Easy Libby’s Pumpkin Pancakes

If you ask me, pumpkin pancakes are pure fall magic on a plate.

These fluffy breakfast treats bring together the warm spices of cinnamon and nutmeg with creamy pumpkin puree. The batter comes together quickly with Libby’s canned pumpkin, which gives you that perfect pumpkin flavor without any fuss.

They cook up golden brown in a hot skillet, creating pancakes that are tender on the inside with just the right amount of spice. A pat of butter and a drizzle of maple syrup make them complete.

It’s a cozy morning meal that feels like a hug in pancake form, perfect for chilly autumn weekends.

What Kind of Pumpkin Should I Use?

For these pancakes, you’ll want to stick with canned pumpkin puree rather than trying to make your own from fresh pumpkins. Libby’s 100% Pure Pumpkin is specifically called for in this recipe, and it’s a great choice because it has the perfect consistency and flavor for baking. The canned variety is actually made from a specific type of pumpkin that’s bred for cooking, so it tends to be more consistent than what you’d get from carving pumpkins. Just make sure you’re buying pure pumpkin puree and not pumpkin pie filling, which already has spices and sugar added – you want the plain stuff so you can control the flavors yourself.

Options for Substitutions

These pumpkin pancakes are pretty forgiving when it comes to swaps, so here’s what you can do:

• All-purpose flour: You can use whole wheat flour for a heartier texture, but use about 1¾ cups since it’s denser. Gluten-free flour blends work too – just follow a 1:1 ratio.
• Evaporated milk: Regular milk works fine – just use the same amount. You can also try buttermilk for extra tang, or any non-dairy milk like oat or soy if you prefer.
• Pumpkin puree: Sweet potato puree or butternut squash puree make great substitutes. You could even use mashed banana, though the flavor will be different.
• Pumpkin pie spice: Make your own by mixing ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and a pinch of cloves. Or just use cinnamon if that’s all you have.
• Brown sugar: White sugar works just fine, or try coconut sugar for a slightly different flavor. Honey or maple syrup can work too – just reduce the liquid in the recipe by 1-2 tablespoons.
• Vegetable oil: Melted butter adds great flavor, or you can use coconut oil or even applesauce for a lighter option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin pancakes is overmixing the batter, which creates tough, dense pancakes instead of light and fluffy ones – mix just until the ingredients are combined and a few lumps remain.

Another common error is cooking on heat that’s too high, which burns the outside while leaving the inside undercooked, so keep your griddle or pan at medium heat and test with a drop of water that should sizzle gently.

Don’t skip letting the batter rest for 5-10 minutes before cooking, as this allows the flour to fully hydrate and the baking powder to activate properly, giving you better texture.

Finally, resist the urge to press down on the pancakes with your spatula while they’re cooking, and wait until you see bubbles forming on the surface and the edges looking set before flipping – this ensures they cook evenly and stay tender.

What to Serve With Pumpkin Pancakes?

These fluffy pumpkin pancakes are perfect for a cozy fall breakfast, and they pair beautifully with crispy bacon or breakfast sausage to balance out all that sweet pumpkin flavor. I love serving them with a dollop of whipped cream and a sprinkle of chopped pecans or walnuts for extra crunch. Fresh fruit like sliced bananas or apple wedges make a nice light addition, especially when you drizzle everything with that cinnamon maple syrup from the recipe. For a real treat, try adding a pat of butter and a dusting of powdered sugar on top – it makes the whole stack look like something from a fancy brunch spot!

Storage Instructions

Refrigerate: Leftover pumpkin pancakes keep really well in the fridge for up to 4 days. Just stack them with parchment paper between each pancake in an airtight container. I love having these ready to go for quick breakfasts during busy mornings!

Freeze: These pancakes are perfect for freezing! Let them cool completely, then place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer bag and they’ll keep for up to 3 months.

Warm Up: Pop frozen pancakes straight into the toaster or toaster oven for a quick breakfast. You can also microwave them for about 30 seconds or warm them in a 350°F oven for a few minutes. They taste almost as good as fresh, especially with a drizzle of that cinnamon maple syrup!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 28-32 g
• Fat: 32-38 g
• Carbohydrates: 340-380 g

Ingredients

For the pancakes:

• 2 cups all-purpose flour
• 2 tbsp light brown sugar, packed
• 1 tbsp baking powder
• 1 1/4 tsp pumpkin pie spice
• 1 tsp salt
• 1 can (12 fl oz) nestlé® carnation® evaporated milk or same amount lactose-free or almond cooking milk
• 1/2 cup libby’s® 100% pure pumpkin
• 1/4 cup water
• 1 large egg
• 2 tbsp vegetable oil

For the pumpkin maple sauce:

• 1 cup maple syrup
• 1 1/4 cups libby’s® 100% pure pumpkin
• 1/4 tsp ground cinnamon or pumpkin pie spice

To serve:

• Chopped nuts, optional

Step 1: Mix the Dry and Wet Ingredients

• 2 cups all-purpose flour
• 2 tbsp light brown sugar, packed
• 1 tbsp baking powder
• 1 1/4 tsp pumpkin pie spice
• 1 tsp salt
• 1 can (12 fl oz) NESTLÉ® CARNATION® Evaporated Milk or same amount lactose-free or almond cooking milk
• 1/2 cup LIBBY’S® 100% Pure Pumpkin
• 1/4 cup water
• 1 large egg
• 2 tbsp vegetable oil

In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, pumpkin pie spice, and salt.

In a separate small bowl, combine evaporated milk, 1/2 cup pumpkin, water, egg, and vegetable oil.

Mix well.

Pour the wet mixture into the dry mixture and stir just until moistened; the batter may be a little lumpy and that’s okay.

Step 2: Cook the Pancakes

Heat a griddle or skillet over medium heat and lightly brush it with oil.

Pour about 1/4 cup of the pancake batter from Step 1 onto the hot surface for each pancake.

Cook until bubbles begin to burst on the surface, then flip and cook for another 1 to 2 minutes or until golden brown.

Repeat with the remaining batter.

I like to keep the cooked pancakes warm in a low oven while I finish the rest.

Step 3: Prepare the Pumpkin Maple Sauce

• 1 cup maple syrup
• 1 1/4 cups LIBBY’S® 100% Pure Pumpkin
• 1/4 tsp ground cinnamon or pumpkin pie spice

In a small saucepan, combine the maple syrup, the remaining 1 1/4 cups pumpkin, and ground cinnamon or pumpkin pie spice.

Warm over low heat, stirring occasionally, until the sauce is heated through.

Step 4: Serve the Pancakes

• chopped nuts, optional

Serve the warm pancakes (from Step 2) topped with the pumpkin maple sauce (from Step 3).

Sprinkle with chopped nuts if you like for added crunch.

For an extra treat, I sometimes add a bit of whipped cream on top as well!

Easy Libby's Pumpkin Pancakes

Delicious Easy Libby's Pumpkin Pancakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 1750 kcal

Ingredients

  

For the pancakes:

• 2 cups all-purpose flour
• 2 tbsp light brown sugar, packed
• 1 tbsp baking powder
• 1 1/4 tsp pumpkin pie spice
• 1 tsp salt
• 1 can (12 fl oz) NESTLÉ® CARNATION® Evaporated Milk or same amount lactose-free or almond cooking milk
• 1/2 cup LIBBY'S® 100% Pure Pumpkin
• 1/4 cup water
• 1 large egg
• 2 tbsp vegetable oil

For the pumpkin maple sauce:

• 1 cup maple syrup
• 1 1/4 cups LIBBY'S® 100% Pure Pumpkin
• 1/4 tsp ground cinnamon or pumpkin pie spice

To serve:

• chopped nuts, optional

Instructions

 

• In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, pumpkin pie spice, and salt. In a separate small bowl, combine evaporated milk, 1/2 cup pumpkin, water, egg, and vegetable oil. Mix well. Pour the wet mixture into the dry mixture and stir just until moistened; the batter may be a little lumpy and that's okay.
• Heat a griddle or skillet over medium heat and lightly brush it with oil. Pour about 1/4 cup of the pancake batter from Step 1 onto the hot surface for each pancake. Cook until bubbles begin to burst on the surface, then flip and cook for another 1 to 2 minutes or until golden brown. Repeat with the remaining batter. I like to keep the cooked pancakes warm in a low oven while I finish the rest.
• In a small saucepan, combine the maple syrup, the remaining 1 1/4 cups pumpkin, and ground cinnamon or pumpkin pie spice. Warm over low heat, stirring occasionally, until the sauce is heated through.
• Serve the warm pancakes (from Step 2) topped with the pumpkin maple sauce (from Step 3). Sprinkle with chopped nuts if you like for added crunch. For an extra treat, I sometimes add a bit of whipped cream on top as well!