A small-batch pumpkin pancake recipe that makes thick, fluffy pancakes for one. The pancakes are spiced with cinnamon, ginger, and nutmeg and made with pumpkin purée and buttermilk for a tender texture and cozy fall flavor.
Our pancakes for one recipe has been so popular on the site that we decided to make a version for fall. These pumpkin pancakes for one are thick, fluffy, and just the right size when you want a cozy fall breakfast without making a full batch. The pumpkin purée doesn’t just add flavor. It keeps the pancakes tender and moist, while cinnamon, ginger, and nutmeg add additional layers of flavor that don’t overwhelm the pumpkin.
The pancakes themselves are only mildly sweet, which I prefer here. That leaves plenty of room to add maple syrup to taste without ending up with an overly sweet breakfast. The recipe makes enough for one satisfying serving with no leftovers to deal with.
Reasons to Love This Recipe
Ingredients at a Glance
- All-Purpose Flour. Gives the pancakes their structure. Measuring by weight will give you the most consistent results, especially with such a small batch.
- Light Brown Sugar. Adds a small amount of sweetness along with a hint of molasses flavor that goes well with the other flavors going on. These pancakes are intentionally only mildly sweet.
- Baking Powder and Baking Soda. The combination gives the thick batter enough lift to produce fluffy pancakes.
- Cinnamon, Ginger, and Nutmeg. A simple blend of spices that works well in this recipe.
- Pumpkin Purée. Adds pumpkin flavor, moisture, and body to the batter. Be sure to use plain pumpkin purée rather than pumpkin pie filling.
- Buttermilk. Adds moisture and a little bit of tangy flavor while also working with the baking soda to help the pancakes rise.
- Egg. Provides structure and helps give the pancakes their tender, substantial texture.
- Unsalted Butter. Adds richness to the batter. You’ll also need a little butter or neutral oil for the skillet.
- Vanilla Extract. Rounds out the pumpkin and spice flavors.
How to Make Them (Photo Tutorial)
Tips for Success
- Keep the batter thick. This batter is supposed to be scoopable rather than pourable. Resist the urge to thin it unless it is truly too stiff to settle into a pancake.
- Keep the pancakes on the smaller side. About 4½ inches across is a good target. Smaller pancakes are easier to flip and cook through more evenly.
- Use low heat. These pancakes are thick, so low to medium-low heat works best.
- Watch the underside, not just the bubbles. The most reliable flip cue is a lightly browned underside. The surface may not bubble as much as a thinner pancake batter.
- Don’t overmix. Fold the wet and dry ingredients together just until combined. A few small lumps are fine.
- Leave the rested batter alone. Once the batter has rested for 5 minutes, scoop it directly into the skillet rather than stirring it again.
Ways to Serve Them
- These pumpkin pancakes are delicious simply served with butter and maple syrup, which is how I enjoyed them during testing.
- For a little extra texture, add a sprinkle of chopped pecans or walnuts. A spoonful of whipped cream also works well.
- For a heartier breakfast, serve them alongside eggs, breakfast sausage, or fresh fruit. If you’re putting together a fall breakfast or brunch spread, you can increase the number of servings (using the slider in the recipe card below) and pair them with apple streusel muffins, orange cranberry scones, or cranberry orange bread.
- And if you like the single-serving idea, you might also enjoy the original pancakes for one recipe. For other seasonal pancake options, strawberry pancakes, lemon blueberry pancakes, and cinnamon oatmeal pancakes are already part of the HHC pancake collection.
More Small Batch Breakfast Ideas
Tried this recipe? I’d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.
- ½ cup all-purpose flour 70 g all-purpose flour
- 1 tablespoon all-purpose flour
- 2 teaspoons light brown sugar 8 g packed
- 1 teaspoon baking powder 4 g
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- pinch ground nutmeg
- ⅛ teaspoon fine salt
- 3 tablespoons pumpkin purée 45 g (Note 1)
- 3 tablespoons buttermilk 45 g
- 1 large egg about 50 g without shell
- 2 teaspoons unsalted butter 9 g, melted
- ¼ teaspoon vanilla extract
- butter or neutral oil for greasing the skillet
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In a medium bowl, whisk together the ½ cup all-purpose flour, 1 tablespoon all-purpose flour, 2 teaspoons light brown sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, pinch ground nutmeg, and ⅛ teaspoon fine salt.3 tablespoons pumpkin purée
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In a separate small bowl, whisk together the 3 tablespoons pumpkin purée, 3 tablespoons buttermilk, 1 large egg, 2 teaspoons unsalted butter, and ¼ teaspoon vanilla extract.
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Pour the wet ingredients into the dry ingredients. Fold gently just until combined. The batter should be quite thick and scoopable rather than freely pourable. Do not thin it unless it is genuinely too stiff to settle into a pancake. (Note 2)
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Let the batter rest for 5 minutes.
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Heat a nonstick skillet or griddle over low to medium-low heat. Once the pan is fully heated, lightly grease it with butter or neutral oil.
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Without stirring the rested batter again, spoon about half of the batter onto the skillet for each pancake. Allow the batter to settle naturally into roughly a 4 1/2- to 5-inch round. Do not spread it thin. Cook the pancakes one at a time if needed to leave enough room for easy flipping. (Note 3)
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Cook for 3–4 minutes on the first side, until the edges look set, the surface begins to lose its wet shine, and a few small bubbles may appear. The underside should be golden brown before flipping. (Note 4)
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Carefully flip and cook for another 2–4 minutes, until the pancakes are cooked through and the centers spring back lightly when touched.
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Serve immediately with butter and maple syrup, if desired.
- Use plain pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
- Keep the batter thick. This is intentionally a thick pancake batter. A thinner batter will spread more and produce flatter pancakes.
- Keep the pancakes thick. Spoon the batter onto the skillet rather than pouring or spreading it. Keeping each pancake around 4½ to 5 inches wide helps preserve its height and allows the center to cook through.
- Keep the heat moderate. These pancakes are thicker than standard pancakes, so they need a little extra time to cook through. If the bottoms are browning before the tops begin to set, lower the heat.
Calories: 479kcal | Carbohydrates: 69g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 212mg | Sodium: 1114mg | Potassium: 318mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7599IU | Vitamin C: 2mg | Calcium: 352mg | Iron: 5mg
Servings: 1 serving
Calories: 479kcal
Cost: 1.50
