It’s officially fall time when the aroma on Pumpkin Pancakes fill the house in the morning. Nothing compares to homemade fluffy buttermilk pancakes made with pumpkin puree and pumpkin pie spices. Top it off with butter and syrup for a perfectly comforting fall breakfast.
PUMPKIN PANCAKES
In my house, it’s not the weather nor the farmer’s almanac that dictate beginning of fall season. It’s not even the day Starbucks gets their Pumpkin Spiced Lattes back. For us, fall has officially started when my guys start asking for homemade pumpkin pancakes. At the end of August, every year without fail, I start getting request for pumpkin treats and I am happy to oblige.
We love pumpkin, so start of pumpkin season is like a holiday. It’s just too bad that I have to wait until about October before fresh pumpkins are available for sale. Fresh pumpkins means I can start making homemade pumpkin puree and add pumpkin to pot roast and chili.
When there is starting to be a whisper of fall in the air, pumpkin pancakes is the best way to start the day. So soft and fluffy, these pancakes are very easy and taste so good with pumpkin puree and pumpkin pie spice added.
WHAT TO ADD TO PUMPKIN PANCAKES
Pumpkin pancakes are great in their classic form but there are a few fun things that you can try adding.
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.
What to put on pumpkin pancakes:
Butter
Flavored Butter – like cinnamon butter or honey butter
Maple syrup
Whipped Cream
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. 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.
SOME MORE RECIPES TO TRY
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Pumpkin Pancakes
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
Nutrition
Originally published on Will Cook For Smiles on October 31, 2011. Updated on August 23, 2019.
Yvonne @ StoneGable says
This is like my love language. Pumpkin pancakes… fabulous!
Thanks for joining ON THE MENU MONDAY with this great recipe.
Yvonne
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!
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. 🙂
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.
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!