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Home » Breakfast and Brunch » The Best Pumpkin Pancakes Recipe

The Best Pumpkin Pancakes Recipe

October 5, 2018 By Shadi HasanzadeNemati 19 Comments

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The best ever pumpkin pancakes recipe for breakfast and brunch. These pumpkin pancakes are fluffy and full of delicious flavors, and are ready in no time!

This season calls for all pumpkin recipes. From crustless pumpkin pie to pumpkin bread pudding to pumpkin banana bread, this fall favorite has been shining through our recipes for quite some time now. These easy pumpkin pancakes however, are one of my absolute favorites because they come with a Persian twist!

The best ever pumpkin pancakes recipe for breakfast and brunch. These pumpkin pancakes are fluffy and full of delicious flavors, and are ready in no time!

As I’m all about pumpkin during fall, I would love to show you how to make pumpkin pancakes, so easy and delicious that you’ll want to make them every day !

Super easy pumpkin pancakes recipe, perfect for fall!

These pumpkin pancakes are very easy to make and what I love about them is the addition of cardamom and rose water that gives them a Persian twist. They are fluffy, and taste like fall!

These pancakes are a great alternative to the usual buttermilk pancakes and they are very moist and fluffy thanks to the pumpkin.

This pumpkin spice pancake recipe is great for fall weekends.

What do I need to make pumpkin pancakes?

For this easy pumpkin pancake recipe you need the basic pancake ingredients such as eggs, flour, sugar and milk. Then there are extra ingredients to make the pancakes more delicious:

  • Pumpkin puree
  • Cardamom
  • Cinnamon
  • Rose water

How do you make pumpkin pancakes from scratch?

Start with mixing egg and sugar then add rose water and pumpkin puree. Once they’re completely mixed, add in milk, flour, baking powder, cinnamon and cardamom and mix until no big lumps are visible. Make sure not to over mix the batter, a little bit of lump is totally fine.

Start pouring 1/4 cup batter into the non stick pan that’s been heating over medium heat and cook for 2-3 minutes on each side. Once ready, top with nuts and syrup.

An easy pumpkin pancake recipe that can be made in no time and is loved by everyone.

These homemade pumpkin pancakes have a Persian touch to them by adding a little bit of rose water. In Farsi we call pumpkin pancakes KAKA. They are very common in the north of Iran and are usually topped with walnuts and pistachios.

Once you learn how to make pumpkin pancakes, you can adjust them to your taste, add spices beyond cinnamon such as all spice, cardamom or ground ginger, serve them with honey, maple syrup or some apple butter and top with wit tons and tons of nuts!

Noted and tips to make these pumpkin pancakes recipe:

  • Canned pumpkin puree is preferred to fresh pumpkin puree in this recipe for more color and better texture.
  • You can use either whole milk or non fat milk to make these pumpkin spice pancakes.
  • For more fall-themed flavors, add nutmeg and ginger to the batter.
  • You can freeze these pumpkin pancakes and reheat them in the microwave or oven.
  • Don’t over mix the batter. It’s ok to have some lumps in the batter.

Now that we’re trying to squeeze pumpkin in every meal and dessert, I think we all need to know how to make pumpkin pancakes for fall mornings. I can totally see myself having these for breakfast, then some delicious pumpkin posole for lunch and this gorgeous pumpkin soup for dinner.

Looking for more pumpkin recipes? 

  • HEALTHY BAKED PUMPKIN DONUTS
  • PUMPKIN PIE BROWNIES
  • Easy Pumpkin Oatmeal

Here is a pumpkin pancake recipe from scratch that makes pancakes that are fluffy and tasty.

5 from 4 votes
Print

Persian Pumpkin Pancakes - KAKA

Learn How to Make Pumpkin Pancakes for breakfast and brunch. These pancakes are fluffy and full of delicious flavors, and are ready in no time!

Course Breakfast
Cuisine American, Persian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 264 kcal
Author Shadi HasanzadeNemati

Ingredients

  • 1 Egg
  • 1/2 cup White Sugar
  • 3 tbsp. Rose Water
  • 1 cup Pumpkin Puree not pie filling
  • 3/4 cup Whole Milk
  • 1 cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Ground Cardamom
  • 1/2 tsp Ground Cinnamon
  • 2 tbsp. Cooking Oil

Instructions

  1. Mix egg and sugar until fully combined.
  2. Add rosewater and pumpkin puree and mix well
  3. Add milk and mix until combined. 

  4. Add flour, baking powder, cardamom and cinnamon, mix until well combined with no lumps.

  5. Heat cooking oil in a pan over medium heat.
  6. When the oil is hot, pour 1/4 cup of the batter for each pancake, cook for 2-3 minutes on each side.
  7. Top with powdered sugar and chopped walnuts and pistachios to serve.

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Filed Under: All Recipes, Breakfast and Brunch, Dessert, Persian Recipes Tagged With: easy, pancakes, Persian, pumpkin, rose water, traditional

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Reader Interactions

Comments

  1. Christine | Vermilion Roots

    October 3, 2015 at 9:08 pm

    Beautiful patterns. I’m really curious about the rosewater in the pancakes. It must taste quite special.

    Reply
    • shadi.hasanzade@gmail.com

      October 4, 2015 at 9:31 am

      Rosewater mostly gives a beautiful scent to the food and sweet, and many people like it a lot. it’s worth a try 🙂

      Reply
  2. Brooke Buttitta

    October 5, 2015 at 2:30 pm

    This really does destroy all of the cheap imitation “pumpkin spice” everything that pops up at this time of year. Sounds absolutely great!

    Reply
    • shadi.hasanzade@gmail.com

      October 5, 2015 at 2:47 pm

      Thanks! Pumpkin recipes are flying around this time of the year I have some good ones going on too 😀

      Reply
  3. Jenni

    November 2, 2015 at 7:44 am

    Oh, what lovely pancakes!! These sound utterly amazing! The flavors would be fantastic! I hope to make these pancakes soon!

    Reply
    • unicornsinthekitchen@gmail.com

      November 2, 2015 at 9:31 am

      Thank you Jenni! Yes these are my favorite, remind me of good old days back in my country 🙂

      Reply
  4. Persian Food

    December 22, 2015 at 1:17 pm


    Thanks for sharing the recipe of this Persian Pumpkin Pancakes. I really love Iranian food and specially grilled one. We are famous in grilled food in Canada under the name of Shiraz Restaurant and I was looking for some sweet dish recipes and found your on top. I would definitely give this a shot in my next visit to my Kitchen.

    Reply
    • unicornsinthekitchen@gmail.com

      December 22, 2015 at 5:04 pm

      I’m happy you liked the recipe. I will be posting more Persian desserts as we get closer to March 🙂

      Reply
  5. William

    April 21, 2016 at 11:06 am

    Oh my goodness!!! I say goodness because it was pure GOODNESS!!! I added a bit of vanilla out of habit, and it tasted like cookie dough, I added chocolate chips and oh lawdy! PANCAKES that taste like chocolate chip cookie dough? It doesn’t get any better than that!!!! 

    Reply
    • unicornsinthekitchen@gmail.com

      April 23, 2016 at 6:11 pm

      I’m so happy you like these William!

      Reply
  6. Irenaeus

    May 4, 2016 at 10:31 am

    Fantastic pancake recipe! It was fast, super easy (easy to put the mix together and easy to flip perfectly in the skillet), and it was very tasty. I put a half-scoop of Quest “All-Purpose” protein powder in with the mix to give my body-builder boyfriend an extra nutrition-boost for the morning, and they still baked-up nicely. New breakfast favorite at our place… Thanks for posting this recipe! 🙂 

    Reply
  7. Tamara Andersen

    October 22, 2017 at 7:14 am


    What a beautiful recipe and photos! I’m such a fan of all things pumpkin (not necessarily pumpkin spice 😉 ). I keep rose water in my pantry, so I think I’ll try them soon!

    Reply
    • Shadi HasanzadeNemati

      October 23, 2017 at 9:20 am

      Hope you love these Tamara! They’re a favorite over here!

      Reply
  8. Lily Mulpalinski

    November 1, 2017 at 5:56 pm

    If I cannot find rose water, what I substitute it with? These look delicious and would like to make them. Thank you.

    Reply
    • Shadi HasanzadeNemati

      November 2, 2017 at 6:47 am

      Hi Lily 🙂 You can just leave the rose water out, it’s just to add a layer of aroma. You can add some ground cardamom or vanilla extract 🙂

      Reply
  9. Aimee Shugarman

    October 22, 2018 at 9:52 am


    I love all things pumpkin, especially these pancakes!

    Reply
    • Shadi HasanzadeNemati

      October 22, 2018 at 10:24 am

      Thank you Aimee! Pumpkin pancakes are so good!

      Reply
  10. Christina

    October 22, 2018 at 10:21 am


    This is the perfect fall breakfast1 So comforting!

    Reply
    • Shadi HasanzadeNemati

      October 22, 2018 at 10:32 am

      Yes! Pumpkin pancakes are so good in fall!

      Reply

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