These pumpkin pancakes are light and fluffy buttermilk hotcakes flavored with pumpkin puree and spices. The perfect easy breakfast for the colder weather months!
When it’s pumpkin season, I’m constantly preparing our fall favorites such as pumpkin pie cheesecake, pumpkin bars and these delicious pumpkin pancakes.
My kids request more elaborate breakfasts on the weekends such as french toast, waffles, and other items that we typically don’t have time to make on busy school mornings. These pumpkin pancakes are a family favorite, filled with plenty of pumpkin spice flavor.
How do you make pumpkin pancakes?
This recipe is a typical buttermilk pancake batter with the addition of pumpkin puree and pumpkin pie spice. The batter is poured onto a hot griddle to make light and fluffy pancakes. Serve up a stack of pancakes with maple syrup on top. If it’s a special occasion, you can even add a little whipped cream!
Tips for the perfect pancakes
- The batter can be prepared the night before and stored in the refrigerator until you’re ready to use it in the morning.
- These pancakes can be made as big or as small as you like. Sometimes I make restaurant style giant pancakes, other times I spoon out 1-2 tablespoons of batter to make silver dollar sized pancakes.
- Be sure to use pumpkin puree and not pumpkin pie filling. The pie filling contains added ingredients and won’t work in this recipe.
- No buttermilk on hand? You can make your own by adding 2 tablespoons of lemon juice to 2 cups of milk, then let the mixture stand for 10 minutes before use.
- For pancakes that are perfectly round, try using a pancake ring. A pancake ring is a metal ring with a handle. The batter is poured into the ring, then the ring is removed when the batter is partially cooked for picture perfect pancakes.
Pumpkin Pancake variations
I happen to love these pancakes as-is, but sometimes I add other ingredients into the mix for a different take on this classic recipe.
- Chocolate Chips: Add 1/2 cup mini or regular sized semisweet chocolate chips to the batter.
- Cinnamon Roll: Mix together 4 tablespoons of melted butter with 1/3 cup brown sugar and 1 1/2 teaspoons ground cinnamon. Place the cinnamon filling in a piping bag or resealable freezer bag with the tip snipped off. Pour the pancake batter onto your griddle, then pipe a swirl of the cinnamon filling onto each pancake. Cook as directed in the recipe.
- Streusel: Make a cinnamon streusel by combining 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 4 tablespoons melted butter. Sprinkle a tablespoon of streusel over each pancake before you flip it over.
Can you freeze pancakes?
I like to make a double batch of these pancakes to freeze some for later use. I typically put individual servings of pancakes into resealable freezer bags, then freeze for up to 2 months. To serve, defrost the pancakes in the microwave. If you prefer a crispier pancake, you can toast it in the toaster oven.
These pumpkin pancakes are a must-have for breakfast, they always get rave reviews from kids and adults alike!
More pumpkin recipes you’ll enjoy
- Pumpkin Chocolate Chip Cookies
- Pumpkin Dump Cake
- Creamy Pumpkin Dip
- Chocolate Pumpkin Bread
- Pumpkin Chocolate Chip Muffins
Pumpkin Pancakes Video
Pumpkin Pancakes
Ingredients
- 2 cups all purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons butter melted
- 1/2 teaspoon vanilla extract
- cooking spray
- maple syrup and whipped cream for serving optional
Instructions
- Place the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl; stir to combine.
- Add the buttermilk, pumpkin puree, egg, butter and vanilla extract to the bowl. Mix until just blended and a batter forms.
- Heat a griddle over medium heat. Coat the griddle with cooking spray.
- Place 1/4 cup scoops of batter onto the griddle 3 inches apart from each other.
- Cook for 2-3 minutes per side or until pancakes are golden brown.
- Serve, topped with maple syrup and whipped cream if desired.
Richie Ferrere says
Out of this world !! I originally bought pumpkin in a can to make a pie. Haven’t had a pumpkin pie since I moved to Norway, 31 yrs. ago. It will be pumpkin pancakes for now on ! Thanks so much… Richie.
Jay says
Delicious and easy to make.
Kat says
My children absolutely loved these pancakes! I spoiled them With the brown sugar/cinnamon topping. Oh man. Just oh man. Even I can’t stop eating these!
Joy says
We just loved these pancakes! I did add the chocolate chips and the kids inhaled them.
Meesha says
Never tried making pancakes with pumpkin before and I think that I am missing out ! Definitely gonna try this out !
Pris says
OH MY these pancakes look amazing!!! And right on pumpkin season… Can you adopt me? 😁😁 Will make them for breakfast this weekend! Thank you!
Mirlene says
The pancake looks delicious. I am so glad fall is near!
Jacqueline Meldrum says
Those look so good and the little pumpkin on top is so cute.
Jere Cassidy says
Now that’s a stack of pancakes!!! I am so ready for pumpkin again and serving pumpkin pancakes for breakfast is perfect.
Rahul says
Wow, these pancakes looks so fluffy! Sara. Beautiful photography, too!
Toni Dash says
These pancakes are really good! A delicious day starter!
Beth says
My kids loved these pancakes! I will definitely be making these more!
Michelle says
We tried them with chocolate chips. DELISH!! The kids loved them!
Erin | Dinners,Dishes and Dessert says
These pumpkin pancakes are mouth watering!
Dorothy Reinhold says
I am one of those lovers of all things pumpkin.I am going to need these in my life ASAP.