Tiny Pumpkin Pancakes Recipe

Some mornings feel a little too busy before they even begin, and that’s when I look for something warm that doesn’t demand much from me.

As soon as the pumpkin purée is opened and the spices hit the air, the kitchen feels instantly more relaxed.

These pancakes come together fast, yet they still feel like a little indulgence, tender edges, warm middles, and a soft pumpkin scent that fills the room.

What I love most is how naturally the batter thickens and how easily the pancakes rise as they cook. It’s uncomplicated, everyday cooking, but it delivers that comforting, homemade warmth I’m always drawn to.

Behind the Recipe

This recipe is inspired by classic pumpkin pancake batter, scaled down into smaller bites that cook quickly and evenly.

Pumpkin purée keeps the pancakes moist and flavorful without making them dense.

The spices stay subtle, allowing the pumpkin to stand out and the pancakes to stay light.

Why I Keep Making These Pancakes?

• I like how these pancakes feel fun without adding extra. They’re tiny, quick to cook, and somehow always bring a smile.
• The pumpkin keeps them soft, and the spices make them taste warm without being too sweet. It’s a simple mix that always works.
• I also love how easy they are to serve. A small stack, a little butter, and they already look inviting.
• And on mornings when I want something homemade but not too heavy, these always hit the spot.

Chef’s Pro Tips for Perfect Results

1. Use room-temperature ingredients for smoother batter.
2. Don’t overmix — small lumps are fine.
3. Cook on medium-low to avoid burning.
4. Wipe the pan lightly between batches if needed.
5. Keep cooked pancakes warm while finishing the batch.

Kitchen Tools You’ll Need

1. Mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Tablespoon
6. Nonstick pan or griddle
7. Spatula
8. Small plate for stacking

Ingredients in This Recipe

• 1 Cup All-Purpose Flour: Forms the structure of the pancakes.
• 1 Tbsp Sugar: Adds light sweetness.
• 1 Tsp Baking Powder: Helps the pancakes rise.
• ½ Tsp Baking Soda: Works with pumpkin for tenderness.
• ½ Tsp Cinnamon: Adds warm spice.
• ¼ Tsp Nutmeg: Adds depth and balance.
• Pinch of Salt: Enhances all flavors.
• ½ Cup Pumpkin Purée: Adds moisture and pumpkin flavor.
• 1 Large Egg: Binds the batter.
• ¾ Cup Milk: Creates a pourable consistency.
• 1 Tbsp Melted Butter: Adds richness.
• 1 Tsp Vanilla Extract: Rounds out the flavor.

Optional Toppings:
Maple syrup, butter, whipped cream, cinnamon sugar, or pecans.

Ingredient Substitutions

• Milk: Any plant-based milk.
• Butter: Neutral oil or dairy-free butter.
• Sugar: Brown sugar for deeper flavor.
• Pumpkin purée: Not interchangeable with pumpkin pie filling.

Ingredient Spotlight

Pumpkin Purée:
Adds moisture, subtle sweetness, and keeps pancakes tender without heaviness.

Warm Spices:
Cinnamon and nutmeg bring cozy flavor without overpowering the batter.

Instructions for Making This Recipe

Step 1: Whisk the flour, sugar, baking powder, baking soda, spices, and salt in a bowl.

Step 2: In another bowl, stir together the pumpkin, egg, milk, butter, and vanilla.

Step 3: Pour the wet mixture into the dry and stir gently until just combined.

Step 4: Warm a nonstick pan over medium heat until it’s ready for a test drop of batter. Drop small spoonful onto the pan, keeping them about bite size.

Step 5: When tiny bubbles form, I know they’re ready to flip.

Step 6: Turn each one carefully and cook the other side until golden.

Step 7: Serve them warm with maple syrup or a tiny pat of butter. A sprinkle of cinnamon or a few chopped pecans makes them even cozier.

Tiny Pumpkin Pancakes

These pumpkin spice pancakes are made by combining pumpkin puree with a simple batter of flour, eggs, and milk, then cooking the batter on a griddle until golden and fluffy. The final pancakes have a vibrant orange color and a tender, moist interior with a lightly crisp exterior, infused with cinnamon and warm spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 220 kcal

Equipment

• Mixing bowl
• Whisk
• Measuring cups
• Measuring spoons
• tablespoon
• Nonstick pan or griddle
• Spatula
• Small plate for stacking

Ingredients

  

For the Pancakes

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• ½ cup pumpkin purée
• 1 large egg
• ¾ cup milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Optional Toppings

• Maple syrup
• Butter
• Whipped cream
• Cinnamon sugar
• Pecans

Instructions

 

• Whisk the flour, sugar, baking powder, baking soda, spices, and salt in a bowl.
  
• In another bowl, stir together the pumpkin, egg, milk, butter, and vanilla.
  
• Pour the wet mixture into the dry and stir gently until just combined.
  
• Warm a nonstick pan over medium heat until it’s ready for a test drop of batter. Drop small spoonful onto the pan, keeping them about bite-size.
  
• When tiny bubbles form, I know they’re ready to flip.
  
• Turn each one carefully and cook the other side until golden.
  
• Serve them warm with maple syrup or a tiny pat of butter. A sprinkle of cinnamon or a few chopped pecans makes them even cozier.
  

Keyword breakfast, fall, pancakes, pumpkin, spices

Nutrition Facts (Approx. per serving)

Texture & Flavor Secrets

• Pumpkin keeps pancakes soft and moist.
• Gentle heat ensures even cooking.
• Small size prevents undercooked centers.
• Balanced spices keep flavors warm, not overpowering.

Cooking Tips & Tricks

• Use a tablespoon for evenly sized pancakes.
• Keep heat steady and moderate.
• Flip only once for best texture.
• Serve immediately or keep warm in the oven.

What to Avoid

1. Over mixing the batter
2. High heat
3. Large pancake portions

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: ~25 minutes

Make-Ahead and Storage Tips

• Store leftovers refrigerated up to 3 days.
• Reheat gently on a skillet or microwave.
• Freeze cooked pancakes for up to 2 months.
• Layer with parchment when freezing.

What I Serve With Tiny Pumpkin Pancakes

• Fresh berries
• Scrambled eggs
• Crispy bacon
• Hot coffee
• Warm apple slices

All of these add something simple without overpowering the pancakes.

Creative Leftover Transformations

• Make pancake skewers
• Use as mini dessert bases
• Spread with nut butter
• Layer with yogurt
• Turn into pancake sandwiches

Additional Tips

• Adjust spice levels to taste.
• Use canned pumpkin only.
• Keep batter thick but pourable.

Make It a Showstopper

Pile the mini pancakes into a tall stack, drizzle them with warm maple syrup, and finish with a light sprinkle of cinnamon sugar. Their size and golden color make them instantly inviting.

Variations to Try

1. Chocolate Chip Pumpkin Pancakes
2. Pumpkin Spice Extra-Bold Version
3. Mini Pancake Cereal Style
4. Dairy-Free Version
5. Nut-Topped Pancakes

FAQs

1. Can I use pumpkin pie filling?
   No, use plain purée only.
2. Are these sweet?
   Mildly sweet.
3. Can I freeze them?
   Yes.
4. Are they kid-friendly?
   Very.
5. Can I make larger pancakes?
   Yes, adjust cooking time.
6. Do they brown quickly?
   Cook on medium-low.
7. Can I skip nutmeg?
   Yes.
8. Do I need oil on the pan?
   Lightly greased is best.
9. Can I double the recipe?
   Easily.
10. What toppings work best?
    Syrup, butter, or whipped cream.