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Delicious and fluffy Pumpkin Pancakes that are so easy to make. They’re perfect for Fall breakfast or brunch, and they’re always a crowd pleaser!
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These pancakes have a fluffy, but almost creamy interior thanks to the buttermilk in the recipe! They’re definitely a treat for special Fall weekends or holidays as they’re some serious comfort food! They definitely make the house smell heavenly when they’re baking, too! My kids come running to the kitchen when they smell them cooking.
Pumpkin Pancake Recipe Add-Ins:
- mini chocolate chips – 1/2 cup
- cinnamon chocolate chips – 1/2 cup
- toasted chopped pecans – 1/2 cup
- toasted chopped walnuts – 1/2 cup
- flax seeds – 2 tablespoons
Buttermilk Pumpkin Pancakes Toppings:
- buttermilk substitute recipe
- fried apples
- salted caramel
- vanilla ice cream
- whipped cream
- toasted pecans
Cook’s Note – Pumpkin Spice Pancakes:
- If you don’t have buttermilk, then use my buttermilk substitute recipe!
- Make sure you leave enough space between the pancakes as they cook because they will spread!
- Don’t be tempted to make huge pancakes with this batter. This batter is best cooked in small amounts to ensure that the center of the pancakes cook through before the edges burn.
- You can keep the pancakes on a baking sheet inside a warm 250 degrees F oven until you’re ready to serve them.
- Sometimes I like to make a double batch of this punpkin pancake recipe and freeze the extras. I do this by placing the pancakes between layers of parchment and then I seal them in a ziploc bag.
- Leftover batter can be stored in the refrigerator for up to 2 days.
- You can also use this batter to make waffles!
Cook’s Tools – Pumpkin Pancakes:
ONE YEAR AGO: MEATBALL SUB BITES
TWO YEARS AGO: PUMPKIN CHURRO WAFFLES
THREE YEARS AGO: PUMPKIN PARFAIT BREAKFAST POPSICLES
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 ½ cups buttermilk
- ¾ cup pumpkin purée
- 2 large eggs
- 3 tablespoons melted butter plus more for cooking the pancakes
- 3/4 teaspoon pure vanilla extract
- In a large mixing bowl whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large measuring cup whisk together the buttermilk, pumpkin, eggs, melted butter, and vanilla.
- Slowly whisk the wet ingredients into the dry ingredients until combined and almost all of the lumps are gone.
- Set the batter aside for at least 10 minutes to let the leaveners activate.
- Lightly grease a nonstick skillet or griddle over medium-low heat. Use a 1/4 cup scoop to scoop the batter onto the griddle or into the pan, leaving lots of room for the pancakes to spread. Cook for 4-5 minutes on the first side. Once the edges are set and starting to turn golden, then you know it’s time to flip the pancake. Flip and then cook another 3-4 minutes, or until the pancakes are deep golden brown and puffy. Repeat with the remaining pancake batter. Serve.