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.

Pre-measured ingredients for Pumpkin Pancakes in prep bowls including pumpkin puree, vanilla extract, flour, brown sugar, cinnamon, and homemade buttermilk

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.

The first step in making pumpkin pancakes – making the buttermilk

Second, sift the dry ingredients together in a medium mixing bowl. Then, whisk until well mixed.

Two photos showing How to Make Pumpkin Pancakes – sifting and whisking the dry ingredients

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.

One photo showing How to Make Pumpkin Pancakes – adding the wet ingredients to the dry ingredients in the mixing bowl

Fourth, whisk the dry and wet pumpkin pancake ingredients together until just combined—being careful not to over stir.

A photo showing How to Make this fall breakfast recipe – a whisk sitting in the thoroughly mixed batter

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.

Two photos showing How to Make this recipe – scooping and smoothing batter on a nonstick skillet

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


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

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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A plate full of pumpkin pancakes covered in syrup, whipped topping, and nuts

Pumpkin Pancakes Recipe

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This pumpkin pancakes recipe yields fluffy, cloud-like pancakes with cozy fall spices, topped with maple syrup for the perfect autumn vibes!



Homemade buttermilk

  • ½ tablespoon apple cider vinegar, lemon juice, or white vinegar
  • ½ cup milk


Dry Ingredients

  • 1 ¼ cups unbleached, all purpose flour – spooned and leveled
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 egg
  • ½ cup 100% pumpkin puree
  • 2 tablespoons brown sugar 
  • 2 tablespoons melted butter
  • ¼ cup + 2 tablespoons milk
  • 1 teaspoon pure vanilla extract


  • Pure maple syrup
  • Whipped cream
  • Chopped pecans


  1. 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.
  2. Sift the dry ingredients: Sift the flour, spices, baking powder and salt together into a medium mixing bowl. Whisk until well mixed.
  3. Add the wet ingredients: Pour the buttermilk, egg, pumpkin, brown sugar, melted butter, milk and vanilla over the dry ingredients in the mixing bowl.
  4. 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.
  5. Set batter for 5 minutes. Your pancake batter is ready!
  6. 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.
  7. 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.
  8. 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.
  9. 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. 
  10. Repeat for the rest of the batter.
  11. Place pancakes to cool on a cooling rack until ready to serve.
  12. Serve in a stack with pure maple syrup, whipped cream and chopped pecans. Enjoy!


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

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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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