ No way are theirs going to be better than ODK’s.
This made me smile! I love that you’re skipping First Watch for homemade pumpkin pancakes — that’s the best kind of compliment!
Great recipe.
Thank you!