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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

Why not start the day with fall’s best ingredient: pumpkin! This bright orange puree is often used in desserts, but it’s so versatile that it works as fall breakfast ideas too. 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!

And now…our 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 seasons premier ingredient, plus our best collections of breakfast ideas:

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Pumpkin Pancakes

Top 10 Pumpkin Breakfast Recipes

  • 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

Keywords: Pumpkin breakfast recipes

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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