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These pumpkin breakfast recipes are perfect for fall! Start the day with ideas using the season’s best ingredient.

Pumpkin breakfast recipes
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Looking to start the day with cozy pumpkin? While this bright orange puree is often used in desserts, it’s so versatile that it makes a great way to start the day, too. As two cookbook authors who’ve made loads of recipes with this orange puree, here are our top pumpkin breakfast recipes. From pancakes to French toast to baked oatmeal to waffles, there’s no end to the way that this rock-star ingredient can show up in the morning. Let’s get cooking!

Top 10 pumpkin breakfast recipes

More fall recipes

Looking for more pumpkin and fall breakfast inspiration? Here are a few more of our top collections starring the season’s prime ingredient, plus a few collections of breakfast ideas:

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Pumpkin Pancakes

Top 10 Pumpkin Breakfast Recipes

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x


This pumpkin pancakes recipe makes tender, moist, and perfectly-spiced flapjacks! Serve with maple syrup for a cozy fall breakfast.


  • 1 cup [140 g] all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice*
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup pumpkin puree
  • ¾ cup milk of choice
  • ¼ cup neutral oil (or melted unsalted butter)


  1. In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
  2. In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, milk, and oil (or melted butter).
  3. Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
  4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
  5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.


Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and ¼ teaspoon cloves or nutmeg.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Pancakes
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!