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5.0 from 6 votes

Pumpkin Pancake Recipe

Pumpkin pancakes are a delicious fall breakfast treat that combines the cozy flavors of pumpkin pie with the comfort of soft and fluffy pancakes. These tasty pancakes are easy to make at home using simple ingredients like pumpkin puree, warm spices, and pantry staples. The addition of pumpkin not only adds rich, autumn flavor but also helps create a soft, moist texture that's perfect for soaking up maple syrup.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 12 pancakes
Calories: 138 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 1 cup pumpkin puree (from canned pumpkin puree)
  • 1 1/2 cups buttermilk
  • 2 tablespoons melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves
For Serving:
  • Butter, maple syrup, chopped candied pecans (optional)

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the pumpkin puree, buttermilk, melted butter, egg, vanilla extract, and sugar until well combined.
  2. Stir in the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and pinch of cloves and mix until combined. Do not overmix. A few lumps may remain.
  3. Heat a griddle or skillet over medium heat and coat with butter or non-stick cooking spray.
  4. Working in batches, scoop about ¼ cup of batter onto the griddle/skillet. Cook until the edges look dry and bubbles form on the top. Flip and cook the other side for about 2 minutes or until the pancakes are cooked through and golden brown. Remove the pancakes from the skillet and continue cooking the remaining pancake batter.
  5. Keep the pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve immediately with butter and warm maple syrup.

Notes

  • To achieve perfect fluffiness, don't overmix the batter. Overmixing makes pancakes tough.
  • Although not a must, allowing the batter to rest for 5-10 minutes before cooking, makes the pancakes fluffier.
  • Keep the heat medium to medium-low while cooking the pancakes.
  • Wait for bubbles to form on top before flipping. This ensures the first side is cooked.
  • Make them dairy free by replacing the buttermilk and butter with a combination of 1 ¼ cup of non-dairy milk such as almond milk or oat milk (extra creamy oat milk gives the best texture), and 1/4 cup of plain plant-based yogurt.
  • Store leftover pancakes in an airtight container or resealable bag in the fridge for up to 3 days.
  • Pumpkin pancakes freeze well for up to 3 months.

Nutrition Information

Calories 138kcal (7%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 22mg (7%) Sodium 196mg (8%) Potassium 181mg (5%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 3305IU (66%) Vitamin C 1mg (1%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12pancakes

Amount Per Serving

Calories 138

% Daily Value*

Calories 138kcal 7%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 22mg 7%
Sodium 196mg 8%
Potassium 181mg 4%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 3305IU 66%
Vitamin C 1mg 1%
Calcium 79mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.