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Pumpkin Pancakes

Pumpkin Pancakes

iamwinfred
These Easy Pumpkin Pancakes are everything a fall breakfast should be — fluffy, warmly spiced, and golden on the outside with a soft, tender crumb inside. Made with real pumpkin puree and a blend of cinnamon, nutmeg, and ginger, they come together in one bowl in about 30 minutes. Whether you stack them high with maple syrup and whipped cream or keep things simple with just a pat of butter, these pancakes are guaranteed to make any morning feel special.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 260 kcal

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

Ingredients
  

Dry 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

Wet Ingredients

  • 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

For Serving (Optional)

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 2pancakesCalories: 260kcalCarbohydrates: 38gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 104mgSodium: 370mgPotassium: 230mgFiber: 2gSugar: 8gVitamin A: 80IUVitamin C: 3mgCalcium: 15mgIron: 12mg
Keyword easy pumpkin pancakes recipe, fall breakfast, fluffy pancakes, pumpkin pancakes, pumpkin recipes
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