Spiced Pumpkin Pancakes with Toasted Pepitas and Cinnamon Sugar

Pumpkin puree carries more moisture than it looks like it should, which means this batter behaves differently than a plain one from the first stir. It stays thicker, holds bubbles longer once it hits the pan, and needs a slightly gentler heat to cook all the way through without scorching the spiced sugar on the surface.

That extra moisture is also what keeps every pancake tender days later, long after a plain batch has started to dry out.

Why You Will Love This Recipe

• Real pumpkin puree keeps every pancake moist and tender, even after a day in the fridge.
• Warm spices like cinnamon, nutmeg, and ginger make the kitchen smell like fall the moment they hit the pan.
• Toasted pepitas add a satisfying crunch that plays off the soft pancake underneath.
• A cinnamon sugar dusting finishes the stack with a little extra sparkle and flavor.
• Comes together with canned pumpkin puree, so no roasting or peeling required.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup whole milk
• 2/3 cup pumpkin puree
• 2 large eggs
• 3 tablespoons unsalted butter, melted, plus extra for the griddle
• 1/4 cup raw pepitas
• 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon, for dusting

Crockery and Time To Create

• 1 large carbon steel griddle
• 1 small dry skillet
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 whisk
• 1 fine mesh sieve
• Prep time: 12 minutes
• Cook time: 15 minutes
• Total time: 27 minutes
• Servings: 3

Ingredient Substitutions and Variations

• Buttermilk: replaces whole milk and adds a light tang along with extra fluffiness.
• Pumpkin pie spice: replaces the individual cinnamon, ginger, and nutmeg for a quicker measure.
• Chopped walnuts: replace pepitas for a softer, more classic fall crunch.
• Almond milk: replaces whole milk for a dairy-light version with a nearly identical texture.
• Maple syrup: swap in for part of the brown sugar for a deeper, woodsy sweetness.
• Coconut oil: replaces melted butter for a slightly different flavor and equally soft crumb.
• Cream cheese glaze: drizzle over the top instead of cinnamon sugar for a richer finish.

Step-by-Step Instructions

Toast the Pepitas

In the small dry skillet over medium heat, toast the pepitas, stirring occasionally, until they turn light golden and begin to pop softly, about 3 minutes, then set aside to cool.

Whisk the Dry Ingredients

In the large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined with no visible clumps, about 30 seconds.

Whisk the Pumpkin Mixture

In the medium mixing bowl, whisk the milk, pumpkin puree, eggs, and melted butter together until smooth and fully blended, about 1 minute.

Bring the Batter Together

Pour the wet mixture into the dry mixture and whisk just until no dry streaks remain, about 20 seconds. The batter will be noticeably thick.

Heat the Griddle

Set the carbon steel griddle over medium-low heat and brush lightly with melted butter, letting it warm for about 2 minutes before the first pancake goes on.

Cook the Pancakes

Pour a scant half cup of batter onto the griddle for each pancake and cook for 3 to 4 minutes, until small bubbles form slowly across the surface and the edges look set.

Flip and Finish

Flip each pancake and cook for another 2 to 3 minutes, until both sides are deep golden brown and the center springs back lightly when pressed.

Stack the Pancakes

Transfer the warm pancakes to a plate, stacking them evenly and scattering the toasted pepitas over and between the layers.

Sift Cinnamon Sugar Over the Stack

Hold the fine mesh sieve above the finished stack and sift the cinnamon sugar evenly over the top, letting a light even layer settle across the whole stack before serving.

Pro Tips for Best Results

• Toast the pepitas before starting the batter so they have time to cool and crisp fully.
• Keep the heat at medium-low, since the sugar and spices in the batter brown faster than a plain pancake.
• Let the batter rest for a minute after mixing to give the baking powder time to activate fully.
• Sift the cinnamon sugar from a slight height for the most even, delicate coating.
• Serve immediately after sifting, since the sugar dissolves quickly once it touches the warm surface.

Common Mistakes to Avoid

• Cooking too hot: the sugar in the batter browns and burns before the center cooks through, always stay at medium-low heat.
• Skipping the toast on the pepitas: raw seeds taste flat and chewy, always toast them first for crunch and flavor.
• Overmixing the batter: this makes the pancakes tough and dense, stir just until the streaks disappear.
• Dusting the cinnamon sugar too early: it clumps and dissolves if the pancakes are too hot, let them cool slightly first.

What to Serve With

• Crispy turkey sausage links: a savory, protein-rich pairing that balances the warm spiced sweetness.
• A dollop of whipped cream: adds a light, airy contrast to the spiced pancakes.
• Hot apple cider: a classic fall pairing that echoes the warm spice profile.

Storage and Reheating

• Refrigerator: store cooled pancakes in an airtight container for up to 4 days.
• Freezer: freeze pancakes in a single layer, then transfer to a bag for up to 1 month.
• Reheating: warm in a toaster or 300 degree Fahrenheit oven for 5 minutes, or microwave in 20 second bursts.

Nutrition Information

Nutrient	Per Serving
Calories	400 kcal
Protein	10 g
Carbohydrates	55 g
Sugars	21 g
Fat	16 g
Saturated Fat	7 g
Sodium	430 mg
Nutrition values are estimates only and will vary based on specific ingredients and brands used.

Health Benefits

Pumpkin puree adds fiber, vitamin A, and potassium directly into the batter, giving this stack more nutritional value than a plain flour-based pancake.

Pepitas bring healthy fats, magnesium, and a bit of plant protein, helping the topping add texture without relying only on sugar for interest.

Conclusion

Once pumpkin puree becomes a regular pantry staple in the fall, this is the first thing worth making with it. Give this stack a try this week, and if the warm spice and toasted pepitas win you over, save the recipe and pass it along to anyone who counts down the days until pumpkin season starts.