Fall mornings have a magic all their own, and this Pumpkin Pancakes is exactly the kind of breakfast that makes you want to linger over your coffee a little longer.
Fluffy, warmly spiced, and kissed with real pumpkin flavor, these pancakes come together in about 30 minutes with pantry staples you probably already have on hand.
I’ve been making a version of this recipe every October for years, and it never gets old. The smell alone, with cinnamon and nutmeg hitting a hot buttered griddle, is worth waking up for.
Once you try a stack of these golden beauties, your standard weekend pancakes are going to have some serious competition.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 8–10 pancakes (serves 3–4) |
| Difficulty Level | Easy |
You might also enjoy: Carrot Cake Pancakes
Why You’ll Love This Pumpkin Pancakes
These pancakes are a love letter to autumn. Every bite is soft, pillowy, and packed with cozy fall spice.
They’re not overly sweet, which means they pair beautifully with maple syrup, fresh fruit, or even a dollop of whipped cream. You get to customize to your heart’s content.
The batter comes together in one bowl in under 10 minutes. That’s the kind of recipe a busy morning deserves.
They’re also incredibly versatile. Serve them for a casual Saturday breakfast or dress them up for a fall brunch spread and they’ll steal the show either way.
- Made with real pumpkin puree for authentic flavor and a boost of nutrition
- Perfectly fluffy texture with crispy golden edges from a hot buttered griddle
- Lightly spiced with cinnamon, nutmeg, and ginger for that classic fall warmth
- One-bowl batter means minimal cleanup
- Freezer-friendly, so you can make a big batch and enjoy them all week long
- Kid-approved and crowd-pleasing for family breakfasts or holiday brunches
The same cozy, spiced flavor profile also shines in my Pumpkin French Toast, if you’re in the mood for another fall breakfast treat.
Ingredients
You don’t need anything fancy here. These pumpkin pancakes rely on simple, everyday ingredients that work together beautifully to create a breakfast that tastes like it took much more effort than it did.
- 1 ½ cups (190g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
- 1 cup (240ml) buttermilk (or regular milk with 1 tablespoon white vinegar, let sit 5 minutes)
- 2 large eggs
- 2 tablespoons melted butter (plus more for the griddle)
- 1 teaspoon pure vanilla extract
Read Also: Banana Pancakes Recipe
Kitchen Equipment Needed
You don’t need any special gadgets to pull this recipe off. A few basic kitchen tools are all it takes to get perfectly golden, fluffy pumpkin pancakes on the table.
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Non-stick griddle or large skillet
- Ladle or ¼-cup measuring cup (for portioning the batter)
- Flat spatula (for flipping)
- Measuring cups and spoons
- Instant-read thermometer (optional, to check griddle temperature)
For fluffy, even pancakes, I especially recommend a good non-stick griddle.
It makes all the difference in getting that perfect golden surface without any sticking or uneven cooking.
Recommended Products for This Recipe
Over the years, I’ve found a handful of products that genuinely make this recipe turn out better. These are my personal go-to picks, and I think you’ll love them too.
1. Libby’s 100% Pure Pumpkin
When it comes to canned pumpkin, I always reach for Libby’s. It has a thick, smooth consistency with no excess moisture, which means your pancake batter stays exactly the right texture.
Using a watery pumpkin product can throw off the whole recipe, so this one is worth grabbing.
2. Nordic Ware Non-Stick Griddle Pan
A flat, wide griddle is the secret to beautifully even pumpkin pancakes.
The Nordic Ware griddle heats evenly across its surface and its non-stick coating means you won’t lose any of that gorgeous golden crust when you flip. I’ve used mine for years and it’s still going strong.
3. McCormick Pumpkin Pie Spice
If you want to simplify your spice game, a quality pumpkin pie spice blend does the heavy lifting for you.
McCormick’s version has a well-balanced blend of cinnamon, ginger, nutmeg, and allspice that’s perfectly suited to this recipe. Just swap in 1 ½ teaspoons in place of the individual spices.
4. OXO Good Grips Flat Spatula
Flipping pancakes is an art, and a thin, flexible spatula makes it dramatically easier.
The OXO Good Grips flat spatula slides right under the pancake without deflating it, giving you that clean, confident flip every time.
This is one of those small tools that makes a huge difference.
I used similar pantry staples when putting together this Lemon Ricotta Pancakes recipe, and having the right tools made the whole process so much smoother.
Step-by-Step Instructions: How to Make Pumpkin Pancakes
1. Mix the Dry Ingredients
- In a large mixing bowl, add 1 ½ cups (190g) of all-purpose flour.
- Add 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of baking soda.
- Sprinkle in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ¼ teaspoon of salt.
- Whisk all the dry ingredients together until well combined and evenly distributed. Set this bowl aside.
2. Mix the Wet Ingredients
- In a separate medium mixing bowl, add ¾ cup (170g) of pumpkin puree. Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Pour in 1 cup (240ml) of buttermilk. If you don’t have buttermilk, pour 1 tablespoon of white vinegar into a measuring cup, then fill it to the 1-cup line with regular milk. Stir and let it sit for 5 minutes before using.
- Crack in 2 large eggs and add 2 tablespoons of melted butter (make sure the butter has cooled slightly so it doesn’t cook the eggs).
- Add 1 teaspoon of pure vanilla extract.
- Whisk the wet ingredients together until the mixture is smooth and uniform in color.
3. Combine Wet and Dry Ingredients
- Pour the wet ingredient mixture into the bowl with the dry ingredients.
- Using a rubber spatula or wooden spoon, gently fold the two mixtures together. Stir just until the flour is incorporated, about 10–12 strokes.
- Do not overmix. A few small lumps in the batter are completely normal and actually desirable. Overmixing develops the gluten in the flour and results in tough, dense pancakes rather than fluffy ones.
- Let the batter rest for 3–5 minutes while you preheat your griddle. This resting period allows the baking powder to start activating and leads to a lighter texture.
4. Preheat the Griddle
- Place your non-stick griddle or large skillet on the stovetop over medium heat.
- Allow the griddle to preheat for 2–3 minutes. To test if it’s ready, flick a few drops of water onto the surface. If they sizzle and evaporate within a second or two, the griddle is at the right temperature.
- Add about ½ teaspoon of butter to the griddle and use a paper towel or silicone brush to spread it evenly across the surface. The butter should foam slightly but not turn brown. If it immediately turns dark brown, your heat is too high — turn it down and let the pan cool slightly before proceeding.
5. Cook the Pancakes
- Using a ¼-cup measuring cup or a ladle, scoop the batter onto the preheated, buttered griddle. Leave about 2 inches of space between each pancake to allow for spreading.
- Cook the pancakes undisturbed for 2–3 minutes. Watch the surface of each pancake — you’re looking for bubbles to form across most of the top surface and for the edges to look set (dry and slightly matte rather than shiny and wet).
- Once these signs appear, gently slide your flat spatula all the way under the pancake and flip in one smooth, confident motion.
- Cook the second side for another 1–2 minutes, until the underside is golden brown. The second side typically takes a little less time than the first.
- Transfer the cooked pancakes to a baking sheet and keep them warm in an oven set to 200°F (93°C) while you cook the remaining batter.
- Re-butter the griddle lightly between batches to maintain that golden crust on every pancake.
6. Serve and Enjoy
- Stack the pumpkin pancakes on a plate and serve immediately while warm.
- Top with pure maple syrup, a dollop of whipped cream, a sprinkle of powdered sugar, or a pat of butter.
- For an extra fall touch, add a few crushed pecans or a drizzle of salted caramel sauce on top.
- Enjoy immediately for the best texture and flavor.
These pancakes also make a beautiful addition to a weekend brunch table alongside my Buttermilk Waffles for a full spread.
Tips for The Best Pumpkin Pancakes
A few small tweaks can take these pancakes from good to absolutely irresistible. Keep these tips in mind and you’ll get a perfect stack every single time.
- Don’t overmix the batter. This is the single most important tip. Stir only until the dry ingredients disappear into the wet — lumps are your friend.
- Rest the batter. Letting the batter sit for 3–5 minutes before cooking activates the leavening agents and leads to puffier pancakes.
- Use room temperature ingredients. Cold eggs or cold buttermilk can cause the melted butter to seize up into small clumps. Take them out of the fridge about 15 minutes before you start.
- Control your heat. Medium heat is ideal. Too high and the outside will burn before the inside cooks through; too low and you’ll get pale, rubbery pancakes.
- Only flip once. Resist the urge to peek or flip early. Wait for bubbles on the surface and set edges before flipping, and only flip once.
- Grease the griddle between batches. A fresh light coating of butter keeps each batch as golden and flavorful as the first.
- Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will throw off your recipe’s balance.
- Measure your flour correctly. Spoon flour into the measuring cup and level it off with a knife. Scooping directly from the bag packs in more flour than you need, which leads to heavy, dense pancakes.
For another cozy fall morning treat, try pairing these pancakes with a warm mug alongside Spiced Apple Cider.
Serving Suggestions
Pumpkin pancakes are a showstopper on their own, but the right accompaniments take them to a whole new level.
For a classic and cozy plate, keep it simple with a generous drizzle of pure maple syrup and a soft pat of butter melting into the warm stack.
- Pure maple syrup and salted butter — the timeless classic
- Whipped cream with a dusting of cinnamon or pumpkin pie spice
- Salted caramel sauce drizzled over the top for an indulgent fall twist
- Fresh berries or sliced bananas for a fruity, lighter option
- Candied or toasted pecans for a crunchy, nutty contrast
- A side of crispy bacon or breakfast sausage for a savory balance
- A spoonful of Yogurt Parfait on the side for a bright, creamy contrast
- A warm mug of coffee, chai latte, or hot apple cider to complete the fall morning vibe
These pancakes also shine as part of a larger brunch spread alongside Easy Egg Muffin Cups for a protein-packed pairing.
Variations of Pumpkin Pancakes
Once you’ve mastered the base recipe, there are so many fun ways to customize these pancakes to suit your mood or your pantry.
- Chocolate Chip Pumpkin Pancakes: Fold ½ cup of mini chocolate chips into the batter right before cooking. The chocolate melts into the warm pancakes and pairs surprisingly well with the spice.
- Pumpkin Pecan Pancakes: Stir â…“ cup of roughly chopped toasted pecans into the batter for a nutty crunch in every bite.
- Cream Cheese Stuffed Pumpkin Pancakes: Drop a small spoonful of sweetened cream cheese (cream cheese mixed with a little powdered sugar) into the center of each pancake right after you pour the batter on the griddle.
- Gluten-Free Pumpkin Pancakes: Swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture will be slightly denser but still delicious.
- Dairy-Free Pumpkin Pancakes: Use a plant-based milk (oat milk works especially well) with a tablespoon of apple cider vinegar in place of buttermilk, and swap the butter for coconut oil.
- Whole Wheat Pumpkin Pancakes: Replace half the all-purpose flour with whole wheat flour for a heartier, nuttier pancake with more fiber.
- Pumpkin Spice Latte Pancakes: Add 1 teaspoon of espresso powder to the dry ingredients for a subtle coffee note that echoes everyone’s favorite fall drink.
Read Also: Pumpkin Roll Cake Recipe
Storage and Reheating
These pumpkin pancakes store and reheat beautifully, making them a fantastic option for meal prep or weekday mornings when you want a hot breakfast without the effort.
- Refrigerator: Let the pancakes cool completely, then stack them with a small piece of parchment paper between each one. Store in an airtight container in the fridge for up to 4 days.
- Freezer: Lay the cooled pancakes in a single layer on a baking sheet and freeze for 1–2 hours until solid. Then transfer to a zip-lock freezer bag or airtight container. They’ll keep in the freezer for up to 2 months.
- Microwave reheating: Place 2–3 pancakes on a microwave-safe plate, cover loosely with a damp paper towel, and microwave in 30-second intervals until heated through. This method is fast but can soften the edges.
- Toaster reheating (recommended): Pop individual pancakes directly into the toaster on a medium setting. This is the best method for restoring that golden, slightly crispy exterior.
- Oven reheating: Arrange pancakes in a single layer on a baking sheet, cover with foil, and warm in a 350°F (175°C) oven for 8–10 minutes. Great for reheating a large batch at once.
- Do not refreeze pancakes that have already been thawed.
These are just as delicious the next day, which is also true of my Old-Fashioned Pumpkin Bread — another fall-forward recipe that keeps wonderfully throughout the week.
Nutritional Facts
The following is an estimate based on one pancake (approximately ⅛ of the recipe, using ¼-cup portions of batter).
Actual values will vary depending on exact ingredients and portion sizes used.
| Nutrition Per Pancake (approximate) | |
|---|---|
| Calories | 130 kcal |
| Total Fat | 4g |
| Saturated Fat | 2g |
| Cholesterol | 52mg |
| Sodium | 185mg |
| Total Carbohydrates | 19g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 4g |
Note: These values do not include toppings such as maple syrup, butter, or whipped cream. Adding toppings will increase the calorie and sugar count.
You might also enjoy: Pumpkin Bread Recipe
Health Benefits of Key Ingredients
These pancakes aren’t just delicious, several of the key ingredients actually bring some real nutritional value to the table.
Pumpkin puree is the nutritional star of this recipe. It’s a rich source of beta-carotene, which the body converts to vitamin A, supporting eye health, immune function, and skin health.
It also adds fiber and a dose of potassium to every pancake.
- Pumpkin Puree: Loaded with beta-carotene (vitamin A), vitamin C, potassium, and dietary fiber. It also adds moisture to the batter, which actually reduces the need for excess fat.
- Cinnamon: Research suggests that cinnamon may help regulate blood sugar levels. It also has anti-inflammatory properties and adds flavor without any added calories.
- Ginger: Known for its digestive benefits, ginger can help soothe the stomach and has anti-nausea properties. It also contains antioxidants that support overall health.
- Eggs: A great source of complete protein, plus essential vitamins including B12, D, and choline, which supports brain health.
- Buttermilk: Lower in fat than regular whole milk, buttermilk provides calcium and probiotics that support gut health. It also reacts with the baking soda to give the pancakes their lift.
- Nutmeg: Contains small amounts of antioxidants and has been used traditionally to support digestion and improve sleep quality.
FAQs About Pumpkin Pancakes
1. Can I use fresh pumpkin instead of canned?
Yes, you absolutely can. Roast sugar pumpkin halves cut-side down at 375°F (190°C) until tender, then scoop out the flesh and blend it until smooth.
Keep in mind that fresh pumpkin puree tends to have more moisture than canned, so you may need to reduce the buttermilk by a couple of tablespoons to keep the batter at the right consistency.
2. Why are my pumpkin pancakes coming out dense instead of fluffy?
The most common reason is overmixing the batter. As soon as the dry ingredients are incorporated, stop stirring, lumps are totally fine and expected.
Also, make sure your baking powder is fresh. Old baking powder loses its effectiveness over time, which means your pancakes won’t rise properly.
To test it, drop a teaspoon into hot water. If it bubbles vigorously, it’s still good.
3. Can I make the batter the night before?
You can prep the wet and dry ingredients separately the night before and store them in the fridge.
When morning comes, just combine them quickly, rest the batter for a few minutes, and cook.
I would not recommend mixing the full batter the night before, as the baking powder starts to lose its leavening power once it’s been activated by the wet ingredients, and you’ll end up with flatter pancakes in the morning.
4. Can I make these pancakes without buttermilk?
Absolutely. The easiest substitute is to pour 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup, then fill it to the 1-cup line with regular milk. Stir gently and let it sit for 5 minutes.
The mixture will curdle slightly, which is exactly what you want. It creates the same acidic tang and reacts with the baking soda to help the pancakes rise.
5. How do I know when it’s time to flip the pancakes?
Look for two visual cues: bubbles forming across the surface of the pancake and the edges appearing set and slightly dry rather than wet and glossy.
This typically happens around the 2–3 minute mark over medium heat. Don’t rush it, flipping too early leads to a raw, gooey interior and a pale, underdeveloped underside.
Pumpkin Pancakes
Ingredients
- 1 ½ cups all-purpose flour 190g; spoon into measuring cup and level off
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder Make sure it’s fresh for maximum lift
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup pumpkin puree 170g; use plain puree, NOT pumpkin pie filling
- 1 cup buttermilk 240ml; substitute: 1 tbsp white vinegar + milk to fill to 1-cup line, let sit 5 minutes
- 2 large eggs Room temperature preferred
- 2 tablespoons unsalted butter Melted and slightly cooled; plus extra for greasing the griddle
- 1 teaspoon pure vanilla extract
- pure maple syrup To taste
- salted butter For topping
- whipped cream Optional topping
- salted caramel sauce Optional topping for a fall twist
- toasted pecans Optional; roughly chopped
- powdered sugar Optional; for dusting
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon For folding batter
- Non-stick griddle or large skillet Flat griddle recommended for even cooking
- Ladle or measuring cup ¼-cup size for portioning batter
- Flat spatula For flipping pancakes cleanly
- Measuring cups and spoons
- Instant-read thermometer (optional) To check griddle temperature
- Baking sheet For keeping cooked pancakes warm in the oven
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined. Set aside.
- In a separate medium bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth and uniform in color.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined — a few lumps are fine. Do not overmix. Let the batter rest for 3–5 minutes.
- Heat a non-stick griddle or skillet over medium heat for 2–3 minutes, then add ½ teaspoon of butter and spread it evenly across the surface. The butter should foam but not turn brown.
- Pour ¼ cup of batter per pancake onto the griddle, leaving 2 inches between each. Cook for 2–3 minutes until bubbles form across the surface and the edges look set, then flip and cook for 1–2 minutes more until golden brown.
- Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (93°C) oven while cooking the remaining batter, re-buttering the griddle lightly between batches.
- Stack the pancakes and serve immediately with maple syrup, butter, whipped cream, salted caramel sauce, toasted pecans, or a dusting of powdered sugar.
Nutrition
Notes
- Don’t overmix: Stir the batter only until the dry ingredients disappear — lumps are normal and lead to fluffier pancakes.
- Rest the batter: Letting the batter sit for 3–5 minutes before cooking activates the leavening and gives you a lighter, puffier texture.
- Room temperature ingredients: Take eggs and buttermilk out of the fridge 15 minutes before starting to prevent the melted butter from seizing up.
- No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, fill to the 1-cup line with regular milk, stir, and let sit for 5 minutes.
- Pumpkin puree vs. pumpkin pie filling: Always use plain pumpkin puree. Pumpkin pie filling contains added sugar and spices that will throw off the recipe’s balance.
- Fresh pumpkin: Roast sugar pumpkin halves at 375°F (190°C) until tender, then blend until smooth. Reduce buttermilk by 2 tablespoons to account for extra moisture.
- Spice shortcut: Replace the individual spices with 1½ teaspoons of pumpkin pie spice blend.
- Refrigerator storage: Cool completely, stack with parchment between each pancake, and store in an airtight container for up to 4 days.
- Freezer storage: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Keeps for up to 2 months. Reheat in the toaster for best texture.
- Make-ahead tip: Prep wet and dry ingredients separately the night before and refrigerate; combine them just before cooking for fresh, fluffy results.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pumpkin Pancakes is one of those recipes that just makes a morning feel special. It’s simple enough for a weekday but impressive enough for a holiday brunch.
The warm spices, the fluffy texture, the gorgeous golden color, it all comes together in about 30 minutes with minimal fuss.
If you’ve been on the fence about making pumpkin pancakes, this is your sign to go for it. Your kitchen is going to smell absolutely incredible.
I’d love to know how yours turned out. Drop a comment below, share a photo if you make this recipe.
And if you put your own spin on it with any fun mix-ins or toppings, tell me all about it.
Recommended:
- Pumpkin Cheesecake Bars
- Pumpkin Mousse
- Stuffed French Toast
- Pumpkin Cupcakes with Cream Cheese Frosting
- Waffle Recipe
