Pumpkin Pancakes

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These fluffy Pumpkin Pancakes are sweet, satisfying, and easy to make. Enjoy a stack with butter and pure maple syrup for the perfect fall breakfast!

Pumpkin Pancakes

Pumpkin Pancakes for Breakfast

We love making pancakes, waffles, and French toast for breakfast every weekend. It is one of our favorite family traditions. During the fall months, I like to switch things up and make our favorite Pumpkin Pancakes. You shouldn’t be surprised since I love pumpkin everything, but these pumpkin pancakes are especially delicious! They are the perfect breakfast for a chilly fall morning. I look forward to them every single year.

Pumpkin Pancakes Recipe

How to Make Pumpkin Pancakes

These pumpkin pancakes are easy to make from scratch. There is no need to go out for breakfast, you can make perfect pancakes right at home and they only take about 20 minutes to make.

  • Start with the dry ingredients. Whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there are no brown sugar clumps in the mix.
  • The spices REALLY make the pancakes so don’t skip them!
  • In a separate bowl, whisk together the buttermilk, pumpkin, egg, melted butter, and vanilla extract.
  • Make sure you buttermilk, egg, and melted butter are all at room temperature.
  • Use canned pumpkin puree. A 15 oz can will give you more than enough pumpkin. You can keep the leftover pumpkin in container in the refrigerator for up to one week. Make more pancakes or one of our favorite pumpkin recipes.
  • Add the wet ingredients to the dry ingredients and mix until JUST combined. Don’t over mix the pancake batter or they won’t be fluffy.
  • Cook the pancakes on an electric griddle or in a large skillet on the stove. We like to use an electric griddle because we can cook several pancakes at the same time.
  • Use a measuring cup to pour about 1/3 cup of batter onto the hot griddle or pan. Cook on one side for 2 to 3 minutes or until bubbles appear all over the pancake. Flip and cook for an additional 2 to 3 minutes or until golden brown.
  • Don’t smash the pancakes down with your spatula, gently flip them and let them cook. If you smash down the pancakes, they won’t be fluffy.
  • Oh, and if you want to add chocolate chips to the pumpkin pancakes, GO FOR IT!

Pumpkin Pancake Time

When the pancakes are done cooking, it is GO time. Top the pancakes with butter and pure maple syrup and enjoy! The pancakes are perfectly spiced and taste just like fall!

If you want to go all out, you could top them with whipped cream or our favorite brown butter buttermilk syrup. Beware, you will fall in love with that syrup! It is SO good!

Pumpkin pancakes make a great fall breakfast or brunch. They would also be perfect for Halloween or Thanksgiving morning. Every special occasion should start with pancakes!

Can you Freeze Pumpkin Pancakes?

Yes! Double the recipe and make extra pumpkin pancakes to keep in the freezer. When the pancakes are completely cool, put them in a freezer bag and freeze for up to 2 months. To reheat, put the pancakes in the toaster or microwave.

If you like this pumpkin pancake recipe, you might also like:

Easy Pumpkin Pancakes with syrup

Pumpkin Pancakes

This easy pumpkin pancake recipe is sure to be a fall favorite! Enjoy for breakfast, brunch, or even make pancakes for dinner! There is not a bad time to enjoy these delicious pumpkin pancakes!
5 from 7 votes
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Cuisine
American
Servings
4

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup buttermilk at room temperature
  • 1/2 cup canned pumpkin not pumpkin pie filling
  • 1 large egg at room temperature
  • 2 tablespoons melted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • Butter and maple syrup for serving

Instructions

  1. Preheat an electric griddle pan to 350 degrees F.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Don't over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thin pancakes.
  4. Coat with griddle pan with nonstick cooking spray. Pour about 1/3 cup of batter onto heated skillet. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
  5. Serve pancakes warm with butter and maple syrup, if desired.

Recipe Notes

*Note-if you don't have an electric griddle pan, you can use a skillet and make the pancakes on the stove. Heat the pan to medium heat, spray with nonstick cooking spray, and cook the pancakes in the pan. You can use whole wheat flour or all-purpose gluten free flour.

Nutrition Facts
Pumpkin Pancakes
Amount Per Serving
Calories 235 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 47mg16%
Sodium 230mg10%
Potassium 403mg12%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 10g11%
Protein 7g14%
Vitamin A 4925IU99%
Vitamin C 1.3mg2%
Calcium 186mg19%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

pancakes, pumpkin pancakes

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Pingback: Pumpkin Pancakes
  2. 5 stars
    These were so delicious!  We had these for breakfast this morning with whipped cream & syrup.  Everyone was in heaven.

  3. 5 stars
    I made these and LOVED them! they turned out really well and were very simple to make. I would definitely recommend them for any pumpkin lover.

    1. It’s not fall but it’s a cold rainy June day! These were perfect with my King Arthur gluten free flour. I doubled the recipe and added the second cup of buttermilk in slowly and didnt quite use it all, but we like them big and thick. We ended up with about 18 6″ cakes. And so good cold!

  4. 5 stars
    I made these for my Go Blue Bridge League Opening Breakfast & Bridge !

    All of the Ladies loved the Pumpkin Pancakes

    18 Ladies

    So light & fluffy and they only need a small amount of syrup

  5. 5 stars
    I made these for breakfast this morning for the first time. They were delicious! I didn’t have buttermilk so I did a cup of unsweetened almond milk with a tablespoon of organic apple cider vinegar and let it sit while I prepared everything else. I love the pumpkin flavor which was just right – not overwhelming. I ate four! Great recipe when you have some canned pumpkin left over.

    Thank you for this yummy pumpkin pancake recipe Maria❤️

  6. 5 stars
    Made these for breakfast today. I didn’t have buttermilk, so I substituted cider vinegar mixed with milk. The pancakes were delicious! Thank you for sharing the recipe!

  7. These are fantastic and easy! I loved them because they are not TOO pumpkin-ey…some other recipes that I looked at had a full cup of pumpkin, and that’s just way too much for my, and my daughter’s, taste. I didn’t have buttermilk, so I added a tsp. of vinegar into regular milk and let it stand for a few minutes. I also substituted a 1/4 c. ground flaxseed and 1/2 c. whole wheat flour for some of the AP flour. I actually made them for myself, and will freeze the leftovers for easy school breakfasts next week!

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