These Pumpkin Pancakes are what you get when you give buttermilk pancakes a fall glow-up. They are fluffy, super cozy, and easy to mix up in minutes.
As soon as we hit September, I find myself betwixt and between holding onto all things summer like fresh tomato everything and longing for fall flavors and vibes. These Pumpkin Pancakes are the perfect jumping-off point, a way to really get into the season.
PUMPKIN PANCAKE KEY INGREDIENTS
Pumpkin Pancakes are the ultimate fall-friendly version of traditional buttermilk pancakes. The key ingredients in pumpkin pancakes are pureed pumpkin and a warm spice blend of cinnamon, nutmeg, cloves, and ginger. These ingredients instantly transform your breakfast into a fall favorite.
HOW TO MAKE PUMPKIN PANCAKES
- Preheat your griddle or skillet over medium heat; don’t skip this as an evenly heated pan is the key to success when making pancakes.
- Start by sifting together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a bowl, whisk together your wet ingredients: buttermilk, egg, pumpkin puree, and melted butter.
- Mix wet ingredients into dry ingredients in two batches, mixing until just combined.
- Brush your preheated griddle or skillet with a tablespoon of butter and use a ¼-cup scoop or measure to drop the batter onto the griddle. Once the edges have set and buttles have formed and started to pop on the top of your pancake, flip it and cook it on the other side for at least 40 seconds or until golden brown.
PUMPKIN PANCAKE ADD-ONS
There are lots of fun things that you can mix into your pancakes.
- Chopped nuts like pecans or walnuts.
- Or you can add chocolate chips.
- You can even mix in some vanilla extract or vary up the spices. Top them with a pat of butter, warm maple syrup, some pumpkin butter for an extra dose of pumpkin, some candied pecans or walnuts, or more chocolate chips.
PUMPKIN PANCAKE TIPS AND TRICKS
- Don’t skip the sifting of ingredients. There’s nothing worse than getting a bite full of a baking soda clump.
- You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven but microwaving works too!
- For the fluffiest pancakes, let your batter rest for five minutes before cooking. This gives the leavening agents time to properly activate.
- Preheat your griddle! This is so important for even heating.
- If you find yourself having trouble flipping your pancakes, use an additional spatula on the other side of the pancake. Sometimes two’s better than one.
- If your pancakes are browning too quickly, reduce the heat.
If you make these Pumpkin Pancakes, let me know on Instagram!
Looking for more recipes? Here are some favorites:
Print Recipe
Pumpkin Pancakes
Pumpkin Pancakes are deliciously pumpkin-y. Perfect for fall. There are gooey pockets of chocolate and a savory quality to these pancakes.
Serving Size:
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tablespoons light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 cup buttermilk shaken
- 1 large large egg
- 1/4 cup pumpkin puree
- 2 tablespoons unsalted butter melted and cooled slightly
Instructions
-
Pre-heat oven to 200˚F.
-
In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves, and ginger. In a measuring cup (or small bowl), measure out the buttermilk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more. Lots of mixin’!
-
In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Let the batter sit for 5 minutes before cooking.
-
Brush your pre-heated griddle or skillet with 1 tablespoon of butter. Scoop the batter, using a 1/4 cup measure, to the warm skillet. Cook until small bubbles form on the surface of the pancake and then flip. Cook on the opposite side for about 40 seconds, or until golden brown.
-
Transfer done pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the pancakes until you’ve gone through all of the batter. Serve with warm maple syrup.
Notes
- Don’t skip the sifting of ingredients. There’s nothing worse than getting a bite full of a baking soda clump.
- You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven but microwaving works too!
- For the fluffiest pancakes, let your batter rest for five minutes before cooking. This gives the leavening agents time to properly activate.
- Preheat your griddle! This is so important for even heating.
- If you find yourself having trouble flipping your pancakes, use an additional spatula on the other side of the pancake. Sometimes two’s better than one.
- If your pancakes are browning too quickly, reduce the heat.
Equipment
1 cast iron skillet or griddle
Nutrition
Calories: 234kcal (12%)
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