Pumpkin Pancakes

I use buttermilk for tenderness and just enough pumpkin to add flavor and moisture without weighing down the batter. The result is a thick but scoopable batter that cooks into golden pancakes with soft centers instead of gummy ones.

Serve them with butter and warm maple syrup, add a handful of chopped candied pecans, or freeze a batch for busy fall mornings.

This was AMAZING!
After the initial “Mmm’s” all was quiet as everyone devoured these! Then came the food coma.
I doubled the recipe, because the can pumpkin is 15oz., I just doubled everything (even though the pumpkin can is short by 1oz). Refrigerated the few leftovers and kids ate the next morning.
Another amazing recipe from Kathy.

Tanya

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I wish I could give this a million stars. Yes it was that good.

CandyMarie

🥞 Ingredients Needed

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Pumpkin purée: Use 1 cup of plain canned pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which changes the flavor and consistency. Homemade puree can work, but strain it first if it looks watery.
• Buttermilk: Its acidity reacts with the baking soda and also helps tenderize the pancakes. Do not substitute plain milk without adding acid. For a homemade substitute, put 1 1/2 tablespoons lemon juice or white vinegar in a measuring cup, then add milk to reach 1 1/2 cups; let stand for 5 minutes.
• Melted butter: Adds richness and helps keep the crumb tender. Let it cool slightly so it does not scramble the egg.
• Egg and vanilla: The egg provides structure and richness; vanilla rounds out the warm spice flavor.
• Brown sugar: Adds gentle sweetness and a hint of molasses that pairs naturally with pumpkin.
• All-purpose flour: Spoon it into the measuring cup and level it, or weigh it if possible. Scooping directly from the bag can pack in too much flour and make the batter overly thick.
• Baking powder and baking soda: The combination gives the pancakes lift. Baking soda also balances the acidity in the buttermilk.
• Warm spices: Cinnamon, ginger, nutmeg, and cloves create classic pumpkin-spice flavor. You can replace them with 2 1/2 teaspoons pumpkin pie spice.

🔎 How to Make Pumpkin Pancakes

For exact instructions and cooking time, check the printable recipe card below.

1. Mix the dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
2. Mix the wet ingredients: In a large bowl, whisk the pumpkin puree, buttermilk, melted butter, egg, vanilla, and brown sugar until smooth.
3. Make the batter: Add the dry ingredients to the wet ingredients and fold just until no dry flour remains. A few small lumps are fine. The batter should be thick but scoopable.

4. Preheat the pan: Heat a lightly greased nonstick skillet or griddle over medium to medium-low heat. Let it heat fully before adding the batter.
5. Cook: Scoop 1/4 cup batter per pancake. Cook for 2 to 3 minutes, until the edges look set and bubbles rise and begin to leave small holes. Flip once and cook for 1 to 2 minutes, until golden and cooked through. Do not press down with the spatula.
6. Keep warm and serve: Transfer the pancakes to a baking sheet in a 200 F oven while you finish the remaining batches. Serve with butter, warm maple syrup, and chopped candied pecans, if desired.

🔄 Variations, Substitutions and Toppings

• Pumpkin pie spice: Replace the cinnamon, nutmeg, ginger, and cloves with 2 1/2 teaspoons pumpkin pie spice.
• Dairy-free: Replace the buttermilk with 1 1/4 cups extra-creamy plant milk plus 1/4 cup plain plant-based yogurt. Use dairy-free butter for the batter and pan.
• Gluten-free: Use a 1:1 gluten-free flour blend designed for baking. The batter may thicken differently, so use its appearance – thick but scoopable – as your guide.
• Add-ins: Fold in chocolate chips, chopped pecans, or walnuts after the batter is mixed.

💡 Serving Suggestions

• Keep it classic with butter and warm maple syrup.
• Add crunch with homemade candied pecans.
• For brunch, pair the pancakes with eggs and fresh fruit.
• For a special breakfast or even dessert, add whipped cream, salted caramel sauce, warm Nutella or a small scoop of butter pecan ice cream.

✔️ Make-Ahead, Storage, Freezing and Reheating

• Make ahead: Do not mix the full batter the night before; the leaveners begin reacting once wet. You can whisk the dry ingredients together and measure the remaining ingredients ahead. Combine when ready to cook.
• Storing: Cool the pancakes completely, then store in an airtight container for up to 3 days in the refrigerator.
• Freeze: Arrange cooled pancakes in a single layer and freeze until firm, then transfer to a freezer bag with parchment between layers. Freeze for up to 3 months.
• Reheat: Microwave individual pancakes for 30 to 50 seconds. For a larger batch, arrange on a baking sheet, cover loosely with foil, and warm at 350 F for 6 to 8 minutes, or until heated through.

🤔 Frequently Asked Questions

Pumpkin Pancakes Recipe

5 from 2 reviews

Kathy McDaniel

These easy pumpkin pancakes are soft, fluffy, and warmly spiced, with canned pumpkin and buttermilk for a tender stack that is ready in about 25 minutes. Serve with warm maple syrup or freeze a batch for busy fall mornings.

Print Pin

Prep 5 minutes mins

Cook 15 minutes mins

Total 20 minutes mins

Makes 12 pancakes

Ingredients 

1x2x3x

• ▢ 1 cup pumpkin puree, plain canned pumpkin, not pumpkin pie filling
• ▢ 1 1/2 cups buttermilk
• ▢ 2 tablespoons unsalted butter, melted and slightly cooled
• ▢ 1 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoons packed brown sugar
• ▢ 2 cups all-purpose flour, spooned and leveled
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 1/2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/2 teaspoon ground ginger
• ▢ Pinch of ground cloves
• ▢ Butter or nonstick cooking spray, for the pan

For Serving

• ▢ Butter, maple syrup, and chopped candied pecans , (optional)

Instructions 

1. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
2. In a large bowl, whisk the pumpkin puree, buttermilk, melted butter, egg, vanilla, and brown sugar until smooth.
3. Add the dry ingredients to the wet ingredients and fold just until no dry flour remains. A few small lumps are fine. The batter should be thick but scoopable.
4. Heat a lightly greased nonstick skillet or griddle over medium to medium-low heat.
5. Scoop 1/4 cup batter per pancake. Cook for 2 to 3 minutes, until the edges look set and bubbles rise and begin to leave small holes. Flip once and cook for 1 to 2 minutes, until golden and cooked through. Do not press down with the spatula.
6. Transfer cooked pancakes to a baking sheet in a 200 F oven while you finish the remaining batches. Serve warm with butter, maple syrup, and candied pecans, if desired.

Notes

• Buttermilk substitute: Put 1 1/2 tablespoons lemon juice or white vinegar in a measuring cup, then add milk to reach 1 1/2 cups. Let stand for 5 minutes.
• Pumpkin: Use plain purée, not pumpkin pie filling. Strain homemade puree if watery.
• Batter: It should be thick but scoopable. If it is too stiff, fold in buttermilk 1 tablespoon at a time.
• Storage: Refrigerate cooled pancakes for up to 3 days or freeze for up to 3 months.
• Reheating: Microwave for 30 to 50 seconds, or warm a covered batch at 350 F for 6 to 8 minutes.

Nutrition

Calories: 138 kcal, Carbohydrates: 23 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 22 mg, Sodium: 196 mg, Potassium: 181 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 3305 IU, Vitamin C: 1 mg, Calcium: 79 mg, Iron: 1 mg

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This post was originally published in 2020 and has been updated with better tips for the readers.The recipe remains the same.