The Best Pumpkin Pancakes


I shared a pumpkin pancake recipe a few years ago but since then I’ve perfected it. I realized for more flavor the buttermilk is a must and I also prefer butter over oil, and the amounts of spices here are perfect – they leave room for the flavor of the pumpkin to shine. These pancakes are one of the ultimate fall breakfasts! They are so easy to throw together and they can be ready in no time! Pancakes are one of my go to weekend breakfast because they’re a total upgrade on breakfast without having to do tons of work first thing in the morning on a weekend.

Pumpkin Pancakes | Cooking Classy

These pancakes are light and fluffy yet thick and incredibly moist. I had family over and everyone couldn’t stop raving about how good they were! I know this will be my go to pancake recipe from now on! You won’t know when to stop with these. They are dangerously delicious!

Pumpkin Pancakes | Cooking Classy Pumpkin Pancakes | Cooking Classy Pumpkin Pancakes | Cooking Classy Pumpkin Pancakes | Cooking Classy Pumpkin Pancakes | Cooking ClassyPumpkin Pancakes | Cooking Classy Pumpkin Pancakes | Cooking Classy


The Best Pumpkin Pancakes

5 from 5 votes

Yield: About 12 pancakes


  • 2 cups (282g) all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup (55g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • 1 1/2 cups (350ml) buttermilk
  • 3 Tbsp (1.5 oz) butter, melted, plus more cold butter for griddle
  • 2 large eggs
  • 1 tsp vanilla extract


  1. Preheat a non-stick electric griddle to 375 degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.
  2. Place brown sugar in a small bowl and crumble with finger tips until no clumps remain. In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. Pour into well in dry mixture and whisk just until combined (batter should be slightly lumpy, don't over-mix). Let batter rest 3 minutes.
  3. Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden. Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.
  4. Recipe source: Cooking Classy

Pumpkin Pancakes | Cooking ClassyPumpkin Pancakes | Cooking Classy Pumpkin Pancakes | Cooking Classy



  • Sophia: I just relaunched my blog and one of my first posts was an adaptation of your donuts! thanks for being such an inspiration!! October 14, 2015 at 6:14pm Reply

  • Kelly: These look and sound amazing!

    xx Kelly October 14, 2015 at 8:09pm Reply

  • Bella B: Yummy! These look so tasty. I am loving pumpkin in anything and everything right now.

    xoxoBella October 14, 2015 at 9:53pm Reply

  • Emily: These looks amazing! Can’t wait to try them for brunch! October 15, 2015 at 10:43am Reply

  • Michelle: Wow these look amazing! I plan on making them this weekend October 15, 2015 at 2:43pm Reply

  • Laura Dembowski: I so wish I was having these for breakfast. The quintessential fall treat! October 18, 2015 at 6:33am Reply

  • Kristin H: I love these pancakes! They are thick and puffy! Great flavor, and my family loves them with buttermilk syrup. This recipe is a keeper. March 8, 2016 at 6:47pm Reply

  • Judy: I’ve just tried these, very yummy! September 25, 2016 at 5:38am Reply

    • Jaclyn: Thanks Judy! September 27, 2016 at 2:34pm Reply

  • Cindy: My nephew and I were in the mood for pumpkin pancakes and found this recipe. It is delicious! We kept eating even though we were full. We passed the recipe on to others who were equally as excited about finding this recipe. It will be a tradition now. Thank you for sharing your recipe with us. October 2, 2016 at 11:50am Reply

    • Jaclyn: Thanks Cindy! October 4, 2016 at 1:36pm Reply

  • Natalie: I just made these for my husband and son, so so good! They practically licked their plates clean! October 4, 2016 at 9:37am Reply

    • Jaclyn: I’m so glad they enjoyed them Natalie! October 4, 2016 at 1:34pm Reply

  • Karli Siscoe: I made these this morning and they were absolutely delicious! They come out thick and fluffy and moist. The flavor is so reminiscent of Fall. October 8, 2016 at 8:11am Reply

    • Jaclyn: Glad you liked them Karli! October 18, 2016 at 11:30am Reply

  • Linda: This recipe is delicious! I am making them again to have for family when they visit. I am going to freeze them. What is the best way to reheat them? Want to keep the flavor and moisture without drying them out. October 13, 2016 at 5:08am Reply

    • Jaclyn: I haven’t tried so I can’t say for sure. I always just prefer freshly made pancakes :). October 13, 2016 at 10:55am Reply

  • Dawn: What can you substitute for the buttermilk? October 15, 2016 at 1:45pm Reply

  • Virginia Sailsbury: The dry ingredients can be mixed ahead of time, then just add the wet ingredients and mix. I keep a canister in the refrigerator ready to use. October 15, 2016 at 8:01pm Reply

  • Megan: Do you have to use buttermilk? Would regular milk work? October 17, 2016 at 7:51pm Reply

    • Jaclyn: I like the flavor the buttermilk gives these pancakes. You could try the buttermilk substitution for these with would be 1 1/2 Tbsp lemon juice or plain vinegar then add enough milk to reach 1 1/2 cups. If you don’t have lemon or vinegar regular milk would work (they just won’t be quite as flavorful) but I’d omit the baking soda and probably up the baking powder to 4 tsp. total. October 17, 2016 at 10:55pm Reply

  • Silvia: Hi! I just found this recipe and i’m dying to try it but I would like to know how to make the pumpkin puree. I’m from Spain, so canned pumpkin is not common here (or at least not where i live). Could I roast a pumpkin and then crush it or would it taste differently? I usually roast them in halves with the seeds (so it doesn’t dry out too much) and with the skin side down, so it has a bit of a caramelized texture on top (without adding sugar obviously). I use a typical kind of pumpkin from Valencia which is usually really sweet. Would that work? We don’t have buttermilk either but i usually make a substitute with lemon juice and milk, would that be okay? Sorry for the long comment, i just really loved this idea and want to try it asap!! October 20, 2016 at 2:09am Reply

  • Emily: I don’t usually comment on recipes but this one deserved the time! I’ve wanted to make pumpkin pancakes forever and found this one through Pinterest. It did not disappoint! I loved it as well as my kids and husband. I am keeping this one in my repeat recipes. The only thing that I had to change was the buttermilk… I never keep buttermilk on hand so I used whole milk with vinegar as the substitute. No other adjustments, made exactly as listed, and they were FABULOUS! Great flavor, not too much spice, fluffy, moist. OMG now I want more! We had 3 leftover and I ate those the next morning by putting them in the toaster on low until warm… yummy leftovers too! Thank you for sharing such a fantastic pancake recipe! October 24, 2016 at 4:07pm Reply

    • Jaclyn: I’m so glad your family enjoyed these pancakes Emily! Thanks for your review! October 24, 2016 at 8:29pm Reply

  • David Troike: Went to store for a few things on the list here. Low and behold, they had no pumpkin purée! On the way through the dairy aisle, I eyed some pumpkin eggnog, and immediately thought, who needs purée and way! I omitted it along with the buttermilk and use same amount of the eggnog in its place. Scaled back the other dry spices just a tad as well. Yumoliciously good eats! November 5, 2016 at 11:35am Reply

    • Jaclyn: Great idea! November 28, 2016 at 12:41pm Reply

  • Paulette: Jaclyn, these pancakes are so wonderful! I made them last weekend and my husband requested them again this weekend! I too don’t often have buttermilk in the refrigerator but half & half with 2 tablespoons of lemon juice mixed together then set aside for 30 minutes before using is a good sub in this recipe. Thanks for sharing! November 11, 2016 at 4:09pm Reply

    • Jaclyn: Great suggestion! Thanks Paulette! November 17, 2016 at 9:40am Reply

  • Kristin: I’m trying this with company tomorrow morning! Can I prepare the batter tonight? Every extra minute of sleep in the morning counts ;) November 11, 2016 at 6:23pm Reply

  • Missy: Is there a difference between pumpkin purée and canned pumpkin? November 17, 2016 at 8:55am Reply

  • Leslie: Good morning! Searched for the best pumpkin pancakes and these truly are. Pumpkiny fluffy and delicious! Not too sweet and so yummy! Thank you!! November 27, 2016 at 9:17am Reply

    • Jaclyn: So glad you loved them Leslie! November 28, 2016 at 12:12pm Reply

  • Lisa: I LOVED these. My family is not as adventurous…They wanted my recipe! Plain no pumpkin! December 18, 2016 at 3:41pm Reply

  • Sadie: Excellent! Pancakes are thick, light and fluffy as described. I used my own homemade pumpkin puree, measured the ingredients by weight, and followed the recipe as written with a couple of minor tweaks. I added a bit of orange zest, and also separated the eggs, whipped the whites until they were soft and then folded them into the batter. March 13, 2017 at 4:06pm Reply

  • Renee: These pancakes were the Best! I don’t even care for pumpkin that much. I only tried this recipe because I’m trying to include pumpkin in my diet. My whole family love them!

    Thank you May 7, 2017 at 3:32pm Reply

    • Jaclyn: I’m so glad they were enjoyed Renee! May 9, 2017 at 1:21pm Reply

  • Julie: I just found this recipe on Pinterest. I never comment on recipes that I try, but after trying next to a million pumpkin pancake recipes I just had to comment on yours. This is absolute perfection! Fluffy, delicious pumpkin flavor! My entire family decided they are the best and we are no newbies to pumpkin pancakes. Thank you so much! October 27, 2017 at 4:07pm Reply

    • Jaclyn: I’m so glad your family liked these best :)! Thanks for the great review Julie! October 27, 2017 at 8:43pm Reply

  • Gloria: Sooooo good! I used White whole wheat flour and Truvia brown sugar blend to maximize fiber and minimize calories, but otherwise followed the recipe verbatim. They were light, fluffy, and full of flavor. Thanks so much for this delicious pumpkin pancake!! October 28, 2017 at 6:28pm Reply

    • Jaclyn: Great ideas and thanks for leaving a review! October 31, 2017 at 4:46pm Reply

  • Lynn: I made these pancakes today using leftover pumpkin from Thanksgiving. Absolutely delicious, moist and flavorful. The buttermilk is key to the fluffy texture. This one is going in my recipe folder. Will definitely make again. Hands-down, this is best recipe I have used for pumpkin pancakes. December 2, 2017 at 10:42am Reply

    • Jaclyn: Thanks for the great review Lynn! December 4, 2017 at 1:31pm Reply

  • Hollee: These are the best pancakes I have made in a long time! They are perfectly flavorful and fluffy. Thank you for the recipe! December 31, 2017 at 4:17pm Reply

  • VJ Stackhouse: Very fluffy and flavorful. January 16, 2018 at 8:01pm Reply

  • Sarah: Ha–I’ve been loving these pancakes for a couple years now and I *literally* just realized I’ve been putting in waaaay too much pumpkin! I usually use 1 can (425g) for a single batch and a big can (822g) for a double. They have always turned out great though! And I love to make them, freeze them, and reheat in toaster oven or in a skillet with a little butter when I’ve got the craving. Thanks for a great recipe–even if I don’t make them right! March 4, 2018 at 9:06am Reply

    • Jaclyn: So they glad you love them both ways! ;) March 6, 2018 at 5:53pm Reply

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