These pumpkin pancakes are soft, fluffy, and packed with cozy autumn flavor. Each pancake browns golden on the outside and stays tender inside, balanced with cinnamon, nutmeg, and real pumpkin. They use simple pantry ingredients, come together quickly, and fill the kitchen with a warm, inviting aroma.
If you love pumpkin for breakfast, also try Baked Pumpkin Donuts or Bakery-Style Pumpkin Muffins for more seasonal favorites that bring the same cozy scent to your kitchen.
Why you’ll love these
These pumpkin pancakes turn out exceptionally light and tender. Pumpkin adds moisture and a subtle richness while warm spices give that classic fall aroma. They’re easy to make, use real pumpkin (not pie filling), and are perfect for weekday mornings or a relaxed weekend brunch.
- Fluffy, not dense – a short rest for the batter and medium heat create tall, airy pancakes without burnt edges.
- Almost one-bowl – pantry staples plus pumpkin puree; no boxed mixes required.
- Balanced spice – cinnamon-forward with touches of ginger and nutmeg.
- Quick – about 20 minutes of active cooking, and leftovers freeze well.
See the recipe card below for the complete ingredient list and step-by-step instructions.
How to make pumpkin pancakes
- In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, nutmeg, ground cloves, and kosher salt until evenly combined.
- In a large bowl, whisk the granulated sugar, dark brown sugar, pumpkin puree, eggs, melted butter, buttermilk, and vanilla until smooth. Fold the dry ingredients into the wet with a rubber spatula just until combined; a few small lumps are fine. Let the batter rest for about 5 minutes to hydrate the flour and thicken slightly.
Heat a large non-stick griddle or skillet over medium heat. (If your pan tends to stick, lightly butter or spray it; if it’s a good non-stick surface, you can cook dry for even browning.) Use a 1/3-cup scoop to portion the batter onto the griddle and gently spread each scoop into a round. Cook until the edges look set and bubbles form on the surface, then flip and cook until the centers spring back, about 3–4 minutes per side.
Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the rest of the batch. Serve with butter and maple syrup, whipped cream, or a dusting of powdered sugar.
Tips
- Use pure pumpkin puree—either canned or homemade. Do not use pumpkin pie filling.
- Shortcut: 1 1/2 teaspoons pumpkin pie spice can replace the individual spices if you prefer.
- Customize size—make the pancakes small for kids or larger for a hearty stack.
- Don’t overmix the batter. Stir until the wet and dry ingredients are combined; a few lumps help keep them tender.
- Let the batter rest for about 5 minutes to hydrate the flour and improve texture.
- Keep the heat moderate to avoid burning the exterior before the center cooks.
- Adjust consistency—the batter will thicken as it rests; thin with a splash of milk if needed.
- Flip at the right time—wait for bubbles to appear across the surface and the edges to look set before flipping.
Variations
- Chocolate chip: Fold in mini chocolate chips for a sweeter treat.
- Nutty: Stir in chopped pecans or walnuts for crunch and flavor.
- Dairy-free: Use almond, oat, or coconut milk and swap butter for coconut oil or a neutral oil.
- Apple pumpkin: Add finely diced apples for an extra autumn note.
FAQs
Yes. Start with the same amount called for and add a little more as needed to reach the desired batter consistency. For tang, you can also add 1 tablespoon vinegar or lemon juice per cup of milk to mimic buttermilk.
You can mix wet and dry ingredients separately and combine in the morning. Fully combined batter will lose some lift if refrigerated overnight, so it’s best to mix just before cooking when possible.
Overmixing, cooking at too high a temperature, or a batter that’s too thick can cause density. Let the batter rest, cook over medium heat, and thin with 1–2 tablespoons of milk if needed.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer separated by parchment paper for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven for 8–10 minutes until heated through.
More pumpkin breakfast recipes
Baked Pumpkin Donuts
Pumpkin Scones
Bakery-Style Pumpkin Muffins
Pumpkin Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon 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 and cooled slightly
- 2 cups buttermilk
- 1 teaspoon vanilla extract
Instructions
- Whisk the dry ingredients (flour, baking powder, spices, and salt) in a medium bowl until combined.
- In a large bowl, whisk the sugars, pumpkin puree, eggs, melted butter, buttermilk, and vanilla until smooth. Fold the dry ingredients into the wet until just combined.
- Heat a large non-stick griddle or skillet over medium heat. Portion batter with a 1/3-cup scoop and gently spread into rounds. Cook 3–4 minutes per side, waiting until bubbles appear and edges set before flipping.
- Keep cooked pancakes warm in a 200°F oven until serving. Serve with butter and maple syrup, whipped cream, or a dusting of powdered sugar.
Notes
- Don’t overmix the batter; a few small lumps are okay to keep the pancakes tender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.