Pumpkin Pancakes

Why You’ll Love This Recipe

Pumpkin Pancakes are a cozy, fall-inspired breakfast favorite, full of warm spices and rich pumpkin flavor. Fluffy, soft, and lightly sweetened, these pancakes bring comfort to your morning routine. Whether you’re celebrating autumn or simply craving something hearty and delicious, these pancakes are a satisfying treat that pairs beautifully with maple syrup, butter, or a dollop of whipped cream.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourpumpkin pureebaking powderbaking sodasaltground cinnamonground nutmegground gingerbrown sugarsugarbuttermilkeggsvanilla extractunsalted butter (melted)

directions

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a separate bowl, mix the pumpkin puree, brown sugar, sugar, buttermilk, eggs, vanilla extract, and melted butter until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.

Let the batter rest for about 5–10 minutes to allow the ingredients to fully hydrate.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Pour 1/4 cup of batter onto the skillet for each pancake, spreading gently if needed.

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip and cook the other side for another 2 minutes or until golden brown and cooked through.

Repeat with the remaining batter, greasing the skillet as needed.

Serve warm with your favorite toppings.

Servings and timing

This recipe yields approximately 12 pancakes.Preparation time: 10 minutesCooking time: 15 minutesRest time: 5–10 minutesTotal time: 30–35 minutes

Variations

Add chocolate chips or chopped pecans for texture and extra flavor.

Use whole wheat flour for a heartier and more nutritious version.

Swap buttermilk with almond milk and a splash of lemon juice for a dairy-free alternative.

Top with a drizzle of caramel sauce or cream cheese glaze for a decadent twist.

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.They can also be frozen for up to 2 months; separate layers with parchment paper.Reheat in the toaster, microwave, or oven until warmed through.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureed and well-drained for the correct consistency.

Why are my pancakes not fluffy?

Overmixing the batter or using expired leavening agents can make pancakes dense.

Can I make the batter ahead of time?

Yes, refrigerate it for up to 12 hours, but stir gently before cooking.

What can I substitute for buttermilk?

You can mix milk with a tablespoon of vinegar or lemon juice as a quick alternative.

Are these pancakes sweet?

They are lightly sweetened, perfect for adding syrup or other toppings.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

How can I make them vegan?

Use a flax egg, plant-based milk, and vegan butter or oil.

Do I need to use all the spices?

No, but the full blend gives the pancakes their signature warm flavor.

Can I double the recipe?

Absolutely, it scales well for feeding a larger group.

What toppings go best?

Maple syrup, whipped cream, nuts, or sautéed apples complement the pumpkin flavor beautifully.

Conclusion

Pumpkin Pancakes are the ultimate autumn breakfast, combining fluffy texture with cozy spices and pumpkin richness. Whether you enjoy them on a crisp morning or make them a weekend brunch staple, they offer a delicious way to celebrate the season. Serve them with your favorite toppings and savor each warm, comforting bite.

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