This Pumpkin Pancake Recipe is the perfect way to enjoy the flavors of fall! Packed with pumpkin puree, pumpkin spice, and cinnamon, these fluffy pumpkin pancakes are a deliciously cozy treat. Best of all, they are super simple to mix up, and you’ll have them on the breakfast table in a flash.
Not only are these pumpkin pancakes incredibly delicious, but they’re also a mostly healthy breakfast! Pumpkin is rich in the antioxidant beta-carotene and Vitamin C, which are both heart-healthy and give you an immunity boost. I love making this Pumpkin Pancake Recipe for my family in the fall because it feels both nourishing and celebrates the season in a delicious way!
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What is in Pumpkin Pancakes?
These pumpkin pancakes, like most pancakes, are easy to make and, for the most part, use ingredients that you likely have in your pantry. There are, however, a couple of ingredients that take these pancakes to the next level. You should be able to find everything you need at your local grocery store.
All-Purpose Flour – You can substitute some or all of the flour with whole wheat flour or gluten-free flour, but please note that for extra fluffy pancakes, all-purpose flour is the best choice. Do not use bread flour.
Sugar – Adding a couple of tablespoons of granulated sugar to the recipe helps the pancakes brown and ensures that they are soft and fluffy, not rubbery.
Baking Powder and Baking Soda – Using both leavening agents together gives you soft and fluffy pancakes!
Salt – This enhances and balances the flavors in the pancakes.
Cinnamon – This ground spice adds warmth and flavor to the pumpkin.
Pumpkin Pie Spice – This combination of spices adds a rich flavor and depth to the pancakes and gives them their signature taste. You can buy the already blended spice mixture or mix up your own.
Buttermilk – When combined with the other leavening agents, the buttermilk gives the pancakes an extra lift, making these pancakes extra thick and fluffy!
Pumpkin Puree – Look for plain canned pumpkin puree in the grocery store, not to be confused with pumpkin pie filling, which already has spices and sugars added.
Eggs – These give structure to the pancakes and hold everything together. For best results, bring your eggs to room temperature before adding them to the batter.
Melted Butter – Adding fat, like melted butter, makes the pancakes moist. You can sub in canola oil or melted coconut oil in a pinch.
Vanilla Extract – This is the secret ingredient for delicious flavor. It enhances all of the spices and makes the finished pancakes taste amazing.
How to Make Pumpkin Pancakes Recipes
In a medium bowl, whisk together all the dry ingredients. Likewise, in a large bowl, whisk together the wet ingredients until smooth.
Add the dry ingredients to the wet ingredients in the large bowl and, using a rubber spatula, gently fold the mixture together until just combined. The mixture does not need to be perfectly smooth. Be sure not to over-mix!
Let the batter rest while you heat a griddle or cast iron pan over medium heat. (Because these pancakes are thick and fluffy, cooking for a longer time over medium to medium-low heat allows them to cook all the way through without burning).
Grease the griddle with a bit of butter or non-stick cooking spray and add 1/3 cup of batter. Cook until the pancakes begin to bubble at the edges, and the undersides are golden brown (about 2 minutes), then flip the pancakes and cook for another 2 to 3 minutes or until they are fluffy and golden brown. Repeat until all of the batter is gone.
Serve warm with maple syrup and butter. For a real treat, add a dollop of whipped cream too!
Why is my pancake not fluffy?
It’s so frustrating when you’re expecting a tall stack of fluffy pancakes but end up with flat, rubbery cakes instead. If this is happening to you, here are a few things to troubleshoot:
- Use both Baking Powder and Baking Soda in the recipe. Combining the two leavening agents, as we did in our Pumpkin Pancake Recipe, will make your pancakes much fluffier than just using one or the other.
- Use Buttermilk (low-fat buttermilk is fine too). If you don’t have buttermilk, you can make a quick version by adding 1 tablespoon of white vinegar to a cup of milk.
- Don’t over-mix. Just mix your batter by hand, and as soon as all of the dry ingredients are incorporated into the wet ingredients, stop mixing. The batter can be a little lumpy.
- Let the batter rest for a few minutes before you start cooking the pancakes.
If you follow these guidelines, you’ll turn out thick, fluffy pancakes every single time!
Recipe Pro Tips!
What Country Invented the Pancake?
Ancient Greece, around 600 BC, was the first mention of the pancake. Now, this is an old recipe that has been with us for a very long time. There are many variations, of course, and pancakes can be enjoyed both sweet and savory.
How do I Store Pancakes?
Store pancakes in an air-tight container in the refrigerator for up to a week.
For longer storage, I love to freeze pancakes in portion sizes in small air-tight containers. You can put wax paper in between each pancake to keep them from sticking to each other.
The best way to warm up a pancake, I have found, is in my toaster oven on the toast setting. It is quick and easy; just don’t leave them in too long. Alternatively, you can pop them into your toaster, too.
Feel free to add to these pancakes if you like. I usually add in additions after I pour the pancake onto the griddle. These can be chocolate chips, pecans, walnuts, or maybe even some chopped crispy bacon.
- 1 1/2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups buttermilk
- 3/4 cup pumpkin puree
- 2 eggs
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
- In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
- Add the flour mixture to the wet ingredients in the large bowl and gently fold with a rubber spatula until just combined. Be careful not to over-mix. The batter does not need to be perfectly smooth.
- Let the batter rest while you heat a griddle or cast iron pan over medium heat. Lightly grease the griddle with butter or non-stick cooking spray.
- Drop 1/3 cup of batter onto the heated griddle. Cook until the pancakes begin to bubble at the edges, and the undersides are golden brown (about 2 minutes), then flip the cakes and cook for another 2 to 3 minutes or until they are fluffy and golden brown. Repeat until all of the batter is gone.
- Serve warm with maple syrup and butter.
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Nutrition Information:Yield: 6 Serving Size: 2 pancakes
Amount Per Serving:Calories: 256Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 80mgSodium: 732mgCarbohydrates: 37gFiber: 2gSugar: 11gProtein: 8g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.