Chef John's Pumpkin Pancakes

Chef John's Pumpkin Pancakes

Chef John 21755

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


1 h servings 284 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 215 Ratings


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 ser...

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. ...

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 an...

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 overw...

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....

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!

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 ...

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

These are fun fall pancakes. I like min a little thinner, so these were a bit too thick for me. Next time I will add more milk. They are very moist.