First Watch Pumpkin Pancake Recipe

These are not your average pancakes. This First Watch Pumpkin Pancake Recipe is the one you make when you want breakfast to feel like an event. Soft in the middle, golden on the outside, and filled with real pumpkin and warm spices in every bite.

First Watch has many fans for these pancakes, and for good reason. You don’t need a reservation or a long drive to enjoy them.

With simple pantry ingredients and about 35 minutes, you can make a stack at home that rivals the original, and it might even be better.

Why Homemade Pumpkin Pancakes Are a Must-Try

You will enjoy this homemade version of First Watch Pumpkin Pancakes. It is easy to make and tastes fresh, with cozy fall flavors you can’t get from a box mix. Making pancakes at home allows you to choose every ingredient, like real pumpkin puree and the right amount of cinnamon and nutmeg.

These pancakes turn out soft, fluffy, and perfectly orange, brightening your morning. Plus, making this recipe yourself saves money and adds the joy of a homemade breakfast.

I appreciate the original First Watch recipe for inspiring this copycat version for your kitchen.

Ingredients for First Watch Pumpkin Pancake

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

2 cups all-purpose flour: This base helps cakes stay light and hold together. For the best results, use fresh flour and spoon it into the measuring cup to avoid packing. For a healthier option, you can use half whole-wheat flour, but keep in mind the pancakes may be denser.

1¾ cups buttermilk: Essential for tender, tangy pancakes. It also helps the pancakes rise when you use baking soda. If you don’t have buttermilk, you can make a substitute by mixing 1¾ cups of whole milk with 2 tablespoons of lemon juice or vinegar, and letting it sit for 5 minutes before using it.

1 cup pumpkin puree: The main ingredient in pumpkin pancakes. It adds moisture, sweetness, and color. You can use canned pumpkin puree (not pumpkin pie filling) or make your own from roasted pumpkin.

2 tablespoons canola oil: This keeps the pancakes moist and prevents them from sticking. You can also use vegetable oil, melted butter, or coconut oil for a different flavor.

1 large egg: This binds the ingredients together and adds richness. Use room-temperature eggs, or make a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water for a vegan option.

⅓ cup sugar: This sweetens the batter and balances the pumpkin’s flavor. You can use granulated or brown sugar. Reduce to ¼ cup for less sweetness.

1 teaspoon cinnamon: This adds a warm, fall-like flavor. You can substitute it with allspice or extra nutmeg if needed.

1 teaspoon nutmeg: This provides a sweet, nutty warmth. Use freshly grated or ground nutmeg; ground ginger can be an alternative.

½ teaspoon salt: This enhances flavor and balances sweetness. You can use table salt or kosher salt.

2 teaspoons baking powder: Essential for fluffy pancakes. Check its freshness by mixing it with hot water; if it bubbles, it is still good.

1 teaspoon baking soda: This helps the pancakes rise when combined with buttermilk. Make sure it’s fresh for the best results.

Essential Tools for Cooking Pumpkin Pancakes

• 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

1. Mix the Dry Ingredients: I combine 2 cups of all-purpose flour, ⅓ cup of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon each of cinnamon and nutmeg in a medium bowl.

I mix the dry ingredients well to ensure they are evenly distributed, then move on to the next step.

2. Combine Wet Ingredients: In a medium bowl, I mix 1¾ cups of buttermilk, 1 cup of pumpkin puree, 2 tablespoons of canola oil, and 1 large egg. I whip it until it’s smooth and creamy. The mixture smells great, and this step only takes a few minutes to blend everything well.

3. Bring Wet and Dry Together: I pour the wet ingredients into the dry, stirring gently with a whisk. I mix until the batter comes together, leaving a few small lumps, since overmixing can make the pancakes tough.

The batter should be slightly thick and pourable, showcasing a lovely orange hue from the pumpkin, and that’s where the First Watch pumpkin pancake recipe comes to life!

4. Heat the Skillet: I heat my non-stick skillet on medium heat and add cooking spray or a small piece of butter. The skillet should be hot but not smoking; I check by flicking water on it if it sizzles, it’s ready, ensuring perfectly golden pancakes.

5. Cook the Pancakes: I use a ladle or a ¼ cup measuring cup to pour batter onto a hot skillet, making pancakes about 4 inches wide. I cook them for 2-3 minutes, until bubbles form on the surface and the edges look set, which shows it’s time to flip the pancakes.

I usually cook 2-3 pancakes at a time, depending on the size of the skillet.

6. Flip and Finish: I use a spatula to flip each pancake and cook for another 1-2 minutes until they are golden brown. I check if they are done by pressing lightly. I add more butter or cooking spray between batches. Once finished, I stack the pancakes high on a plate, ready to serve!

9 Expert Tips for Fluffier and Tastier Pancakes

1. To avoid packing too much flour, spoon it gently rather than scooping it directly from the measuring cup. Lightly add it to the fluffy pancakes.

2. Let the batter rest for 5 minutes after mixing to allow the flour to absorb the liquid, making the pancakes fluffier.

3. Do not press down on pancakes while they cook. Pressing squeezes out the air bubbles that make them fluffy.

4. Keep 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 the heat for the next batch.

6. For extra flavor, add a tablespoon of vanilla extract to the wet ingredients.

7. Mix in mini chocolate chips, chopped pecans, or dried cranberries for variety.

8 Clean your spatula between flips to avoid burnt bits on fresh pancakes.

9. If the batter thickens while sitting, thin it with a splash of buttermilk.

Storage Solutions for Busy Mornings

If you are short on time in the morning, you can make this First Watch Pumpkin Pancake Recipe ahead of time. Mix the dry ingredients the night before and store the wet ingredients in the fridge. In the morning, stir everything together and cook.

You can store leftover pancakes in the fridge for 3 days in a sealed container. To freeze them, lay the pancakes flat on a tray for 1 hour, then put them in a freezer bag. They will last for up to 2 months in the freezer.

To reheat, use the microwave for 20-30 seconds or a toaster oven. Before reheating, check for sour smells, sliminess, or mold. If you see or smell any of these, throw them away.

Flavor Pairings to Elevate Pumpkin Pancakes

Warm maple syrup and butter make pancakes cozy, especially when the syrup is heated for drizzling. Crispy turkey or chicken sausage adds a salty flavor, and turkey bacon adds a smoky flavor that pairs well with pumpkin. Scrambled eggs with chives complete the meal.

For a sweet addition, you can use cinnamon whipped cream or vanilla Greek yogurt with honey and toasted pecans. Sautéed apple slices in halal butter and cinnamon bring a touch of fall flavor.

Corn pudding’s creamy sweetness enhances the pumpkin flavor, making the meal more comforting.

First Watch Pumpkin Pancake recipe FAQs

How do I adjust the spices for picky eaters?

Use less cinnamon and nutmeg. You can also replace them with vanilla extract for a softer flavor.

Can I make mini pancakes for toddlers?

Yes, use about 1 tablespoon of batter for each pancake to make fun, bite-sized versions.

Can I make a vegan version without losing flavor?

You can use plant milk, egg substitutes like flax eggs, and coconut oil or vegan butter.

What’s the difference between pumpkin puree and pie filling?

Pumpkin puree is unsweetened and plain. Pie filling has added sugar and spices. Use puree for more control over flavor.

Can I prep ingredients in advance for busy mornings?

You can mix dry ingredients ahead of time and store them in a jar. Add the wet ingredients when you’re ready to cook.

Why do pumpkin pancakes taste better in the fall?

The spices remind us of cozy memories, and pumpkin pairs well with cool weather.

Can I cut pancakes into shapes for kids?

Yes, you can use cookie cutters after cooking or pour batter into molds for fun shapes.

Any tips for plating these pancakes nicely?

Stack 2–3 pancakes, drizzle syrup in a spiral, add whipped cream, and sprinkle with cinnamon.

Can I turn this into pancake muffins?

Yes, pour batter into greased muffin tins and bake at 375°F for 12–15 minutes.

Can I add apple chunks to the batter?

Yes, chop them small and fold them in gently for extra fall flavor.

Continue to Content

Yield: 8

First Watch Pumpkin Pancake Recipe

Print

Delicious First Watch Pumpkin Pancake Recipe in just 35 minutes! These pancakes are soft, fluffy, and full of fall flavors. They are easy to prepare and make great breakfasts.

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Ingredients

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

Instructions

1. I combine 2 cups of all-purpose flour, ⅓ cup of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon each of cinnamon and nutmeg in a medium bowl.
2. I mix the dry ingredients well to ensure they are evenly distributed, then move on to the next step.
3. In a medium bowl, I mix 1¾ cups of buttermilk, 1 cup of pumpkin puree, 2 tablespoons of canola oil, and 1 large egg. I whip it until it’s smooth and creamy. The mixture smells great, and this step only takes a few minutes to blend everything well.
4. Bring Wet and Dry Together: I pour the wet ingredients into the dry, stirring gently with a whisk. I mix until the batter comes together, leaving a few small lumps, since overmixing can make the pancakes tough.
5. The batter should be slightly thick and pourable, showcasing a lovely orange hue from the pumpkin, and that’s where the First Watch pumpkin pancake recipe comes to life!
6. I heat my non-stick skillet on medium heat and add cooking spray or a small piece of butter. The skillet should be hot but not smoking; I check by flicking water on it if it sizzles, it’s ready, ensuring perfectly golden pancakes.
7. I use a ladle or a ¼ cup measuring cup to pour batter onto a hot skillet, making pancakes about 4 inches wide. I cook them for 2-3 minutes, until bubbles form on the surface and the edges look set, which shows it’s time to flip the pancakes.
8. I use a spatula to flip each pancake and cook for another 1-2 minutes until they are golden brown. I check if they are done by pressing lightly. I add more butter or cooking spray between batches. Once finished, I stack the pancakes high on a plate, ready to serve!
   

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 320

First Watch Pumpkin Pancake Recipe has become a fun weekend tradition for my family. The warm spices and rich pumpkin flavor make a delicious treat. This easy recipe tastes just like the restaurant version. Try it next weekend to enjoy the wonderful fall smells!