Pumpkin pancake is the breakfast that makes you feel like you have your life together. One perfect pumpkin pancake using a 1/4 cup of leftover pumpkin from Mini Pumpkin Pie. It’s fall on a plate, and it takes the same amount of time as regular pancakes.
Why This Works for Cooking for One
You’re making exactly one serving of pancakes—one medium pancake depending on how big you make it, could easily be 3-5 mini. This uses 1/4 cup of your leftover pumpkin, which is probably exactly how much you have left after making Pumpkin Pie or other pumpkin recipes like Pumpkin Pasta Sauce, Pumpkin Muffin and/or Pumpkin Mug Cake. Perfect portion, no waste.
Shopping Smart for Singles
Leftover pumpkin:
- The waste trap: You made Mini Pumpkin Pie, you’ve been working through the leftovers
- Better way: This uses the 1/4 cup, which could be your last bit from this “zero waste pumpkin” journey
Pancake ingredients:
- The waste trap: None—flour, egg, milk, baking powder are all basics
- Better way: If you have pancake mix, you can use that and just add the pumpkin
Pumpkin pie spice:
- The waste trap: You bought it for Pumpkin Pie, now it lives in your pantry
- Better way: It lasts 2-3 years, use it in coffee, oatmeal, French toast, smoothies
The Leftover Chain
After making this, you’ll have:
- NO MORE LEFTOVER PUMPKIN! You did it! You used the whole can!
- Extra pumpkin pie spice → Use year-round in coffee, oatmeal, baked goods
- Leftover buttermilk (if using) → Make another pancake tomorrow, biscuits, or freeze in ice cubes
If you’re also working through:
- Leftover maple syrup → Obviously this goes on top
- Extra pecans or walnuts → Chop and sprinkle on the pancakes
- Leftover whipped cream from Pumpkin Pie → Dollop on top
- Chocolate chips → Make chocolate chip pumpkin pancakes
Coming from another recipe?
- Made Mini Pumpkin Pie? This finishes off your pumpkin can
- This is the final recipe in the “use all the pumpkin” series with Mug Cake, Muffin, Pasta Sauce
Storage Reality Check
- These finished pancakes: 3-4 days in the fridge, 2-3 months in the freezer (separate with parchment paper)
- Make ahead? Cook them all, freeze individually, toast straight from frozen on busy mornings
- Leftover pumpkin: If you somehow have any left, freeze it in 1/4 cup portions
- Reheat: Toaster or toaster oven for best texture (microwave makes them rubbery)
Pro tip: Make a double or triple batch and freeze them. Separate with parchment paper, freeze in a baggie, and you have homemade frozen pancakes that are 1000x better than store-bought. Toast straight from frozen.
Make It Your Own
No buttermilk?
- Regular milk works fine
- Make fake buttermilk: 1/2 cup milk + 1/2 tbsp lemon juice or vinegar, let sit 5 minutes
- Use whatever milk you have—whole, 2%, even oat milk
Want to use up other leftovers?
- Chocolate chips → Mix into the batter or sprinkle on top while cooking
- Chopped nuts → Pecans or walnuts are perfect
- Dried cranberries → Adds tart sweetness
- Leftover bacon → Crumble and mix in for sweet-and-savory pancakes
Flavor variations:
- Chocolate pumpkin: Add 2 tbsp cocoa powder and chocolate chips
- Pumpkin spice latte: Add a shot of espresso to the batter
- Pecan pumpkin: Add 2 tbsp chopped pecans
- Simple: Just pumpkin and cinnamon if that’s all you have
Topping ideas:
- Maple syrup (classic)
- Butter + cinnamon sugar
- Whipped cream + pecans
- Cream cheese frosting (basically pumpkin pie for breakfast)
- Apple butter or apple sauce
Dietary swaps:
- Gluten-free: Use gluten-free flour 1:1
- Dairy-free: Use non-dairy milk, works perfectly
- Egg-free: Use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min)
Single-Serving Pro Tip
Make the pancakes small—silver dollar size. They’re easier to flip, cook more evenly, and you can control exactly how many you want to eat. Plus, small pancakes feel more abundant even though it’s the same amount of batter.
Pumpkin Pancake
Ingredients
- ÂĽ cup pumpkin puree
- ÂĽ cup flour
- ½ egg or 2 tbsp cartoned whites
- 1 tbsp milk
- 1 tbsp sugar
- ½ tsp baking powder
- ÂĽ tsp pumpkin pie spice
- pinch salt
- 2 tbsp butter for cooking
Instructions
- Mix ingredients, except butter
- Melt butter in pan over medium heat
- Pour in batter
- When top begins to look dry and bubbles start popping (2-3 minutes), flip
- Cook 2-3 minutes on other side
- Serve, top how you like and enjoy