Pumpkin pancakes are the fall breakfast that actually tastes like fall: real pumpkin puree, warm cinnamon and nutmeg, and a batter that puffs into tall, tender cakes on the griddle. This recipe started as a way to use up the last half cup of pumpkin puree in the can, and it quickly replaced our boxed mix for good.
The trick is balance. Too much pumpkin and the pancakes turn dense and gummy; too little and you just get orange pancakes with no flavor. This version uses 3/4 cup of puree with buttermilk and a touch of brown sugar, which keeps the crumb light while letting the pumpkin and spice lead.
They cook in about 2 minutes per side, so the whole batch is on the table in roughly 35 minutes from the first whisk to the last flip. Serve them hot with maple syrup, a smear of butter, and maybe a few toasted pecans.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (188g) all-purpose flour
Spoon the flour into the cup and level it off, or you will pack in up to 20 percent extra and get heavy pancakes. For a whole-grain swap, replace half with white whole wheat flour and add 2 extra tablespoons of buttermilk.
2 tablespoons (25g) packed light brown sugar
Brown sugar adds moisture and a faint molasses note that plays well with pumpkin. Dark brown sugar works too if you want a deeper, more caramel-like flavor.
2 teaspoons baking powder
This is the main lift in the recipe, so check the date on your can before you start. If it is more than six months old, buy a fresh tin, since stale baking powder gives flat pancakes.
1/2 teaspoon baking soda
The soda reacts with the buttermilk's acid for extra rise and tenderness. Do not skip it or swap it for more baking powder, because the two do different jobs here.
1 1/2 teaspoons ground cinnamon
Use a fresh, fragrant cinnamon, ideally Vietnamese or Ceylon, for a warmer, sweeter spice. If your cinnamon smells dusty, it is past its prime and the pancakes will taste flat.
1/2 teaspoon ground nutmeg
Freshly grated nutmeg is a completely different ingredient than the pre-ground jar, so grate it over the bowl if you have whole nutmeg. Pumpkin pie spice can stand in for the cinnamon and nutmeg in a pinch.
1/2 teaspoon fine sea salt
Salt sharpens the pumpkin and keeps the pancakes from tasting sweet and one-note. If you only have table salt, use a scant 1/2 teaspoon since the crystals are finer and saltier by volume.
1 1/4 cups (300ml) buttermilk
Shake the carton well before measuring, because buttermilk separates as it sits. No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 1/4 cups of whole milk and let it sit 5 minutes.
3/4 cup (183g) pumpkin puree
Use 100 percent pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced. If your puree looks watery, blot it with paper towels for a minute so the batter does not turn soupy.
2 large eggs
Let them come to room temperature for 15 minutes so they blend smoothly into the batter. If you are out of eggs, 1/2 cup of unsweetened applesauce can replace them, though the pancakes will be slightly denser.
3 tablespoons (42g) unsalted butter, melted and cooled
Cool the butter for a few minutes before adding it so it does not cook the eggs. Melted coconut oil or a neutral oil like canola works as a one-for-one swap.
1 teaspoon vanilla extract
Real vanilla rounds out the spice and makes the pumpkin taste sweeter without extra sugar. Imitation vanilla is fine here, but use it a touch more generously.
Tips & Tricks
Do not overmix the batter
Stop stirring the moment the flour disappears, even if a few small lumps remain. Overmixing develops gluten and turns fluffy pancakes into chewy, rubbery ones.
Let the batter rest 10 minutes
A short rest hydrates the flour and lets the baking powder start working, which gives you noticeably taller pancakes. Use that time to heat the griddle fully.
Watch the pan temperature
If the butter browns instantly and smokes, the pan is too hot and the outsides will burn before the centers cook. Drop the heat to medium and wipe the pan with a paper towel before the next batch.
Measure pumpkin carefully
A heaping 3/4 cup adds too much moisture and makes gummy pancakes. Level the measuring cup with the back of a knife for consistent results every time.
Pro Tips
Step-by-Step Instructions
1. Whisk the dry ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until no streaks of spice remain. Breaking up any brown sugar clumps now prevents sweet pockets in the finished pancakes.
2. Whisk the wet ingredients
In a second bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, and vanilla until completely smooth and uniform in color. The mixture should look like a glossy, thin squash soup with no streaks of egg.
3. Combine the batters gently
Pour the wet mixture into the dry ingredients and fold with a spatula just until the flour disappears, about 10 to 12 strokes. Leave the small lumps alone, because a smooth, overmixed batter bakes up tough.
4. Rest the batter
Let the batter sit at room temperature for 10 minutes while you preheat the griddle. It will thicken slightly and puff a little as the baking powder and buttermilk begin to react.
5. Heat the griddle
Heat a nonstick griddle or large skillet over medium heat to 350 F (175 C), or until a drop of water sizzles and skitters across the surface. Lightly brush the surface with butter or oil and wipe out any excess with a paper towel.
6. Cook the first side
Pour about 1/4 cup of batter per pancake onto the griddle, leaving 2 inches between them. Cook undisturbed for 2 to 3 minutes, until the edges look set and dry and bubbles rise to the surface and pop, leaving small open holes.
7. Flip and finish
Slide a thin spatula under each pancake and flip once, then cook for 1 1/2 to 2 minutes more, until the second side is deep golden brown and the center springs back when lightly pressed. The internal temperature should read about 200 F (93 C) on an instant-read thermometer.
8. Keep warm and serve
Transfer finished pancakes to a wire rack set on a baking sheet and hold them in a 200 F (95 C) oven while you cook the remaining batter. Serve hot with butter, maple syrup, and toasted pecans if you like.
Delicious Variations
Chocolate chip pumpkin pancakes
Fold 3/4 cup of mini chocolate chips into the rested batter and cook as directed for a dessert-style stack that kids devour.
Gluten-free pumpkin pancakes
Swap the all-purpose flour for a 1-to-1 gluten-free blend and let the batter rest a full 15 minutes so the rice flours hydrate properly.
Pumpkin spice oat pancakes
Replace 1/2 cup of the flour with old-fashioned rolled oats blitzed in a blender for a heartier, nuttier pancake with more chew.
How to Store Pumpkin Pancakes 🤎🥞
Refrigerator
Store cooled pancakes in an airtight container in the refrigerator for up to 4 days, with a sheet of parchment between layers so they do not stick together.
Freezer
Freeze pancakes in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag and press out the air; they keep for up to 2 months.
Reheating
Reheat in a toaster or toaster oven at 300 F (150 C) for 3 to 4 minutes, or in the microwave for 30 to 45 seconds, until hot and steamy in the center.
Frequently Asked Questions
Q: Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and pre-spiced, so it will make the pancakes overly sweet and muddy the flavor. Use 100 percent pure pumpkin puree and add your own cinnamon, nutmeg, and sugar as written in this recipe.
Q: Why are my pumpkin pancakes gummy or dense?
Gummy pancakes almost always come from too much pumpkin or an overmixed batter. Measure the puree level in the cup, fold the batter just until the flour disappears, and let it rest 10 minutes before cooking.
Q: Can I make pumpkin pancake batter the night before?
Yes, you can mix the batter, cover it, and refrigerate it overnight, but expect a slightly thicker batter in the morning. Stir in a splash of buttermilk or milk to loosen it before cooking, and note the pancakes will be a bit denser than fresh-made.
Q: How do I know when to flip pumpkin pancakes?
Flip when the edges look dry and set and bubbles rise to the surface and pop, leaving small open craters, usually after 2 to 3 minutes. If you flip too early the pancake tears; if you wait too long the bottom burns.
Q: Can I use regular milk instead of buttermilk?
Yes, but you need to add acid to replace the tang and the lift. Stir 1 tablespoon of lemon juice or white vinegar into 1 1/4 cups of whole milk and let it sit 5 minutes until it looks slightly curdled, then use it as directed.
If you make these pumpkin pancakes, snap a photo of your stack and tell me in the comments whether you went classic with maple syrup or loaded them up with chocolate chips. Happy flipping, and enjoy that cozy fall breakfast.
Pumpkin Pancakes 🤎🥞
Pumpkin Pancakes are fluffy, warmly spiced, and ready in 30 minutes, delivering real pumpkin and cozy fall flavor in every golden stack.
🧂 Ingredients
- 1 1/2 cups (188g) all-purpose flour
- 2 tablespoons (25g) packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1 1/4 cups (300ml) buttermilk
- 3/4 cup (183g) pumpkin puree
- 2 large eggs
- 3 tablespoons (42g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
📋 Instructions
- 1Whisk the dry ingredients — In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until no streaks of spice remain. Breaking up any brown sugar clumps now prevents sweet pockets in the finished pancakes.
- 2Whisk the wet ingredients — In a second bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, and vanilla until completely smooth and uniform in color. The mixture should look like a glossy, thin squash soup with no streaks of egg.
- 3Combine the batters gently — Pour the wet mixture into the dry ingredients and fold with a spatula just until the flour disappears, about 10 to 12 strokes. Leave the small lumps alone, because a smooth, overmixed batter bakes up tough.
- 4Rest the batter — Let the batter sit at room temperature for 10 minutes while you preheat the griddle. It will thicken slightly and puff a little as the baking powder and buttermilk begin to react.
- 5Heat the griddle — Heat a nonstick griddle or large skillet over medium heat to 350 F (175 C), or until a drop of water sizzles and skitters across the surface. Lightly brush the surface with butter or oil and wipe out any excess with a paper towel.
- 6Cook the first side — Pour about 1/4 cup of batter per pancake onto the griddle, leaving 2 inches between them. Cook undisturbed for 2 to 3 minutes, until the edges look set and dry and bubbles rise to the surface and pop, leaving small open holes.
- 7Flip and finish — Slide a thin spatula under each pancake and flip once, then cook for 1 1/2 to 2 minutes more, until the second side is deep golden brown and the center springs back when lightly pressed. The internal temperature should read about 200 F (93 C) on an instant-read thermometer.
- 8Keep warm and serve — Transfer finished pancakes to a wire rack set on a baking sheet and hold them in a 200 F (95 C) oven while you cook the remaining batter. Serve hot with butter, maple syrup, and toasted pecans if you like.
