There's nothing quite like waking up to a stack of warm, fluffy pumpkin pancakes on a crisp fall morning. I've been making pumpkin pancakes for my family every autumn for years, and they've become our go-to weekend breakfast tradition. The combination of pumpkin puree and warm spices creates the most comforting flavor that makes everyone rush to the breakfast table.
What I love most about pumpkin pancakes is how incredibly easy they are to whip up, even on busy mornings. With just a handful of pantry staples and some pumpkin puree, you can have restaurant-quality pumpkin pancakes ready in under 30 minutes. Whether you're cooking for picky toddlers or hosting a Thanksgiving brunch, this recipe delivers perfectly golden, tender pancakes every single time.
Background & Why This Recipe Stands Out
Pumpkin pancakes have been a beloved fall breakfast staple for generations, but not all recipes are created equal. Many versions turn out dense, gummy, or lacking that signature pumpkin flavor we all crave. After testing countless variations, I've perfected this recipe to give you the fluffiest, most flavorful pumpkin pancakes you'll ever taste.
What makes these pumpkin pancakes truly special is the balance of ingredients. The pumpkin puree adds moisture and natural sweetness without making the batter heavy, while the buttermilk creates that classic tangy flavor and tender texture. The blend of cinnamon, nutmeg, and ginger gives you authentic pumpkin spice flavor without overpowering the pumpkin itself. These pumpkin pancakes pair beautifully with maple syrup, whipped cream, or even a cream cheese glaze for an extra-special treat.
Jump to:
Ingredients
For the Pancakes:
- Flour (can substitute with whole wheat flour or gluten-free flour blend)
- Brown sugar
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Buttermilk (can substitute with regular milk plus 1 tablespoon lemon juice)
- Pumpkin puree (not pumpkin pie filling)
- Eggs
- Melted butter (plus extra for cooking)
- Vanilla extract
Optional Toppings:
- Maple syrup
- Whipped cream
- Chopped pecans or walnuts
- Chocolate chips
- Butter
- Cinnamon sugar
See recipe card for quantities.
Instructions
Step 1: Prepare Your Dry Ingredients
- Grab a large mixing bowl and whisk together the flour, brown sugar, baking powder, baking soda, and salt.
- Add all your spices (cinnamon, ginger, nutmeg, and cloves) to the flour mixture and whisk until everything is evenly distributed.
- Set this bowl aside while you prepare the wet ingredients; this ensures your leavening agents are properly mixed.
Step 2: Mix the Wet Ingredients
- In a separate medium bowl, whisk together the buttermilk and pumpkin puree until smooth and well combined.
- Add the eggs, melted butter, and vanilla extract to the pumpkin mixture and whisk vigorously until everything is fully incorporated.
- Let this mixture sit for about 2 minutes; this allows the ingredients to come together and creates better texture in your pumpkin pancakes.
Step 3: Combine and Rest the Batter
- Pour the wet ingredients into the bowl with the dry ingredients and gently fold together using a spatula or wooden spoon.
- Stir just until the flour is incorporated; you should still see a few small lumps, which is perfectly fine and actually preferred.
- Let the batter rest for 5 minutes; this resting period allows the flour to hydrate and results in fluffier pancakes.
- Avoid overmixing, as this develops gluten and creates tough, chewy pancakes instead of light and fluffy ones.
Step 4: Cook to Golden Perfection
- Heat a griddle or large non-stick skillet over medium heat and add a small pat of butter.
- Once the butter is melted and slightly bubbling, pour ¼ cup of batter for each pancake onto the griddle.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set and slightly dry.
- Flip the pancakes carefully with a spatula and cook for another 1-2 minutes until golden brown on the bottom.
- Transfer cooked pancakes to a plate and keep warm in a 200°F oven while you finish cooking the remaining batter.
Expert Cooking Tips
Getting perfect pumpkin pancakes every time comes down to a few key techniques that professional cooks use. Here's what I've learned from years of pancake-making:
Temperature Control Is Everything
Medium heat is your best friend when making pancakes. Too high, and the outside burns while the inside stays raw. Too low, and you get pale, dense pancakes. Test your griddle by sprinkling a few drops of water on it; they should sizzle and evaporate within a few seconds.
Don't Press Down on Your Pancakes
I know it's tempting, but resist the urge to press down on your pancakes with the spatula. This squeezes out all the air bubbles that make them fluffy and creates dense, flat pancakes instead.
Use Fresh Leavening Agents
- Check that your baking powder and baking soda are fresh (not expired)
- Test baking powder by adding a spoonful to hot water; it should fizz immediately
- Old leavening agents won't give you the rise you need
The Right Consistency
Your batter should be thick but pourable, similar to thick cream. If it's too thick, add buttermilk one tablespoon at a time. If too thin, add a tablespoon or two of flour.
Flip Only Once
Wait for those bubbles to appear on the surface before flipping, then flip only once. Multiple flips create tough pancakes.
Recipe Variations & Substitutions
One of the best things about this pumpkin pancakes recipe is how adaptable it is to different dietary needs and flavor preferences.
Dietary Modifications
For gluten-free pumpkin pancakes, replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your baking powder is also gluten-free. The texture will be just as fluffy with the right blend.
Vegan pumpkin pancakes are easy to make by substituting flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), using plant-based milk with a tablespoon of vinegar instead of buttermilk, and replacing butter with coconut oil.
Flavor Variations
- Chocolate Chip Pumpkin Pancakes: Fold in ½ cup mini chocolate chips to the batter
- Pumpkin Pecan Pancakes: Add ½ cup chopped toasted pecans and a drizzle of maple syrup
- Pumpkin Cream Cheese Pancakes: Swirl small dollops of sweetened cream cheese into the batter on the griddle
- Pumpkin Banana Pancakes: Mash one ripe banana into the wet ingredients for extra sweetness and moisture
Protein-Packed Options
For high protein pumpkin pancakes, add ¼ cup vanilla protein powder and reduce the flour by ¼ cup. You can also mix in cottage cheese (blend it smooth first) for extra protein and moisture.
Quick Shortcuts
Yes, you can make pumpkin pancakes with pancake mix! Use 2 cups of your favorite pancake mix, reduce the liquid it calls for by ¼ cup, and add ¾ cup pumpkin puree plus the spices from this recipe.
Equipment Recommendations
Having the right tools makes whipping up pumpkin pancakes so much easier:
- Electric Griddle or Large Non-Stick Skillet: An electric griddle with temperature control gives you the most consistent results
- Quality Mixing Bowls: Two medium-to-large bowls for wet and dry ingredients
- Whisk: Essential for smooth batter without overmixing
- ¼ Cup Measuring Cup: Perfect for portioning uniform pancakes
- Wide Spatula: Makes flipping easier without breaking your pancakes
- Cooling Rack or Warm Oven: Keeps finished pancakes warm without getting soggy
Storage & Meal Prep Tips
Refrigerator Storage
Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 4 days. Place parchment paper between pancakes to prevent sticking.
To reheat, simply pop them in the toaster for crispy edges or microwave for 20-30 seconds per pancake.
Freezer Storage
Pumpkin pancakes freeze beautifully for up to 3 months! Here's how:
- Let pancakes cool completely on a wire rack
- Place them in a single layer on a baking sheet and freeze for 1 hour
- Transfer frozen pancakes to a freezer-safe bag, separating layers with parchment paper
- Label with the date
Reheat frozen pancakes directly in the toaster or microwave; no thawing needed.
Make-Ahead Tips
You can prepare the dry ingredients mixture up to a week in advance and store in an airtight container. Mix the wet ingredients the night before and refrigerate. Combine them just before cooking for fresh pumpkin pancakes in minutes.
The batter itself can be refrigerated overnight, but give it a gentle stir before cooking and expect slightly denser pancakes.
The Morning Game-Changer Secret
Here's something I learned from my grandmother that transformed my pumpkin pancakes forever: let your batter rest in the fridge for 30 minutes before cooking. This simple step allows the flour to fully hydrate and the gluten to relax, resulting in the most tender, fluffy pancakes you've ever made. The cold batter also hits the hot griddle with more contrast, creating better rise and that perfect golden crust.
Another secret? Add a tablespoon of sour cream or Greek yogurt to your batter. This creates extra tangy flavor and an incredibly moist texture that keeps your pumpkin pancakes soft even the next day. It's such a small addition, but it makes a huge difference in the final result.
FAQ
Can I just add pumpkin puree to pancake mix?
Yes, you can add pumpkin puree to regular pancake mix! Use about ¾ cup pumpkin puree for every 2 cups of mix, reduce the liquid the package calls for by ¼ cup, and add 1-2 teaspoons of pumpkin spice for that authentic pumpkin pancakes flavor. The key is adjusting the liquid ratio so your batter isn't too thick.
What are the two ingredient pumpkin pancakes?
The famous two-ingredient pumpkin pancakes combine 1 cup pumpkin puree with 2 eggs; that's it! Whisk them together and cook like regular pancakes. They're naturally gluten-free and great for babies or anyone wanting a super simple, healthy option, though they have a different texture than traditional pumpkin pancakes.
What spices are good in pumpkin pancakes?
The classic pumpkin spice blend works perfectly: cinnamon, ginger, nutmeg, and cloves. For the best pumpkin pancakes, use 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and just a pinch of cloves. You can also add cardamom or allspice for extra warmth and complexity.
What is the secret to good pancakes?
The secret to perfect pumpkin pancakes is not overmixing your batter; lumps are okay! Also, let the batter rest for 5 minutes before cooking, use medium heat, and wait for bubbles to form before flipping. Fresh leavening agents and proper heat control make all the difference between dense and fluffy results.
Time to Stack Up Your Fall Breakfast
Now that you have all the secrets to making incredible pumpkin pancakes, it's time to get cooking! This recipe brings together everything that makes fall breakfast special: warm spices, cozy flavors, and that wonderful feeling of gathering around the table with people you love. Whether you're making a simple weekday breakfast or planning a special brunch, these fluffy pumpkin pancakes are sure to become a seasonal favorite in your home.
Don't stop at just pumpkin pancakes; keep the fall flavors going strong! Try our Pumpkin Spice Roll Cake Recipe for an impressive dessert that captures the same warming spices in an elegant rolled cake. Or warm up with our Iced Pumpkin Cream Chai Tea Latte Recipe for the perfect beverage pairing with your pumpkin pancakes breakfast. These recipes work together beautifully to create a complete autumn menu that celebrates the best of the season.
With love from my kitchen to yours,
Taylor Monroe
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this pumpkin pancakes recipe:
Fluffy Pumpkin Pancakes Recipe
Equipment
- Mixing bowl For dry ingredients
- Medium bowl For wet ingredients
- Whisk To blend ingredients
- Spatula For folding batter
- Non-stick skillet or griddle To cook pancakes evenly
- Measuring cup For portioning batter
- Wide spatula For flipping pancakes
Ingredients
Main Ingredients
- 1 ½ cups all-purpose flour or gluten-free blend
- 2 tablespoon brown sugar packed
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup buttermilk or milk + 1 tablespoon lemon juice
- ¾ cup pumpkin puree not pie filling
- 2 large eggs
- 3 tablespoon butter melted
- 1 teaspoon vanilla extract
Optional Toppings
- Maple syrup
- Whipped cream
- Pecans
- Cinnamon butter
Instructions
- Whisk dry ingredients in a large bowl until combined.
- In a separate bowl, combine buttermilk, pumpkin puree, eggs, butter, and vanilla.
- Gently fold wet and dry mixtures together; rest 5 minutes.
- Heat griddle over medium heat and lightly butter surface.
- Pour ¼ cup batter for each pancake; cook until bubbles form.
- Flip once and cook until golden brown.
- Serve warm with maple syrup or whipped cream.
Leave a Reply