Fall is the perfect time of year for Pumpkin Pancakes!

Traditional pancake ingredients are combined with pumpkin puree, pumpkin pie spice, and a touch of brown sugar.

Pouring syrup over a stack of Pumpkin Pancakes

Fall Favorite

While you can add pumpkin to pancake mix, it’s easy to make pumpkin pie pancakes from scratch. Using traditional ingredients, and adding in pumpkin puree, and pumpkin pie spice adds a delicious fall flavor to this recipe reminiscent of my fave pumpkin pie recipe!

IMPORTANT The batter for these pancakes is very thick (even thicker than banana pancakes) so once you put it in the pan, you’ll need to spread it using a spatula to shape your pancakes.


You likely have everything you need on hand to make these pumpkin pancakes. They have a light pumpkin flavor with deliciously warm spices.

  • Pumpkin: Either canned or homemade pumpkin puree give these pancakes a delicious pumpkin flavor!
  • Spice: Pumpkin pie spice are traditional warm flavors that pair well with all pumpkin recipes.
  • Everything nice: A touch of brown sugar (instead of white sugar) adds flavor!
  • Buttermilk: A key ingredient in this recipe is buttermilk (you can make your own substitution here). It is slightly acidic and reacts with baking powder to help these pancakes stay fluffy!

Fork taking some Pumpkin Pancakes

How to Make Pumpkin Pancakes

  1. Combine wet ingredients in a bowl and dry ingredients in a separate bowl. Mix wet and dry just until combined.
  2. Pour onto a hot greased skillet and gently spread the batter for each pancake with the back of a spatula.
  3. Flip each pancake when the bubbles have popped and they’re golden brown and continue to cook until done.
  4. Serve with your favorite toppings!

Pumpkin Pancake batter being put on pan

Fave Toppings

Go traditional with real maple syrup, walnuts or pecans, whipped cream, and butter! Real butter of course! Or swap it up with the following:

These easy spiced Pumpkin Pancakes really are the perfect breakfast treat for the fall season but I would make them during Thanksgiving or Christmas as well.

More Breakfast Recipes You’ll Love

pouring syrup on Pumpkin Pancakes
4.93 from 14 votes↑ Click stars to rate now!
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The Best Fluffy Pumpkin Pancakes

Pancakes with a light pumpkin flavor and deliciously warm spices are the perfect way to start the day.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 pancakes


  • 1 ¾ cup buttermilk
  • 1 ⅓ cup pumpkin puree
  • 2 tablespoons oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon pumpkin pie spice


  • Combine buttermilk, pumpkin puree, oil, eggs, and vanilla in a bowl.
  • Mix together flour, brown sugar, baking powder, baking soda, and pumpkin pie spice in a large bowl.
  • Make a well in the center of dry ingredients and pour in wet ingredients. Mix just until combined.  Allow to rest about 10 minutes.
  • Preheat a skillet or griddle to medium heat. Grease with butter or oil. Pour ¼ cup batter per pancake and gently spread with the back of a spatula.
  • Cook until lightly browned and the bubbles on top begin to pop. Flip and continue to cook until done. About 4 minutes per side.


Leftover pancakes will keep in the refrigerator for up to 3 days. They can also be frozen and will keep for 2 months in the freezer in an airtight container or ziplock bag.
4.93 from 14 votes

Nutrition Information

Serving: 1pancake | Calories: 118 | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 134mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3250IU | Vitamin C: 0.9mg | Calcium: 57mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. The pancakes tasted pretty good, but a little “flat tasting “ . I realized that there isn’t any salt in the recipe. The batter was very thick.
    I’ll mess with the recipe, and make it work for us.4 stars

  2. These pancakes are easy to make and not too sweet. The hardest part was patiently waiting for the batter to cook. Delicious.5 stars

  3. I noticed there is no salt in this recipe. I made them this morning – first without the salt. They definitely need salt – at least 1 tsp for the entire recipe. Also, this recipe makes way more than 16 4-inch pancakes, more like double that.