Pumpkin Pancakes Recipe At a Glance
- Main Ingredients: Canned pumpkin puree, all-purpose flour, brown sugar, eggs, buttermilk.
- Dietary: Vegetarian, includes dairy and eggs
- Taste: These homemade pumpkin pancakes are like fluffy clouds with warming pumpkin pie spice. A great recipe perfect for fall season.
- What you Should Know: Easy to make. Freeze and reheat well. Best made with canned pumpkin purée.
What cooks like you shared after making this recipe:
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.
I wish I could give this a million stars. Yes it was that good.
These delicious pumpkin pancakes are perfect to enjoy on a crisp fall morning, especially during pumpkin season. The aroma of cinnamon, ginger, nutmeg, and cloves will fill your kitchen as you cook, making the whole house smell like fall. These pancakes can be customized with mix-ins like chocolate chips, candied pecans or topped with whipped cream (and even ice cream) for an extra indulgent meal.
Ingredients You’ll Need
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- Pumpkin Purée: Canned pumpkin is convenient and consistent. It adds moisture, color, and flavor to the batter. Fresh pumpkin can be used, but it needs to be cooked and pureed first.
- You will need one (15-ounce) can of pumpkin puree. Make sure to use pure pumpkin, not pumpkin pie filling. The pie filling has added sugars and spices that can throw off the recipe.
- Flour: All-purpose flour provides structure and helps bind the ingredients together. For a lighter texture, a mix of all-purpose and whole-wheat flour is used. Gluten-free flour can be used as a substitution.
- Leavening Agents: Baking powder and baking soda create air bubbles in the batter, making the pancakes rise and become fluffy. Using both improves the texture.
- Brown Sugar: Molasses-rich brown sugar adds a rich, caramel-like flavor that complements the pumpkin and the spices. Light or dark brown sugar both work for this recipe. White sugar can be used as an alternative.
- Spices: Warming spices are crucial for achieving that classic pumpkin pie flavor. For all things pumpkin, we like the blend of ground cinnamon, ginger, nutmeg, and cloves. For convenience, a pre-mixed pumpkin pie spice blend can be used.
- Buttermilk: Adds extra tang and tenderness to pancakes. If you don’t have buttermilk, you can mix regular milk with a bit of vinegar or lemon juice as a substitute. You can also use milk. Whole milk creates richer pancakes, but any type works.
- Eggs: They add richness and help to bind the pancake batter. I use large eggs.
Additional Add-Ins & Toppings
- For a fall-inspired twist, serve these pancakes with caramel sauce.
- If you are a pumpkin lover, serve these perfect pumpkin pancakes with a side of pumpkin butter.
- For a bit of crunch, fold in chopped pecans or walnuts into the batter.
- Pumpkin and chocolate go together like PB&J. Stir in chocolate chips or serve these with a drizzle of chocolate sauce or warm Nutella.
How to Make Pumpkin Pancakes Step-by-Step
- Combine the wet ingredients and the sugar: In a large bowl, whisk together the pumpkin puree, buttermilk, melted butter, egg, vanilla extract, and sugar until well combined.
- Add the dry ingredients to the pumpkin mixture: Stir in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and pinch of ground cloves and mix until combined. If you see a few lumps left, it’s OK. You don’t want to overmix the batter
- Heat a skillet or griddle: Coat a skillet (non-stick preferably) or a griddle with butter or non-stick cooking spray. Heat over medium heat
- Cook the pancakes: Working in batches, drop batter onto the lightly oiled griddle or skillet. Cook until the edges look dry and bubbles form on the surface, about 2-3 minutes. Flip and cook the other side for about 2 minutes or until the pancakes are cooked through and golden brown. Remove from the skillet. Repeat with the rest of the batter, adding more cooking spray as needed. Serve with your preferred toppings.
Serving Suggestions
- Serve pumpkin pancakes warm with a pat of butter on top. Drizzle with pure maple syrup for a classic taste.
- For extra fall flavor, try topping with whipped cream and a sprinkle of cinnamon.
- If you are celebrating a special occasion, top it with a scoop of vanilla ice cream or our favorite Butter Pecan ice cream.
Cooking Tips
- To achieve perfect pancakes, I usually cook them in a nonstick skillet. An electric griddle or a non-stick griddle can be used as well.
- To achieve perfect fluffiness, don’t overmix the batter. Overmixing makes pancakes tough.
- Although not a must, allowing the batter to rest for 5-10 minutes before cooking, makes the pancakes fluffier.
- Keep the heat medium to medium-low while cooking the pancakes. Heat that is too hot will burn the outside while the inside is still raw. A cold pan results in dry pancakes.
- Don’t press the pancakes down with the spatula. This squishes out air and makes pancakes flat.
- Wait for bubbles to form on top before flipping. This ensures the first side is cooked.
- Grease the pan lightly between batches. Too much oil makes greasy pancakes.
Advanced Technique for Extra Fluffiness
Separate the egg whites and yolks. Whip the whites to soft peaks. Then fold them gently into the batter. This adds air and makes pancakes lighter.
Variations & Substitutions
Make dairy-free pumpkin pancakes! To achieve the right consistency, replace the buttermilk and the butter in the pancake batter with a combination of 1 ¼ cup of plant-based milk (I prefer extra creamy oat milk) and 1/4 cup of plain plant-based yogurt.
Wholesome Twist: Replace some all-purpose flour with whole wheat flour for a nuttier taste.
Less Ingredients: Swap pumpkin spice for the individual spices to save time.
Make them Gluten Free: For gluten-free pancakes, use a 1:1 gluten-free flour blend.
Storing, Freezing, and Reheating
To prevent sogginess, cool pancakes completely before storing. Store leftover pancakes in an airtight container or resealable bag in the fridge for up to 3 days.
Reheat pancakes in the microwave for about 30 to 50 seconds or until warm through. Reheat from frozen.
Frequently Asked Questions
Can I make this a vegan pumpkin pancake recipe?
Yes! To keep the right batter consistency, Use a combination of 1 1/4 cup of non-dairy milk such as almond milk or oat milk (extra creamy oat milk is my favorite), and 1/4 cup of plain plant-based yogurt. Replace eggs with flax eggs.
What’s the best way to freeze pancakes?
Place the pancakes on a single layer on a baking sheet pan making sure they don’t touch. Freeze them for about 30 minutes. Transfer to a freezer-safe resealable bag or airtight container and freeze for up to 3 months.
What are the differences between using canned pumpkin and homemade puree in pancakes?
Canned pumpkin is more consistent in texture and moisture. Although homemade pumpkin puree has a fresher taste, its water content is usually higher which means straining to remove excess liquid and or adjusting the dry ingredients in this recipe may be required.
How to keep pancakes warm?
If you want to make these pancakes ahead of time, keep them warm by placing them on an oven-safe platter or baking sheet pan in a 200ºF oven until ready to serve. If you want to keep them warm in the oven for longer than 20 minutes, cover them loosely with aluminum foil.
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
- To achieve perfect fluffiness, don’t overmix the batter. Overmixing makes pancakes tough.
- Although not a must, allowing the batter to rest for 5-10 minutes before cooking, makes the pancakes fluffier.
- Keep the heat medium to medium-low while cooking the pancakes.
- Wait for bubbles to form on top before flipping. This ensures the first side is cooked.
- Make them dairy free by replacing the buttermilk and butter with a combination of 1 ¼ cup of non-dairy milk such as almond milk or oat milk (extra creamy oat milk gives the best texture), and 1/4 cup of plain plant-based yogurt.
- Store leftover pancakes in an airtight container or resealable bag in the fridge for up to 3 days.
- Pumpkin pancakes freeze well for up to 3 months.
Leave a Reply