These pumpkin pancakes are light, fluffy, and perfectly spiced-just right for a cozy fall breakfast. Pumpkin puree and warm pumpkin-pie spice combine with buttermilk to make a batter that rests for height and texture. Serve the stacks with maple syrup and a pat of butter for maximum comfort.
Who doesn't adore a stack of pancakes for a breakfast treat? These pumpkin pancakes deserve a spot in your fall breakfast rotation. The recipe is based on my chocolate chip pancakes recipe which creates a super light and fluffy pancake.
What Makes These Pancakes Rise & Shine
When I was testing this recipe I wanted to develop thick pumpkin pancakes, that were every so fluffy, I landed on what I believe is just that! The pumpkin brings so much moisture.
- Buttermilk + Pumpkin Puree: The buttermilk gives lift and tenderness; pumpkin adds flavour and moisture.
- Pumpkin Pie Spice + Light Brown Sugar: Warm spices and brown sugar deepen the pancake taste beyond standard breakfast.
- Flour + Baking Powder + Baking Soda + Salt: Provide structure, rise and balanced flavour so pancakes stay tall and soft.
- Eggs + Melted Butter + Vanilla: Bind the batter, add richness, and lift the flavour profile.
Adding some toasted pecans on top would be a great crunch! For another pumpkin breakfast treat check out my pumpkin banana muffins or pumpkin bread recipe.
Batter, Chill Briefly, Cook & Enjoy
A griddle makes this even easier to get perfectly round pancakes.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Pumpkin Pancakes (Light & Fluffy)
These pumpkin pancakes are light, fluffy, and perfectly spiced-just right for a cozy fall breakfast. Pumpkin puree and warm pumpkin-pie spice combine with buttermilk to make a batter that rests for height and texture. Serve the stacks with maple syrup and a pat of butter for maximum comfort.
- Total Time: 35 minutes
- Yield: 12 Pancakes 1x
Ingredients
- 250 grams (2 Cups) All-Purpose Flour
- 50 grams (¼ Cup) Light Brown Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1-2 Tablespoons Pumpkin Pie Spice
- 12oz (1 ½ Cups) Buttermilk, at room temperature
- 8oz (1 Cup) Pumpkin Puree, at room temperature
- 2 Large Eggs, at room temperature
- 3 Tablespoons Unsalted Butter, melted
- 2 Teaspoons Pure Vanilla Extract
Instructions
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a medium bowl whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
- Pour liquid ingredients into the dry ingredients and use a spatula to gently fold, mix until majority of the flour streaks have gone, a few are fine, but you don't want to overmix and overdevelop the gluten. Make sure to scrape down the sides of the bowl as well. Let pancake batter rest for at least 10 minutes, no less.
- In a large saute pan or skillet over low-medium heat add a slither of butter, honestly too much and you'll burn the pancakes. Using a third cup measuring cup scoop one serving of the pancake batter into the pan.
- Depending on your pan and the heat your pancakes may cook a little differently, you will start to notice after the first one. Start by timing 1 minute 30 seconds, you should see air bubbles popping on top of the pancake, you want a few bubbles but not the whole pancake, if you wait until the whole pancake has bubbles you'll most likely have burned the bottom of the pancake.
- Using a plastic spatula gently slide it under the pancake, then shimmy it around a bit to get a good place covering the majority of the pancake. Using your wrist, not your whole arm, gently flip the pancake and cook for another minute and 30 seconds. Place pancakes on a wire rack and place them in a warmed oven (200F/93C) while you cook the remaining. Serve with warmed syrup.
Notes
- Freezer Instructions: Let the pancakes cool completely then place in a freezer-safe container, placing a piece of parchment paper between each pancake to prevent them from sticking together. Or if you have a large enough freezer place the pancakes on a sheet pan in a single layer then let them freeze there.
- Reheating Instructions: Place pancakes on a sheet tray in a single layer and cover tightly in foil then bake at 350F/180c for 10 minutes, if you do not cover the pancakes in foil they will dry out. To microwave pancakes place on a plate and microwave 45-60 seconds
- Homemade Buttermilk: Fill a liquid measuring cup with 2 tablespoons of white vinegar then fill the rest up with milk until you reach 2 cups/ 16oz.
- Prep Time: 20
- Cook Time: 15
- Category: Breakfast
- Method: Cook
- Cuisine: American
Lydia Waterson says
I've been craving pumpkin so I made these and added chocolate chips in them.. SOOOO SOOO GOOD
Elizabeth Waterson says
Thanks so much Lydia, so glad you enjoyed this!! Take care. xX Liz
Alice says
Your pancakes look divine! How many does one batch make? Thanks!
Elizabeth Waterson says
Hi Alice, thanks for reaching out and pointing that out! It makes around 12 pancakes, I have updated the recipe card to reflect that, if you have any other questions please let me know and if you try the recipe I would love to know what you think! XX Liz
Roger McDowell says
Will this make good waffles?
Elizabeth Waterson says
Hi Roger, I am sorry I have never tried to make them into waffles. So not totally sure. Let me know if you try it how it turns out. XX Liz