This easy and delicious recipe for pumpkin pancakes is a fall favorite with families everywhere.

Loaded with pumpkin flavor, these moist and fluffy pancakes are so comforting and satisfying.

With so much fall flavor, all they really need is melted butter and syrup. Or dress them up with whipped cream and they’ll remind you of pumpkin pie!

pouring syrup on Pumpkin Pancakes

Fall Favorite Pancakes

  • These pumpkin pancakes are loaded with fiber and vitamins, making for a nourishing and filling breakfast.
  • Freezer-friendly pumpkin pancakes will stay fresh and fluffy for months. Just thaw, warm in the toaster or oven, and serve anytime.
  • They pair well with any fruit topping or syrup. With just the right amount of sweetness from brown sugar, these pancakes are delicious on their own as a handheld snack with coffee.
  • Homemade pumpkin pancakes are so much better and more economical than what you would find at IHop or Trader Joe’s.
Stack of Pumpkin Pancakes with syrup and nuts

Ingredients for Pumpkin Pancakes

Pumpkin – Canned pure pumpkin puree will give the best flavor and texture, do not use canned pumpkin pie filling. You can also substitute canned or baked and mashed sweet potatoes. Adjust the sugar to taste, since they have more sugar than pumpkin.

Buttermilk – This pumpkin pancake recipe uses buttermilk to make them extra fluffy. You can make your own simply by mixing white vinegar or lemon juice and milk.

Flour – Use all-purpose white flour for thick and fluffy pancakes. If desired, swap half the all-purpose flour for whole wheat flour. Most gluten-free flours can be substituted in the same quantity in the recipe below, or in the ratio recommended on the bag.

Spice – Use this best-ever DIY pumpkin pie spice mix to get the best flavor. This pumpkin spice has cinnamon, ginger, cloves, nutmeg, and allspice!

Pancake Toppings

Try pumpkin pancakes sprinkled with pecans and chocolate chips and drizzled with brown butter and maple syrup. Or try some of these delicious toppings.

High stack of Pumpkin Pancakes being drizzled with syrup

How to Make Pumpkin Pancakes

Follow these simple steps for moist and fluffy pancakes

  1. In separate bowls, whisk wet and dry ingredients, then carefully stir together until just combined (as per recipe below).
  2. Allow the mixture to rest for 10 minutes.
  3. Scoop pancake batter onto a hot, lightly oiled skillet. Flip when bubbles form at the edges and cook until golden brown on both sides.
  4. Serve hot with melted butter and your favorite toppings


The batter will be very thick (even thicker than banana pancakes), so once you put it in the pan, you’ll need to use a spatula to spread it into a pancake shape.

Fork taking some Pumpkin Pancakes

Leftover Pancakes?

Pumpkin pancakes can be stored in the fridge for up to three days and will keep in the freezer for up to two months.

To freeze, allow to cool completely. Place wax paper between each pancake and stack in ziplock bags.

Thaw at room temperature, or place directly in the toaster oven. Wrap with foil to prevent over-browning.

More Pumpkin Breakfast Recipes

Did you enjoy these Fluffy Pumpkin Pancakes? Be sure to leave a rating and a comment below!

pouring syrup on Pumpkin Pancakes
4.94 from 16 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
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  • 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.
4.94 from 16 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
plated Pumpkin Pancakes with a title
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close up of Pumpkin Pancakes on a fork with writing
Pumpkin Pancakes with syrup and butter a photo close up and sliced with writing


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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.