Go Back
–+ servings
Pumpkin Pancakes pinterest

Pumpkin Pancakes

These fluffy pumpkin pancakes are a festive way to start your fall day, combining the comfort of traditional pancakes with seasonal warmth that's simply irresistible. Perfect for embracing autumn flavors with minimal effort and maximum satisfaction.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 215 kcal

Equipment

  • Griddle or Non-stick Pan
  • Mixing Bowls
  • Whisk

Ingredients
  

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 1/4 cups buttermilk or regular milk with 1 tablespoon lemon juice
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 2 tablespoons melted butter plus more for cooking
  • 1 teaspoon vanilla extract

Instructions
 

  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  • In a separate bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Stop mixing as soon as no dry flour is visible.
  • Let your batter rest for 5 minutes to allow the leavening agents to activate and the flour to hydrate properly.
  • Heat a griddle or non-stick pan over medium heat and lightly grease with butter.
  • Pour ¼ cup portions of batter onto the hot surface. When bubbles form on the surface and edges look set (about 2-3 minutes), flip and cook the other side for 1-2 minutes until golden brown.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. Make it dairy-free by substituting almond milk with a splash of apple cider vinegar for buttermilk and using coconut oil instead of butter. The pumpkin puree provides enough moisture that you can reduce sugar to 1 tablespoon if preferred.
Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months. Place parchment paper between each pancake before freezing and reheat in the toaster for best results.

Nutrition

Calories: 215kcalCarbohydrates: 32gProtein: 6gFat: 7gFiber: 2gSugar: 9gVitamin A: 3500IUIron: 1.8mg
Keyword Pumpkin Pancakes, Fall Breakfast, Pumpkin Spice, Autumn Recipe
Tried this recipe?Let us know how it was!