The Best Pumpkin Pancakes

Name: The Best Pumpkin Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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 ground cloves; 1/4 cup (55g) packed light brown sugar; 1 cup (245g) pumpkin puree; 1 1/2 cups (350ml) buttermilk; 3 Tbsp (42g) butter, (melted, plus more cold butter for griddle); 2 large eggs; 1 tsp vanilla extract

Published October 3, 2020. Updated October 27, 2023

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Jump to Recipe

Pumpkin Pancakes that are soft, fluffy, brimming with sweet pumpkin flavor, and deliciously spiced. Plus they’re quick and easy to throw together.

These and my Pumpkin Muffins create the ultimate fall breakfast!

Easy Pumpkin Pancakes Recipe

This is my go-to pumpkin pancake recipe! They have the best flavor, they are light and fluffy yet thick, and have a perfectly moist crumb.

Plus pumpkin and maple syrup flavors pair together amazingly well, with flavors that perfectly compliment each other. It’s a match meant to be.

Maybe plan on more than you think you need because people are going to want their own stack. They’re amazingly delicious!

How to Make Homemade Pumpkin Pancakes

Preheat a non-stick electric griddle to 375 degrees.
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.
In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined.
Pour into well in dry mixture and whisk just until combined (batter should be slightly lumpy, don’t over-mix). Let batter rest 3 minutes.
Butter griddle. Pour batter about 1/3 cup at a time onto griddle.
Spread pancakes outward just slightly with bottom of measuring cup.
Cook until golden brown on bottom then flip and cook opposite side until golden.
Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.

Can batter be made in advance?

No, pancake batter should be used right away. Otherwise, the pancakes don’t rise as well.

Can they be frozen?

Yes. If you have leftover pancakes just freeze in an airtight container (once they’ve cooled). Keep parchment paper between layers to prevent sticking.

Tips for the Best Pumpkin Pancakes

Use fresh or canned pumpkin.
Don’t use canned pumpkin pie mix. It has added water, sweetener and spices.
Use real buttermilk. The buttermilk substitute (of milk and lemon/vinegar) won’t work as well here.
Don’t over-mix the batter. As with any pancake recipe you won’t want to over-mix or the pancakes won’t be fluffy. A lumpy batter is fine here.
Butter the griddle immediately before adding the batter otherwise the butter starts to burn.
Keep pancakes warm in a 200 degree oven on a wire rack or cookie sheet while you finish cooking the others.

More Delicious Pumpkin Recipes to Try!

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