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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 Pancakes
- 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.
- 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.
Recipe FAQs
What mix-ins can I add to these pumpkin 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 Cozy Breakfast Recipes
Quick and Easy
Vegan French Toast
Breakfast
Pumpkin Churros
Cakes
Pumpkin Coffee Cake
Breakfast
Best Blueberry Muffins
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!
You really are the sweetest, Adrianna.
So sorry to hear that your heart is hurting. It’s one of those things that none of us can escape because we’re human, yet it’s proof that we’ve loved and cared for another. It seems like break ups hurt in a different kind of way as we get older and I think it’s because the meaning of our relationships evolve as we age, making it all the more difficult to make peace with the circumstances that hurt us in the first place. Let time do it’s thing, and in the mean time, surround yourself with those who know how to treat you well.
I send lots of love, sparkly nail polish, and pumpkin chocolate chip pancakes your way, sister.
xoxo
Lindsay, you are so incredibly sweet. Thank you SO much for these words.
You’re just lovely. LOVELY.
I hope your heart, brain and new shoes felt a little ease with these delicious sounding pancakes. I imagine you wearing fierce eyeliner, necessary shoes and a little bit more hope after writing this post. I say cook, buy, write out all the heartache you have – you’re only making room for whatever is around the corner for you heart. <3
These pancakes look amazing. If I wasn’t in a good mood they’d sure pick me up. Hope they made you feel a little better.
Sorry you are down, I think these pancakes are a great soul soother, and my kids would like them, too. I like someone’s idea of making muffins too. I also like pumpkin waffles. I made them one year at xmas from a Rachael Ray recipe when my bestie was visiting. They were good as waffles too (but I don’t think we put chocolate chips in them……next time!).
YumyumYUMY – PLEASE make a batch for me!
Mmm these are just what I need for sunday brunch this weekend! Awesome.
I think these pancakes could cure anything. I hope they were effective.
I love this post so much. I really do.
heart break for me has never been that simple. It’s always been that I was too nice, and too friendly and all the men I’ve dealt with want some crazy maniac for a girlfriend. I can’t be that person, and even with my good qualities I’m told. You’re like a sister to me….after months of being together. I nornally skip the food, and go straight to the shoe department. I hope you keep being positive, it will work out soon, we are here for you!
I think these would make life better regardless of a breakup situation. Those suck, though. A lot. I watched an episode of New Girl where all she did after a breakup was sit and watch Dirty Dancing over and over and over and over. These pancakes are greater than that.