Updated: September 10, 2026
These easy pumpkin pancakes are one of my favorite breakfasts to make for my family when fall comes around. There’s something about a stack of warm, fluffy pumpkin pancakes on a crisp fall morning that makes the season feel official! I especially love that my family’s recipe uses buttermilk, which gives the pancakes a soft fluffy texture with very little tang to balance the pumpkin, warm spices, and little bit of sweetness. Add butter and pure maple syrup, and you have one of your new favorite fall breakfast recipes.
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Why You’ll Love This Recipe
- Very Fluffy – Most recipes call for milk. Buy family enjoys using Buttermilk, baking powder, and baking soda together to give these pancakes a soft, fluffy texture.
- Full of fall flavor – The pure pumpkin puree, pumpkin pie spice, cinnamon, brown sugar, and maple extract create the perfect balance of pumpkin and warm spices.
- Quick enough for an easy breakfast – The entire recipe takes about 25 minutes from start to finish.
- My Secret Ingredients – This recipe includes 2 secret ingredients that make these pancakes stand out from the rest: buttermilk and maple syrup. The buttermilk makes them extra fluffy and the maple extract truly pulls the pumpkin flavors through in every bite.
- Great for freezing – Make an extra batch and freeze the leftovers for an easy breakfast during busy mornings.
Pumpkin Pancake Ingredients
Here’s what you’ll need to make the best pumpkin pancakes at home. Detailed measurements can be found in the recipe card below.
- All-purpose flour – Provides the structure for the pancake batter while keeping the finished pancakes soft and tender.
- Light Brown sugar – Adds a little sweetness along with a deeper caramel-like flavor that pairs beautifully with pumpkin and fall spices.
- Granulated sugar – Adds additional sweetness without weighing down the pancakes.
- Baking powder – One of the key ingredients for creating tall, fluffy pancakes.
- Baking soda – Reacts with the acidity in the buttermilk to help the pancakes rise and develop a light texture.
- Pumpkin pie spice – Gives the pancakes their signature fall flavor with a blend of warm spices.
- Ground cinnamon – Adds an extra layer of warmth and enhances the pumpkin flavor.
- Salt – Balances the sweetness and brings out the flavors of the pumpkin and spices.
- Buttermilk – Adds moisture, tenderness, and a subtle tang while helping activate the baking soda. It’s one of my favorite ingredients in this recipe because of the texture it gives the pancakes.
- Pure pumpkin puree – The star ingredient! It adds real pumpkin flavor, moisture, and that beautiful orange color. Be sure to use 100% pure pumpkin puree rather than pumpkin pie filling.
- Eggs – Help bind the ingredients together and provide structure.
- Unsalted butter – Adds richness and flavor while keeping the pancakes tender.
- Maple extract – Gives the pancake batter a subtle maple flavor that complements the pumpkin without overpowering it.
- Vanilla extract – Rounds out the pumpkin and maple flavors and adds warmth to the batter.
- Butter or oil – Use a little butter or your preferred cooking oil to lightly grease the skillet or griddle.
- Pure maple syrup – The perfect finishing touch for a warm stack of pumpkin spice pancakes.
How to Make Pumpkin Pancakes
Below you will find step-by-step instructions with photos for this recipe. Additional details can be found in the printable recipe card below.
STEP 1: Combine the dry ingredients – In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
STEP 2: Combine the wet ingredients – In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, maple extract, and vanilla extract until well combined.
STEP 3: Make the batter and rest – Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine. If the batter is too thick, add additional buttermilk 1 tablespoon at a time. Let the batter rest for 5 minutes.
STEP 4: Preheat and cook – Heat a large skillet or griddle over medium to medium-low heat and lightly grease with butter or oil. Scoop about ¼ cup of batter onto the hot skillet for each pancake and cook for 2-3 minutes, until bubbles form on the surface, the edges look set, and the bottoms are golden brown.
STEP 5: Flip and finish – Flip the pancakes and cook for another 1–2 minutes, or until golden brown and cooked through. Adjust the heat as needed to prevent the outsides from browning too quickly.
STEP 6: Serve – Serve the pumpkin pancakes warm with butter and pure maple syrup. Enjoy!
Tips for Fluffy Pumpkin Pancakes
- Don’t overmix your batter – For pancakes light and fluffy in texture, mix the wet ingredients and dry ingredients only until no large pockets of flour remain. A lumpy batter is okay! Overmixing develops the gluten in the flour and can result in pancakes that are tougher or chewier than you want.
- Let the batter rest for 5 minutes – It may be tempting to start cooking your first batch immediately, but that short rest is worth it. It gives the flour time to absorb the liquid and allows the leavening ingredients to begin working.
- Keep the heat at medium to medium-low – The best way to cook pumpkin pancakes is a little slower than you might cook traditional pancakes. Pumpkin adds extra moisture, so the centers need enough time to cook before the outside becomes too dark. If your hot griddle is browning the pancakes almost immediately, your temperature is too high.
- Look for bubbles before flipping – Once bubbles appear across the surface of the pancakes and the edges begin to look set, check the underside. If it’s golden brown, it’s time to flip.
- Don-t Over Flip – Try to flip each pancake only once for the best texture.
- Adjust the buttermilk as needed.
- Pumpkin puree varies in moisture from brand to brand, so use the consistency of the pancake batter as your guide. If it’s so thick that it doesn’t spread at all on the skillet, add buttermilk 1 tablespoon at a time.
- Use pure pumpkin puree.
- Make sure you grab 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which would change both the flavor and sweetness of this recipe.
Substitutions & Variations
There are plenty of ways to put your own spin on this easy pumpkin pancake recipe.
- Add chocolate chips – Sprinkle semisweet or dark chocolate chips over the pancakes immediately after adding the batter to the skillet. Pumpkin and chocolate make a delicious combination.
- Add pecans or walnuts – Chopped nuts add a little crunch and are especially good with pure maple syrup.
- Try whole wheat flour – You can replace part of the all-purpose flour with whole wheat flour for a heartier pancake. Because whole wheat flour absorbs liquid differently, you may need a little additional buttermilk.
- Make them extra decadent – Top your stack with whipped cream, chopped pecans, a drizzle of maple syrup, and a light dusting of cinnamon.
- Try different toppings – Apple butter, pumpkin butter, cinnamon butter, toasted pecans, sliced bananas, or sautéed apples are all delicious favorite toppings for fall.
How to Store and Reheat Pumpkin Pancakes
Pumpkin pancakes are best served fresh from the skillet, but leftovers store and reheat surprisingly well.
- Refrigerator – Allow the pancakes to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezer – Arrange completely cooled pancakes in a single layer on a baking sheet and freeze until firm. I like to wrap mine in plastic wrap first, then transfer the frozen pancakes to a freezer-safe bag or airtight container. Freeze for up to 2 months for the best texture and flavor.
- Reheating – Reheat refrigerated or frozen pancakes in the microwave in short intervals until warm. You can also reheat them in a toaster or toaster oven if you prefer slightly crisp edges. For a larger batch, arrange the pancakes on a baking sheet, cover loosely with foil, and warm them in a 350°F (175°C) oven until heated through.
What to Serve with Pumpkin Pancakes
A stack of fluffy pumpkin pancakes pairs beautifully with some of the following recipes:
- Homemade Breakfast Sausage
- Pumpkin Butter
- Easy Egg Bites
- Southern Style Grits
- Iced Pumpkin Cream Chai
- Apple Butter
FAQ
Why is my pumpkin pancake batter so thick?
Pumpkin puree naturally makes pancake batter thicker, and different brands of pumpkin puree can contain different amounts of moisture. If your batter is overly thick, stir in additional buttermilk 1 tablespoon at a time until it is thick but scoopable and spreads slightly when it reaches the skillet.
Why aren't my pumpkin pancakes fluffy?
There are a few possible causes. Overmixing the batter can develop too much gluten, while expired baking powder or baking soda can prevent the pancakes from rising properly. Also, don't skip the 5-minute batter rest. For fluffy pumpkin pancakes, gently stir just until the ingredients come together and make sure your leavening ingredients are fresh.
Why are my pancakes getting dark before they're cooked in the middle?
Your skillet is probably too hot. Pumpkin pancakes contain more moisture than traditional pancakes, so cooking them over medium to medium-low heat gives the centers enough time to cook without burning the outside. If your first batch browns too quickly, lower the temperature before adding the next cup of batter.
How do I know when pumpkin pancakes are ready to flip?
Watch the surface of the pancakes. Once bubbles form across the top, the edges begin to set, and the underside is golden brown, they're ready to flip. After flipping, the second side usually only needs another 1–2 minutes.
Can I make pumpkin pancake batter the night before?
I prefer making the batter shortly before cooking because the baking powder and baking soda begin reacting once they're combined with the wet ingredients. For easier mornings, you can whisk together the dry ingredients the night before and store them covered at room temperature. Measure your wet ingredients separately, refrigerate them, and combine everything in the morning.
Can I use fresh pumpkin puree?
Yes. Fresh pumpkin puree can work, but its moisture content may differ from canned pure pumpkin puree. If using fresh pumpkin puree, pay close attention to the consistency of your batter and adjust the buttermilk as needed.
Why does this recipe use buttermilk?
Buttermilk is a key ingredient in this recipe because its acidity reacts with the baking soda, helping the pancakes rise. It also adds moisture, tenderness, and a subtle tang that balances the sweetness and warm spices.
Recipe Card
Buttermilk Pumpkin Pancakes
Equipment
- Medium Mixing Bowl
- Large Skillet
Ingredients
- 1¾ cups All Purpose Flour
- 2 tablespoons Light Brown Sugar, (packed)
- 2 tablespoons Granulated Sugar
- 2½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1½ teaspoons Pumpkin Pie Spice
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 1¼ cups Buttermilk
- ½ cup Pure Pumpkin Purée
- 2 large Eggs
- 3 tablespoons Unsalted Butter, (melted)
- ½ teaspoon Maple Extract
- ½ teaspoon Vanilla Extract
Instructions
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined. Break up any clumps of brown sugar as you whisk.
- In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, maple extract, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently stir just until no large streaks of flour remain. A few small lumps are fine; avoid overmixing. The batter should be thick but easily scoopable and spread slightly on its own. If it seems too thick, add additional buttermilk 1 tablespoon at a time. Let the batter rest for 5 minutes.
- While the batter rests, heat a large nonstick skillet or electric griddle over medium to medium-low heat and lightly grease with butter or oil. Scoop about ¼ cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes, or until bubbles form across the surface, the edges begin to look set, and the underside is golden brown.
- Gently flip each pancake and cook for another 1-2 minutes, or until the second side is golden brown and the center is cooked through. Adjust the heat to medium-low as needed if the pancakes are browning faster than the centers can cook.
- Transfer the pancakes to a plate and repeat with the remaining batter, lightly greasing the skillet between batches as needed. Serve the pumpkin pancakes warm with butter and pure maple syrup. Enjoy!
Notes
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Batter Consistency: The batter should be thick, easy to scoop, and spread slightly when added to the skillet. If it’s too thick, add extra buttermilk 1 tablespoon at a time.
- Don’t Overmix: Stir the batter just until the dry ingredients are incorporated. A few small lumps are fine and will help keep the pancakes soft and fluffy.
- Rest the Batter: Let the batter rest for 5 minutes before cooking to help hydrate the flour and create a lighter, fluffier texture.
- Cooking Temperature: Keep the skillet or griddle over medium to medium-low heat. Pumpkin adds moisture, so the pancakes need enough time to cook through without becoming too dark on the outside.
- Maple Extract: Maple extract is concentrated, so ½ teaspoon adds a subtle maple flavor without overpowering the pumpkin and warm spices.
- Pancake Size: Use about ¼ cup of batter per pancake for evenly sized pancakes that cook at roughly the same rate.
- Keep Warm: Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the remaining batches.
- Storage: Store cooled pancakes in an airtight container in the refrigerator for 3-4 days.
- Freezing: Freeze cooled pancakes for up to 2 months in a freezer-safe bag or airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make these easy pumpkin pancakes, I’d love to see how they turn out! Tag me on Instagram @elicitfolio so I can see your creations, follow along on Pinterest for more seasonal recipe inspiration, or leave a comment below and tell me what pancake recipes you’d like to see next. Your suggestions may inspire my next recipe!
