Cheesy Pumpkin Pancakes Recipe

May 26, 2025

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This Cheesy Pumpkin Pancakes Recipe is the perfect cozy fall breakfast recipe. These pancakes are easy to make, light and fluffy, and filled with all the cheesy, pumpkin goodness! Top with a fried egg for an extra decadent meal!

Pumpkin pancakes on a plate with an egg on top.

We’re both big fans of combining sweet and savory flavors and this Cheesy Pumpkin Pancake Recipe is a great example of that! We also both love the flavor of pumpkin itself, not necessarily ‘pumpkin spice’ so this recipe is perfect for getting a healthy dose of savory pumpkin flavor!

How to achieve fluffy pumpkin pancakes?

Our favorite way to get fluffy pancakes is to use a combination of baking powder, baking soda and buttermilk. The baking powder and soda are both leavening agents and the buttermilk has the acid in it to activate the leavening ability in baking soda.

Baking powder contains cream of tartar, so you’ll find that it’s used in pancake recipes without buttermilk because it doesn’t need another acid component to activate it. The combination of all three ingredients create extra fluffy pancakes!

A plate of cheesy pumpkin cakes shot three quarters.

How to make cheesy pumpkin pancakes

This recipe is super easy and all about the order you mix the ingredients, and ensuring you don’t over mix.

Ingredients:

all purpose flour
baking powder
baking soda
salt
buttermilk
pumpkin puree
eggs
unsalted butter
grated cheddar
green onion

Process

In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Add buttermilk, pumpkin, eggs, and butter and mix together using a fork. It’s really important not to over-mix the batter, which will make the pancakes flat and dense instead of light and fluffy. Lumps in the batter are not only okay, but encouraged.
Gently fold in the cheese and green onions.
Melt some butter in a skillet and pour some pancake mix into the skillet and cook until you see small bubbles forming on the top of the pancake.
Gently flip the pancake over and cook until the edges are crisp.
Once the pancake has cooked through, transfer onto a platter and repeat until all of the batter has been used.
Top the pancakes with more green onions and serve with a side of softened salted butter.

Cheese and green onions added to a pancake batter in a glass bowl. — Add cheese and onion.

Cheese and green onions folded into pancake batter in a glass bowl. — Fold in cheese and onion gently.

A pancake being cooked in a skillet so you can see the air bubbles rise. — Heat butter in a non stick skillet and pour some pancake mix in the skillet. Wait until you see bubbles.

A cooked pancake in a skillet flipped to reveal with cooked and crispy side. — Once you see the bubbles form you will know the pancake is ready to flip.

A plate of cheesy pumpkin pancakes with a egg on top of them. — Serve with a fried egg on top!

Can these pancakes be frozen?

Yes! Pancakes are a great make ahead food and also reheat well.

To Freeze

Line a baking sheet with parchment paper and line pre-made pancakes in a single layer, making sure they don’t touch. Place baking sheet in the freezer and freeze pancakes, about 30 minutes to an hour. Transfer frozen pancakes to a resealable bag and store for up to 3 months.

To reheat in the oven

Transfer frozen pancakes to a baking dish in a single layer and tightly wrap with foil. Bake pancakes for 10-15 minutes until heated through and warm.

To reheat in microwave

Transfer pancakes onto a plate in a single layer and cover with a lightly dampened paper towel or clean dish cloth. Microwave on full power, in 30 second intervals, until pancakes are soft and warm.

To reheat in toaster

This method can be done, but the results will yield a more crisp pancake that isn’t as soft as the other methods of reheating. If you don’t mind that, then this is another quick reheating method you can use.

Cheesy Pumpkin Pancakes on a plate with a plate in the background of more pancakes.

FAQs

Can I make the batter ahead of time and cook them when I’m ready?

Unfortunately we don’t recommend this at all. The leavening agents will begin working as soon as the wet ingredients hit the dry ingredients, so we recommend making the batter right before you make your pancakes.

You can combine all your dry ingredients, shred your cheese and slice your green onions ahead of time!

Can I use another cheese in this recipe?

Yes! Any good melting cheese will work in this cheesy pumpkin pancake recipe! The flavors will change slightly depending on the cheese used, but still be delicious! Some other great melting cheeses we suggest are: gruyere, fontina, Swiss, gouda, and provolone.

Can I use a different herb in this recipe?

Sure! We love the flavor the green onion imparts onto the pancakes, but thyme and sage are great alternatives that pair well with pumpkin.

Can I fry these in butter instead of oil?

Yes! Both will result in crispy edged pancakes!

We love this cheesy pumpkin pancake recipe so much! It’s so simple and a fun fall alternative to the more common sweet pumpkin pancake. If you want to make it extra decadent we recommend adding a fried egg on top, like we’ve done. It’s so good!

If you love pancakes as much as we do you’ll also love our Chocolate Chip, Bacon and Orange Kissed Pancakes, our Apple Cinnamon Pancakes, and our Coconut Banana Pancakes! Enjoy!

A plate of cheesy pumpkin pancakes with a fork digging into them.

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