These soft and Fluffy Pumpkin Pancakes are a flavor packed Fall breakfast that your family is going to love! Easy to make and full of pumpkin flavor!
Looking for a traditional pancake recipe? These Fluffy Pancakes are a family favorite year-round!
Easy Pumpkin Pancakes
These Pumpkin Pancakes are perfectly fluffy and flavor packed! In fact, these pancakes may just go down as one of my top Fall recipes to make! Super simple to prepare, packed with that seasonal flavor, and of course, they reheat easily! You can top with syrup, fresh fruit, whipped cream, or even a scoop of ice-cream (I won’t judge). Make a double batch and pull them out throughout the week or freeze extras for a later date! So many great options!
There are lots of toppings and mix-ins you can add to your pancakes to make them even more decadent. Some favorites are walnuts, chocolate chips and pecans! These are the fluffiest homemade pancakes ever, and they’re sure to put you in the mood for Fall.
Ingredients Needed
- Buttermilk
- Pumpkin Puree- make sure it’s not pumpkin pie filling
- Eggs
- Unsalted Butter- melted
- Vanilla Extract
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice
- Salt
- Butter/Syrup
How to Make Fluffy Pumpkin Pancakes from Scratch
- In a medium bowl, add the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Mix wet ingredients into dry ingredients, stirring until just combined.
- Allow your griddle or frying pan to preheat and melt some butter on the surface if surface is not non-stick.
- Pour about 1/3 cup of batter onto cooking surface and cook until small bubbles appear on surface. Flip to other side and allow to finish cooking.
- Serve pancakes with some butter and syrup!!
The Best Pumpkin for Pancakes:
Canned Pumpkin Puree: Libby’s brand pumpkin puree is a fav of mine because it is so concentrated in color and tightly packed without excess water.
Homemade Puree: You can use your own (well-drained) homemade pumpkin puree if you have sugar pumpkins on hand, but again, Libby’s works best for this recipe.
Serving Suggestions
- Use Your Favorite Add-Ins: Feel free to add some chopped walnuts, chocolate chips or any other mix-ins of choice into your pancake batter.
- Serve with Something Savory: If you’re in the mood for a filling brunch, serve your pancakes with a side of sausage, ham, or bacon!
- Top with Whipped Cream: A bit on top will be the perfect finishing touch for your pumpkin pancakes.
- Classic Butter & Syrup: A square of butter and a drizzle of syrup are classic pancake toppers for a reason – and these fluffy pumpkin pancakes are no exception!
How to Store and Reheat Leftover Pancakes
Before you store your leftover pancakes, be sure to let them cool completely. Once cooled, keep them in an airtight container in the refrigerator. Pancakes will stay fresh for up to 3 days! To store them for longer, layer the pancakes in the container between pieces parchment paper and freeze them for up to 3 months.
To reheat them, microwave one pancake for about 20 seconds. Add another 5-10 seconds as you add additional pancakes.
When do you flip the pancakes?
The pancakes should sauté for about 2-3 minutes per side. If they are browning too quickly, reduce the heat. Flip the pancakes when you see bubbles form on the surface of the pancakes. Only flip once. *The right cooking surface will make it easier to flip pancakes. Use a flat, non-stick skillet or griddle.
More Pumpkin Recipes to try
Copycat Starbucks Pumpkin Cream Cheese Muffins
Incredible Pumpkin Cinnamon Roll Bake
Fluffy Pumpkin Pancakes
Equipment
Ingredients
- 2 cups buttermilk
- 1 cup pumpkin puree
- 2 eggs
- 3 tablespoon butter *unsalted, melted/cooled slightly
- 2 teaspoon vanilla extract
- 2 1/2 cups flour *all purpose
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- toppings of choice
Instructions
- In a medium bowl, add the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Mix wet ingredients into dry ingredients, stirring until just combined.
- Allow your griddle or frying pan to preheat and melt some butter on the surface if surface is not non-stick.
- Pour about 1/3 cup of batter onto cooking surface and cook until small bubbles appear on surface. Flip to other side and allow to finish cooking.
- Serve pancakes with some butter and syrup, or any other toppings desired.
Nutrition
Recipe updated 8/22/22
