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Buttermilk Pumpkin Pancakes

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

Picking up pumpkin pancakes with a forkThese pumpkin spice 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 one. They are easy to whip up, double or triple the recipe to serve the whole family for a holiday brunch.

How to make pumpkin pancakes

Soft and fluffy buttermilk pumpkin pancakes made with real pumpkin are easy to achieve with just a few steps. The batter can be mixed up by hand with just a couple of mixing bowls and spatulas. Preheat your oven and your griddle, set the timer, and get to work on making these perfect pumpkin pancakes.

Making pumpkin pancakes batter

Pumpkin Pancakes Process Photos Step 1 – 6

  1. Add dry ingredients to a mixing bowl.
  2. Mix with a whisk to distribute evenly.
  3. In another bowl, add the wet ingredients.
  4. With the same whisk, beat until smooth.
  5. Pour the wet ingredients into the dry ingredients.
  6. Fold to mix. But don’t overmix! Very Important
Cooking buttermilk pumpkin pancakes

Pumpkin Pancakes Process Photos Step 7 – 10

  1. Add pancake batter to a preheated skillet or griddle using a ½ cup measuring cup.
  2. Cook on medium-low heat for about 2 minutes and 30 seconds. I set my gas stove right between 2 and 4.
  3. Flip the pancake when the top is bubbling.
  4. Cook the second side for another 2 minutes and 30 seconds until golden brown.

Tips for perfect pumpkin spice pancakes

  • Use brown sugar to give the pancakes a little more flavor depth.
  • Use pure canned pumpkin puree and not pumpkin pie filling which has sugar, spices, and other ingredients mixed in already.
  • Don’t over mix the batter, a little lumpy is fine.
  • Use a measuring cup to make uniform sized pancakes.
  • Preheat your griddle or skillet before adding the batter.
  • If you must grease your griddle, use butter for more flavor. However, I find that my pancakes cook more evenly without greasing the skillet, given that it is non-stick.
  • Flip the pancake at the right time, when the top of the pancake is bubbling and popping.
  • Make sure your spatula is clean so it slides easily under pancakes for a clean flip.
  • Cook the pancakes on the correct heat setting so they have time to cook through before burning. Adjust the setting on your specific cooking device as needed.
  • Keep your pancakes warm in a preheated oven at 200°F before serving.

A stack of pumpkin spice pancakes on a plate

Substitution and Variations

Can you use fresh pumpkin?

You can use fresh roasted pumpkin and make your own puree for this pumpkin pancake recipe. However, it will take more time. I find it easier to use canned pumpkin.

If you want to try different flavors, you could certainly roast your own pumpkin, or a different variety like Kabocha, butternut squash, or even sweet potato.

What mix-ins can you add to pumpkin pancakes?

Mix-ins are a great way to customize your pancakes and make them more fun. Try chocolate chips or roasted nuts like pecans and walnuts in this pumpkin pancake recipe. Sprinkle them over the pancakes right before you flip them (Step 9).

Storing and serving pumpkin pancakes

How to serve a crowd?

This pumpkin pancake recipe can be easily doubled or tripled to serve a crowd. It is best if you have a large griddle to cook multiple pancakes when making a large batch. This will help the cooking process go faster.

What to do with leftover pancakes?

Leftover pancakes can be stored in the refrigerator and reheated on the griddle, toaster, or simply microwave them the next day. Serve them with a side of vegetable frittata!

Can you freeze pancakes?

If you want to make them well in advance or to keep an emergency stash in the freezer, cook them, let them cool, place parchment paper in between them, and freeze them in a ziploc bag. Defrost them in the toaster or heat them in the microwave for 30 seconds to 1 minute.

Pouring maple syrup on a stack of pumpkin pancakes

Are you ready to make brunch more exciting with these easy pumpkin pancakes? The pumpkin spice will make every day feel like a holiday. So gather the family, and have some good times in the kitchen whipping up breakfast together.

Other sweets for brunch

If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

Cook’s Tip: To speed up the cooking process, use a large griddle or two skillets going at the same time. Keep your cooked pancakes warm in a preheated oven at 200°F on a baking sheet fitted with a wire rack to ensure everyone gets a warm pancake to slather with butter and syrup.
Picking up pumpkin pancakes with a fork

Pumpkin Pancakes

Is there really a better way of waking up on a crisp Autumn morning than soft and fluffy Buttermilk Pumpkin Pancakes? If there is I haven’t found one. Made with pure canned pumpkin puree to save time, sweetened with a bit of brown sugar and flavored with a subtle hint of pumpkin pie spice.
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 large pancakes
Calories: 180kcal
Author: Trang

Ingredients

  • 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

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

  • Use a large griddle or cook with two pans at the same time to speed up the process. Cook time is estimated with 2 pancakes going at the same time.
  • Granulated sugar can be used in place of brown sugar, but I think brown sugar gives the pancakes a little more flavor depth.
  • Use pure canned pumpkin puree and not pumpkin pie filling which has sugar, spices, and other ingredients mixed in already.
  • If you must grease your griddle, use butter for more flavor. However, I find that my pancakes cook more evenly without greasing the skillet, given that it is non-stick.
  • Adjust the heat setting on your specific cooking device as needed if you see the bottom of the pancake burning before it has a chance to cook through.

Nutrition

Serving: 118g | Calories: 180kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

This post was originally published on 10/2/2014. The recipe has been updated and republished on 9/24/2019 with the latest improvements, extra tips, and process photos to help you in the kitchen.

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7 Comments

  1. Lei Marchand-Jacques
    October 30, 2019 /

    5 stars
    Excellent recipe!! I added pecans to it, over the top flavor and texture.

    • Trang
      Author
      October 30, 2019 /

      So glad you enjoyed it! Thanks for leaving a review 🙂

  2. July 25, 2019 /

    5 stars
    Such a gorgeous fall breakfast or brunch. I can imagine getting everyone around the table on a sunday morning with just these, some butter and maple syrup.

  3. October 5, 2014 /

    I bet the pumpkin adds a lovely sweetness to your pancakes! They sound divine!!!

    • Trang
      October 5, 2014 /

      Thank you Liz!

  4. October 2, 2014 /

    I have seriously got to roast a pumpkin this weekend so I can stash puree in the freezer! Yesterday I paid $10 for a can of pumpkin (how you know I’m an expat) which is highway robbery! I love the combo of pumpkin and buttermilk in these… so lovely. Hopefully to be made this weekend. Thanks for the recipe!

    • Trang
      October 2, 2014 /

      OMG! $10! I hope it is at least a large can??? That is robbery! You should totally roast that pumpkin, it would be way more fun too, wouldn’t it?

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