Honey Maple Pumpkin Pancakes

honey drizzle on Honey Maple Pumpkin Pancakes

These Honey Maple Pumpkin Pancakes are extra fluffy, made with sweet honey and doused in maple syrup. They’re simple, perfectly pumpkin-y and the best Fall breakfast or brunch!

Ever since I made my Fluffy Zucchini Pancakes in late Summer, I knew that once Fall came around, I wanted to experiment with Pumpkin Pancakes. First, I tried out Pumpkin Protein Pancakes where I added in a scoop of my favorite Bob’s Red Mill Vanilla Protein Powder. It was delicious – but just not the right consistency I wanted.

Next, I tried to leave out the egg to make them vegan since of course, the pumpkin is extra moist, but alas – they fell apart.

I finally nailed down the recipe with these Honey Maple Pumpkin Pancakes and I couldn’t be happier! I’ve been eating these like crazy the past couple weeks. Let me tell you all about these babes.

close up of inside of Honey Maple Pumpkin Pancakes with bite taken out

They’re fluffy, filled with pumpkin purée AND pumpkin spice because go big or go home right? They’re also completely refined sugar free. Wanna know why?

They’re filled with the most luscious and sweet Bumbleberry Farms Honey. I love this honey so much – one, of course because of the taste but two, I love that I know I can trust where it came from. I know that a person, not a machine actually bottled this honey made from real honeybees. Oh, and did I mention the taste? Mmmm! It’s subtly sweet, light and just the perfect pairing for the pumpkin.

bumblebee farms honey

So, refined sugar free, extra fluffy, perfectly pumpkin pancakes. Covered in butter. And drizzled with maple syrup. What else more could you want on a weekend morning when time isn’t an issue and the coffee is flowing?! When the aroma of fresh warm and cozy honey maple pumpkin pancakes and bacon sizzling in the skillet just wafts through your home, you know it’s a good morning.

stack of Honey Maple Pumpkin Pancakes with butter and syrup on white plate

How to Make Honey Maple Pumpkin Pancakes:

Y’all. This will be one of the most simple recipes you will ever see on my blog. Here’s what you need:

  • pumpkin puree (the real stuff, not the pie filling)
  • honey
  • egg
  • milk (dairy or non-dairy, i prefer whole milk)
  • flour
  • baking powder
  • pumpkin pie spice
  • maple syrup + butter for the toppings!

Yup. That’s it. And from there, it’s pretty dang easy. You mix everything together in a bowl – starting with the wet ingredients. Once the pumpkin puree, honey, egg and milk are mixed together, add in your dry ingredients and mix until combined. If your batter is too wet, add a pinch more flour. If it’s too dry, add a splash of milk.

Honey Maple Pumpkin Pancake batter

From there, you heat up your favorite non-stick skillet on medium heat (and if you’re like me, you put butter in it even though you know the pancake isn’t going to stick because butter = flavor town) and then you pour a pancake in to the pan. It can be big or little. I use about 1/4 cup of batter for mine.

maple syrup pour on Honey Maple Pumpkin Pancakes

As always with pancakes, you know when it’s ready to be flipped when you see little bubbles pop up in the batter as you’re cooking. Flip and cook for another 1-2 minutes and it should be perfectly golden orange.

Once they’re all done, stack ‘em. Douse ‘em with butter. And pure maple syrup. Sprinkle some extra pumpkin pie spice on there if you’re feeling it. Eat them up!

two hands holding fluffy Honey Maple Pumpkin Pancakes

Hope you enjoyed this recipe!

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5 from 1 vote

Honey Maple Pumpkin Pancakes

These Honey Maple Pumpkin Pancakes are extra fluffy, made with sweet honey and doused in maple syrup. They’re simple, perfectly pumpkin-y and the best Fall breakfast or brunch!

Course Breakfast
Cuisine American
Keyword honey maple pumpkin pancakes, pumpkin spice pancakes, refined sugar free pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Author Haylie


  • 1 cup flour
  • 1 tbsp baking powder
  • 1 tbsp pumpkin pie spice
  • pinch of salt
  • 1 cup pumpkin puree
  • 1/3 cup honey
  • 1 egg
  • 1 cup milk (dairy or non-dairy)
  • butter and maple syrup for toppings (optional)


  1. In a large bowl, mix your pumpkin puree, honey, egg and milk using a whisk until smooth. Using a sifter, sift in your flour, baking powder, pumpkin pie spice and salt. Mix with a large spoon until combined. Set aside. 

  2. Heat a large non-stick skillet on medium heat. Add butter if desired for more flavor. Add in about 1/4 cup of batter for each pancake. Cook until you see bubbles forming in the batter and then flip. Cook for an additional 1-2 minutes on the other side. Repeat until batter is gone.

  3. Once all the pancakes are done, add butter and maple syrup if desired. Eat while hot! Enjoy! 

Recipe Notes

If you can't eat them all in one sitting, these pancakes last in the refrigerator for up to 3 days. Additionally, you can freeze them. 

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