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Small batch pumpkin pancakes, thick and fluffy with golden, buttery edges. Made from scratch with real pumpkin puree and warm spices, the batter makes 2 big pumpkin pancakes in 15 minutes.
Quick Look
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Equipment: 10-inch skillet
- Cook Method: Stovetop
- Servings: 1 to 2
- Difficulty: Easy
- Flavor Profile: Rich, lightly sweet pumpkin with warm spices.
These single serve pumpkin pancakes, butter melting into the top and syrup running down the sides, is the right way to start a cool fall morning.
Why You’ll Love These Pumpkin Pancakes For One
These fluffy pumpkin pancakes go from mixing bowl to plate in about 15 minutes, and they’re one of the easiest from-scratch breakfasts I make. Cut into one and the inside is soft and steaming, with pumpkin and cinnamon in every forkful.
The batter starts with 1 egg, ½ cup of pumpkin puree, and 1 cup of flour, which makes 2 big pancakes. That’s breakfast for one, or a pancake each for two.
You whisk the batter by hand, dry ingredients first and then the wet, and stop stirring as soon as it’s blended, with a few lumps left. It will be thicker than a plain pancake batter, because pumpkin puree brings its own moisture and weight. We tested the amounts until it came out thick but still pourable.
I cook these one pancake at a time. I pour ¾ cup of batter into a buttered skillet and keep the heat at medium, which gives the center time to rise before the outside browns. That’s how these still turn out light in the middle.
For more pancakes sized for one, start with my fluffy pancakes for one or small batch buttermilk pancakes, and browse every pancake recipe for one. To keep the pumpkin going at breakfast, try my small batch pumpkin spice granola.
Ingredients
This single serve pumpkin pancake recipe uses pantry staples and canned pumpkin puree. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Pumpkin puree: Pumpkin puree gives these pancakes their color and soft texture. Use 100% pure canned pumpkin, since pumpkin pie filling already has sugar and spices mixed in. If you have puree left in the can, use it in our pumpkin spice coffee creamer, pumpkin soup for one, or small batch pumpkin bars.
All-purpose flour: Flour gives the pancakes their structure. Measure it carefully, because extra flour makes the batter heavy. For gluten-free pumpkin pancakes, use a measure-for-measure gluten-free flour.
Baking powder: Baking powder is the only leavener in this batter, and it’s what makes these pancakes rise and turn fluffy.
Sugar: A little sugar sweetens the batter and helps the pancakes brown.
Salt: Salt sharpens the pumpkin and spice flavors.
Spices: Cinnamon, nutmeg, allspice, and ginger give these pancakes their warm spice flavor. If you have pumpkin pie spice in the pantry, you can use it in place of all four.
Egg: The egg binds the batter and helps the pancakes hold their shape.
Milk: Milk loosens the batter so it pours. Any milk works, including whole, low-fat, almond, or oat milk.
Vanilla extract: Vanilla rounds out the pumpkin and spices.
Butter: Melted salted butter in the batter adds richness, and a little more in the skillet gives the pancakes their golden edges. Let the melted butter cool to room temperature before you whisk it in, so it doesn’t start to cook the egg. A dairy-free butter works too.
Recipe Variations
These swaps change the flavor or texture of this small batch pumpkin pancake recipe, and each one keeps the batch sized for one or two.
Pumpkin Chocolate Chip Pancakes
Stir 3 tablespoons of chocolate chips into the batter after the wet and dry ingredients are blended. For chocolate chips without the pumpkin, make our small batch chocolate chip pancakes.
Pumpkin Pecan Pancakes
Add 3 tablespoons of chopped pecans to the batter for crunch and a toasted, buttery flavor. Walnuts work too.
Pumpkin Protein Pancakes
Replace 2 to 3 tablespoons of the flour with vanilla or unflavored protein powder. Add an additional 1 to 2 tablespoons of milk if the batter feels too thick.
Pumpkin Pancakes With Pancake Mix
Use 1 cup of our small batch pancake mix in place of the flour, baking powder, sugar, and salt. Whisk the spices into the mix, then follow the recipe as written with the egg, ¾ cup of milk, vanilla, pumpkin puree, and melted butter.
Buttermilk Pumpkin Pancakes
Replace the milk with 1 cup of buttermilk and add ½ teaspoon of baking soda to the dry ingredients. The baking soda balances the buttermilk’s tang and helps the pancakes brown. For a classic buttermilk stack, try our small batch buttermilk pancakes.
How To Make Small Batch Pumpkin Pancakes
These step-by-step photos show how to make homemade pumpkin pancakes, from mixing the batter to cooking the first pancake. The recipe card below has the ingredient amounts and printable instructions.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and spices until evenly blended.
- Mix the wet ingredients: In a second bowl, whisk together the egg, milk, vanilla, pumpkin puree, and melted butter (cooled to room temperature) until smooth.
- Combine the batter: Slowly pour the wet ingredients into the dry ingredients and stir just until no dry flour remains. A few lumps are fine, and the batter will be thick.
- Heat the skillet: Heat a 10-inch skillet over medium heat. Flick a few drops of water onto the pan, and when they dance and evaporate, it’s ready.
- Pour the batter: Melt ½ tablespoon of butter in the skillet, then pour in about ¾ cup of batter.
- Cook and flip: Cook until bubbles form, small holes open on the surface, and the edges look set, about 2 to 3 minutes. Flip carefully and cook until the second side is golden, about 1 minute more.
- Cook the rest: Move the pancake to a plate, add a little more butter to the skillet, and cook the remaining batter the same way.
Note: With ¾ cup of batter each, this recipe makes 2 thick pancakes, or 3 if you pour a little less. With ¼ cup of batter each, you’ll get 4 to 5 smaller pancakes. To freeze, cool the pancakes completely, freeze them in a single layer, then move them to a freezer bag. Reheat them straight from frozen in a toaster or a warm oven.
Expert Tips
Use fresh baking powder: Baking powder is the only leavener in this recipe, so if it’s old, the pancakes come out flat and heavy. To test it, stir ¼ teaspoon into ½ cup of hot water. If it bubbles right away, it’s still good.
Spoon and level the flour: Spoon the flour into the measuring cup and level off the top. Scooping straight from the bag packs in extra flour and makes the batter heavy.
Stir just until blended: Stop as soon as no dry flour remains. A few lumps are fine, and overmixing makes the pancakes tough.
Cook the pancakes right away: The baking powder starts working as soon as the wet and dry ingredients meet, so batter that sits cooks up flatter.
Thin the batter if it won’t pour: Pumpkin makes a thicker batter than regular pancakes. If it’s too heavy to pour, stir in 1 to 2 tablespoons of milk until it’s thick but pourable.
Troubleshooting
If your pumpkin pancakes didn’t turn out quite how you wanted, here’s how to correct them.
Why are my pumpkin pancakes heavy or dense?
Pumpkin pancakes turn out heavy when extra flour gets into the batter or the batter is overmixed. Pumpkin puree already adds moisture and weight, so the flour and mixing need to be right. Spoon the flour into the measuring cup and level it off instead of scooping from the bag, and stir only until no dry flour remains.
Why are my pumpkin pancakes brown on the outside but raw in the middle?
Pumpkin pancakes brown before the center cooks when the skillet is too hot. The batter is thick, so the center needs time to rise and set. Keep the heat at medium, and wait to flip until bubbles form, small holes open on the surface, and the edges look set, about 2 to 3 minutes.
What do I do if my pumpkin pancake batter is too thick to pour?
If pumpkin pancake batter is too thick to pour, stir in 1 to 2 tablespoons of milk until it’s thick but still pourable. Pumpkin batter is meant to be thicker than regular pancake batter, so only thin it if it won’t pour.
What To Serve With Pumpkin Pancakes
Butter and syrup are all these pumpkin pancakes for one need, but a few small extras turn them into a full fall breakfast.
- Small batch pancake syrup: Homemade syrup, warm from the pan, is the classic finish.
- Small batch butter pecan syrup: The buttery pecans pick up the pumpkin and cinnamon. One reader called it amazing with these pancakes.
- Small batch whipped cream: A spoonful on top, with a little cinnamon sugar, makes them feel like dessert at breakfast.
- Bacon, egg and cheese cup with hash browns for one: For a savory side, this pair turns 2 pancakes into a full plate.
Frequently Asked Questions
No. Pumpkin pie filling already has sugar and spices mixed in, which makes the pancakes too sweet and throws off the spice balance. Use 100% pure pumpkin puree.
Yes. Use the same amount of fresh pumpkin puree as canned. Fresh puree holds more water, so blot it with a paper towel or let it drain in a fine-mesh strainer before measuring, or the batter will be too loose.
No. Pumpkin pancake batter should be cooked as soon as it’s mixed, because the baking powder starts working the moment the wet ingredients go in. Batter that sits in the fridge cooks up flatter.
Store cooled pumpkin pancakes in an airtight container in the refrigerator for up to 4 days. Reheat them in a toaster, or in a 350°F oven for a few minutes until warm.
Yes. Double every ingredient and cook the pancakes one at a time in the same 10-inch skillet. Extra pancakes freeze well for another morning.
Yes. Cool the pancakes completely, freeze them in a single layer on a plate or baking sheet, then move them to a freezer bag. Reheat frozen pumpkin pancakes straight from the freezer in a toaster or a 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.
Small Batch Pumpkin Pancakes
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (or use 1 teaspoon pumpkin pie spice in place of all 4 spices)
- 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 (not pumpkin pie filling)
- 1 tablespoon salted butter , melted and cooled to room temperature, plus more for greasing the pan
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, nutmeg, allspice, and ginger.
- In a second bowl, whisk together the egg, milk, vanilla, pumpkin puree, and cooled melted butter until smooth.
- Slowly pour the wet ingredients into the dry ingredients and stir just until no dry flour remains. The batter will be thick, and a few lumps are fine.
- Heat a 10-inch skillet over medium heat for several minutes, until a few drops of water flicked onto the surface dance and evaporate.
- Melt ½ tablespoon of butter in the skillet.
- Pour about ¾ cup of batter into the skillet.
- Cook until bubbles form, small holes open on the surface, and the edges look set, about 2 to 3 minutes.
- Flip carefully and cook until the second side is golden, about 1 minute more.
- Transfer the pancake to a plate, melt a little more butter in the skillet, and repeat with the remaining batter.
Notes
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.
Hi Joanie,
I made your pumpkin pancakes today. My baking powder was fresh. They didn’t seem to be as light and fluffy as your pancake for one recipe. They were rather heavy. What’s the difference in the recipes?
You’re exactly right to notice a difference — the pumpkin itself is usually the reason pumpkin pancakes can feel heavier. Pumpkin purée adds lots of moisture and density, which naturally works against that super-airy texture. These pancakes should still be fluffy, though! Make sure to measure the ingredients carefully, avoid overmixing the batter, and cook over moderate heat so the centers have time to rise without the outsides over-browning.
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!