Pumpkin Pancakes Recipe

Stack of fluffy pumpkin pancakes with butter and maple syrup, golden edges on a dark plate.

5 from 1 vote

Light, fluffy pumpkin pancakes infused with cinnamon and warm fall spices. A simple, delicious breakfast recipe that brings cozy autumn flavor to your table.

Prep Time10

Cook Time20

Course: Breakfast, Brunch

Cuisine: American

Keyword: pancakes, pumpkin pancakes

Servings:

Calories: 142kcal

Author: Leigh Harris

Ingredients

2 cups All-purpose flour
2 tsps Baking powder
1 1/2 tsp Ground cinnamon
1/2 tsp Ground ginger
1/2 tsp Ground nutmeg
1/8 tsp Ground cloves
1/2 tsp Kosher salt
1/4 cup Granulated sugar
1/4 cup Dark brown sugar
1 cup Pure pumpkin puree not pumpkin pie filling
2 large Eggs
1/4 cup Unsalted butter melted, cooled slightly
2 cups Buttermilk
1 tsp Vanilla extract

Instructions

In a medium bowl, whisk the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, cloves, and kosher salt until combined.
2 cups All-purpose flour, 2 tsps Baking powder, 1 1/2 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/2 tsp Ground nutmeg, 1/8 tsp Ground cloves, 1/2 tsp Kosher salt
In a large bowl, whisk the sugars, pumpkin puree, eggs, melted butter, buttermilk, and vanilla extract until well combined. Using a rubber spatula stir in the dry ingredients just until combined.
1/4 cup Granulated sugar, 1/4 cup Dark brown sugar, 1 cup Pure pumpkin puree, 2 large Eggs, 1/4 cup Unsalted butter, 2 cups Buttermilk, 1 tsp Vanilla extract
Heat a large non-stick griddle or skillet over medium heat. (Butter or spray the pan if desired.) Use a 1/3-cup cookie scoop (size 50) to portion the batter onto the griddle and gently spread each scoop into a circle. Cook each pancake 3-4 minutes on each side or until the pancakes are cooked through. Wait for bubbles to form on top, and the edges are dry and set before flipping.
Keep the pancakes warm in a 200ºF oven until all the batter is cooked. Serve with butter and maple syrup, whipped cream, or powdered sugar.

Notes

Don’t overmix the pancake batter. Stir just until the wet and dry ingredients come together. A few small lumps are okay—this helps keep the pancakes fluffy.
Store in an airtight container in the fridge for up to 3 days. Or freeze for up to 3 months.

Nutrition