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!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

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:

• 1 can (12 fl oz) evaporated milk (or lactose-free/almond milk as substitute)
• 1 tsp salt
• 2 cups all-purpose flour (I use King Arthur all-purpose)
• 1 1/4 tsp pumpkin pie spice (freshly measured for best flavor)
• 2 tbsp light brown sugar
• 1/2 cup Libby’s pumpkin puree
• 1 tbsp baking powder
• 1/4 cup water
• 1 large egg (room temperature)
• 2 tbsp vegetable oil (or any neutral oil like canola)

For the pumpkin maple sauce:

• 1/4 tsp ground cinnamon (freshly ground preferred)
• 1 cup maple syrup
• 1 1/4 cups Libby’s pumpkin puree

To serve:

• Chopped nuts, optional (adds a nice crunch)

Step 1: Prepare the Dry Ingredient Base

• 2 cups all-purpose flour
• 2 tbsp light brown sugar
• 1 tbsp baking powder
• 1 1/4 tsp pumpkin pie spice
• 1 tsp salt

Whisk together the flour, light brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl.

Make sure to break up any clumps of brown sugar and distribute the spices evenly throughout the flour mixture.

This dry base can be prepared while you gather your other ingredients, and whisking it together now ensures the leavening agents are evenly distributed for uniform rise.

Step 2: Mix the Wet Ingredients

• 1 can evaporated milk
• 1/2 cup Libby’s pumpkin puree
• 1/4 cup water
• 1 large egg
• 2 tbsp vegetable oil

In a separate bowl, combine the evaporated milk, 1/2 cup pumpkin puree, water, room temperature egg, and vegetable oil.

Whisk these together until well combined and smooth.

The room temperature egg will mix more smoothly into the liquid base and help create a more cohesive batter.

Step 3: Combine and Rest the Batter

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2

Pour the wet ingredient mixture from Step 2 into the dry ingredient mixture from Step 1.

Stir gently with a spatula until just combined—the batter should be slightly lumpy with some streaks of dry flour still visible.

Do not overmix, as this develops gluten and creates tough, dense pancakes.

Let the batter rest for 2-3 minutes while you heat your griddle; this allows the leavening agents to activate slightly and the flour to fully hydrate.

Step 4: Prepare the Pumpkin Maple Sauce

• 1 cup maple syrup
• 1 1/4 cups Libby’s pumpkin puree
• 1/4 tsp ground cinnamon

While the batter rests, combine the maple syrup, 1 1/4 cups pumpkin puree, and ground cinnamon in a small saucepan.

Stir until smooth and well blended.

I like to use freshly ground cinnamon here because it has a brighter, more aromatic flavor than pre-ground cinnamon, which really elevates the sauce.

Place the saucepan over low heat and let it warm gently, stirring occasionally, until it reaches a warm serving temperature (about 5-7 minutes).

This can simmer gently while you cook the pancakes.

Step 5: Cook the Pancakes

• batter from Step 3

Heat a griddle or large skillet over medium heat and lightly oil the surface.

Once hot, pour 1/4 cup batter for each pancake, leaving space between them for flipping.

Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip gently and cook the other side for 1-2 minutes until golden brown.

I find that resisting the urge to flip too early is key—wait until the bubbles burst on the surface, which signals that the bottom is set and structurally ready for flipping.

Work in batches to avoid overcrowding, and you can keep finished pancakes warm on a plate in a low oven (around 200°F) while you finish cooking.

Step 6: Plate and Serve

• cooked pancakes from Step 5
• pumpkin maple sauce from Step 4
• chopped nuts, optional

Stack the warm pancakes from Step 5 onto serving plates and generously pour the warm pumpkin maple sauce from Step 4 over the top.

If desired, sprinkle chopped nuts over each stack for added texture and crunch.

Serve immediately while the pancakes are still warm.