First Watch Pumpkin Pancake Recipe

There is something about pumpkin pancakes that just makes the morning feel better. They are warm, soft, and taste like fall in every bite. I first tried this First Watch Pumpkin Pancake Recipe on a weekend morning when I was craving something sweet and homey, but I did not want to go out or spend a lot. My kids were still in pajamas, the kitchen smelled like cinnamon, and everyone was hungry. That is when I knew it was the perfect time to whip up something satisfying.

This recipe is based on the famous pumpkin pancakes from First Watch. If you have ever had them, you know how good they are: light, fluffy, just the right amount of pumpkin flavor. Well, I tried to bring that same taste home. And guess what? It worked! These pancakes came out soft, full of fall spices, and way better than anything from a box.

Why You will Love this First Watch Pumpkin Pancake Recipe!

You are going to love this homemade version of First Watch Pumpkin Pancake recipe because it is not just easy to make; it tastes fresh and full of cozy fall flavors you cannot get from a box. Making them at home lets you control every ingredient, from using real pumpkin puree to adding just the right amount of cinnamon and nutmeg.

The pancakes come out soft and fluffy with a perfect orange color that brightens your morning. Plus, cooking this recipe yourself saves money and brings the joy of breakfast made with love. Of course, the original First Watch recipe gave us a fantastic start, and I am thankful for that inspiration in making this copycat version so good for your kitchen table.

First Watch Pumpkin Pancake Ingredients

Here is everything you need to make these pumpkin pancakes shine:

• 2 cups all-purpose flour: This is the foundation of your pancakes. It gives them structure and keeps them light. Use fresh flour for the best results and spoon it into your measuring cup to avoid packing it down. If you want a healthier option, you can swap half the flour for whole wheat flour, but it might make the pancakes a bit denser.
• 1¾ cups buttermilk: Buttermilk is key for tender pancakes with a slight tangy kick. It also helps the pancakes rise by working with the baking soda. If you do not have buttermilk, no worries! Mix 1¾ cups of whole milk with 2 tablespoons of lemon juice or white vinegar and let it sit for 5 minutes. It works just as well.
• 1 cup pumpkin puree: This is the heart of the First Watch pumpkin pancake recipe! Pumpkin puree adds moisture, a sweet, earthy flavor, and that gorgeous orange color. Use canned pumpkin puree (make sure it is not pumpkin pie filling, which has added sugar and spices). If you are feeling adventurous, roast a small pumpkin, scoop out the flesh, and blend it smooth for a fresh option.
• 2 tablespoons canola oil: This keeps the pancakes moist and helps them cook evenly without sticking. You can use vegetable oil or melted butter instead for a richer taste. Coconut oil works too, but it might add a slightly tropical flavor.
• 1 large egg: The egg holds everything together and adds a bit of richness. Room-temperature eggs mix better, so let them sit out for a bit if you can. If you are out of eggs, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option, though the texture might be slightly different.
• ⅓ cup sugar: This adds just enough sweetness to balance the pumpkin and spices. Granulated sugar is perfect, but brown sugar can give a deeper, caramel-like flavor. If you want less sugar, cut it to ¼ cup, but do not skip it entirely—it helps with browning.
• 1 teaspoon cinnamon: This warm spice is necessary for that cozy fall vibe. It pairs so well with pumpkins. If you are out, you can use a pinch of allspice or extra nutmeg, but cinnamon is the star here.
• 1 teaspoon nutmeg: Nutmeg adds a nutty, slightly sweet warmth that makes these pancakes special. Freshly grated nutmeg is amazing, but ground works fine. If you do not have it, skip it or add a tiny bit of ground ginger.
• ½ teaspoon salt: Salt brings out all the flavors and balances the sweetness. Regular table salt is fine, or use kosher salt if that is what you have.
• 2 teaspoons baking powder: This helps the pancakes puff up and stay fluffy. Check that it is fresh by mixing a pinch with hot water and baking soda—if it bubbles, it is good to go. No substitute works quite well.
• 1 teaspoon baking soda: This works with the buttermilk to make the pancakes light and airy. Do not skip it, and make sure it is not expired for the best rise.

Kitchen Tools You will Need

Here is what I used in my kitchen to make the First Watch Pumpkin Pancake:

• Mixing bowls (at least two)
• Whisk or large fork.
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Cooking spray or butter
• Ladle or ¼-cup measuring cup

How To Make First Watch Pumpkin Pancakes

Making these First Watch pumpkin pancakes is so easy, even if you are new to cooking. I have broken it down into six simple steps that you can follow to get perfect pancakes every time. Let us get started!

Step 1: Mix the Dry Ingredients

I start by grabbing a medium bowl and whisking together 2 cups of all-purpose flour, ⅓ cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon nutmeg.

I make sure everything is mixed well so the spices and leavening agents are evenly spread. This step is quick, but it is important to get the dry ingredients ready before adding the wet ones. I set the bowl aside and moved on to the next step.

Step 2: Combine Wet Ingredients

In another medium bowl, I whisk together 1¾ cups buttermilk, 1 cup pumpkin puree, 2 tablespoons canola oil, and 1 large egg. I keep whisking until the mixture is smooth and creamy, with no lumps of pumpkin or egg.

The pumpkin puree makes the mix smell amazing, like falling into a bowl! This step takes just a couple of minutes, and I make sure everything is well blended before moving forward.

Step 3: Bring Wet and Dry Together

Now, I slowly pour the wet ingredients into the bowl with the dry ingredients, stirring gently with a whisk. I mix just until the batter comes together; it is okay if there are a few small lumps. Overmixing can make the pancakes tough, so I stop as soon as everything looks combined.

The batter should be slightly thick but pourable, with a beautiful orange hue from the pumpkin. This is where the First Watch pumpkin pancake recipe starts to come to life!

Step 4: Heat the Skillet

I preheat my non-stick skillet or griddle over medium heat. To make sure the pancakes do not stick, I add a quick spray of cooking spray or a small pat of butter and let it melt.

The skillet should be hot but not smoking. Assess it by flicking a drop of water on it; if it sizzles, it is ready. This step sets the stage for perfectly golden pancakes.

Step 5: Cook the Pancakes

Using a ladle or a ¼ cup measuring cup, I pour the batter onto the hot skillet to make pancakes about 4 inches wide. You can make them bigger or smaller depending on your preference.

I let them cook for 2-3 minutes until bubbles start forming on the surface and the edges look set. This tells me they are ready to flip. I usually cook 2-3 pancakes at a time, depending on the size of my skillet.

Step 6: Flip and Finish

I carefully flip each pancake with a spatula and cook for another 1-2 minutes on the other side. They should be golden brown and cooked through. I check by pressing lightly if they feel firm; they are done.

Between batches, I add a bit more butter or cooking spray to the skillet to keep things smooth. Once they are all cooked, I stack them high on a plate, ready to serve!

Chef’s Note + Tips

Here are some handy tips to make your First Watch pumpkin pancakes even better. These little tricks helped me get the best results!

1. Spoon the flour gently instead of scooping directly with the measuring cup to avoid packing too much. Lightly spoon it onto the fluffy pancakes.
2. Let your batter rest for 5 minutes after mixing. This helps the flour absorb the liquid and makes pancakes fluffier.
3. Do not press down on pancakes while they cook, as this squeezes out all the air bubbles that make them fluffy.
4. Keep your cooked pancakes warm in a 200°F oven on a baking sheet while you finish cooking.
5. If your first pancake is too dark or too light, adjust your heat up or down for the next batch.
6. Add a tablespoon of vanilla extract to the wet ingredients for extra flavor.
7. Try mixing in mini chocolate chips, chopped pecans, or dried cranberries for variety.
8. Clean your spatula between flips so you do not get burned bits on fresh pancakes.
9. If the batter gets too thick while sitting, thin it with a splash of buttermilk.

Make Ahead & Storage Tips

If you are short on time in the morning, this First Watch Pumpkin Pancake Recipe is perfect to make ahead. You can mix the dry ingredients the night before and keep the wet stuff in the fridge. In the morning, just stir them together and cook.

Leftover pancakes keep well in the fridge for 2-3 days. Let them cool, then wrap them or store them in a sealed container.

To freeze, lay them flat on a tray and freeze for 1 hour. Then put them in a freezer bag. They will stay good for up to 2 months. Reheat in the microwave for 20-30 seconds or in a toaster oven until warm.

If the pancakes smell sour, look slimy, or have mold spots, toss them; they have gone bad and are not safe to eat. Always check before reheating!

Perfect Pairings for Pumpkin Pancakes

• Warm maple syrup and a pat of butter enhance the cozy flavors of these pancakes. Briefly heating the syrup creates the perfect drizzle.
• For protein, crispy turkey or chicken sausage provides a salty balance, while turkey bacon’s smoky flavor deepens the pumpkin notes. Scrambled eggs with chives complete the meal.
• For a sweet touch, consider cinnamon whipped cream or tangy vanilla Greek yogurt topped with honey and toasted pecans. Sautéed apple slices in halal butter and cinnamon add a delightful fall twist.
• Corn Pudding makes an unexpectedly perfect match; its soft, creamy sweetness complements the pumpkin flavor and adds hearty comfort to the plate.

First Watch Pumpkin Pancake recipe FAQs

First Watch Pumpkin Pancake Recipe

Make the perfect First Watch Pumpkin Pancake recipe at home in just 35 minutes! These pancakes are soft, fluffy, and bursting with fall flavor, making them easy, delicious, and ideal for breakfast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Batter 5 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 365

Ingredients Equipment Method

Ingredients

  

• 2 cups all-purpose flour
• 1¾ cups buttermilk
• 1 cup pumpkin puree
• 2 tablespoons canola oil or vegetable oil
• 1 large egg room temperature
• ⅓ cup granulated sugar or brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Equipment

• 2 Mixing bowls one for dry, one for wet ingredients
• Whisk or fork To mix smoothly
• Measuring cups & spoons
• Non-stick skillet or griddle For even cooking.
• Spatula To flip without breaking them
• Ladle or ¼ cup measure
• Cooking spray or butter To grease the pan.

Method

 

1. In a medium bowl, whisk together 2 cups of all-purpose flour, ⅓ cup of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg. Ensure the ingredients are well combined, then set aside.
2. In another bowl, whisk together 1¾ cups of buttermilk, 1 cup of pumpkin puree, 2 tablespoons of canola oil, and 1 large egg until smooth and creamy.
3. Slowly pour the wet ingredients into the dry ingredients, gently stirring with a whisk until just combined. It’s okay if there are a few small lumps.
4. Preheat a non-stick skillet or griddle over medium heat. Add a quick spray of cooking spray or a small pat of butter to prevent sticking. Test the heat by flicking a drop of water onto the skillet; it should sizzle.
5. Pour about ¼ cup of batter onto the hot skillet for pancakes around 4 inches wide. Cook for 2-3 minutes until bubbles form and edges are set, then flip.
6. Cook for another 1-2 minutes until golden brown and firm. Between batches, add more butter or cooking spray as needed. Stack the pancakes high on a plate and serve!

Making these First Watch Pumpkin Pancakes at home has become one of my favorite weekend traditions, and I believe your family will enjoy them just as much as mine does. The combination of warm spices, rich pumpkin flavor, and fluffy texture makes every bite feel like a special treat.

Best of all, this First Watch Pumpkin Pancake recipe is simple enough for anyone to master, and the results taste just like the restaurant version, if not better! Give this recipe a try next weekend and fill your kitchen with the most amazing fall aromas.