Pumpkin Pancakes Recipe

This Pumpkin Pancakes Recipe is a fluffy and moist recipe, which is made with pumpkin puree and buttermilk. It’s the perfect fall breakfast, ready in about 30 minutes.

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Pumpkin Pancakes Recipe Ingredients

• 1 3/4 cups all-purpose flour
• 2 Tbsp. granulated sugar
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 1/2 tsp. pumpkin pie spice
• 1 1/2 cups buttermilk
• 1/4 cup whole milk
• 3/4 cup pumpkin puree
• 2 large eggs
• 1 tsp. vanilla extract
• 1/4 cup butter, melted and cooled slightly, plus more for the griddle and serving
• Maple syrup, for serving

How To Make Pumpkin Pancakes

1. Combine dry ingredients: In a large bowl, stir together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. Combine wet ingredients: In a separate medium bowl, whisk together the buttermilk, milk, pumpkin puree, eggs, and vanilla extract until smooth.
3. Make the batter: Pour the wet pumpkin mixture into the dry ingredient bowl. Add the 1/4 cup of melted butter. Stir with a spatula or whisk only until the batter is just combined. A few small lumps remaining is perfectly fine.
4. Heat the griddle: Heat a large nonstick griddle or skillet over medium heat. Add a pat of butter to grease the surface.
5. Cook the pancakes: Using a 1/3 cup measure, pour the batter onto the hot griddle, spacing the pancakes about 2 inches apart. Cook for 4 to 5 minutes, until bubbles appear on the surface and the edges look dry.
6. Flip and finish: Flip the pancakes and cook for about 2 minutes more on the other side, until golden brown. Transfer the cooked pancakes to a plate.
7. Serve: Repeat with the remaining batter, adding more butter to the griddle between batches. Serve a stack of warm pancakes topped with butter and a generous drizzle of maple syrup.

Recipe Tips

• How to get extra fluffy pancakes: The secret is to not overmix the batter. Once you combine the wet and dry ingredients, stir only until you no longer see big streaks of flour. Lumps are your friend—they are pockets of flavor and leavening that create a tender, fluffy texture.
• How do I know when to flip? Don’t rush it. Wait until you see bubbles forming across the entire surface of the pancake, not just the edges. The edges should also look matte and slightly dry. This indicates the first side is cooked and ready for flipping.
• Can I use regular milk instead of buttermilk? Yes. To make a quick buttermilk substitute, pour 1 1/2 tablespoons of lemon juice or white vinegar into a liquid measuring cup, then add enough whole milk to reach the 1 1/2 cup line. Let it sit for 5-10 minutes to curdle slightly before using.
• Can I freeze these pancakes? Absolutely. Let the pancakes cool completely, then stack them with a small piece of parchment paper between each one. Place the stack in a freezer-safe bag. They can be frozen for up to 3 months. Reheat in the toaster or microwave.

What To Serve With Pumpkin Pancakes

While butter and maple syrup are classic, these pancakes are also delicious with:

• A dollop of whipped cream and a sprinkle of cinnamon
• Toasted pecans or walnuts
• A side of crispy bacon or sausage links
• A smear of cream cheese frosting

How To Store Pumpkin Pancakes

Refrigerate: Store leftover pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days. Reheat in the microwave, toaster, or on a skillet.

Pumpkin Pancakes Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 45g
• Protein: 8g
• Fat: 15g
• Saturated Fat: 9g
• Sodium: 550mg
• Fiber: 2g
• Sugar: 15g

Nutrition information is estimated per serving of 3 pancakes and does not include toppings.

FAQs

Try More Recipes:

• Pumpkin Muffins with Oats and Chocolate Streusel Recipe
• Pumpkin Sheet Cake With Cream Cheese Frosting Recipe
• Pumpkin Leche Flan Recipe