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.
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.
Ingredients
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!
How to Make Pumpkin Pancakes
- Combine wet ingredients in a bowl and dry ingredients in a separate bowl. Mix wet and dry just until combined.
- Pour onto a hot greased skillet and gently spread the batter for each pancake with the back of a spatula.
- Flip each pancake when the bubbles have popped and they’re golden brown and continue to cook until done.
- Serve with your favorite toppings!
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:
- vanilla yogurt and granola
- sliced bananas
- poached eggs for a sweet and savory breakfast
- apple pie filling or other fruit toppings
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
- Easy Banana Pancakes
- Fluffy Homemade Waffles
- Easy Quiche Recipe
- Mexican Slow Cooker Breakfast
- Avocado Toast
- Overnight Breakfast Casserole with Bacon
The Best Fluffy Pumpkin Pancakes
Equipment
Ingredients
- 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
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
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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!