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!
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.
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!
How to Make Pumpkin Pancakes
Follow these simple steps for moist and fluffy pancakes
- In separate bowls, whisk wet and dry ingredients, then carefully stir together until just combined (as per recipe below).
- Allow the mixture to rest for 10 minutes.
- Scoop pancake batter onto a hot, lightly oiled skillet. Flip when bubbles form at the edges and cook until golden brown on both sides.
- Serve hot with melted butter and your favorite toppings
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!
The Best Fluffy Pumpkin Pancakes
Equipment
Ingredients
- 1 ¾ cup buttermilk
- 1 ⅓ cup pumpkin puree
- 2 tablespoons vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Great recipes
So glad you’ve enjoyed them Sondrs.
Very good! My hubby liked them & said I didn’t have to wait for autumn to make these. So it’s a keeper!
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.
These pancakes are easy to make and not too sweet. The hardest part was patiently waiting for the batter to cook. Delicious.
I’d like recipes, thanks!
Hi Lee, thank you for visiting! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a signup box.
Wow!
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.
Thank you for the tips Gina!
These look yummy. Do you know if they can be made with almond flour?
I haven’t tried it, please let us know how it goes if you do!