Pumpkin Pancakes Recipe

In my house, it’s not the weather nor the farmer’s almanac that dictate beginning of the fall season. It’s not even the day Starbucks gets their pumpkin spiced lattes back… For us, fall has officially started when my family starts asking for homemade pumpkin pancakes.

When there is starting to be a whisper of fall in the air, pumpkin pancakes are the very best way to start the day. So soft and fluffy, these buttermilk pancakes are incredibly easy to make and have the best pumpkin flavor. A generous amount of pumpkin puree and pumpkin pie spice really makes me feel so warm and cozy! 

I made sure to share all my secrets for this recipe as well as many ideas for toppings and mix-ins.

Ingredients in Pumpkin Pancakes

Pumpkin Puree – Use a can of your favorite pumpkin puree or try homemade pumpkin puree. Just make sure to notice the texture of homemade puree to make sure it is not too thin. When it comes to canned pumpkin puree, make sure to use puree NOT pumpkin pie mix!

Buttermilk – Low fat buttermilk is best for pancakes. I find that full fat one does not provide the same texture as there is too much fat.

Baking Powder and Baking Soda – always check the age of your baking powder and soda! Check the labels to make sure neither product is expired and are within 6 months of opening. Both are responsible for fluffy pancakes.

Flour – use all purpose flour for this recipe. If you would like, you can substitute whole wheat flour.

Gluten free notes – to make these pancakes gluten free, simply use 1:1 glute free all purpose flour. Make sure it it one that says 1:1 substitute, it works perfectly. My personal favorites are Bob’s Red Mill or King Arthur brands.

Dairy Free – Simply substitute the buttermilk for a milk alternative like oat milk. I like oat milk because it adds richness and a little sweetness. Note that the pancakes will not be as fluffy with this substitute.

Vegan Substitution – substitute buttermilk for oat milk. When it comes to substituting eggs in pancakes, it’s a little trickier. Eggs act as a binder, help make pancakes fluffier, and add moisture. To take out the egg, make sure you’re aware that the pancakes will fall apart easier and won’t be quite as fluffy. This being said, you can substitute with mashed banana, applesauce, or nut butter. Use 2 tbsp of nut butter for 1 egg (2 in this recipe) or 1/4 cup applesauce for each egg.

Additional Flavor Mix-Ins

Pumpkin pancakes are great just the way they are, but there are a few fun ways that you can get creative with them!

• Nuts – Add about 3/4 – 1 cup of chopped pecans, walnuts, or hazelnuts to the batter for nutty pancakes. 
• Chocolate Chips – Kids love this version and pumpkin goes great with chocolate. Add 3/4-1 cup of semi-sweet chocolate chips to the batter, or try it with dark chocolate and white chocolate chips. 
• Apples – Peel, core, and dice a medium apple and add to the batter. It’s a great combination of apples and pumpkin. You can also try pears and Asian pears. 
• Caramel – Just like chocolate chips, you can add 3/4-1 cup of caramel bit of butterscotch chips to the pumpkin batter. 

Optional Toppings

Butter

Maple Syrup 

Pumpkin Syrup

Cinnamon Whipped Cream – Whip 1/2 cup cold whipped cream with 2-3 tablespoons of white granulated sugar and 1/2 tsp of ground cinnamon. Use a whisk attachment on a blender and whip it in a small mixing bowl until stiff peaks appear.

Flavored Butter – Make sure to soften the butter before mixing in with a flavor. Take the butter out of the refrigerator and let it warm up on the counter for 45-60 minutes. Once softened, use a hand held mixer to whip butter, honey, and/or cinnamon until completely combined, soft, and fluffy.

How to Make Pumpkin Pancakes

Start by combining your wet ingredients, pumpkin puree, and sugar in a mixing bowl. Whisk it all together until smooth.

Next, add baking powder, baking soda, and salt and whisk it in. Last, add flour and pumpkin pie spice.

Storing, Reheating, and Freezing Instructions

Storing

Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 3-4 days.

Reheating

You can reheat pancakes in two ways:

• Microwave: For a softer pancake, reheat for a few seconds until just warmed through.
• Stovetop: For a slightly crispy exterior, reheat in a preheated pan over medium-low heat for a couple of minutes. Be careful not to overcook, as they can become dry.

Freezing

First, cook the pancakes and allow them to cool completely on a wire rack. To prevent sticking, stack them with a square of parchment paper between each pancake. Place the stack into a labeled, zip-top freezer bag, press out all the air, and seal. They can be frozen for up to 2 months. Once the bag has been opened, use the remaining pancakes within a week.

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Enjoy More Pumpkin Recipes

• Pumpkin Doughnut Holes
• Classic Pancakes Recipe
• Frosted Pumpkin Brownies
• Maple Bacon Pancakes
• Brioche Pumpkin Bread Pudding

Be sure to also check out Apple Pie Pancakes and my Classic Buttermilk Pancakes for more fun fall flavor.