Fluffy Pumpkin Pancakes with Buttermilk

These Pumpkin Pancakes are light, fluffy, and packed with real pumpkin puree and warm pumpkin pie spices. Made with buttermilk, brown sugar, and melted butter, they're soft and tender with just the right amount of cozy fall flavor. Serve them in a big stack with a pat of butter and plenty of warm maple syrup for a breakfast that makes even the laziest weekend morning worth getting out of bed!

Who doesn't adore a stack of pancakes for a breakfast treat? I adapted these Pumpkin Pancakes from my Chocolate Chip Pancakes recipe, reducing the buttermilk to make room for the pumpkin puree and swapping granulated sugar for brown sugar to complement the warm pumpkin and cinnamon flavors. I'm a big believer that buttermilk makes the best pancakes! Its acidity reacts with the baking soda to create bubbles that help the pancakes cook up light and fluffy. I also always let my pancake batter rest for at least 10 minutes. This gives the batter time to hydrate and relax while the leavening gets to work, helping create soft, tender pancakes. It's a small step that makes a big difference!

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.

Batter, Chill Briefly, Cook & Enjoy

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

Flipping Good Pumpkin Pancake Tips

• Don't skip the buttermilk. In my opinion, buttermilk makes the best pancakes! Its acidity reacts with the baking soda to produce bubbles that help create light, fluffy pancakes.
• Mix gently. Fold the wet ingredients into the dry ingredients just until most of the flour streaks disappear. A few small lumps are fine. Overmixing can develop too much gluten and leave you with tougher pancakes.
• Let the batter rest for at least 10 minutes. I always give my pancake batter time to rest. This allows the flour to hydrate, the gluten to relax, and the leavening to start working, helping the pancakes cook up soft and fluffy.
• Keep the heat on the lower side. I prefer low-medium heat with just a little butter in the pan. Too much butter or excessive heat can cause the pancakes to brown before they're properly cooked inside.
• Don't wait for bubbles everywhere. I start checking around 90 seconds, looking for a few bubbles popping on the surface. If you wait until the entire top is covered in bubbles, the bottom may already be too dark. Adjust the timing based on your pan and stove.

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

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Fluffy Pumpkin Pancakes with Buttermilk

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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

Units USM Scale 1x2x3x

• 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

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Instructions

1. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
2. In a medium bowl whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
3. 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.
4. 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. 
5. 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.
6. 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.

• Author: Elizabeth Waterson
• Prep Time: 20
• Cook Time: 15
• Category: Breakfast
• Method: Cook
• Cuisine: American

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