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!

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!

Disclosure: This post for Pumpkin Pancakes recipe includes affiliate links. See Food Folks and Fun’s disclosure policy here

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.

Buttermilk Pumpkin Pancakes

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:

Pumpkin Pancake Recipe

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!

Top view of a stack of pumpkin pancakes

Cook’s Tools – Pumpkin Pancakes:

Metal mixing bowls with lids    a whisk with a link to purchase    4 cup liquid measuring cup    An electric griddle with a link to purchase    A pancake spatula with a link to purchase




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!

A plate of stacked pumpkin pancakes
5 from 8 votes

Pumpkin Pancakes

Author Jillian - a Food, Folks and Fun original!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
5 people
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!


  • 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 the pancakes
  • ¾ 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.
    How to Make Pumpkin Pancakes
  • Slowly whisk the wet ingredients into the dry ingredients until combined and almost all of the lumps are gone.
    How to make the best pumpkin pancakes.
  • 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.
    Buttermilk Pumpkin Pancakes


Serving: 3pancakes | Calories: 303kcal | Carbohydrates: 41g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 677mg | Potassium: 358mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6145IU | Vitamin C: 1.8mg | Calcium: 169mg | Iron: 2.9mg

did you love this recipe?

Share it with me on Facebook and find more recipes on foodfolksandfun for more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Erica Acevedo says:

    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!

    1. Yay, SO glad you love them! And you’re right, you can’t go wrong with buttermilk!

  2. 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!

    1. Aw, you’re so sweet! Glad you can put this recipe to good use!

  3. wendy hampton says:

    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!

    1. Yay! I’m so glad that you enjoyed this recipe!

  4. Pam Greer says:

    The perfect fall breakfast!! Going on the menu for next weekend!

    1. Awesome, so glad! 🙂

  5. The combination with pumpkin AND pecans… woah. Can. Not. Wait. This is going on my breakfast menu for Tday guests.

  6. My kids love pancakes and I think these will be a hit with them!

    1. Yay, so glad this recipe will come in handy! 🙂

  7. These look perfect for a fall morning breakfast!!!

    1. Aw, thank you! My family goes nuts when I make these pumpkin pancakes!

  8. Taylor Kiser says:

    These pumpkin pancakes need to happen soon for breakfast! Such a delicious way to start the day!

    1. I hope you love them! Thanks for stopping by! 🙂

  9. The BEST pancakes for fall time!!!!

  10. Lisa Kramer says:

    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!