Description

Pumpkin Pancakes are fluffy, spiced, and perfectly cozy for fall mornings. Made with pumpkin puree, warming spices, and buttermilk, these pancakes are tender, golden, and bursting with flavor. Ideal for weekend brunches, holiday breakfasts, or weekday treats that taste like autumn comfort on a plate.

Ingredients

Scale

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
Maple syrup

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Instructions

Preheat griddle:
Heat a griddle to 350°F (175°C) or a skillet over medium heat.
Mix dry ingredients:
In a large bowl, whisk flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Mix wet ingredients:
In a separate bowl, combine buttermilk, pumpkin puree, egg, melted butter, and vanilla. Stir until smooth.
Combine wet and dry:
Pour wet ingredients into dry ingredients and mix gently until just combined. Batter will be thick; add a splash of buttermilk if needed.
Cook pancakes:
Lightly grease griddle or skillet. Scoop 1/3 cup of batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook 2–3 more minutes.
Serve warm:
Keep pancakes warm in a low oven while finishing the batch. Serve with butter and maple syrup.

Notes

Don’t overmix the batter—lumps are fine.

Let the batter rest for 5 minutes before cooking for fluffier pancakes.

Use whole buttermilk for best flavor.

Stir in chocolate chips or pecans for variation.

Pancakes are freezer-friendly and great for meal prep.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Plats
Method: Stovetop
Cuisine: American