Pumpkin Pancakes Recipe
This pumpkin pancakes recipe yields fluffy, cloud-like pancakes with cozy fall spices, topped with maple syrup for the perfect autumn vibes!
Perfect Pumpkin Pancakes
When I think of fall, I think of colorful fall leaves, a glass of apple cider, and the perfect stack of pumpkin pancakes! Today, I’m sharing my family’s favorite pumpkin pancakes recipe—tender crumb, cloud-like texture, and vibrant pumpkin flavor with delicious fall spices.
Pumpkin Pancake Recipe Ingredients
You’ll probably find that you have most of the ingredients for making pumpkin pancakes on hand! If not, a bit of fun fall pantry shopping is always called for. 😉
- Pumpkin – use 100% pumpkin puree, not pumpkin pie mix
- Homemade buttermilk – made with just vinegar and milk, this ingredient makes for the fluffiest pancakes!
- Flour – all purpose flour works best in this recipe
- Spices: ground cinnamon, ginger, nutmeg, cloves
- Baking powder, salt
- Egg – feel free to use your egg of choice, from a flax egg to a chicken egg
- Brown sugar – this ingredient adds a cozy, warm flavor for the best pumpkin pancakes
- Butter – make sure to use unsalted butter to avoid salty pancakes
- Milk
- Vanilla
How to Make Pumpkin Pancakes
Step by Step Instructions
Making pumpkin pancakes is pretty simple, with a touch of nuance for the perfect pumpkin pancakes!
Don’t worry, I’ll take you step by step with this photo tutorial to show you exactly how to make these delicious pancakes!
Remember, the recipe card at the bottom of this post will show you the exact ingredient measurements and instructions. 🙂
First, make your homemade buttermilk.
Whisk the vinegar and milk together in a measuring cup, then set for 5-10 minutes while you prep the other pumpkin pancake recipe ingredients.
Second, sift the dry ingredients together in a medium mixing bowl. Then, whisk until well mixed.
Third, add the wet ingredients to the dry ingredients bowl.
This includes: the buttermilk you just made, egg, pumpkin, brown sugar, butter, milk and vanilla.
Fourth, whisk the dry and wet pumpkin pancake ingredients together until just combined—being careful not to over stir.
Then, just let is sit for 5 minutes. This will allow the pancake batter to meld together and lift a bit—it’ll get airy and fluffy!
Now, preheat a nonstick skillet to medium.
Grabbing a large scoop, scoop and drop about ¼ cup pancake batter into the center of the skillet.
Use the scoop to spread the batter into a nice circle about 1/3” thick. Don’t worry, it’ll rise as it cooks.
Cook about 1-2 minutes, until bubbles form in the center of the pancake.
Then, using a pancake spatula, flip and cook for another minute or so.
Repeat until no batter remains. Then, serve a stack topped with maple syrup, whipped topping, and add-ins. Enjoy the best pumpkin pancakes!
Pumpkin Pancake Add-ins
Now that you’ve got the base for delicious pumpkin pancakes, you can mix in your favorite add-ins…
- Nuts & Seeds: pecans are my favorite to sprinkle over the whipped topping on my pumpkin pancakes, but you can try chopped nuts or seeds of your liking.
- Chocolate Chips: try white chocolate chips, milk chocolate chips, etc.
- Whipped Topping: whipped cream makes everything better, amiright? 😉
- Syrups: try maple syrup for fall vibes, honey for something sweet, or caramel for a delicious autumn combo. Or, bring the fall decadence with some maple glaze.
Tips
Keep Warm
To keep the pumpkin pancakes warm while you’re making your way through the batter, simply place pancakes on a lined baking sheet into an oven set to 200°F.
Freeze Pumpkin Pancakes
Can you freeze this pumpkin pancakes recipe? Yes! After making the pancakes, cool completely and place into a freezer-friendly bag. Be sure to freeze them loosely (not stuck tightly together). Heat at 325°F for about 4-6 minutes, or until warm throughout.
Use a nonstick skillet
There’s nothing worse than preparing all of the ingredients for your pumpkin pancakes, having them on the skillet cooking away, and then not being able to flip them! Make sure to use a truly nonstick skillet—not that old one from 15 years ago that kinda smells (we all have one lol).
Use a pancake spatula
Being a food blogger, I’ve used all kinds of wacky kitchen gadgets and tools, most of them, admittedly, useless. But this one works, folks! It fits a whole pancake on it, and easily maneuvers the pancake off the skillet.
Tools You Need
- A truly nonstick skillet
- Pancake Spatula
- Large scoop for much easier scooping
- The cutest, tiniest maple syrup pitcher
Our Favorite
Breakfast Recipes
Meet you at the Pumpkin Patch!
Okay, but how excited are you for fall!? I simply can’t wait to make and share in all of the delicious autumn treats with you this season. Thank you enjoying it with me! ‘Til our next fall adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
🎃 📸 🥞
📸 Did you make this pumpkin pancakes recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
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Pumpkin Pancakes Recipe
- Total Time: 35 minutes
- Yield: 8–12 pancakes (mine made 10) 1x
Description
This pumpkin pancakes recipe yields fluffy, cloud-like pancakes with cozy fall spices, topped with maple syrup for the perfect autumn vibes!
Ingredients
Homemade buttermilk
- 1/2 tablespoon apple cider vinegar, lemon juice, or white vinegar
- 1/2 cup milk
PUMPKIN PANCAKES
Dry Ingredients
- 1 1/4 cups unbleached, all purpose flour – spooned and leveled
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon + 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 egg
- 1/2 cup 100% pumpkin puree
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 1/4 cup + 2 tablespoons milk
- 1 teaspoon pure vanilla extract
Topping
- Pure maple syrup
- Whipped cream
- Chopped pecans
Instructions
- Make buttermilk: Add vinegar to a small mixing bowl or large measuring cup. Add milk. Whisk together and let set for about 5 to 10 minutes while you prepare the other ingredients.
- Sift the dry ingredients: Sift the flour, spices, baking powder and salt together into a medium mixing bowl. Whisk until well mixed.
- Add the wet ingredients: Pour the buttermilk, egg, pumpkin, brown sugar, melted butter, milk and vanilla over the dry ingredients in the mixing bowl.
- Combine: Whisk the wet and dry ingredients together until just combined, being careful not to overmix, as this will result in dense pancakes. You’ll want to whisk well until mostly smooth, with just a few tiny pebbles of flour throughout —these will incorporate into the batter as it sets in the next step.
- Set batter for 5 minutes. Your pancake batter is ready!
- Prep the Skillet: Set a nonstick skillet onto your stovetop. Turn the heat to medium, waiting until the skillet is evenly heated but not burning or smoking. We won’t be using butter to coat the skillet, as the butter flavor will overpower the delicious pumpkin taste. Make sure to use a truly nonstick skillet.
- Make Pancakes: Using a large scoop, scoop ¼ cup of pancake batter into the center of the skillet. Then, using the rim of the scoop, smooth the batter into an even layered circle about 1/3″ thick. The batter will rise as it cooks.
- Allow the batter to cook until bubbles form throughout the center of the pancake. About 1-2 minutes. Mine took 1 minute and 15 seconds. Using a pancake spatula, gently lift the edge of the pancake to test that it can be flipped. Flip the pancake. When flipping the pancakes, if the batter spills to the side a bit, gently nudge it back into the center of the pan.
- Cook for about 1 minute, until golden brown on the underside touching the skillet. Transfer to a plate, then turn the heat to medium low.
- Repeat for the rest of the batter.
- Place pancakes to cool on a cooling rack until ready to serve.
- Serve in a stack with pure maple syrup, whipped cream and chopped pecans. Enjoy!
Notes
How to make Vegan: Make vegan buttermilk with soymilk, use vegan butter, organic brown sugar, soymilk or other non-dairy milk, and a flax egg.
How to make Gluten Free: Simply swap the all purpose flour with gluten free flour. Note: every brand of gluten free flour works differently, so proceed with caution and a heart for adventure here. 😉
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop, Cook
- Cuisine: American
More Pumpkin Recipes
- Pumpkin Chocolate Chip Muffins
- the best Pumpkin Donuts
- Pumpkin Overnight Oats
- Creamy Pumpkin Pie Smoothie
Like this recipe? Share it with friends!
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it!
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