This Cinnamon Pumpkin Pancake Cake is the kind of cozy fall breakfast that makes an ordinary weekend morning feel extra special. Fluffy pancakes are layered in a rich pumpkin custard with cinnamon, maple syrup, and warm spices, then baked until soft, golden, and perfect for drizzling with more syrup. If you love easy seasonal breakfasts, you may also love my The Best Cinnamon Sugar French Toast Muffins, Dolly Parton’s Chicken and Dumplings, and Apple Cider Spiced Cupcakes.
More Cozy Fall Baking Recipes You’ll Love
Why You’ll Love This Pumpkin Pancake Cake
- Easy make-ahead breakfast or brunch
- Uses convenient frozen pancakes
- Full of cozy pumpkin, cinnamon, and warm fall spices
- Perfect for Thanksgiving morning, Halloween brunch, or weekend guests
- Tastes like pumpkin French toast casserole meets fluffy pancakes
Ingredients You’ll Need
- 12 to 15 frozen pancakes, thawed
- 4 large eggs
- 1 cup half-and-half
- 1/2 cup pumpkin puree
- 1/3 cup packed brown sugar
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Butter or cooking spray, for the baking dish
Optional Toppings
- Warm maple syrup
- Chopped pecans
- Whipped cream
- A dusting of powdered sugar
- Extra cinnamon
- Fresh apple slices or berries
How to Make Cinnamon Pumpkin Pancake Cake
- Lightly butter or spray an 8×8-inch baking dish.
- Cut the thawed pancakes in half. Arrange them in the dish in overlapping rows, like shingles.
- In a medium bowl, whisk together the eggs, half-and-half, pumpkin puree, brown sugar, maple syrup, vanilla, cinnamon, pumpkin pie spice, and salt until smooth.
- Slowly pour the pumpkin custard mixture evenly over the pancakes. Gently press the pancakes down so they absorb some of the mixture.
- Cover the dish and refrigerate for at least 1 hour or overnight.
- When ready to bake, preheat the oven to 350°F. Remove the cover and bake for 35 to 45 minutes, or until the center is set and the edges are lightly golden.
- Let the pancake cake rest for 5 to 10 minutes before serving. Drizzle with warm maple syrup and add your favorite toppings.
Tips for the Best Pumpkin Pancake Bake
Use plain frozen pancakes without syrup or fillings so the pumpkin custard stays balanced and not overly sweet. Make sure they are thawed enough to cut easily before layering them in the dish.
For an extra cozy finish, sprinkle chopped pecans and a little brown sugar over the top before baking. The pecans toast beautifully in the oven and give the casserole a subtle crunch.
If you prefer a sweeter breakfast, add a simple cream cheese glaze or a spoonful of whipped cream right before serving.
PrintCinnamon Pumpkin Pancake Cake
This easy Cinnamon Pumpkin Pancake Cake is made with layers of fluffy pancakes baked in a warmly spiced pumpkin custard. Finish it with maple syrup, pecans, and whipped cream for a cozy make-ahead fall breakfast or holiday brunch.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 40 Minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 12 to 15 plain frozen pancakes, thawed
- Butter or nonstick cooking spray, for the baking dish
- 4 large eggs
- 1 cup half-and-half
- 1/2 cup pumpkin puree
- 1/3 cup packed light brown sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Grease an 8×8-inch baking dish with butter or nonstick cooking spray.
- Cut the thawed pancakes in half. Arrange them in overlapping rows in the prepared baking dish.
- In a medium mixing bowl, whisk together the eggs, half-and-half, pumpkin puree, brown sugar, maple syrup, vanilla, cinnamon, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin mixture evenly over the pancakes. Gently press the pancakes down with the back of a spoon so they begin soaking up the custard.
- Cover the dish and refrigerate for at least 1 hour or overnight.
- When ready to bake, preheat the oven to 350°F. Uncover the dish and bake for 35 to 45 minutes, until the center is set and the edges are lightly golden.
- Let the pancake cake rest for 5 to 10 minutes. Slice into squares and serve warm with maple syrup, chopped pecans, and a dollop of whipped cream.
Notes
- Use plain frozen pancakes for the best flavor and texture. Homemade pancakes work too; let them cool completely first.
- For an easy overnight breakfast, assemble the recipe the evening before and bake it in the morning.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave.
- For a sweeter finish, drizzle each serving with extra maple syrup right before serving.
Nutrition: Approximately 305 calories per serving, before optional toppings.
Make It Your Own
Add a handful of mini chocolate chips between the pancake layers for a pumpkin-chocolate version, or use cinnamon swirl pancakes for even more warm spice flavor. Diced apples, dried cranberries, or chopped pecans would all be delicious additions too.
Storing and Reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or warm the whole dish in a 300°F oven until heated through.
Final Thoughts
This Cinnamon Pumpkin Pancake Cake is one of those simple fall breakfasts that makes the whole house smell amazing. It is easy enough for an ordinary Saturday morning but pretty and comforting enough to put on the table for Thanksgiving breakfast or a holiday brunch.
