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These pumpkin pancakes make the best fall breakfast! Thick, fluffy, simple, and delicious! We love these smeared with butter and drowned in maple syrup.
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I have a thing for pancakes.
Not just any pancakes, but the thick, fluffy, tender kind.
These pumpkin pancakes are just my kind of pancake – thick, delicious, always a hit with friends and family. Also, they’re totally easy!
Did you know that I have such a deep and abiding love for pancakes that, a few years ago, I wrote a cookbook that is full of…you guessed it…pancake recipes!
Scope it out here, if you’re interested! 70 pancakes for breakfast, dinner, and dessert! Plus, a chapter of syrups and toppings! It makes Saturday mornings so delicious!
Anyway, I mention the pancake book so that you’ll trust me when I tell you: I KNOW PANCAKES. This pumpkin pancake recipe is perfection!
The pancakes are so thick and fluffy, they come out so moist thanks to all the pumpkin, and they’re basically the best way to start your day.
Ingredient Notes:
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Dry Ingredients – You’re going to need some whole wheat flour, brown sugar, baking powder, baking soda, and salt!
Pumpkin Pie Spice – You’ll need this along with the other dry ingredients! Try my homemade pumpkin pie spice. When you prepare it yourself you can control exactly how much of each type of spice you want!
Wet Ingredients – Buttermilk, vegetable oil, egg, and vanilla extract will get combined with the dry ingredients to prepare the batter.
Canned Pumpkin – You’re also going to mix some canned pure pumpkin into the batter to make these pumpkin pancakes. Make sure you use pure pumpkin puree and not canned pumpkin pie mix which has spices in it!
What We Love About This Recipe:
- This recipe combines two of my favorite things: pumpkin spice and pancakes. What’s not to love?
- These pumpkin pancakes are easy to customize. Stir in some chocolate chips, serve with whipped cream, or mix in some chopped nuts!
Helpful Tools:
You really don’t need any special ingredients or equipment for making this pumpkin pancake recipe, though if you make pancakes often there a couple of useful tools I can recommend!
Griddle – The best way to cook a pancake! This is the one I used while writing my cookbook and it’s still going strong today!
Pancake Batter Dispenser – Not a necessity when you can just pour batter from a measuring cup but if you make pancakes frequently and want perfectly sized pancakes every time this is the tool for you!
How To Make Pumpkin Pancake Recipe:
Dry Ingredients: Start by whisking together your dry ingredients in a mixing bowl.
Wet Ingredients: Next, whisk together your wet ingredients.
Combine: Add the wet ingredients to the dry and mix until just combined. Don’t overmix your pancake batter or your pancakes will turn out tough.
Cook: Heat a skillet or griddle over medium heat and melt on some butter or spray with non-stick spray.
I use a 1/4 cup measure to pour the pumpkin pancake batter onto the hot pan. This will give you nice, evenly sized pancakes every time!
You’ll want to cook your pancakes until the bubbles in the top start popping and then carefully flip and finish cooking for another 2-3 minutes.
Serve: We like to stack our pancakes, smear with soft butter, and drown them in maple syrup. This cinnamon syrup is tasty too!
FAQ’s:
Believe it or not pancakes actually hold up pretty well to being stored after preparation. Freezing them works particularly well! You can also store them in the fridge for up to a few days.
Technically yes you can make pancake batter in advance but I urge you to not do that. It doesn’t take long to prepare and it will taste better and cook easier if you just make it fresh, especially with the pumpkin in it.
Aside from the obvious answer of syrup or butter you could also use chocolate chips, whipped cream, chopped nuts, and even fruit like banana slices.
MORE PANCAKE RECIPES!
- Buttermilk Pancake Recipe: The classic recipe that everyone needs!
- Apple Pancakes: Topped with caramel!
- Strawberry Pancakes: Simple, sweet, and delicious!
- Peach Pancakes: Our favorite summer treat!
- Hootenanny: This is like a big baked pancake!
- Sheet Pan Pancakes: It’s one giant pancake on a sheet pan!
Pumpkin Pancakes
Ingredients
- 2 cups white whole wheat flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup canned pumpkin
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla
Instructions
- Heat a large skillet or griddle over medium heat.
- In a medium bowl, combine the dry ingredients. Whisk well.
- In a small bowl, mix together the buttermilk, pumpkin, egg, oil, and vanilla.
- Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy.
- Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan.
- Cook until bubbles form and pop on the tops of the pancakes. Flip and cook another 2-3 minutes.
- Serve with butter and real maple syrup.
Tips & Notes:
Nutrition Information:
This recipe was originally published in September 2010. It was updated with new photos and video August 2019.
hoagies says
Fantastic site. Lots of useful information here. I’m sending it to a few friends ans also sharing in delicious. And certainly, thanks for your effort!
Karen says
Could I use almond flour instead just wondering if anybody tried it
Karly says
No, I don’t think almond flour would would work as a 1:1 sub, but I haven’t tried it.
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Stacy says
I got a request for some from my 13 year old for Saturday. I have to make regular though for his older bro. He doesn’t like pumpkin lol! I’m going to make that ice cream recipe this weekend. getting more evap. milk tomorrow to make more sweeten. condens.milk.
Amilia Nimblett says
Oh goodness! I have to try these SOON! They look amazing. Thanks for sharing!
Kim says
I used Pumpkin Spice Kefir in replace of buttermilk in my batter and whole wheat pastry flour!! I also used Wholesome Sweetners brand dark brown sugar. I replaced the oil w/applesauce mmmm mmmm!
A Teenage Gourmet says
I have a couple tips for anyone who wants to make these.
1) Let the batter rest for 5 minutes so that the flour absorbs. This will ensure that the center of the pancakes isn’t raw (because the batter is thick!).
2) Used browned butter to cook the pancakes. It’s a great bonus!
Alicia says
I am totally making these for dinner soon! Decadent!
Inconvienient Comment says
wonderful recipe!
Unfortunately I don’t believe it’s falls fault however, it’s the result of climate change.
FireMom says
I’m going to make these on Halloween morning … but without cinnamon. (I’m allergic.) I think I’ll just bump up the nutmeg, like I normally do in recipes that call for cinnamon.
Gorgeous pictures, by the way.
Ashley says
Mmm okay I totally want to eat pancakes and scrambled eggs for dinner tonight! Though that won’t help produce leftovers for lunch tomorrow.
natalie (the sweets life) says
making these tomorrow-can’t wait 🙂
radio in america says
I recently posted a list of all my favorite fall recipes (which obviously feature pumpkin!), and pancakes was definitely on there…