These pumpkin pancakes are moist and fluffy, and a cinch to put together.

Straight on shot of a stack of pumpkin pancakes with butter and maple syrup with a cream and white background.

Pumpkin pancakes are one of my favorite fall breakfast treats. I originally came up with this recipe a couple of years ago, and decided it was time to update things. I tested out three different versions, and these pancakes were definitely the tastiest and fluffiest of the bunch.

Tips and Substitutions

Cook a small tester pancake first to figure out the optimal temperature on your stove to cook the pancakes through while achieving optimal browning.
Simply substitute white sugar for brown sugar, if desired. If using white sugar, you can add a teaspoon of molasses or maple syrup to the wet ingredients to mimic the flavor and texture of brown sugar.
Pumpkin pie spice is a great alternative to my spice blend.
To make a buttermilk substitute, combine milk with a little white vinegar, or mix together yogurt and milk until you achieve a buttermilk like consistency. See recipe notes for more details.
Feel free to cook a large batch of pancakes and freeze them. To freeze, spread out pancakes in a single layer on a sheet tray and freeze solid. Transfer to a resealable freezer bag. To defrost, transfer desired number of pancakes from the freezer to the fridge the night before. Microwave the next morning. You can also microwave from frozen.

Step by step photos of making pumpkin pancakes: mixing dry ingredients, mixing wet ingredients, mixing dry and wet together and cooking a pancake.

Add ins/topping suggestions

Chocolate chips
Toasted pecans
Toasted walnuts
Butterscotch chips
Cream cheese glaze (instead of syrup and butter)

More Pumpkin Recipes

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Pumpkin Pancakes

★★★★★

5 from 2 reviews

Author: Sabrina Russo
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 10 pancakes 1x

Print Recipe

Description

These pumpkin pancakes are moist and fluffy, and a cinch to put together.

Scale

Ingredients

1 ¼ cup all purpose flour
2 tbsp light brown sugar, packed*
2 tsp baking powder
½ tsp kosher salt (slightly less if using fine salt)
¼ tsp ground cinnamon*
¹/₈ tsp ground ginger
¹/₈ tsp freshly grated nutmeg
Dash ground cloves
Dash ground allspice
¼ cup plus 2 tbsp canned pumpkin puree
1 large egg
1 cup buttermilk*
Dash vanilla extract
2 tbsp unsalted butter, melted
Maple syrup and butter, for serving

Instructions

Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, salt and spices. Use a fork or whisk to break up the brown sugar.
Mix wet ingredients: In another bowl, combine pumpkin puree, egg, buttermilk and vanilla. Whisk until smooth.
Mix wet and dry: Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix. It’s okay if there are a few small lumps.
Stir in butter: Stir in melted butter.
Cook pancakes: Heat nonstick pan or griddle over medium to medium-low heat. Lightly grease pan with butter, wiping out any excess. Spoon ¼ cup of batter into pan and spread to about a 3 ½ inch diameter (~½ inch thickness).* Cook for about 2-3 minutes or until pancake is browned on bottom and edges are set. Cook an additional 2-3 minutes or until fully cooked. * Cook several at once if possible.
Serve: Top with a pat of butter and maple syrup, or desired toppings. Enjoy.

Notes

You may substitute light brown sugar for an equal amount of white sugar plus a teaspoon of maple syrup or molasses, which you can add to the wet ingredients. You can also just use white sugar on its own.
You may substitute 1/2 teaspoon of pre-mixed pumpkin pie spice for the cinnamon, ginger, nutmeg, cloves and allspice.
For a buttermilk substitute, combine 1 scant cup of whole or 2% milk with 1 tablespoon of white vinegar, and let stand for 5 minutes. Alternatively, combine 3/4 cup plain, low fat yogurt and 1/4 cup of milk.
This recipe yields 10, 3 1/2 pancakes. Feel free to make fewer, larger pancakes.
The precise heat level and cooking time depends on your stove top, your pan and the thickness of your pancakes. Do a small tester to find the perfect balance.

Category: Breakfast
Method: Pan cook
Cuisine: American

Nutrition

Serving Size: 3 pancakes
Calories: 350
Sugar: 5g
Sodium: 350mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 10g
Cholesterol: 91mg

Keywords: pumpkin pancakes, fall pancakes, buttermilk pancakes