Fall mornings were made for warm mugs, fuzzy blankets, and stacks of soft, golden Pumpkin Pancakes. With a tender texture and just the right blend of spices, these pancakes bring cozy comfort to your breakfast table. Whether you’re whipping up a weekend pumpkin brunch or just need a little midweek pick-me-up, these spiced pancakes are a seasonal favorite for good reason.

They’re rich but not too sweet, fluffy yet substantial, and loaded with all the pumpkin spice flavors we love this time of year. Top them with butter, maple syrup, or even a dollop of whipped cream for the ultimate breakfast treat.

Why You’ll Love These Pumpkin Pancakes

Fluffy, moist, and packed with fall flavor
Made with simple pantry staples
Perfect for leisurely mornings or holiday brunches
Kid-friendly and freezer-friendly

Ingredients

1 1/4 cups (156 g) all-purpose flour
2 tbsp (25 g) light brown sugar
2 tsp baking powder
1/4 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1 cup (240 ml) buttermilk, at room temperature
1/2 cup (120 g) canned pumpkin puree
1 large egg, at room temperature
2 tbsp (28 g) melted butter, at room temperature
1 tsp vanilla extract

For Serving:

Butter and maple syrup

How to Make Pumpkin Pancakes

Preheat your griddle: Heat an electric griddle to 350°F (175°C) or a large non-stick skillet over medium heat.
Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Mix wet ingredients: In a separate bowl, stir together buttermilk, pumpkin puree, egg, melted butter, and vanilla until smooth.
Combine: Pour the wet mixture into the dry and stir just until combined. The batter will be thick; add a splash of buttermilk if needed.
Cook: Lightly grease your cooking surface. Scoop 1/3 cup of batter per pancake onto the griddle. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook another 2–3 minutes.
Serve: Keep pancakes warm while you cook the rest. Serve with butter and maple syrup.

Pancake Tips & Tricks

Don’t overmix the batter—it’s okay if a few lumps remain.
Let the batter sit for 5 minutes before cooking for extra fluff.
Use whole buttermilk for the richest flavor and texture.
Add chocolate chips or chopped pecans for a fun twist.

My Pancake Story

These pumpkin pancakes became a fall tradition in our house after one particularly chilly October morning. I had leftover pumpkin puree and a craving for something cozy—and pancakes just felt right. The smell alone was enough to lure everyone out of bed. Now, it’s one of those recipes my family asks for the second the leaves start to turn.

What to Serve with Pumpkin Pancakes

Pair them with crispy bacon, scrambled eggs, or spiced sausage links for a full breakfast spread. They also go great with a hot mug of chai, apple cider, or a creamy pumpkin spice latte. Add sliced apples or roasted pears for a fresh, seasonal touch.

How to Store and Reheat

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. To freeze, layer pancakes with parchment and place in a zip-top bag. Reheat in the toaster, oven, or microwave.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but add 1 tbsp of lemon juice or vinegar to the milk and let it sit for 5 minutes first.

Can I make them ahead of time?

Absolutely. They store and reheat beautifully—perfect for meal prepping.

Are these pancakes freezer-friendly?

Totally! Just freeze between layers of parchment and reheat as needed.

Why Pumpkin Pancakes Should Be on Your Fall Menu

These Pumpkin Pancakes are everything a cozy fall breakfast should be—warm, spiced, and wonderfully fluffy. Whether you’re planning a weekend pumpkin brunch or just craving a sweet start to your day, they’re guaranteed to bring smiles to the table. So grab your maple syrup and get flipping!

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