As the leaves turn and the air gets crisp, I crave the comforting aroma of pumpkin and spice. These Easy Pumpkin Pancakes are my go-to fall breakfast—they’re incredibly fluffy, warmly spiced, and come together in just 20 minutes from start to finish. Whether you’re a seasoned cook or a beginner, this recipe is forgiving and foolproof.
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I remember my first autumn in New England, where pumpkin patches dotted the countryside. There’s something magical about the combination of pumpkin and cinnamon, and these pancakes capture that essence perfectly. They’re not just for breakfast; they make a wonderful brunch or even a cozy dinner when served with a side of crispy bacon.
What I love most is how the pumpkin not only adds flavor but also keeps the pancakes moist and tender. The recipe uses simple pantry staples, and you can easily adjust the spices to your liking. So, tie on your apron, and let’s make some memories in the kitchen.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
Spoon and level for accuracy. For a whole-grain twist, substitute 1 cup whole wheat flour and 1/2 cup all-purpose.
2 teaspoons baking powder
Make sure it's fresh for the best rise. If you're out, you can use 1/2 teaspoon baking soda + 1 teaspoon cream of tartar.
1/2 teaspoon baking soda
Helps neutralize the acidity in buttermilk, if using, but works with regular milk too.
1/2 teaspoon salt
Enhances all the flavors. Use fine sea salt for even distribution.
1 teaspoon ground cinnamon
The star spice. For more depth, add a pinch of nutmeg and cloves.
1/2 teaspoon ground nutmeg
Freshly grated nutmeg is more aromatic, but ground works perfectly.
1/4 teaspoon ground cloves
Adds a hint of warmth. Omit if you prefer a milder spice.
1 cup (240ml) buttermilk, room temperature
Adds tang and tenderness. No buttermilk? Make a quick substitute: 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
1/2 cup (120g) pumpkin puree
Use pure pumpkin, not pumpkin pie filling. If you have leftover puree, freeze it in ice cube trays for later.
2 large eggs, room temperature
Room-temperature eggs blend more evenly. If you're in a hurry, place them in warm water for a few minutes.
2 tablespoons (28g) unsalted butter, melted, plus more for the skillet
Adds richness. You can substitute coconut oil or canola oil for a dairy-free option.
2 tablespoons (25g) brown sugar, packed
Adds a subtle molasses flavor. You can use granulated sugar or maple syrup (reduce milk slightly if using syrup).
1 teaspoon vanilla extract
Pure vanilla adds depth. Artificial vanilla works too, but use half the amount.
Tips & Tricks
- Do not overmix the batter. Mix until just combined; a few lumps are okay. Overmixing develops gluten, making pancakes tough.
- Let the batter rest for 5 minutes before cooking. This allows the baking powder to activate and creates fluffier pancakes.
- Use a hot skillet (375°F/190°C). If the pan is too cool, pancakes will spread and be flat; if too hot, they'll burn on the outside and be raw inside.
Pro Tips
Step-by-Step Instructions
1. Whisk Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
2. Mix Wet Ingredients
In a separate bowl, whisk buttermilk, pumpkin puree, eggs, melted butter, brown sugar, and vanilla extract until smooth and well combined.
3. Combine Mixtures
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk until just combined. Do not overmix; a few lumps are fine. Let the batter rest for 5 minutes.
4. Preheat Skillet
Place a large non-stick skillet or griddle over medium heat (about 375°F/190°C). Add a small pat of butter and let it melt, swirling to coat the pan.
5. Cook Pancakes
Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The bottom should be golden brown.
6. Flip and Finish
Flip the pancakes with a spatula and cook for another 1-2 minutes, until golden brown on the other side and cooked through. They should be puffed and springy to the touch.
7. Keep Warm and Serve
Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven while cooking the remaining batter. Serve warm with maple syrup, butter, or your favorite toppings.
Delicious Variations
Add-ins
Fold in 1/2 cup of chocolate chips, chopped pecans, or dried cranberries for extra texture.
Spice it up
Swap the spices for 2 teaspoons of pumpkin pie spice for a quicker option.
Gluten-free
Use a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend doesn't include it.
How to Store Easy Pumpkin Pancakes
Refrigerator
Store leftover pancakes in an airtight container in the fridge for up to 4 days.
Freezer
Freeze pancakes in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Separate with parchment paper to prevent sticking.
Reheating
Reheat in a toaster or microwave. For best results, warm in a 350°F (175°C) oven for 5-7 minutes.
Frequently Asked Questions
Q: Can I use pumpkin pie filling instead of pumpkin puree?
No, use pure pumpkin puree. Pumpkin pie filling is pre-sweetened and spiced, which will change the texture and sweetness of the pancakes.
Q: How do I know when to flip the pancakes?
Flip when bubbles appear on the surface and the edges look set, typically after 2-3 minutes. The bottom should be golden brown.
Q: Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately and store them in the fridge, but combine them just before cooking. Batter made ahead will lose its leavening power and result in flat pancakes.
Q: Can I make these pancakes vegan?
Yes, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), non-dairy milk with vinegar for buttermilk, and coconut oil or vegan butter.
I hope these Easy Pumpkin Pancakes become a favorite in your home. If you try them, let me know how they turn out in the comments below—I’d love to hear about your pancake adventures!
Easy Pumpkin Pancakes
Fluffy pumpkin pancakes with warm spices, perfect for a cozy fall breakfast. Ready in just 20 minutes!
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (240ml) buttermilk, room temperature
- 1/2 cup (120g) pumpkin puree
- 2 large eggs, room temperature
- 2 tablespoons (28g) unsalted butter, melted, plus more for the skillet
- 2 tablespoons (25g) brown sugar, packed
- 1 teaspoon vanilla extract
📋 Instructions
- 1Whisk Dry Ingredients — In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- 2Mix Wet Ingredients — In a separate bowl, whisk buttermilk, pumpkin puree, eggs, melted butter, brown sugar, and vanilla extract until smooth and well combined.
- 3Combine Mixtures — Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk until just combined. Do not overmix; a few lumps are fine. Let the batter rest for 5 minutes.
- 4Preheat Skillet — Place a large non-stick skillet or griddle over medium heat (about 375°F/190°C). Add a small pat of butter and let it melt, swirling to coat the pan.
- 5Cook Pancakes — Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The bottom should be golden brown.
- 6Flip and Finish — Flip the pancakes with a spatula and cook for another 1-2 minutes, until golden brown on the other side and cooked through. They should be puffed and springy to the touch.
- 7Keep Warm and Serve — Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven while cooking the remaining batter. Serve warm with maple syrup, butter, or your favorite toppings.
Aisha writes about travel and cultural immersion, sharing stories and tips from her journeys to off-the-beaten-path destinations. She emphasizes respectful tourism, budget-friendly adventures, and the importance of connecting with local communities.
