Pumpkin Pancakes

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Light and fluffy pumpkin pancakes mixed with a warm blend spices. Using pumpkin puree keeps each cake tender and adds a festive orange hue. A delightful seasonal breakfast topped with maple syrup and pecans.

Pumpkin Pancakes

For this fall delight, I use my popular homemade pancakes recipe as the base and spice it up with seasonal ingredients like cinnamon, nutmeg, and allspice. Pumpkin puree provides the fun orange color and adds a very mild sweetness.

To create tender cakes that cook up nice and tall, a combination of leavening agents help with the lift. Baking powder, baking soda, and eggs ensure that each cake rises and sets with ease. This breakfast also freezes and reheats really well so you can enjoy a fluffy stack anytime the craving hits!

pumpkin puree in a mixing bowl

How to make pumpkin pancakes

  • In a large bowl whisk together sugar, brown sugar, baking powder, baking soda, salt, and spices.
  • Whisk together buttermilk, pumpkin puree, yogurt, eggs, and melted butter.
  • Gently combine wet ingredients with dry ingredients.
  • Rest batter for 10 minutes.
  • Heat a large nonstick pan over medium heat.
  • Add oil, evenly spread with a paper towel.
  • Then add ¼ cup pancake batter, cook until edges are set.
  • Flip and cook until golden brown.

Using pumpkin puree

Libby’s canned pumpkin puree, not the pumpkin pie mix, is my gold standard to use. It’s pretty smooth in texture and is a convenient way to add pumpkin flavor and color to the batter. Although if you’re a DIY person, it’s easy to make your own homemade pumpkin puree!

pumpkin pancake batter in a mixing bowl

Selecting the right leavening agents

To make sure the pancakes rise soon after it hits the hot pan, I use three types of leavening agents. Baking soda, baking powder, and eggs work together to create just enough bubbles for incredible lift.

In this recipe, I add a little more baking powder than I do for my classic pancakes because the pulp in the pumpkin puree adds density to the batter. The proteins in the eggs set, just like scrambled eggs to help trap the bubbles for a nice height. This keeps things light and fluffy.

Pumpkin pie spice

Adding in a hearty amount of warm spices in this recipe is essential. Pumpkin has a very mild flavor, so pairing it with robust and zippy seasonings makes these pancakes more flavorful.

That’s where my homemade pumpkin pie spice blend comes in handy. I use a higher amount of ground cinnamon to enhance the sweet taste. Then stir in ginger, nutmeg, cloves, and allspice.

spatula flipping over a pumpkin pancake in skillet

Properly cooking the pancakes

This batter is thick and lumpy and will not pour out of the bowl easily. I use a spoon to move things along, but don’t worry the pancakes will still be light and tender. The key to keeping them nice and high is not to press them down! This will push out all of the carbon dioxide bubbles, leaving you with a dense, compressed cake.

Freezing and reheating

This pancake recipe makes about sixteen portions, so if you’re not feeding a crowd, it freezes nicely for later. Allow the leftover pancakes to cool on a wire rack then individually wrap them in plastic wrap.

Store in a large resealable plastic bag in the freezer. Reheat in the microwave wrapped in a paper towel for about 60 to 90 seconds. I like to then toast them once defrosted to give the surface a little crispiness.

fork cutting into a stack of pumpkin pancakes

Topping suggestions

Buttermilk helps pancakes rise

When adding baking soda to a recipe an acid is needed for the sodium bicarbonate to react and create lots of bubbles. Buttermilk provides that acid and the tangy flavor makes each pancake more delicious.

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Pumpkin Pancakes

Light and fluffy pumpkin pancakes mixed with a warm blend spices. Using pumpkin puree keeps each cake tender and adds a festive orange hue.
Pin Print Review
4.56 from 9 votes
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings 16 servings
Course Breakfast
Cuisine American

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons dark brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 ½ cups buttermilk
  • ¾ cup pumpkin puree
  • ¼ cup plain Greek yogurt, whole milk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 ½ teaspoon pure vanilla extract
  • vegetable oil, as needed for cooking
  • ½ cup pecans, chopped (optional)

Instructions 

  • In a large bowl whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
  • In a medium bowl whisk together buttermilk, pumpkin puree, yogurt, eggs, and cooled melted butter.
  • Gently stir the wet ingredients into the dry ingredients. Leave a few streaks of flour, the pancake batter should look lumpy.
  • Allow the batter to rest for 10 minutes before cooking.
  • Heat a large 12-inch nonstick pan over medium heat.
  • Add 1 teaspoon of vegetable oil to the pan. Use a paper towel to create a thin layer of oil on the bottom of the pan.
  • Measure out a ¼ cup (60ml) of pancake batter into the pan, 2 to 3 at a time. Use the back of a spoon to spread the pancakes into a circular shape, about 3 ½ inches in diameter.
  • Cook until golden brown, the edges are set, and bubbles are beginning to break on the surface of the pancake, 2 to 3 minutes.
  • Carefully flip the pancake, and cook until the other side is golden brown, 1 to 2 minutes. Do not press down on the pancake after flipping or it will not be fluffy.
  • Repeat with the remaining batter, and grease the pan as needed.

Equipment

Notes

  • Serving Size: 1 pancake with nuts.
  • Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. Bob’s Red Mill 1:1 Gluten-Free 1-to-1 baking flour is recommended.
  • Freeze and Reheat: Individually wrap cooled pancakes in plastic, store in a resealable container and freeze for up to 1 month. Reheat by wrapping a pancake in paper towel and microwave on a plate for 60 to 90 seconds.

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Nutrition Facts
Pumpkin Pancakes
Amount Per Serving
Calories 139 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 29mg10%
Sodium 142mg6%
Potassium 133mg4%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 1920IU38%
Vitamin C 1mg1%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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7 Comments Leave a comment or review

  1. Pat says

    Can I mix the dry ingredients ahead of time and if so how far ahead and how to store it and for how long will the dry ingredients keep?

    • Jessica Gavin says

      You can mix the dry ingredients ahead of time in an airtight container (makes sure the baking soda does not get wet). You can do this about 2 to 3 days ahead of time.

  2. Maryalice says

    Hello!
    Love and enjoy all your food info!!
    I wanted to know can I switch coconut flour instead of all-purpose flour?
    Thank you!!

    • Jessica Gavin says

      Typically about 1/4-1/3 cups of coconut flour can be substituted for 1 cup of wheat flour for a similar texture. Coconut flour soaks up a ton of moisture, so you may need to add more buttermilk if it’s very thick.

  3. Dave says

    Soooooooooooo that’s how eggs, powder and soda really work together? I know soda likes to react with acids and powder works with water and is double acting. But the eggs role. Interesting.

    Thanks for the gluten free option. I’ll use the blend I make from America’s Test Kitchen books “How Can It Be Gluten Free?”

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