Pumpkin Pancakes are the best breakfast to enjoy on a lovely fall morning! Nothing compares to homemade fluffy buttermilk pancakes made with pumpkin puree and pumpkin pie spices. Don’t forget the butter and syrup on top!
Be sure to also check out Apple Pie Pancakes and my Classic Buttermilk Pancakes for more fun fall flavor.
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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 pancakes are incredibly easy to make and have the best autumnal flavor. The pumpkin puree and pumpkin pie spice really make me feel so warm and cozy!
If you really want to send this stack of pancakes over the top, you could cover them with Cinnamon Pecan Syrup. And if that’s not your thing, no worries! Just scroll down for even more delicious topping ideas. Of course, you can also never go wrong with some butter and good ol’ maple syrup.
Ingredients in Pumpkin Pancakes
Pumpkin Puree – I like to use my Homemade Pumpkin Puree for the very best flavor and consistency! Of course, a store-bought can will also work just fine.
Flour – Spoon the flour into the measuring cup rather than dunking your cup into the bag. When you dip the cup itself, you end up packing the flour.
Buttermilk – Low fat buttermilk is best for pancakes.
Baking Powder and Baking Soda – Yes, you need both! Also, check the labels to make sure neither product is expired. These are both needed to get the lightest, fluffiest pancakes.
Eggs – They’ll need to sit on the counter for about half an hour to adjust to room temperature.
See the recipe card below for the full list of ingredients and instructions.
How to Make Pumpkin Pancakes
Mix the wet ingredients. Start by combining your wet ingredients, pumpkin puree, and sugar in a mixing bowl. Whisk it all together until smooth.
Add the dry ingredients. Next, add baking powder, baking soda, and salt and whisk it in. Last, add flour and pumpkin pie spice.
Whisk it all together. Slowly whisk in the dry ingredients until evenly combined throughout.
Cook the pancakes. Preheat the pan (or the griddle) first over medium heat. Add a little bit of oil to the pan if needed, spoon pancake batter into the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip. Flip and finish cooking. Cooking the other side of the pancake will take much less time so keep an eye on it.
PRO TIP: For best results, let the batter sit on the counter for about 10-15 minutes. This will give baking powder and baking soda time to activate and interact with other ingredients and result in perfectly fluffy pancakes.
Recipe FAQs
Of course! Simply substitute the buttermilk for a milk alternative like oat milk or almond 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.
Absolutely! You can substitute buttermilk for oat milk or almond 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 just omit them or 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.
All you have to do is substitute the all-purpose flour with a gluten-free all-purpose flour. Note that the texture does change when using gluten-free flour but they will still be delicious gluten free pancakes!
Storage and Reheating
If you happen to have any leftover pumpkin pancakes, you can pop them in the fridge for 3-4 days. Just make sure they’re stored in an airtight container.
To reheat them, you can either use a microwave or stove-top. It depends on your personal preference because in the microwave, they will be soft all over but if you reheat them in the pan, you can get a little crisp back onto the outside.
Be careful not to overcook them or the pancakes will be dry. Reheat just until heated through, for a few seconds in the microwave or a couple of minutes in a preheated pan over medium-low heat.
How to Freeze Pumpkin Pancakes
Make a big batch of pumpkin pancakes and enjoy them all fall long by freezing them!
While they will not be the same after thawing, it’s still a good option for a quick and easy breakfast during the week. Make the whole batch of pancakes, cook them, and make sure to let each pancake cool completely on a wire rack.
Once cooled, stack them with a square of parchment paper in between each pancake and place into a large zip-top freezer bag. Label, let all the air out, seal, and freeze. Freeze for up to 2 months unopened. If you open the bag to take some out, use up the rest within a week.
Additional Flavors
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
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.
Enjoy More Pumpkin Recipes
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Pumpkin Pancakes Recipe
Ingredients
- 15 oz can pumpkin puree
- 2 eggs room temperature
- 1/4 cup canola oil
- 1 1/4 cup low fat buttermilk
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 2 tsp pumpkin pie spice
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Combine your wet ingredients, pumpkin puree, and sugar in a mixing bowl. Whisk it all together until smooth.
- Add baking powder, baking soda, and salt and whisk it in.
- Add flour and pumpkin pie spice. Slowly whisk it in until evenly combined throughout.
- For best results, let the batter sit on the counter for about 15 minutes. This will give baking powder and baking soda time to activate and interact with other ingredients and result in perfectly fluffy pancakes.
- Preheat the pan (or the griddle) first over medium heat. Add a little bit of oil to the pan if needed, spoon pancake batter into the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip. Flip and finish cooking. Cooking the other side of the pancake will take much less time so keep an eye on it.
Notes
- Gluten Free Note: All you have to do is substitute the all-purpose flour with a gluten-free all-purpose flour. Note that the texture does change when using gluten-free flour but they will still be delicious gluten free pancakes!
- Dairy Free Notes: Simply substitute the buttermilk for a milk alternative like oat milk or almond milk. I like oat milk because it adds richness and a little sweetness. Note, the pancakes will be less fluffy with this substitute.
- Vegan Notes: You can substitute buttermilk for oat milk or almond 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 just omit them or 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.
Bonnie Wormwood says
6 people……for breakfast…..sooooooo yummy!!!!
LyubaB says
Thanks, Bonnie! I am so glad everyone liked them!
Lex says
Made these tonight using some fresh pureed pumpkin from the garden and they were delicious. Halved the recipe and made smaller pancakes so we could add some eggs and turkey sausage for a more well-rounded meal. Will for sure make these again. We have already been discussing butterscotch/caramel chips or a thinned out cream cheese icing drizzle.
Thank you for the recipe.
LyubaB says
Oh, that sounds so good! I think I will have to give that a try as well. I am so happy you all liked it!
linda d turner says
I was excited about trying this recipe. I am a big pumpkin fan. Unfortunately, I found the 15 oz of pumpkin to be far too much and the pancakes were very mushy. Most other recipes ask for no more than a cup of pumpkin (and often much less). I suppose this may have been the reason for the soft, mushy cakes.
Pat Shannon says
Where does it say in this recipe where to add the eggs? Thank You . Pat Shannon
LyubaB says
Hi, Pat! The eggs are added in step 1 with the other wet ingredients. 🙂
Lindsay says
This looks absolutely mouth-watering! I would love to give it a try! I am so happy you shared this @ Show & Share, thank you!
Yvonne @ StoneGable says
This is like my love language. Pumpkin pancakes… fabulous!
Thanks for joining ON THE MENU MONDAY with this great recipe.
Yvonne