These Pumpkin Pancakes are tender, fluffy and filled with the flavors of pumpkin spice. This easy pumpkin pancake recipe makes the absolute best pancakes for fall season or any other time of the year!
Pumpkin Spice Pancakes
Pumpkin season has arrived! That time of the year when we all go absolutely nuts for all things pumpkin is finally here and I have the perfect breakfast treat for you.
These homemade pumpkin spice pancakes have slightly golden crispy edges and supper fluffy interiors. I like serving them with warm maple syrup and my kids love adding crunchy candied pecans on top.
Pumpkin Pancakes Recipe Ingredients
This easy pancake recipe is made with simple pantry ingredients you probably already have at home.
- Canned pumpkin puree
- Buttermilk
- Butter
- Eggs
- Brown sugar
- Vanilla extract
- All purpose flour, baking soda, baking powder, salt
- Spices: ground cinnamon, ground nutmeg, ground ginger and ground cloves
How to Make Pumpkin Pancakes
This pancake batter recipe makes the best, thick fluffiest pancakes! Here’s how it’s done:
- Combine the wet ingredients and the sugar: In a bowl, whisk together the pumpkin puree, buttermilk, melted butter, egg, vanilla extract, and sugar until well combined.
- Add the dry ingredients to the wet mixture: Stir in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and pinch of cloves and mix until combined. Do not overmix, a few lumps may remain.
- Heat a skillet: Heat a griddle or skillet and coat with butter or non-stick cooking spray.
- Cook the pancakes: Working in batches, scoop about ¼ cup of batter onto the griddle/skillet. Cook until the edges look dry and bubbles form on the top. Flip and cook the other side for about 2 minutes or until the pancakes are cooked through and golden brown. Remove from the skillet.
- Serve: Serve immediately with butter and warm maple syrup.
What is the secret to fluffy Pumpkin Spice Pancakes?
For super fluffy pancakes don’t overmix the batter! Over mixing the ingredients makes the pancakes tough, dense and chewy instead of light and fluffy. It is best to mix the batter ingredients gently and minimally.
The buttermilk combined with the baking soda also contributes to tender and light pancakes.
How to Reheat Pumpkin Pancakes?
My preferred method for reheating pancakes is the microwave. Reheat only in 30 seconds intervals to keep the pancakes soft. You can also reheat pancakes in a 325 degree oven or in a toaster oven
Pumpkin Pancake Recipe Tips
- If the batter gets a little thick, simply add a little extra buttermilk.
- You can store the pancakes in the refrigerator in a resealable bag or in an airtight container for up to 3 days.
- Place the cooked pancakes in a warm oven (200 degrees Fahrenheit) while you finish cooking the entire batch.
Take A Look At These Other Pumpkin Recipes:
Take A Look At These Other Breakfast Recipes:
Pumpkin Pancake Recipe
Ingredients
- 1 cup pumpkin puree (from canned pumpkin puree)
- 1 1/2 cups buttermilk
- 2 tablespoons melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Pinch of ground cloves
For Serving:
- Butter, maple syrup, chopped candied pecans (optional)
Instructions
- In a large bowl, whisk together the pumpkin puree, buttermilk, melted butter, egg, vanilla extract, and sugar until well combined.
- Stir in the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and pinch of cloves and mix until combined. Do not overmix. A few lumps may remain.
- Heat a griddle or skillet over medium heat and coat with butter or non-stick cooking spray.
- Working in batches, scoop about ¼ cup of batter onto the griddle/skillet. Cook until the edges look dry and bubbles form on the top. Flip and cook the other side for about 2 minutes or until the pancakes are cooked through and golden brown. Remove the pancakes from the skillet and continue cooking the remaining pancake batter.
- Keep the pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve immediately with butter and warm maple syrup.
Recipe Notes
- If the batter gets a little thick, simply add a little extra buttermilk.
- You can store the pancakes in the refrigerator in a resealable bag or in an airtight container for up to 3 days.
- Place the cooked pancakes in a warm oven (200 degrees Fahrenheit) while you finish cooking the entire batch.
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