Pumpkin Pancakes
Ready in about half an hour, these pumpkin pancakes are the perfect breakfast on chilly mornings. There’s pumpkin puree and pumpkin pie spice in the batter, so they’re packed with tons of fall flavor!
This easy recipe is a pumpkin-flavored version of my homemade buttermilk pancakes. I love using buttermilk in my pancake batter because it makes the pancakes so fluffy and tender. For this pumpkin version, we’re also adding some pumpkin puree and a blend of spices to really amp up the flavor.
There’s just 1 cup of pumpkin in this recipe, so it’s a great way to use up any pumpkin puree you have leftover from something else. I usually get about 14 good-sized pancakes, but you could easily cut the ingredients in half to make a smaller batch or double them to feed a crowd.
However many you make, just don’t forget to top your pancakes with a sprinkle of toasted pecans, melted butter, and warm maple syrup!
Recipe Video
Ingredient Notes & Substitutions
Pumpkin Puree
Make sure to use pure pumpkin puree and not pumpkin pie filling (which is pre-sweetened and spiced). The only ingredient on the back of the can should be pumpkin.
Spices
I used a blend of ground cinnamon, ginger, nutmeg, and cloves, so these pancakes are well spiced. If you’d rather use pumpkin pie spice, you can just swap all of the spices with 2 to 2 ½ teaspoons of it.
Buttermilk
I highly recommend using buttermilk in these pumpkin pancakes because it makes them super tender and fluffy. I did test this recipe with regular milk and while it works, the pancakes were thinner and not as fluffy. If you don’t have any buttermilk on hand, you can use my buttermilk substitute instead.
Tips For Making These Pancakes
- Don’t over mix the batter. That will cause the pancakes to be rubbery and tough. Only mix in the dry ingredients until just combined (a few lumps are okay!).
- Make sure your heat isn’t too high! In my recipe testing, I found that heating a skillet over medium heat (or 375°F on a griddle) was the perfect temperature. It’s hot enough to allow the pancakes to cook evenly in the center while preventing the outside from overcooking.
- Use a measuring cup for evenly sized pancakes. A ¼ cup measuring cup is the perfect size! I usually get about 14 pancakes when I measure out the batter with one.
- Wait until the edges are set to flip. The edges should look dry and you should start to see bubbles trying to form on top. That’s how you know your pancakes are ready to flip! A large thin spatula (like this OXO spatula) will make flipping the pancakes a lot easier too.
Can I Use This Recipe To Make Sheet Pan Pancakes?
Yes! It should be enough batter for a 12×17-inch pan. I’m not sure on the exact baking time, but I would guess about 15 to 20 minutes at 375ºF. Just be sure to keep a close eye on them and test them with a toothpick to make sure they’re fully cooked through.
Topping and Mix-In Ideas
These pumpkin pancakes are the perfect blank canvas for your favorite fall mix-ins and toppings! Here are a few of my favorite ways to customize them:
- Fold 1 cup of chocolate chips or chopped nuts into the batter
- Top them with pumpkin butter or pumpkin spiced whipped cream
- Sprinkle with some chopped nuts or candied pecans
- Add a drizzle of salted caramel sauce instead of maple syrup
Just look at how soft, thick, and fluffy these pancakes are! I hope you love them!
If you make this recipe, don’t forget to leave a comment below letting me know how they turned out and which mix-ins or toppings you used. Enjoy!
Pumpkin Pancake Recipe
Ingredients
- 2 cups all-purpose flour spooned & leveled (250 grams)
- ⅓ cup packed light brown sugar (67 grams)
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (250 grams)
- 1 ½ cups buttermilk (360 ml)
- 3 tablespoons oil (45 ml)
- 2 large eggs
- 2 teaspoons pure vanilla extract
Equipment
- Large nonstick skillet/griddle
Instructions
- Heat a large skillet over medium heat (or a griddle to 375°F) and coat well with butter or nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, ginger, salt, nutmeg, and cloves until well combined. Set aside.2 cups all-purpose flour,⅓ cup packed light brown sugar,2 teaspoons baking powder,1 ½ teaspoons ground cinnamon,1 teaspoon baking soda,½ teaspoon ground ginger,½ teaspoon salt,¼ teaspoon ground nutmeg,¼ teaspoon ground cloves
- In another large mixing bowl, whisk together the pumpkin puree, buttermilk, oil, eggs, and vanilla until fully combined.1 cup pumpkin puree,1 ½ cups buttermilk,3 tablespoons oil,2 teaspoons pure vanilla extract,2 large eggs
- Add the dry ingredients to the pumpkin mixture, stirring until just combined (avoid overmixing because it can make the pancakes tough and rubbery).
- Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the heated skillet or griddle. Once the top starts to bubble and the edges look set, carefully flip the pancakes, and allow to cook for another 2 to 3 minutes on the other side.
- Serve with butter, maple syrup, chopped pecans, etc.
