Pumpkin Pie Spice Pancakes with Buttermilk

Is there really a better way to wake up on a crisp autumn morning than with soft and fluffy Pumpkin Pie Spice Pancakes with buttermilk? If there is, I haven’t found one. Made with pure canned pumpkin purée to save time, sweetened with a bit of brown sugar, and flavored with a subtle hint of pumpkin pie spice.

These pumpkin buttermilk pancakes are the perfect breakfast for a brisk and chilly morning. Paired with a cup of steaming hot pumpkin spice latte for you and a cup of pumpkin spice hot chocolate for your little ones, they’re delicious! Simple to whip up too, so you can easily double or even triple the recipe to serve your whole family a fun holiday brunch.

Why you’ll love this recipe

• Very easy recipe – If you’ve made pancakes from scratch before, this recipe for pumpkin pie spice pancakes will be a breeze. And even if you haven’t, it’s very beginner-friendly.
• Full of Fall flavors – Pumpkin certainly screams Fall and making these pancakes is the best way to celebrate the season. I start to crave them as soon as the temperatures dip.
• Perfect for brunch – We host Thanksgiving every year, and these have become a staple in our day-after brunch as a family. The added pumpkin spice makes every day feel like a holiday… and you can easily double or triple this recipe for a crowd!
• Family-friendly – Because these are a little on the sweeter side, you shouldn’t have any issue getting your kiddos to try them. It’s like having pumpkin pie for breakfast.

Tools you’ll need

You don’t need any special tools to make these buttermilk pumpkin pancakes, but here are the standard equipment I used:

• Measuring cups and spoons to accurately measure out the ingredients.
• Several mixing bowls for making the batter.
• A whisk for mixing.
• A nonstick skillet or electric griddle to cook the pancakes.
• A spatula to flip.

Ingredients and substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

1. All-purpose Flour – I almost always reach for all-purpose flour as it works well in a variety of recipes. But if you need a gluten-free option, I have a delicious pancake recipe made with almond flour.

2. Baking Powder & Baking Soda – The leavening agents that create the light, airy, and tender texture we’re going for. The baking powder works on its own, while the baking soda relies on the buttermilk to activate it.

3. Buttermilk – Provides the acidity the baking soda needs, as well as flavor. If you don’t have any buttermilk, you can easily make it yourself by adding 1 tablespoon of lemon juice or vinegar for every 1 cup of milk. Let it sit for 5 minutes before using.

4. Salt – This small but mighty ingredient enhances the flavor of the other ingredients and balances out the sweetness. Don’t skip it!

5. Pumpkin Purée – Make sure to use pure canned pumpkin purée and not pumpkin pie filling. The latter contains sugar, spices, and other ingredients that you don’t need here.

6. Light Brown Sugar – I like brown sugar over white granulated sugar — it gives the pumpkin pancakes with buttermilk a little more depth of flavor. That said, if all you have is regular sugar, you can use that instead.

7. Egg – Acts as a binder to hold all of the other ingredients together. It also provides a bit of lift and structure.

8. Butter – I used unsalted butter to have better control over the added sodium. Melt and cool it before getting started.

9. Pumpkin Pie Spice – Where the warm and spicy flavors in the pumpkin pancakes come from. Make it yourself, or opt for storebought.

10. Vanilla – I also added some pure vanilla extract for even more warmth!

How to make pumpkin pie spice pancakes

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

These soft and fluffy buttermilk pumpkin pancakes are easy to achieve with just a few steps. The batter can be combined by hand with just a couple of mixing bowls and a whisk. Once that’s taken care of, preheat your oven and griddle, set the timer, and the rest of this recipe moves very quickly!

Make the batter

Add the flour, salt, baking powder, baking soda, pumpkin pie spice, and brown sugar to a mixing bowl and use a whisk to combine evenly.

In a separate mixing bowl, combine the pumpkin purée, egg, buttermilk, melted butter, and vanilla extract. Beat with your whisk until smooth.

Then pour the wet ingredient mixture into the bowl with the dry ingredients. Fold to combine.

Note: Make sure to fold gently to incorporate the wet ingredients into the dry ones. The batter does not need to be completely smooth, overmixing will overdevelop the gluten in the flour making the pancakes tough — a few lumps are more than fine.

Cook the pancakes

Preheat your oven to 200 degrees Fahrenheit if you haven’t already, then preheat your skillet or griddle to medium. Add ½ cup of the batter to the skillet and reduce the heat to medium-low — I set my gas stove right between 2 and 4.

Tip: Use a measuring cup to make uniform-sized pancakes.

Cook for a little over 2 minutes on each side until golden brown. Transfer the cooked buttermilk pumpkin pancakes to a prepared baking sheet in the oven to keep them warm. Serve immediately and enjoy!

Tip: Flip the pancake as soon as you start to see small bubbles form on the surface! That’s your visual cue that it’s ready to flip.

More baker’s tips

• Preheat your griddle or skillet before adding the batter so the batter starts to cook as soon as it hits the hot surface. It also helps the pumpkin buttermilk pancakes cook evenly.
• To speed up the cooking process, use a large griddle or two skillets going at the same time. Remember to keep your pancakes warm in a preheated oven on a baking sheet fitted with a wire rack. That way, everyone gets a warm pancake to slather with butter and syrup.
• If you must grease your griddle, use butter for more flavor. However, I find that my recipe for pumpkin pancakes with buttermilk cooks more evenly without greasing the skillet, given that it is non-stick.
• Make sure your spatula is clean so it slides easily under pancakes for a clean flip.
• Adjust the heat if needed – cook the pancakes using the correct heat setting so they have time to cook through before burning. You may need to play around with the temperature as not all stovetops or griddles are exactly the same.
• Experiment with toppings. A pat of butter and drizzle of pure maple syrup are classic choices, but don’t be afraid to get creative! Honey, fruit compote, pumpkin seeds (pepitas), whipped cream, or a sprinkle of powdered sugar would all be delicious.

Storage

I typically only make as many pumpkin pancakes with buttermilk as I plan to serve. If you do have leftovers, they can be stored in the refrigerator for a few days and reheated on the griddle or in the toaster. Or, you could simply microwave them the next day.

I also like to freeze these for the kiddos to make a quick breakfast on the weekend! Let them cool completely, then layer them in between pieces of parchment paper in a Ziploc bag. They’ll last for up to 3 months. You can defrost them in the toaster, or heat in the microwave for 30 seconds to 1 minute each.

FAQs

More delicious sweets for brunch

• Sour Cream Coffee Cake
• Honey Whole Wheat Biscuits
• Apple Scones
• Cinnamon Pull-Apart Bread
• Almond Croissants
• Macadamia Coconut Croissants

5 from 3 votes

Pumpkin Pie Spice Pancakes with Buttermilk

By Trang Doan

Is there really a better way to wake up on a crisp autumn morning than with soft and fluffy Pumpkin Pie Spice Pancakes with buttermilk? If there is, I haven't found one. Made with pure canned pumpkin purée to save time, sweetened with a bit of brown sugar, and flavored with a subtle hint of pumpkin pie spice.

Servings: 8 large pancakes

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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Equipment

• Mixing Bowl
• Nonstick Skillet
• Electric Griddle

Ingredients 

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• ▢ 1 ½ cup all-purpose flour, 197 g
• ▢ ½ teaspoon kosher salt
• ▢ 1 tablespoon baking powder, 10 g
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon pumpkin pie spice
• ▢ 3 tablespoon light brown sugar, tightly packed, 44 g
• ▢ 1 cup pumpkin puree, 234 g
• ▢ 1 large egg
• ▢ 1 ½ cup buttermilk, 360 g
• ▢ 2 tablespoon unsalted butter, melted & cooled, 28 g
• ▢ 1 teaspoon pure vanilla extract

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Instructions 

• Preheat the oven to 200°F and set a baking sheet fitted with a wire rack in the middle of the oven.
• Add flour, salt, baking powder, baking soda, pumpkin pie spice, and sugar to a mixing bowl. Mix with a whisk to distribute evenly.
• In another mixing bowl, add pumpkin puree, egg, buttermilk, melted butter, and vanilla extract. Beat until smooth with a whisk and pour the mixture into the dry ingredients. Fold quickly to form a lumpy batter.
• Preheat a skillet or griddle on medium heat. Using a measuring cup, add a ½ cup of pancake batter on the skillet or griddle and reduce the heat to medium-low. Cook for about 2 minutes and 30 seconds until the top of the pancake is bubbling. The bottom should be cooked through and golden brown. Use a clean metal spatula to flip the pancake and cook the second side for another 2 minutes and 30 seconds until golden brown.
• Transfer the pancake onto the prepared baking sheet in the oven to keep warm while you continue cooking.

Notes

• Preheat your griddle or skillet before adding the batter so the batter starts to cook as soon as it hits the hot surface. It also helps pumpkin buttermilk pancakes cook evenly.
• To speed up the cooking process, use a large griddle or two skillets going at the same time. Remember to keep your pancakes warm in a preheated oven on a baking sheet fitted with a wire rack. That way, everyone gets a warm pancake to slather with butter and syrup.
• If you must grease your griddle, use butter for more flavor. However, I find that these cook more evenly without greasing the skillet, given that it is non-stick.
• Make sure your spatula is clean so it slides easily under pancakes for a clean flip.
• Cook the pancakes using the correct heat setting so they have time to cook through before burning. But you may need to play around with the temperature as not all stovetops or griddles are exactly the same.

Nutrition

Serving: 118g, Calories: 180kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate & comment below!

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