The Best Pumpkin Pancakes

Pumpkin Pancakes that are soft, fluffy, brimming with sweet pumpkin flavor, and deliciously spiced. Plus they’re quick and easy to throw together.

These and my Pumpkin Muffins create the ultimate fall breakfast!

Easy Pumpkin Pancakes Recipe

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

Plus pumpkin and maple syrup flavors pair together amazingly well, with flavors that perfectly compliment each other. It’s a match meant to be.

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

How to Make Homemade Pumpkin Pancakes

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.
3. Make a large well in center of mixture and set aside.
4. In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined.
5. 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.
6. Butter griddle. Pour batter about 1/3 cup at a time onto griddle.
7. Spread pancakes outward just slightly with bottom of measuring cup.
8. Cook until golden brown on bottom then flip and cook opposite side until golden.
9. Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.

Can batter be made in advance?

No, pancake batter should be used right away. Otherwise, the pancakes don’t rise as well.

Can they be frozen?

Yes. If you have leftover pancakes just freeze in an airtight container (once they’ve cooled). Keep parchment paper between layers to prevent sticking.

Tips for the Best Pumpkin Pancakes

• Use fresh or canned pumpkin.
• 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.

More Delicious Pumpkin Recipes to Try!

• Easy Pumpkin Cake with Cream Cheese Frosting
• Pumpkin Snickerdoodles
• Pumpkin Scones (Starbucks Copycat)
• Perfect Pumpkin Pie
• Pumpkin Bread Pudding

5 from 20 votes

Print Recipe

The Best Pumpkin Pancakes

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

Prep15 minutes minutes

Cook15 minutes minutes

Ready in: 30 minutes minutes

Ingredients

• 1 3/4 cups (248g) all-purpose flour* (scoop and level to measure)
• 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

• 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.
• In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. 
• Pour pumpkin mixture into well in dry mixture and whisk just until combined**. Let batter rest 3 minutes.
• 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.

Notes

• *Recipe previously used 2 cups flour, but I've found 1 3/4 cups is perfect.
• **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.

Nutrition values are estimates only. See full disclaimer here.

Course: Breakfast

Cuisine: American

Keyword: Pumpkin Pancakes

Author: Jaclyn