Pumpkin Pancakes

These light, fluffy, and perfectly spiced pumpkin pancakes are surprisingly easy to make. Learn to make these easy pancakes with step-by-step photos.

Ingredients

For this recipe you'll need:

• All-Purpose Flour. I highly suggested measuring your flour by weight as opposed to volume. I use my OXO Kitchen Scale and it makes fewer dishes for me too!
• Light Brown Sugar. I love the warmth of brown sugar paired with pumpkin.
• Baking Powder and Baking Soda. Using both chemical leavening agents gives these pancakes a great light, and lift and helps them brown beautifully as they cook.
• Salt. Don't skip this! Salt helps enhance all of the flavor profiles of all of the ingredients.
• Pumpkin Pie Spice. You can make your own blend of pumpkin pie spice with a mixture of ground cinnamon, nutmeg, ginger, allspice, and cloves. Here is the recipe for pumpkin pie spice.
• Buttermilk. This is a star ingredient that helps provide great moisture and height for these pancakes. You'll want it at room temperature.
• Pumpkin Puree. You can't have pumpkin pancakes without pumpkin! Make sure it's pure pumpkin puree that you buy not the pumpkin pie filling. Have this at room temperature too.
• Large Eggs. You guessed it the eggs need to be at room temperature too, this helps everything evenly combine together.
• Unsalted Butter. Adding a little butter adds some richness to the batter. The butter just needs to be melted and slightly cooled.
• Pure Vanilla Extract. Just a splash pairs beautifully with all of the warm spices in this recipe.

Adding some toasted pecans on top would be a great crunch!

For another pumpkin breakfast treat check out my pumpkin bread recipe. And for a fluffy pumpkin treat check out my pumpkin cake bars with cream cheese frosting.

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.

Stir the wet 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 the flour mixture 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. You'll see after ten minutes there are lots of bubbles forming, this helps create those light, fluffy, taller pancakes.

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. 

A griddle makes this even easier to get perfectly round pancakes.

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, opposed to a beautiful golden brown!

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 maple syrup.

How to freeze

Freezer Instructions: Let the leftover 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 or apple cider vinegar then fill the rest up with milk until you reach 2 cups/ 16oz.

More pumpkin breakfast recipes

This pumpkin coffee cake just might be my favorite coffee cake recipe everrrr.

These pumpkin cinnamon rolls go crazy on Pinterest!

We eat this pumpkin cream cheese bread just about any time of the day!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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