Start your morning with these FLUFFY PUMPKIN PANCAKES. A breakfast packed with flavors of pumpkin and butter, all perfect for fall! Fast and so easy to make with simple ingredients that your family will surely love.
Time flies really fast. Imagine, it’s already fall season again! And in our family, we have a tradition of making these lovely pumpkin pancakes and eating together on a chilly weekend morning.
I know some of you have this tradition too or planning to start one that your children can reminisce or share with when they grow up. So, I can’t wait to share my version of this very simple, yet delicious Pumpkin Pancake recipe!
Pumpkin Pancakes Ingredients
Just like what I’ve said earlier, these fluffy pancakes are made with just 12 simple ingredients. All you need to prepare are as follows:
- All-purpose flour
- Salt
- Baking powder
- Light brown sugar
- Granulated sugar
- Baking soda
- Pumpkin spice (Homemade HERE)
- Eggs
- Pumpkin puree
- Buttermilk (See my Buttermilk Substitutions HERE)
- Butter
- Vanilla extract (Homemade HERE)
Recipe Variations
Have you been craving pumpkin spice pancakes, but have diet and health restrictions? Or you just want to level up a bit my Pumpkin Pancake recipe? You can try these variations:
- For the flour, I used all-purpose but you can always substitute it with whole wheat, buckwheat, or oat flour with good results. Just add more milk if you’ll be using the oat or whole wheat flour.
- Eggs can be omitted in this recipe if you don’t like to use them. However, removing them can make your egg less fluffy.
- For buttermilk, you can substitute it with any milk of your choice, and that’s perfectly fine. Make sure that the milk you will use doesn’t have a strong flavor like coconut milk.
- Do not hesitate to toss tasty add-ins into this pancake mixture like chocolate chips, cinnamon, a dash of nutmeg, cacao nibs, sprinkles, or whatever may suit your taste (or mood).
- Butter? Use non-dairy replacement like coconut oil, or any plant-based oil of your choice.
- Using this pancake batter for your waffle machine is not a problem also. It feels good to have variations, right?
Best Toppings for Pumpkin Pancakes
Whenever I hear the word “pancake”, I always imagine butter on top of it drizzled some maple syrup. Hmmm… So yummy! But do you know that these pumpkin pancakes are not only delicious with butter and maple syrup?
You better give these toppings a shot, or tell me in the comment box, what other toppings have you tried for Pumpkin Pancakes.
- Maple Pecan
- Pecan Praline
- Cinnamon-Apple
- Whipped Cream
- Nuts
- Mixed Berries
- Crumbled bacon
- Honey
Storage Instructions
Did you make too many pancakes, or do you want to make more at once for easier breakfast preparation? Do not hesitate and do it!
Leftover pumpkin pancakes can be stored in the refrigerator for up to 5 days, or freeze them so they can last for months!
Reheat them by wrapping a few pieces of pancakes loosely in a paper towel, then put them in the microwave until warm. Make sure to flip and re-wrap the pancakes halfway through.
More Cozy Fall Breakfast Recipes
Enjoy fall’s chilly mornings with your family or special someone and these cozy breakfast recipes:
- Breakfast Burrito
- Hashbrown Breakfast Casserole
- Cornmeal Porridge
- Breakfast Turkey Sausage
- Southern Style Fried Potatoes
How To Make Pumpkin Pancakes
In a large bowl, combine flour, salt, brown sugar, granulated sugar, baking powder, baking soda, and pumpkin spice, if using any. Whisk to fully combine.
In another medium bowl, whisk together eggs, pumpkin puree, buttermilk, melted butter, and vanilla extract.
Add the egg mixture to the dry ingredients and gently fold with a rubber spatula until just combined. You will have a thick batter. Do not over mix. Heat a lightly oiled cast iron or frying pan over medium-high heat. Scoop about ¼ cup each of the batter onto the cast iron. Do not overcrowd the frying pan. You will probably need to help spread the batter if the batter is too thick. Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry on the side for about 2 minutes or until bubbles start to appear on the surface and edges of the pancake. Flip and cook the other side for another minute or two until golden brown. Repeat until the pancake mixture is all used up.
Tip: To keep the cooked pumpkin pancakes warm, place them on a baking sheet, and place in a 250 degrees F oven while cooking the rest of the pancakes or finishing breakfast.
Remove and serve immediately with syrup and/or butter.
Watch How To Make It
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Fluffy Pumpkin Pancakes
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Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5g) salt
- 2 tablespoons (25g) packed light brown sugar
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons (8g) baking powder
- 1 teaspoon (6g) baking soda
- 1 teaspoon (1.89g) pumpkin spice (homemade here)
- 2 large eggs
- 1 cup (240g) pumpkin puree
- 1 ¾ cups (428.75g) buttermilk
- ¼ cup (56.75g) butter , melted plus more cold butter for griddle
- 1 teaspoon (4.2g) vanilla extract
Instructions
- In a large bowl, combine flour, salt, brown sugar, granulated sugar, baking powder, baking soda, and pumpkin spice, if using any. Whisk to fully combine.
- In another medium bowl, whisk together eggs, pumpkin puree, buttermilk, melted butter, and vanilla extract.
- Add the egg mixture to the dry ingredients and gently fold with a rubber spatula until just combined. You will have a thick batter. Do not over mix.
- Heat a lightly oiled cast iron or frying pan over medium-high heat. Scoop about ¼ cup each of the batter onto the cast iron. Do not overcrowd the frying pan. You will probably need to help spread the batter if the batter is too thick.
- Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry on the side for about 2 minutes or until bubbles start to appear on the surface and edges of the pancake.
- Flip and cook the other side for another minute or two until golden brown. Repeat until the pancake mixture is all used up.
- To keep the cooked pumpkin pancakes warm, place them on a baking sheet, and place in a 250 degrees F oven while cooking the rest of the pancakes or finishing breakfast.
- Remove and serve immediately with syrup and/or butter.
Tips & Notes:
- For the flour, I used all-purpose but you can always substitute it with whole wheat, buckwheat, or oat flour with good results. Just add more milk if you’ll be using the oat or whole wheat flour.
- Eggs can be omitted in this recipe if you don’t like to use them. However, removing them can make your egg less fluffy.
- For buttermilk, you can substitute it with any milk of your choice, and that’s perfectly fine. Make sure that the milk you will use doesn’t have a strong flavor like coconut milk.
- Do not hesitate to toss tasty add-ins into this pancake mixture like chocolate chips, cinnamon, a dash of nutmeg, cacao nibs, sprinkles, or whatever may suit your taste (or mood).
- Butter? Use non-dairy replacement like coconut oil, or any plant-based oil of your choice.
- Using this pancake batter for your waffle machine is not a problem also. It feels good to have variations, right?
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Cynthia Roach says
I made these pancakes. They were the best pancakes I have ever made, hands down. Even my grandson and son like them and that says so much.
ImmaculateBites says
Thanks so much! My son loves them just as much.