Soft and fluffy pumpkin pie spice pancakes made with buttermilk and real pumpkin purée. The ultimate fall breakfast that’s cozy, freezer-friendly, and easy to make.
Table of Contents
Pumpkin Pancakes with Buttermilk and Warm Pumpkin Pie Spice
If fall had a flavor, this would be it. These pumpkin pie spice pancakes are warm, cozy, and irresistibly fluffy, everything you want on a crisp autumn morning. But here’s what makes them truly special: the buttermilk. It gives them a gentle tang and a tender crumb that keeps every bite light instead of dense. The pumpkin purée adds moisture and richness, while pumpkin pie spice layers in that nostalgic cinnamon-ginger aroma that makes the whole kitchen smell amazing.
Whether you’re making breakfast for the family, hosting a weekend brunch, or serving breakfast for dinner, these pancakes are a guaranteed crowd-pleaser. Plus, they freeze beautifully, allowing you to make a large batch and reheat them for busy mornings.
Ingredients, Cost, and Substitutions
Per Serving Cost: $0.94
Recipe Cost: $4.66
Here is everything you need to make these pancakes, along with a few substitution recommendations.
| Ingredients | Why & Tips | Substitutions & Tweaks |
|---|---|---|
| All-purpose flour (1 ½ cups) | Provides structure and keeps pancakes fluffy but not heavy. | Swap half of the flour for whole wheat flour for a heartier texture. |
| Granulated sugar (2 Tbsp) | Adds just the right touch of sweetness to balance the spice. | Brown sugar will add deeper flavor and moisture. |
| Pumpkin pie spice (2 ½ tsp) | Brings that signature fall flavor — a mix of cinnamon, ginger, nutmeg, and cloves. | If you’re out, mix 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of nutmeg, and ¼ teaspoon of cloves. |
| Baking powder (1 ½ tsp) & Baking soda (¾ tsp) | The combo gives these pancakes a big lift and golden color. | No direct substitution; measure accurately for the best rise. |
| Salt (¾ tsp) | Balances sweetness and highlights all the warm spices. | You can reduce slightly if using salted butter. |
| Buttermilk (1 ½ cups) | Adds tang and tenderness, helping create that soft, fluffy texture. | Make your own: Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes. |
| Pumpkin purée (¾ cup) | Adds moisture and subtle sweetness; it makes these pancakes extra soft. | Use canned or homemade. Make sure it’s 100 % pure pumpkin, not pie filling. |
| Large eggs (2) | Bind the batter and give the pancakes structure and lift. | Substitute flax eggs for an egg-free version (2 tablespoons of flaxseed meal + 6 tablespoons of water). |
| Melted butter (3 Tbsp + more for cooking) | Adds richness and helps pancakes brown evenly. | Use coconut oil or a neutral oil for a dairy-free option. |
| Vanilla extract (¾ tsp) | Enhances the spice and pumpkin flavor. | Optional, but it adds nice warmth. |
How To Make Pumpkin Pancakes
- Mix the dry ingredients- Whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl until evenly combined.
- Mix the wet ingredients- In a large measuring cup, whisk buttermilk, pumpkin purée, eggs, melted butter, and vanilla until smooth.
- Combine the batter- Pour the wet mixture into the dry ingredients, whisking gently until just combined. Don’t overmix; a few small lumps are perfect.
- Rest the batter- Let the batter rest for at least 10 minutes. This activates the leavening agents, allowing the flour to hydrate and resulting in taller, fluffier pancakes.
- Cook the pancakes- Heat a lightly buttered nonstick skillet or griddle over medium-low heat. Use a ¼-cup scoop for each pancake. Cook for 4-5 minutes on the first side, until the edges appear set and the bottom is golden brown. Flip and cook another 3–4 minutes, until puffed and cooked through.
- Serve and enjoy- Serve warm with butter, maple syrup, whipped cream, or chopped pecans. For extra flair, sprinkle with a pinch of cinnamon or a drizzle of warm caramel.
Pumpkin Pancake Recipe Add-Ins:
- Chocolate chip pumpkin pancakes: Fold in ¼ cup of mini chocolate chips for a dessert-for-breakfast twist.
- Nutty pumpkin pancakes: Add ¼ cup of chopped pecans or walnuts for crunch.
- Extra-spiced version: Add a pinch of cloves or an extra ½ tsp cinnamon for more warmth.
- Pumpkin waffles: Use this same batter in your waffle maker for a crisp outside, soft inside version. Cook according to your waffle maker’s instructions.
Secrets to Perfectly Fluffy Pumpkin Pie Spice Pancakes:
Rest your batter. It’s tempting to dive right in, but giving the batter 10 minutes lets the baking soda and buttermilk react, creating those signature airy bubbles.
Cook low and slow. Medium-low heat is the sweet spot for perfectly golden pancakes without overbrowning before the center sets.
Keep them warm. Place finished pancakes on a baking sheet in a 200°F oven while you finish the batch — they’ll stay soft and fluffy.
Small scoops = better texture. Resist making giant pancakes. Smaller ones cook evenly and stay fluffy throughout.
Pumkin Spice Pancakes Toppings:
Wondering what to serve with your pumpkin spice pancakes? Try one—or a mix—of these favorite toppings for an extra fall flavor and a little indulgence in every bite.
- applesauce
- buttermilk syrup
- fried apples
- salted caramel
- vanilla ice cream
- whipped cream
- toasted pecans
- Nutella
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Pumpkin Pie Spice Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- ¾ cup pumpkin purée
- 2 large eggs
- 3 tablespoons melted butter plus more for cooking
- ¾ teaspoon pure vanilla extract
Instructions
Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
Mix the wet ingredients
- In a large measuring cup, whisk together the buttermilk, pumpkin purée, eggs, melted butter, and vanilla until smooth.
Combine the batter
- Slowly whisk the wet ingredients into the dry ingredients until just combined, with almost all the lumps gone. Don’t overmix.
Rest the batter
- Let the batter rest for at least 10 minutes. This allows the leavening agents to activate, which makes the pancakes extra fluffy.
Cook the pancakes
- Lightly grease a nonstick skillet or griddle and heat it over medium-low heat. Use a ¼ cup scoop to portion out the batter, leaving enough space between each pancake.
- Cook for 4-5 minutes on the first side. When the edges look set and turn golden, flip. Cook for another 3-4 minutes on the second side, until deep golden brown and puffy. Repeat with the remaining batter.
Serve
- Serve warm with butter, maple syrup, whipped cream, or your favorite pancake toppings.
Notes
Nutrition
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Pumpkin Spice Pancakes FAQs
Yes, cook the pancakes, let them cool, and refrigerate or freeze them. Reheat in the oven or toaster for a quick and easy make-ahead breakfast.
The acidity of the buttermilk reacts with baking soda, creating tiny bubbles that lift the batter. Resting the batter enhances that effect even more.
Yes, but you’ll lose some of the tang and fluff. Make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Yes, pumpkin pie spice is the actual blend of cinnamon, ginger, nutmeg, and cloves, so this recipe uses the real deal for a stronger, cozier flavor.
More Pancake Recipes:
- Blueberry Buckwheat Pancakes
- Air Fryer Potato Pancakes
- 4-Ingredient Banana Pancakes
- Gingerbread Pancakes
- Chocolate Pancakes
- Apple Pancakes
- Mochi Pancakes
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These pancakes are absolutely delicious! Followed the recipe-no substitutions and so appreciate the precise step by step recipe! Made them for our son who surprised us with a visit home from college this weekend and they were a hit!
I’m thrilled that the recipe was a hit! 🙂
These pumpkin pancakes need to happen soon for breakfast! Such a delicious way to start the day!
I hope you love them! Thanks for stopping by! 🙂
These look perfect for a fall morning breakfast!!!
Aw, thank you! My family goes nuts when I make these pumpkin pancakes!
My kids love pancakes and I think these will be a hit with them!
Yay, so glad this recipe will come in handy! 🙂
The combination with pumpkin AND pecans… woah. Can. Not. Wait. This is going on my breakfast menu for Tday guests.
Woot, woot! Enjoy!
The perfect fall breakfast!! Going on the menu for next weekend!
Awesome, so glad! 🙂
So perfectly tender and flavorful! I will be making these pancakes many times during this Winter! Love them! thank you so much for posting this. I’ve been craving this flavor for weeks!
Yay! I’m so glad that you enjoyed this recipe!
Oh heavens, these pancakes have my name all over them. I’ve tried coming up with my own pumpkin pancake recipe but haven’t been quite as successful! I can’t wait to try this one. It’s just warming me from the inside out!
Aw, you’re so sweet! Glad you can put this recipe to good use!
When I get a craving for pancakes, these Pumpkin Pancakes are the ones I turn to! Perfectly spiced, fluffy as all get out, and – I mean – buttermilk. You can NOT go wrong! Love them!
Yay, SO glad you love them! And you’re right, you can’t go wrong with buttermilk!