Pumpkin Pancakes Recipe

If you are craving something heartwarming and filled with autumn vibes, these Pumpkin Pancakes are your new best friend in the kitchen. They blend the rich, velvety goodness of pumpkin puree with cozy spices that bring the spirit of fall right to your breakfast plate. Each fluffy bite bursts with comforting flavors, perfect for chilly mornings or weekend brunches with loved ones. These pancakes are not only delicious but also wonderfully moist and tender, making every forkful feel like a little celebration of the season.

Pumpkin Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Creating the perfect stack of Pumpkin Pancakes doesn’t take a long list or complicated ingredients. Each component plays a role in delivering that memorable taste and texture, from the flour that gives the pancakes their structure to the pumpkin puree that adds moisture and earthy sweetness.

  • All-purpose flour: Forms the base for tender, fluffy pancakes.
  • Baking powder: Helps the pancakes rise beautifully and stay light.
  • Brown sugar: Adds a hint of caramel sweetness and depth.
  • Salt: Enhances all the flavors without overpowering.
  • Ground cinnamon: Gives that warm, inviting spice note.
  • Pumpkin pie spice: The key blend of spices that defines the fall flavor profile.
  • Buttermilk or whole milk: Brings moisture and a slight tang that balances sweetness.
  • Pumpkin puree: The star ingredient adding natural sweetness and vibrant color.
  • Eggs: Bind the batter together and add richness.
  • Vanilla extract: Rounds out the flavors with a sweet aroma.

How to Make Pumpkin Pancakes

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, baking powder, brown sugar, salt, cinnamon, and pumpkin pie spice in a large bowl. This allows the spices and leavening to distribute evenly, which ensures every pancake has that perfect balance of flavor and fluff.

Step 2: Combine the Wet Ingredients

In a separate bowl, blend the buttermilk, pumpkin puree, eggs, and vanilla extract until smooth. The pumpkin puree adds a lovely moisture that keeps the pancakes tender without weighing them down.

Step 3: Bring It All Together

Pour the wet mixture into the dry ingredients and gently stir until just combined. Remember, it’s okay if the batter is a bit lumpy—overmixing can make your pancakes tough instead of fluffy.

Step 4: Heat the Griddle

Preheat a griddle or skillet over medium heat (about 350°F) and lightly grease it with cooking spray or a little butter. The right temperature ensures golden-brown pancakes without burning.

Step 5: Cook the Pancakes

Using about 1/4 cup for each pancake, scoop the batter onto the griddle. Cook for 4 to 5 minutes until bubbles appear and the edges start to set, then flip gently and cook the other side until golden and cooked through.

How to Serve Pumpkin Pancakes

Pumpkin Pancakes Recipe - Recipe Image

Garnishes

The toppings are where you can truly personalize your Pumpkin Pancakes. Classic maple syrup is always a winner, but why not try whipped cinnamon butter to echo the spices in the pancakes? For a sweet crunch, sprinkle chopped pecans or drizzle some caramel sauce to add extra indulgence.

Side Dishes

Complement your pumpkin pancakes with fresh fruit like sliced apples or pears for some brightness. A side of crispy bacon or sausage balances the sweetness nicely and makes the meal more substantial for brunch or breakfast.

Creative Ways to Present

Stack your pancakes high and add layers of your favorite spreads like cream cheese glaze or pumpkin butter between each pancake. For a festive touch, dust with powdered sugar or add a dollop of whipped cream and a sprinkle of cinnamon on top. These little details make serving pumpkin pancakes feel extra special.

Make Ahead and Storage

Storing Leftovers

Cooked pumpkin pancakes can be stored in an airtight container in the refrigerator for up to three days. Layer them with parchment paper to keep them from sticking together, so they are ready to grab when you want a quick breakfast.

Freezing

To freeze, arrange the cooled pancakes in a single layer on a baking sheet and freeze for 1 to 2 hours. Once firm, transfer to a resealable freezer bag or airtight container. This method prevents sticking and keeps them fresh for up to two months.

Reheating

Reheat frozen pancakes in a toaster or oven to regain their crisp edges, or microwave for a softer texture in about 15-20 seconds. Adding a little butter or syrup after reheating brings them back to that fresh-cooked feeling.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because canned pumpkin pie filling already contains sweeteners and spices that can alter the flavor and texture of the pancakes.

What if I don’t have buttermilk?

You can easily substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using for that slight tang.

How do I make these pancakes dairy-free?

Swap the milk or buttermilk for almond milk or another plant-based milk, and use a dairy-free butter or oil for cooking. The pancakes will still be tasty and moist.

Can I add mix-ins like nuts or chocolate chips?

Absolutely! Fold in your favorite extras like chopped walnuts, pecans, or chocolate chips gently into the batter before cooking to add texture and flavor.

Why shouldn’t I overmix the batter?

Overmixing develops gluten in the flour, which can make pancakes dense and tough rather than light and fluffy. A few lumps in the batter are perfectly fine and result in better texture.

Final Thoughts

There is something truly magical about waking up to a stack of warm, spiced Pumpkin Pancakes on a crisp morning. They bring together comfort, flavor, and a touch of seasonal cheer that’s hard to beat. I encourage you to give this recipe a try and make it your own with your favorite toppings and twists. Once you taste these pancakes, they are sure to become a beloved tradition in your kitchen year after year.

Print

Pumpkin Pancakes Recipe

These pumpkin pancakes are a delightful autumn breakfast treat featuring fluffy pancakes infused with pumpkin puree and warm fall spices like cinnamon and pumpkin pie spice. Moist and tender, they are perfect for a cozy morning and can be enhanced with a variety of delicious toppings such as maple syrup, whipped cinnamon butter, or nuts.

  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Griddle Cooking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Wet Ingredients

  • 1 cup buttermilk or whole milk
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, brown sugar, salt, cinnamon, and pumpkin pie spice until well combined.
  2. Combine Wet Ingredients: In a separate bowl, combine the buttermilk, pumpkin puree, eggs, and vanilla extract, mixing thoroughly.
  3. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir just until moistened, being careful not to overmix to keep the pancakes fluffy.
  4. Preheat Griddle: Heat a griddle or skillet to medium heat, approximately 350°F, and lightly grease it with cooking spray or butter.
  5. Cook Pancakes: Using about 1/4 cup of batter per pancake, scoop onto the griddle. Cook until bubbles form on the surface and the edges look set, about 4–5 minutes.
  6. Flip and Finish Cooking: Flip the pancakes carefully and cook the other side until golden brown, about 2–3 minutes.
  7. Serve: Serve hot with your favorite toppings such as maple syrup, whipped cinnamon butter, nuts, or powdered sugar.

Notes

  • Do not overmix the batter; a few lumps are okay to ensure fluffy pancakes.
  • Ensure the griddle is at medium heat (~350°F) for even cooking without burning.
  • Lightly grease your cooking surface before adding batter.
  • Leftover pancakes freeze well; cool completely and freeze in a single layer before transferring to an airtight container.
  • Reheat frozen pancakes in the microwave for 10-15 seconds or in a toaster for a crisp finish.
  • Customize with add-ins like chocolate chips, nuts, or whipped cream for extra indulgence.

Nutrition

  • Serving Size: 1 serving (about 2 pancakes)
  • Calories: 292 kcal
  • Sugar: 6 g
  • Sodium: 400 mg
  • Fat: 7 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 4.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 55 mg

Keywords: pumpkin pancakes, fall breakfast, autumn recipe, pumpkin puree pancakes, spiced pancakes

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