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Pumpkin Pancakes — Start Here (Base Batter)

I wanted pumpkin pancakes that are fluffy, tender, and full of cozy spice — without a long list of steps. This is the simple base batter I use for every version in this round-up. Once you know it, you can swirl in cinnamon, add chocolate chips, fold in ricotta, or even go sourdough. Breakfast done.

The batter is thick on purpose, so you get soft centers and golden edges. Mix it in one bowl, let it rest for a minute, and cook low and slow. Below is the base recipe, plus quick links to all the variations.

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Cinnamon Swirl Pumpkin Pancakes

These taste like a soft pumpkin pancake met a cinnamon roll. The batter stays fluffy and tender, while a quick brown-sugar cinnamon swirl melts into the top and leaves a light caramel edge. They look fancy, but they’re truly simple — perfect for slow mornings or a cozy brunch plate.

Start with the Base Pumpkin Pancake Batter, then make the 1-minute swirl and cook low and slow for even browning.

Cinnamon Swirl

• 2 tbsp melted butter
• 2 tbsp light brown sugar
• 1 tsp ground cinnamon
• Optional: tiny pinch of salt and ⅛ tsp vanilla

How I Make Them

1. Whisk swirl ingredients in a small bowl until smooth. Transfer to a small zip bag or piping bottle.
2. Heat a lightly greased nonstick skillet over medium-low.
3. Scoop the base batter (about ¼ cup per pancake). Quickly pipe a spiral of the cinnamon swirl on top, staying a little away from the edges.
4. Cook until bubbles form and edges look set, 2–3 minutes. Flip gently; cook another 1–2 minutes until golden and cooked through.
5. Repeat, wiping the pan lightly between batches if any sugar caramel sticks.

My tips: Keep heat moderate so the swirl doesn’t scorch. If the swirl feels thick, warm it 5–10 seconds. For a bakery look, drizzle a tiny extra swirl after flipping and cook 20–30 seconds more.

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Orange Pumpkin Pancakes

Bright citrus lifts the warm pumpkin spices in the best way. A little fresh orange zest and juice make these pancakes smell amazing and taste fresh, not heavy. They’re sunny, cozy, and so simple — perfect when you want something a little different.

We keep the same fluffy Base Pumpkin Pancake Batter, then fold in zest and a splash of juice. Cook low and slow for golden edges and tender centers.

Add-ins

• Finely grated zest of 1 medium orange
• 2–3 tbsp fresh orange juice (reduce milk by the same amount)
• Optional: ½ tsp vanilla and a tiny pinch of cardamom

How I Make Them

1. Make the base batter. Stir in the orange zest first so the oils release.
2. Add the orange juice and, if needed, reduce the milk slightly so the batter stays thick and scoopable.
3. Cook on a lightly greased nonstick skillet over medium-low, 2–3 minutes per side, until golden.
4. Serve with butter, warm maple syrup, and extra zest on top if you like.

My tips: Zest only the orange skin, not the white pith (it’s bitter). If your batter gets too loose from the juice, add a teaspoon of flour to thicken. A tiny pinch of cardamom makes the citrus pop.

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Sourdough Pumpkin Pancakes

I love adding sourdough to pancake batter — it gives a gentle tang and fluffy lift. Here, that sourdough flavor pairs beautifully with pumpkin spice. These pancakes are perfect when your starter is active and you want to use a little in a cozy breakfast.

You only need a small amount of sourdough starter to transform the texture. Mix it in, rest the batter briefly, and cook gently. The tang brightens the sweetness in a subtle way.

Use the Base Pumpkin Pancake Batter, then fold in your sourdough starter per the instructions below.

Add-in

• ¼ – ⅓ cup active sourdough starter (fed or unfed, your choice)

How I Make Them

1. Prepare the base pancake batter as usual.
2. Fold the sourdough starter gently into the batter. Don’t over mix.
3. Let the batter rest for 5–10 minutes — this helps with height and texture.
4. Heat a greased pan over medium-low. Scoop ~¼ cup of batter per pancake.
5. Cook until bubbles form and edges set (~2–3 minutes), flip, and cook another 1–2 minutes until golden.
6. Serve warm. The tang of sourdough subtly enhances the pumpkin spice.

My tip: If your starter is thick, thin it with a little milk so it blends easily. Let the batter rest — that gives the sourdough time to activate, giving extra fluff and flavor.

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Pumpkin Ricotta Pancakes

When I want pancakes that feel extra tender and creamy, I stir ricotta into the batter. The result is soft, custardy centers with lightly crisp edges — cozy and a little bit fancy without any extra work.

We start with the same fluffy Base Pumpkin Pancake Batter and fold in ricotta. Keep the heat gentle so the centers cook through and stay velvety.

Add-ins

• ½ cup whole-milk ricotta (drained if very wet)
• Optional: finely grated zest of ½ lemon or orange
• Optional: 1 tsp vanilla

How I Make Them

1. Prepare the base batter. If your ricotta is very moist, blot it with a paper towel.
2. Fold ricotta gently into the batter (and zest/vanilla if using). If the batter looks thick, add a splash of milk; if it looks loose, add a teaspoon of flour.
3. Cook on a lightly greased nonstick skillet over medium-low. Use about ¼ cup batter per pancake. Cook 2–3 minutes per side, until golden and set in the middle.
4. Serve warm with butter, maple syrup, and a little extra zest if you like.

My tips: For extra lift, separate the egg in the base batter: whisk the white to soft peaks and fold it in last. Keep heat moderate so the pancakes cook through without browning too fast.

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Pumpkin Chocolate Chip Pancakes

When I’m craving something cozy and a little sweet, I toss chocolate chips into the pumpkin batter. The pancakes stay fluffy and spiced, and the chips turn into melty pockets that make every bite feel like dessert for breakfast.

We keep the method simple and the heat gentle so the outsides turn golden while the centers stay soft. A few extra chips pressed on top before cooking make them look bakery-style.

Start with the Base Pumpkin Pancake Batter, then fold in the add-ins below.

Add-ins

• ¾–1 cup semi-sweet chocolate chips (mini chips mix in beautifully)
• Optional: ¼ cup chopped pecans or walnuts

How I Make Them

1. Prepare the base batter. If it looks thin, let it rest 3–5 minutes to thicken slightly.
2. Fold in chocolate chips (and nuts if using) gently — don’t overmix.
3. Heat a lightly greased nonstick skillet over medium-low.
4. Scoop about ¼ cup batter per pancake. Press a few extra chips on top for looks.
5. Cook until bubbles form and edges look set, 2–3 minutes; flip and cook 1–2 minutes more until just done.
6. Keep finished pancakes warm on a low oven sheet while you finish the batch.

My tips: If your kitchen is warm, chill the chocolate chips 10 minutes so they hold shape. A tiny pinch of flaky salt on the hot pancakes makes the chocolate pop.

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Pumpkin Cream Cheese Pancakes

These taste like pumpkin cheesecake in pancake form — fluffy, warmly spiced pancakes with a soft cream-cheese swirl or a quick tangy glaze on top. They feel special but are easy enough for a slow morning at home.

Start with the same cozy Base Pumpkin Pancake Batter. Then choose your finish: a swirl baked right into the pancakes or a maple cream-cheese glaze you drizzle on warm.

Option A: Cream Cheese Swirl (in the pan)

• 4 oz cream cheese, very soft
• 2 tbsp powdered sugar (or granulated)
• ½ tsp vanilla
• 1–2 tsp milk, only if needed to loosen (should be pipeable but not runny)

How I Make the Swirl

1. Stir cream cheese, sugar, and vanilla until smooth. If too thick, add milk a few drops at a time.
2. Transfer to a small zip bag or squeeze bottle.
3. Cook pancakes over medium-low. After you scoop the batter, pipe a simple spiral or zigzag of cream cheese on top.
4. Cook until edges look set and bubbles form, 2–3 minutes; flip gently and cook 1–2 minutes more.

Option B: Maple Cream Cheese Glaze (on top)

• 3 oz cream cheese, soft
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (to thin to drizzling consistency)
• Pinch of salt and ¼ tsp vanilla (optional)

How I Make the Glaze

1. Whisk cream cheese and maple until smooth. Add milk a little at a time until pourable.
2. Drizzle over warm pancakes. If it thickens as it sits, whisk in a splash more milk.

My tips: Keep the skillet heat gentle so dairy doesn’t scorch. If your swirl seems too loose, chill it 5 minutes. A tiny pinch of cinnamon or lemon zest in the glaze makes the flavor pop.

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Make-Ahead, Storage & Tips

Pancakes taste best fresh off the pan, but the truth is — these pumpkin ones stay soft and fluffy for days. The spices even bloom more overnight. I often make a big batch on Sunday and enjoy them through the week.

Here’s how I store them and a few tricks that help me get perfect results every time.

How to Store

• Room temperature: Cool completely, then store in an airtight container for up to 1 day.
• Refrigerator: Store for up to 4 days. Warm in a skillet or toaster for that just-cooked texture.
• Freezer: Place cooled pancakes between small pieces of parchment and freeze in a zip bag for up to 2 months. Reheat straight from frozen — no need to thaw.

Make-Ahead Tip

You can mix the base batter a day ahead. Cover and chill overnight, then bring it to room temperature before cooking. The flavors deepen, and the texture stays fluffy.

My Favorite Tricks

• Use medium-low heat — too hot, and the outsides brown before the inside cooks through.
• Rest the batter for 5 minutes before cooking — it lets the flour absorb liquid and gives a softer crumb.
• Don’t press down on pancakes while cooking; let them rise naturally.
• Wipe the pan between batches if any butter or sugar residue starts to darken — it keeps the next batch golden, not burnt.

My go-to serving idea: Stack them high, top with whipped cream or yogurt, a drizzle of maple syrup, and a sprinkle of cinnamon sugar. Simple, cozy, and always the first to disappear.

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