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The Best Pumpkin Pancakes
5 from 60 votes

The Best Pumpkin Pancakes

These pumpkin pancakes blend pumpkin puree with warm spices like cinnamon, ginger, nutmeg, and cloves for a tender, fluffy texture. The batter includes buttermilk and brown sugar, which add moisture and subtle sweetness. Resting the batter before cooking helps achieve pancakes that brown evenly on a greased griddle. Serve warm with butter and maple syrup for a comforting breakfast or brunch during the fall season.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Course: Breakfast
Cuisine: American

Ingredients

  • 1 3/4 cups (248g) all-purpose flour scoop and level to measure
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cloves ground
  • 1/4 cup (55g) light brown sugar packed
  • 1 cup (245g) pumpkin puree
  • 1 1/2 cups (350ml) buttermilk
  • 3 Tbsp (42g) butter melted, plus more cold butter for griddle
  • 2 egg large
  • 1 tsp vanilla extract

Instructions

    Cup of Yum
  1. Preheat a non-stick electric griddle to 375 degrees.
  2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.
  3. In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. 
  4. Pour pumpkin mixture into well in dry mixture and whisk just until combined**. Let batter rest 3 minutes.
  5. Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. 
  6. Cook until golden brown on bottom then flip and cook opposite side until golden. 
  7. Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.

Notes

  • Use 1 3/4 cups of flour for optimal pancake texture.
  • Mix batter just until combined; slight lumps help keep pancakes fluffy.
  • Allow batter to rest for 3 minutes before cooking.
  • Keep cooked pancakes warm in a 200°F oven while finishing the batch.