Pumpkin Crepes

Pumpkin Breakfast

Pumpkin crepes are fluffy, airy, and easy to make in the blender! Packed with pumpkin and pumpkin spice, they make for great brunch recipe for a cozy fall weekend!

Crepes will forever remind me of my time studying abroad in Paris and eating some of the best crepes I’ve ever had right under the Eiffel Tower! I definitely want to go back one day and eat crepes from that exact spot. That’ where the inspiration for these pumpkin crepes were born!

Perfectly pumpkin spiced, this pumpkin crepe recipe is easier to make then it looks and is a nice change if you want to switch things up from the usual pancakes or waffles on the weekend. I love that crepes are like really thin pancakes, and you can add different fillings to the inside which makes them extra delicious!

For this variation, I filled the crepes with pumpkin spice yogurt and topped them with banana slices, pumpkin seeds and extra pumpkin spice. Sautéed apples on top would also be amazing!

If you follow me on Instagram, then you know I’m all about all things pumpkin this time of year! There’s nothing I won’t try to make a pumpkin version of — I just love how versatile and nutritious pumpkin is! If you’re a pumpkin lover like me, I know you’ll enjoy these crepes for many fall weekend brunches to come.

best fluffy pumpkin crepes with pumpkin yogurt filling topped bananas and pumpkin spice

ingredients for pumpkin crepes

  • pumpkin puree
  • all-purpose flour (I haven’t tried this recipe with alternative flours, so I would recommend using all-purpose)
  • sugar
  • eggs
  • butter
  • water
  • almond milk or other milk of choice
  • pumpkin spice
  • vanilla extract
  • salt
  • optional fillings: yogurt, cream cheese, nut butter, pumpkin butter

equipment / utensils

  • crepe pan or regular sauté pan
  • blender
  • medium sized bowl
  • spatula

how to make pumpkin crepes

The best part about this crepe recipe is that it can be easily made in a blender!

  1. Blend. Combine all of the ingredients in a blender except for for the flour and blend until combined.
  2. Add in flour. Add in flour one tablespoon at a time until just combined
  3. Chill the batter. Chill the batter for 30 minutes in the fridge!
  4. Grease the pan and cook. Use a little extra butter to grease the pan. Using a little less than a 1/2 measuring cup, pour the batter into the pan and tilt it so that batter thinly covers the entire pan. When you see the batter is mostly set and edges slightly crispy, use a spatula to gently flip the crepe. Cook for 30 seconds or less on the other side and remove from pan. Repeat with remaining batter.
  5. Fill and enjoy! Fill crepes with your choice of cream cheese, yogurt, nut butter or fruit. Top with extra pumpkin pie spice and enjoy!

filling ideas for crepes

best fluffy pumpkin crepes with pumpkin yogurt filling topped bananas and pumpkin spice

Pumpkin Crepes

Maggie Michalczyk, RDN
Pumpkin crepes are light and airy and make for a delicious breakfast in the fall! 
Prep Time 35 minutes
Cook Time 10 minutes
Servings 7 -8 crepes


  • 2 large eggs
  • 1/4 cup butter melted + extra for greasing the pan
  • 1/4 cup pumpkin purée
  • 2 tbsp. sugar
  • 1/2 cup + 2 tbsp. almond milk
  • 1 tbsp. water
  • 1/2 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice + extra from sprinkling on top
  • pinch of salt
  • 8 tbsp all-purpose flour


  • Combine all of the crepe ingredients in a high-speed blender, except the flour and blend together. Add in the flour, 1 tablespoon at a time, blending just until the flour has been mixed in.
  • Pour the batter into a bowl and chill for 30 minutes in the fridge.
  • Grease a crepe pan or non-stick pan with butter over medium heat. Use a 1/2 cup to pour the batter into the pan. Tip and tilt pan so that the batter spreads out really thin.
  • Cook each side of the crepe for 30 seconds before loosening up the edges with a spatula, and then flipping gently with help from the spatula. Repeat with remaining crepe batter.
  • Using a small spatula, spread your filling of choice around the sides and center of the crepe. Fold in half and then in half again for a nice “pocket”. Repeat with remaining crepes if desired. Top with extra pumpkin pie spice and enjoy!


Store crepes covered in the fridge for up 4 days. 
Keyword pumpkin crepes; pumpkin blender crepes

more pumpkin recipes you’re sure to fall in love with


Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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how to make pumpkin crepes

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