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I took my buttermilk pancake recipe (which always gets rave reviews) and gave it a Fall twist by adding just the right amount of pumpkin puree for perfect pumpkin pancakes. I tested thoroughly to discover that resting the batter for 10 minutes creates ultra-fluffy pancakes!
These Pumpkin Spice Pancakes make for the perfect Fall breakfast!!
Pumpkin is one of my absolute favorite Fall flavors (if you couldn’t tell from my huge collection of pumpkin recipes). So naturally, I had to take my family favorite pancake recipe and infuse all the pumpkin flavor!
I did extensive testing when developing my base pancake recipe, down to figuring out the exact amount of time to rest the pancake better for the ultimate fluffy texture. Using that same base and techniques developed for making the best pancakes, this pumpkin version is perfect for the Fall season.
Now, grab that warm cup of coffee, settle in, and keep reading so you don’t miss any of my tips for pancake perfection!
Pumpkin Pancake Recipe Ingredients
It just takes simple ingredients, and the right technique, to make fluffy pumpkin pancakes at home. Get the full recipe with measurements and directions in the recipe card below. Here’s what you’ll need:
- All-purpose flour
- Granulated sugar
- Ground cinnamon
- Pumpkin pie spice
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Pumpkin puree
- Unsalted butter: melted & cooled
- Egg
How to make Pumpkin Pancakes
If you love all things pumpkin, you will be obsessed with making homemade pumpkin pancakes! Get the full recipe in the recipe card below, and keep reading for all my best tips! Follow my tried-and-true steps to pancake perfection:
- Prep pan or griddle. Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix wet ingredients. In a separate bowl, whisk together the buttermilk, pumpkin puree, melted and cooled unsalted butter, and the large egg.
- Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Rest pancake batter. Allow the batter to rest for about 10 minutes. This helps the ingredients meld, improves the texture of the pancakes, and helps to create fluffier pancakes.
- Grease pan/griddle. Lightly grease the griddle or pan with butter or non-stick cooking spray.
- Start cooking pancakes. Pour 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
- Flip and repeat. Cook until bubbles form on the surface of the pancake and the edges look set, about 3-4 minutes. Flip the pancakes with a spatula and cook the other side until golden brown, about 3-4 minutes. Remove the pancakes from the griddle or pan and keep warm. Repeat the process with the remaining batter.
- Serve. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or whipped cream. Feel free to add extras like chocolate chips or nuts to the batter for added flavor and texture.
Pumpkin Pancakes Recipe Variations
You can easily add any of your favorite flavors to these pancakes. Here are some ideas:
- Chocolate chip pumpkin pancakes: Simply add chocolate chips to the batter.
- Add nuts: Chop your favorite nuts and mix them into the batter to add some nuttiness and texture.
- Gluten-free pumpkin pancakes: Simply swap the all-purpose flour for gluten-free flour. I recommend King Arthur’s Gluten-Free Measure for Measure Flour.
How to serve a Pumpkin Pancakes
These pancakes are bursting with pumpkin flavor, and I prefer to keep it simple with just some butter and pure maple syrup. But, get creative with your favorite toppings! Here are some more ideas to add variety to the top of the pancakes:
- Homemade whipped cream
- Chocolate chips
- Nuts
- A sprinkle of cinnamon sugar
- Powdered sugar
- Salted caramel
How to store leftover Pumpkin Spice Pancakes
While these are best served warm right after cooking, you can store and reheat them. Store leftover pancakes in an airtight container in the refrigerator for 3-5 days.
Homemade Pumpkin Pancakes FAQs
The primary difference between a flapjack and a pancake is their ingredients and where you are located. In the United States and Canada, the terms “flapjack” and “pancake” are typically used interchangeably to refer to the same flat, round breakfast made from a batter of flour, eggs, milk, and baking powder.
However, in the United Kingdom, a flapjack is entirely different—it’s a chewy, baked bar made from oats, butter, sugar, and golden syrup, more like a granola bar than a pancake. So, their meanings vary depending on where you are!
The secret to amazing pancakes is rest time. Letting the pancake batter sit for a while makes the pancakes softer and more tender. It helps the gluten, which can make pancakes tough, to loosen up. I learned through extensive testing that 10 minutes is the perfect time to let this pancake batter rest.
More Pumpkin Recipes
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Homemade Pumpkin Pancakes
Ingredients
- 2 cups (240g) all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups buttermilk
- 1 cup 100% pumpkin puree
- 3 tbsp unsalted butter, melted & cooled
- 1 large egg
Instructions
- Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, pumpkin puree, melted and cooled unsalted butter, and the large egg.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Allow the batter to rest for about 10 minutes. This helps the ingredients meld, improves the texture of the pancakes, and helps to create fluffier pancakes.
- Lightly grease the griddle or pan with butter or non-stick cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
- Cook until bubbles form on the surface of the pancake and the edges look set, about 3-4 minutes. Flip the pancakes with a spatula and cook the other side until golden brown, about 3-4 minutes. Remove the pancakes from the griddle or pan and keep warm. Repeat the process with the remaining batter.
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or whipped cream. Feel free to add extras like chocolate chips or nuts to the batter for added flavor and texture.
