The Best Pumpkin Pancakes

October 14, 2015

These Pumpkin Pancakes are one of the ultimate fall breakfasts! They are perfectly spiced and have the perfect pumpkin flavor. Plus they are so easy to throw together and they can be ready in no time!

Pumpkin Pancakes | Cooking Classy

The Best Pumpkin Pancakes Recipe!

This is my go-to pumpkin pancake recipe! They have the best flavor, they are light and fluffy yet thick, and incredibly moist.

Plus pumpkin and maple syrup go together perfectly. It’s a match meant to be.

I made these pancakes for family I had over and everyone couldn’t stop raving about how good they were! Kids included.

Maybe plan on more than you think you need because people are going to want their own stack. They’re amazingly delicious!

Showing how to make pumpkin pancakes. Mixing flour, spices, leavening and salt in a glass mixing bowl.

How to Make Homemade Pumpkin Pancakes

  • 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.

Mixing eggs, pumpkin, buttermilk, and sugar in a glass mixing bowl.

  • 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.

Adding pumpkin mixture to well in flour mixture in glass mixing bowl.

  • 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.
  • Butter griddle.

Finished pumpkin pancake batter in glass mixing bowl.

  • 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.

Cooking six pancakes on a non-stick griddle.

Tips for Pumpkin Pancakes

  • Use canned pumpkin for consistent results. Fresh pumpkin can be more watery and may throw the recipe off.
  • Don’t use canned pumpkin pie mix. It has added water, sweetener and spices.
  • Use real buttermilk. The buttermilk substitute (of milk and lemon/vinegar) won’t work as well here.
  • Don’t over-mix the batter. As with any pancake recipe you won’t want to over-mix or the pancakes won’t be fluffy. A lumpy batter is fine here.
  • Butter the griddle immediately before adding the batter otherwise the butter starts to burn.
  • Keep pancakes warm in a 200 degree oven on a wire rack or cookie sheet while you finish cooking the others.

Pouring syrup over tall stack of pumpkin pancakes.

More Delicious Pumpkin Recipes to Try!

The Best Pumpkin Pancakes

5 from 8 votes

These Pumpkin Pancakes are one of the ultimate fall breakfasts! They are perfectly spiced and have the perfect pumpkin flavor. Plus they are so easy to throw together and they can be ready in no time! Makes about 12 pancakes.

Servings: 6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 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 (42g) butter, melted, plus more cold butter for griddle
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat a non-stick electric griddle to 375 degrees.
  2. 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.
  3. 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. 
  4. Pour pumpkin mixture into well in dry mixture and whisk just until combined**. Let batter rest 3 minutes.

  5. Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. 
  6. Cook until golden brown on bottom then flip and cook opposite side until golden. 
  7. Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.

Recipe Notes

  • *Use scoop and level method to measure flour, not spoon and level.
  • **Batter should be slightly lumpy, don't over-mix or pancakes won't be as fluffy.
  • You can keep pancakes warm in a 200 degree oven while you finish the remaining.
Nutrition Facts
The Best Pumpkin Pancakes
Amount Per Serving
Calories 333 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 76mg25%
Sodium 490mg21%
Potassium 413mg12%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 13g14%
Protein 7g14%
Vitamin A 6705IU134%
Vitamin C 1.7mg2%
Calcium 181mg18%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Pancakes
Author: Jaclyn