pumpkin pancakes.

What began as a family-created recipe and a special breakfast tradition at our cabin growing up has now become a must-have every fall in our home. Pumpkin pancakes have turned into our absolute family favorite, filling the house with warm, cozy flavors that melt on your tongue and scents that drift from the kitchen. It’s a recipe we eagerly anticipate as soon as September begins and the leaves start to change. While we occasionally sneak it in throughout the year, I truly believe it’s best enjoyed on those crisp, golden fall mornings. Soft, comforting, and full of flavor, these pancakes have become an all-time favorite breakfast we savor year after year—a tradition we’ll always hold close.

A few tips I’ve learned along the way: much of this recipe comes down to personal preference. We love bold flavors, so I often use “heaping” teaspoons and tablespoons of the spices. That’s one of the reasons I love this recipe—it’s flexible and easy to adapt to your family’s taste. Bisquick is a must for us because of the extra leavening agents it provides; if you swap it out for flour, just remember you’ll need to add in those leavening ingredients to keep the pancakes light.

We also prefer the batter a little on the runnier side—it gives the pancakes a denser, melt-in-your-mouth texture. And as for toppings, truly anything works, but powdered sugar will always be our family favorite.

Hope you enjoy!