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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. I love to serve these with a warm pumpkin spice latte and some chicken sausage for an easy fall-themed breakfast.
As soon as we hit September, I find myself craving all things pumpkin: from Iced Pumpkin Spice Lattes, Pumpkin Coffee Cake, Pumpkin Churros and umm, of course, Pumpkin Waffles that are actually crispy.
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. I like to sift the baking powder and baking soda because mine is always clumpy.
- 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
You can add chopped nuts like pecans or walnuts. Or even chocolate chips.
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
Mexican
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
Equipment
- 1 Measuring cup
- 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 200˚F.
- 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
- Don’t skip the sifting of ingredients. There’s nothing worse than getting a bite full of a baking soda clump.
- 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.
- If your pancakes are browning too quickly, reduce the heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
YUM. I’m a bit of a pumpkin pancake snob (and I never miss an opportunity to eat them) so I can’t wait to get these a shot!
It’s finally feeling a *little* like fall here in SoCal and the first thing I did was hunt for your pumpkin pancake recipe! Absolutely our favorite for weekend brunch at home 🙂
Hello,
I am making these delicious pancakes as I type, but am having a hard time making out the amount of butter to use. I know some is for the batter and some is for brushing, but the recipe says “1/2 tablespoons”. Can you help?? We’re hungry!! 🙂 haha
Thanks so much,
Amy
Hi! Sorry for the confusion. The 1/2 tablespoon of melted butter should go in the batter. You’ll need an additional tsp or two of butter to brush your pan.
Thank you so much, Adrianna. I made these for the 2nd time today…..awesome recipe 🙂 Hope you are doing well…
YAY! I’m doing super well! Thank you for being here.
just browsing your recipes is making me so excited for fall! i will definitely be making this for a birthday breakfast this year
I am eating these as I type for MY lunch. Nope, not sharing with anyone. I love these!
While I love making my grandmother’s buttermilk pancake recipe that has been in our family for generations, I think THIS recipe will be my very own little slice of heaven during a stressful day. Their beautiful fluffy shapes and the delightful smell of goodness. Each bite is a bit of calm during the fire–with or without the chocolate chips.
So flattering. So glad you loved them. This makes my day!
I’ve been thinking I need to try some pancakes from scratch, and these look like they wouldn’t disappoint. I love pumpkin and chocolate chip 🙂 LOVE IT!
OK I just made these yesterday coz I had extra pumpkin puree from all the piemaking last week and these were AWESOME!!!. I followed the recipe exactly except added 2 egg whites instead of a whole egg (coz I needed to use them up). They were the lightest, fluffiest, most tender, flavorful pancakes ever!!! THANKS SO MUCH!!!!
Made this tonight for dinner for me and my nephew. Soooo good. He adds ‘best pancakes ever!’
Tell your nephew he just made me blush. 🙂
Adrianna!
I’ve never commented before, despite pinning pretty much every recipe you EVER post and sometimes – ok frequently – laughing out loud while reading your posts. This one didn’t make me laugh, obvi, but it did make me want to comment and send you some hugs. Hopefully things are looking up 1 week out from pumpkin chocolate pancakes. Although of course that doesn’t mean stop making them…
Anyhow, thank you for ALL the awesome recipes. When I read your posts I kind of feel deja vu bc it’s like I’m reading my own thoughts, spoken in my own voice. Love it, love you, you’re awesome, feel better!
-Elise
hmm, ok actually like 3 weeks out from pump. choc. pcakes. apparently i’m further behind on my blog reading than i though.
-e
Thank you, Elise. xoxo
The day you posted this is the same day I got dumped after almost 2 years. I made these and it’s no lie, they really do cure a broken heart. You’re perfect. Thank you. 🙂
Umm…this comment might’ve made me tear up. So glad they made you feel a little better.