Pumpkin Pancakes Recipe

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

5 stars (1 rating)

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

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Keyword: pumpkin pancake recipe, pumpkin pancakes, pumpkin pancakes recipe, pumpkin spice pancakes

Servings: 4-inch diameter pancakes, (approx.)

Calories: 92kcal

Ingredients

2 ⅓ cups all-purpose flour
3 tablespoons granulated sugar
2 ½ teaspoons baking powder
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
½ teaspoon kosher salt
15 ounces pure pumpkin puree
2 cups buttermilk*
¼ cup unsalted butter melted
2 eggs large
1 teaspoon vanilla extract

US Customary - Metric

Instructions

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.

Notes

*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.

Nutrition