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These Pumpkin Pancakes are what you get when you give buttermilk pancakes a fall glow-up. They are fluffy, super cozy, and easy to mix up in minutes.
As soon as we hit September, I find myself craving all things pumpkin: from Iced Pumpkin Spice Lattes, Pumpkin Coffee Cake, Pumpkin Churros!
INGREDIENTS for pumpkin pancakesÂ
- Spices – This is absolutely essential to drive home the pumpkin flavor.
- Pumpkin puree – You can use homemade but I prefer using canned pumpkin. I find that it’s the easiest and the moisture level is usually correct.
- All-purpose flour – Pumpkin Pancakes are the ultimate fall-friendly version of traditional buttermilk pancakes. The key ingredients in pumpkin pancakes are pureed pumpkin and a warm spice blend of cinnamon, nutmeg, cloves, and ginger. These ingredients instantly transform your breakfast into a fall favorite.
HOW TO MAKE PUMPKIN PANCAKES
- Preheat your griddle or skillet over medium heat; don’t skip this as an evenly heated pan is the key to success when making pancakes.
- Start by sifting together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a bowl, whisk together your wet ingredients: buttermilk, egg, pumpkin puree, and melted butter.
- Mix wet ingredients into dry ingredients in two batches, mixing until just combined.
- Brush your preheated griddle or skillet with a tablespoon of butter and use a ¼-cup scoop or measure to drop the batter onto the griddle. Once the edges have set and buttles have formed and started to pop on the top of your pancake, flip it and cook it on the other side for at least 40 seconds or until golden brown.
Tips and Tricks
- Sift the ingredients. Don’t skip the sifting of ingredients. There’s nothing worse than getting a bite full of a baking soda clump.Â
- These freeze well. You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven but microwaving works too!
- Rest the batter. For the fluffiest pancakes, let your batter rest for five minutes before cooking. This gives the leavening agents time to properly activate.
- Preheat your griddle! This is so important for even heating.Â
Recipe FAQs
What mix-ins can I add to these pancakes?
You can add chopped nuts like pecans or walnuts. Or even chocolate chips.
What makes pumpkin pancakes fluffy?
It’s definitely the right amount of baking soda, pumpkin puree and all-purpose flour. If there’s too much or too little of each ingredient, it can make the pancakes dense and heavy.
More pumpkin recipes
- Pumpkin Cinnamon Rolls with Maple Frosting
- Iced Pumpkin Spice Latte
- Pumpkin Churros
- Pumpkin Coffee Cake
If you tried these Pumpkin Pancakes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Pancakes
Pumpkin Pancakes are deliciously pumpkin-y. Perfect for fall. There are gooey pockets of chocolate and a savory quality to these pancakes.
Equipment
- 1 cast iron skillet or griddle
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tablespoons light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 cup buttermilk, shaken
- 1 large large egg
- 1/4 cup pumpkin puree
- 2 tablespoons unsalted butter, melted and cooled slightly
Instructions
- Pre-heat oven to 200ËšF.
- In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves, and ginger. In a measuring cup (or small bowl), measure out the buttermilk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more. Lots of mixin’!
- In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Let the batter sit for 5 minutes before cooking.
- Brush your pre-heated griddle or skillet with 1 tablespoon of butter. Scoop the batter, using a 1/4 cup measure, to the warm skillet. Cook until small bubbles form on the surface of the pancake and then flip. Cook on the opposite side for about 40 seconds, or until golden brown.
- Transfer done pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the pancakes until you’ve gone through all of the batter. Serve with warm maple syrup.
Notes
Tips and Tricks:
- Don’t skip the sifting of ingredients. There’s nothing worse than getting a bite full of a baking soda clump.Â
- You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven but microwaving works too!
- For the fluffiest pancakes, let your batter rest for five minutes before cooking. This gives the leavening agents time to properly activate.
- Preheat your griddle! This is so important for even heating.
- If you find yourself having trouble flipping your pancakes, use an additional spatula on the other side of the pancake. Sometimes two’s better than one.Â
- If your pancakes are browning too quickly, reduce the heat.Â
Nutrition
Calories: 234kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
Wow! Just made these for Sunday breakfast. So simple and so delicious. Will definitely be making again to freeze some!
I didn’t see chocolate in the ingredients. But the description said there were gooey pockets of chocolate. Which is great because I don’t think I would like it if there was chocolate in them.