These fluffy pumpkin pancakes make such a fun & cozy fall breakfast! Easy to make and infused with all the best warm spices.

Pumpkin pancakes stacked on a vintage plate with butter and syrup.

Today I’m bringing you one of the best ways to celebrate a crisp fall morning: pumpkin pancakes!

Whip up a batch of these on a lazy morning and your whole family will love you for it!

There’s nothing like a hot breakfast to bring everyone together. My kiddos love when I fix them my famous breakfast casserole, or homemade cinnamon bread or fresh baked muffins.

But for some reason, they really go ape when pancakes are on the menu!

This pumpkin pancake recipe is especially nice.

It’s made with real pumpkin and all the best fall baking spices. And the pancakes cook up so light and fluffy!

You’re really going to love them.

Pumpkin pancake recipe, prepared and drizzled with syrup.

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What are pumpkin pancakes?

Pancakes are a quick bread, meaning they’re leavened with baking powder and baking soda. Quick breads also follow a specific method: combine the dry ingredients, then the liquids, and mix together.

For this take, pure pumpkin puree is added, as well as pumpkin pie spice.

Some of the spices found in this blend include cinnamon, nutmeg, cloves, ginger, and allspice. So there’s a warm, cozy flavor that’s just perfect for this time of year!

What’s great about this pumpkin pancake recipe

  1. The flavor: Pumpkin and spice go together like nothing else! The balance of earthy and warm hit just the right note.
  2. Wholesome ingredients: Made with real butter, eggs, buttermilk, and pantry staples, plus real pumpkin for added fiber and nutrition.
  3. Easy to make: It only takes about 10 minutes to prep.
  4. Seasonal: This recipe will make your whole house smell incredible, and it’s a great way to celebrate fall!

What do pumpkin pancakes taste like?

Probably the first thing you’ll notice when you take a bite is the spice. It’s cinnamon-forward, with hints of warm ginger and pungent cloves, as well as woody nutmeg.

You’ll also get that earthy, slightly sweet pumpkin taste.

Combined with the richness of butter, and drizzled with maple syrup, these pumpkin pancakes will give you a taste sensation that’s pure fall!


If you keep a well-stocked pantry, you probably already have all the ingredients you need on hand.

Ingredients for making pumpkin pancakes, with text labels.


All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like. You may need slightly less if you go that route.

A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make gluten-free pumpkin pancakes.


Sugar adds sweetness (obvs!) but it also aids in browning and keeps things moist, since it’s hydrophilic (this means it loves water, in other words, it draws moisture in). 

Regular white sugar is fine, or sub for another type of sweetener if you like.  As long as it swaps 1:1 for granulated sugar it should work.


Pumpkin pie spice is the easiest route to go, because it’s already got everything you’d want in it so it saves prep time.

If you don’t have it, just blend 1 teaspoon of cinnamon, 3/4 teaspoon of ginger, 1/2 teaspoon of nutmeg, and 1/8 teaspoons of allspice and cloves together.


Baking powder and baking soda are rising agents that work together to help the pancakes puff up light and fluffy as they cook. The pancakes rise through a chemical reaction between acid, base, and liquid.


Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful!

I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.


I just use canned pumpkin usually. Look for “pure pumpkin puree,” not “pumpkin pie filling,” which contains added sugar and spices.

You could also use homemade pumpkin puree. Just make sure it’s not too wet or your pancakes could come out heavy.

Homemade or canned, it’s not a bad idea to strain the pumpkin in a fine mesh sieve, allowing the excess liquid to drain away.


Buttermilk provides the acid necessary to activate the rising process.

If you don’t keep it on hand, you can swap it out for the same amount of plain, unsweetened yogurt.

Or make a reasonable sub by whisking 2 tablespoons of lemon juice or white vinegar into 2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled. This works for plant-based milks too!


I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result.

Melt the butter before adding it to the recipe, either in a small pot on the stove or in the microwave for about 2 1/2 minutes on 30% power.


Eggs provide structure to the pumpkin pancakes, as well as added richness.

Make sure you’re using large eggs, or a vegan egg substitute that swaps for chicken eggs 1:1.

It’s nice if the eggs are at room temp, but I don’t find this to be too critical.


Vanilla extract adds a subtly sweet flavor without being at all sugary.

For a more pronounced flavor, try using vanilla bean paste. You could also split a vanilla bean down the center lengthwise, scrape out the seeds, and add those.

Special equipment

Here are the kitchen tools you’ll need to make this recipe.

  • Measuring cups and spoons: To measure out the ingredients. Follow this guide: How to Measure Ingredients.
  • Bowl: A large mixing bowl is best for mixing up the pancake batter.
  • Whisk: Works really well to blend the ingredients without overworking them.
  • Scoop: I use a 1/4-cup trigger scoop to portion my batter. This yields pancakes approximately 4-inches in diameter.
  • Skillet: The bigger the better! This allows you to cook more at once, cutting down on the cooking time.
  • Spatula: For flipping the pancakes.

How to make pumpkin spice pancakes

These are made in just 3 simple steps.

Step 1: Combine the dry ingredients

Place the flour, sugar, pumpkin spice, baking powder & baking soda, and salt in a large mixing bowl.

Dry ingredients for pumpkin pancakes, in a large glass mixing bowl.

Then give them a quick whisk just to get them combined.

Step 2: Whisk in the liquid ingredients

Make a little well in the center of the bowl, and add in the pumpkin, buttermilk, melted butter, eggs, and vanilla.

Adding liquid ingredients to pumpkin pancake batter.

Starting in the center, whisk these wet ingredients together until blended.

Whisking pumpkin pancake batter.

Then, working from the inside edge of the well, begin drawing the dry ingredients into the mixture.

When all the dry ingredients have been incorporated, you’re done!

Be careful not to overmix the batter or the pancakes could come out tough. It’s totally fine if the batter looks a little lumpy!

Step 3: Cook the pancakes

I like to preheat my pan for a good 5 to 10 minutes before I start cooking the pancakes. This gives the batter a little time to “lift” and get foamy, as well as making sure the pancakes cook quickly.

Somehow it also seems to overcome that phenomenon of the first few pancakes not coming out right. You know what I’m talking about!

Portion the batter out with a scoop for the most consistent results.

Portioning pumpkin pancake batter out with an ice cream scoop.

You’ll know your pancakes are ready to flip when they look like this.

Pumpkin pancake cooking in a skillet, ready to flip.

See how the edges look set and somewhat dry? And the popped bubbles reach all the way to the center of the pancake? That’s what you’re looking for.

Cook them on the other side until they’re golden browned and slightly crisp. (Lightly greasing your skillet with butter really helps up that crisp factor!)

How to serve pumpkin pancakes

Butter and syrup of course!

I love pure maple syrup with my pumpkin pancakes. The flavors just scream fall!

On the side: crisp bacon, breakfast sausage, ham, corned beef hash, Canadian bacon or Taylor pork roll, scrapple… the salty smokiness of breakfast meats contrasts with sweet maple and warm spice in the most scrumptious way!

Expert tips

Measure accurately: Follow this guide to be sure that your ingredients are measured out precisely: How to Measure Ingredients. Baking is a science!

Strain the pumpkin: Excess moisture in the pumpkin puree can cause your pancakes to be heavy. It’s a good idea to strain your puree and discard the liquid.

Use a scoop: A 4-ounce trigger scoop helps ensure consistency in size and cooking time, and it cuts down on mess!

Get out your biggest skillet: The bigger your skillet, the more pancakes you can cook at one time. Less time on your feet in front of a hot stove!

Grease it with butter: A light coating of butter on the pan gives added flavor to the pancakes and a nice, crisp exterior. Crispy edges + fluffy middles = pancake heaven!

Allow it to fully preheat: If I give my skillet a full 5 to 10 minutes to preheat over a medium-low flame, I find that even those first few pancakes come out great!

Pumpkin pancakes recipe, prepared, topped with melty butter, and drizzled with syrup.

Frequently asked questions

What if I don’t have pumpkin pie spice?

You can either buy it here: pumpkin pie spice, or just blend 1 teaspoon of cinnamon, 3/4 teaspoon of ginger, 1/2 teaspoon of nutmeg, and 1/8 teaspoons of allspice and cloves together.

What if I don’t have buttermilk?

Plain, unsweetened yogurt can swap for buttermilk 1:1.

Or make a reasonable sub by whisking 2 tablespoons of lemon juice or white vinegar into 2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled. This works for plant-based milks too!

How can I make healthy pumpkin pancakes?

Sub in any kind of whole grain flour in place of the all-purpose flour. You may need a little less if you go this route.

Can I make the batter ahead of time?

I would not advise it. The chemical reaction of the leaveners starts the minute the liquid ingredients go in. And it doesn’t last for any extended period of time. The baking powder and baking soda will eventually poop out, and your batter will deflate.

If you want to get a jump on the prep, I’d measure out the dry and liquid ingredients separately, then wait to combine them until no more than 10 minutes before you’re ready to cook.

When do I flip?

When the edges look set and dry and bubbles have formed at the center of the pancake and popped, you’re good to go!

Serving size

This recipe makes about 2 dozen pancakes. One serving is 5 pancakes, or a little less than 1/5 of the recipe.

The nutritional info given in the recipe card below is for 5 pancakes.

How to store

These pumpkin pancakes are ok at room temp for an hour or so. You can also keep them warm in a 170 degree F oven, loosely draped with foil. Just watch they don’t get too dried out.

If you have any leftovers, you can stash them in an airtight container in the fridge. They should keep for close to a week.

Or, arrange them in a single layer on a sheet pan and freeze them. Once they’re frozen solid, transfer them to a zip-top freezer bag and they’ll keep in the freezer for several months.

Thaw and reheat them in the microwave or toaster until warmed through.

Pumpkin spice pancakes with a bite taken out to display the fluffy texture.

A few more of my favorite pumpkin recipes

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Pumpkin pancakes stacked on a vintage plate with butter and syrup.
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Pumpkin Pancakes Recipe

Servings: 24 4-inch diameter pancakes, (approx.)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These fluffy pumpkin pancakes make such a fun & cozy fall breakfast! Easy to make and infused with all the best warm spices.



  • Place the flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl and whisk to combine.
  • Make a well in the center and add the pumpkin puree, buttermilk, melted butter, eggs, and vanilla.
  • Whisk the liquid ingredients together until smooth, gradually incorporating the dry ingredients in from the sides of the well.
  • Whisk the batter until the dry ingredients are just barely incorporated (Do not overmix. It's ok if there are lumps in the batter.)
  • Place a large, lightly greased skillet over medium-low heat.
  • When the pan is fully heated, scoop about 4 ounces of batter at a time, cooking the pumpkin pancakes until they're set around the edges and bubbles are forming towards the center (approx. 2 to 3 minutes).
  • Flip the pancakes, and cook on the other side until golden browned and slightly crisp on both sides.


*If you don’t have buttermilk, regular plain yogurt can be substituted.  Or whisk 2 tablespoons of lemon juice or white vinegar into 2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
Serving: 5pancakes, Calories: 92kcal, Carbohydrates: 14g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 21mg, Sodium: 99mg, Potassium: 126mg, Fiber: 1g, Sugar: 3g, Vitamin A: 2870IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg
Cuisine: American
Course: Breakfast, Brunch
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.