Pumpkin Pancakes

Delicious Pumpkin Pancakes with a drizzle of maple syrup and a hot cup of coffee are the perfect breakfast for crisp fall mornings. If you love all things pumpkin, you’ll find that this is one of the best homemade pancake recipes you can make.

Want to save this recipe?

Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

The secret to perfect pumpkin pancakes is using the right ingredients including real pumpkin puree, making sure your griddle is nice and hot before adding the batter and serving them with warm maple syrup.

Adding pumpkin to any recipe just makes it more moist and delicious, which is why these pancakes are downright perfect for fall. I love adding some nuts or sweetened pumpkin seeds for that added crunch too!

Why I love this recipe

• Full of fall flavor
• Made with everyday ingredients you probably already have
• Light and fluffy texture with the perfect amount of pumpkin flavor

Ingredient needed to make perfect pumpkin pancakes

The exact quantities are listed in the recipe card below, but here’s a summary so you know what to put on your grocery list.

• all-purpose flour
• brown sugar
• pumpkin pie spice (can also use cinnamon)
• baking powder and baking soda
• teaspoon salt
• buttermilk
• pumpkin puree (you can also roast fresh pumpkin)
• eggs
• oil (light olive oil recommended, but other vegetable oils or melted butter will work)
• butter (for greasing the griddle)

How to make this pumpkin pancake recipe

Mix dry ingredients

In a large bowl, sift together flour, brown sugar, pumpkin pie spice (or cinnamon), baking powder, baking soda, and salt.

Mix wet ingredients

Stir together the remaining ingredients, including buttermilk, pumpkin puree, eggs, and oil, in a separate bowl.

Combine the wet and dry ingredients

Pour the pumpkin mixture over the flour mixture and stir gently to combine, taking care not to over-mix. The pancake batter should be slightly lumpy.

Cook the pancakes

Heat a large griddle or nonstick skillet over medium-low heat. Once the griddle has completely heated through, grease with a small amount of butter or cooking spray and place 1/4 cup portions of the batter on the hot griddle. Allow the pancakes to cook for 4-6 minutes per side until the edges of the pancake are golden brown. Flip the pancakes only once. Reapply a little butter before each pancake is poured.

Serve and enjoy

These pumpkin pancakes are best enjoyed with a small pad of butter, pure maple syrup, and crushed nuts on top.

Substitutions and variations

• Whole wheat flour can be used in place of the all-purpose flour if you’re wanting to make slightly more healthy pumpkin pancakes.
• Chocolate chips or a swirl of peanut butter make a fantastic addition to these pumpkin spice pancakes.
• If you need a dairy free option, almond milk or any other alternative milk can be used in place of the buttermilk.
• Easy eggs substitutions may include store bought egg replacers, flax eggs, or aquafaba.

Storage and reheating

Store any leftover pancakes in an airtight container in the refrigerator. They can also be wrapped tightly in plastic wrap and frozen.

To reheat, you can pop them in the toaster oven or in the microwave just until heated through. If you plan on reheating a big batch of fluffy pumpkin pancakes, you can arrange them on a baking sheet and warm them in the oven. Reheated leftover pancakes are perfect for busy mornings.

Favorite sweet pumpkin breakfast recipes

• Healthy and Delicious Pumpkin Oatmeal
• Super Moist Pumpkin Bread
• Sweet and gooey Pumpkin Cinnamon Rolls
• Decadent Pumpkin Cream Cheese Muffins
• Pumpkin Coffee Cake with Streusel Topping
• Homemade Pumpkin Monkey Bread

Fluffy Homemade Pumpkin Pancakes

Prep15 minutes mins

Cook10 minutes mins

Total25 minutes mins

Servings 12 pancakes

Author Krissy Allori

Rate Pin Print

This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They’re really easy to make, so you’ll love them too!

Save RecipeGo to Collections

Equipment

• Griddle
• Mixing Bowls

Ingredients 

½x1x2x

• ▢ 1 1/2 cups all purpose flour
• ▢ 3 tablespoons brown sugar packed
• ▢ 2 teaspoons pumpkin pie spice or use cinnamon
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 1/2 cups buttermilk
• ▢ 1 cup pumpkin puree
• ▢ 2 large eggs
• ▢ 3 tablespoons oil light olive oil recommended, but other vegetable oils or melted butter work
• ▢ butter for greasing pan

Want to save this recipe?

Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Instructions 

• Mix dry ingredients: In a large bowl, sift together flour, brown sugar, pumpkin pie spice (or cinnamon), baking powder, baking soda, and salt.
  
• Mix wet ingredients: Stir together the remaining ingredients, including buttermilk, pumpkin puree, eggs, and oil, in a separate bowl.
  
• Combine: Pour the wet ingredients over the dry ingredients and stir gently to combine, taking care not to over-mix. The batter should be slightly lumpy.
  
• Cook pancakes: Heat a large griddle over medium-low heat. Once the griddle has completely heated through, grease with a small amount of butter and place 1/4 cup portions of the batter on the hot griddle. Allow the pancakes to cook for 4-6 minutes per side, until golden brown. Flip the pancakes only once. Reapply a little butter before each pancake is poured.
  
• Serve: These pumpkin pancakes are best enjoyed with a small pad of butter, warm maple syrup, and crushed nuts on top.
  

Nutrition

Calories: 134kcal, Carbohydrates: 19g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 46mg, Sodium: 167mg, Potassium: 167mg, Fiber: 1g, Sugar: 5g, Vitamin A: 3365IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in November 2015 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!