Pumpkin Pancakes
Pumpkin Pancakes
Fluffy, tender, and spiced pancakes made with pumpkin puree and warm autumn flavors. Perfect for cozy breakfasts or brunches, these pancakes pair beautifully with maple syrup, butter, or a dollop of whipped cream.
Ingredients
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1 1/2 cups all-purpose flour
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2 tbsp brown sugar
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground ginger
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1/8 tsp ground cloves (optional)
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1 cup pumpkin puree (canned or homemade)
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1 cup buttermilk
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2 large eggs
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1/4 cup vegetable oil or melted butter
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1 tsp vanilla extract
Instructions
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Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices.
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Mix Wet Ingredients: In a separate bowl, combine pumpkin puree, buttermilk, eggs, oil, and vanilla extract.
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Combine: Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
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Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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Cook Pancakes: Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form on the surface and edges are set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
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Serve: Keep pancakes warm in a low oven while cooking the rest. Serve with maple syrup, butter, or whipped cream.
Equipment
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Large mixing bowl
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Medium mixing bowl
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Whisk or spoon
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Measuring cups and spoons
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Non-stick skillet or griddle
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Spatula
Timing
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Serving Size
Makes about 10 pancakes (serves 4–5)
Pumpkin Pancakes
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves optional
- 1 cup pumpkin puree canned or homemade
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices.
- Mix Wet Ingredients: In a separate bowl, combine pumpkin puree, buttermilk, eggs, oil, and vanilla extract.
- Combine: Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes: Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form on the surface and edges are set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
- Serve: Keep pancakes warm in a low oven while cooking the rest. Serve with maple syrup, butter, or whipped cream.
Frequently Asked Questions (FAQs)
Can I use canned pumpkin puree?
Yes. Use pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
Can I make these pancakes gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend and adjust liquid if needed.
Can I make these dairy-free?
Yes. Use a plant-based milk (like almond or oat milk) and dairy-free butter or oil.
Can I make the batter ahead of time?
Yes. Store the batter in the refrigerator for up to 24 hours. Stir gently before cooking.
Can I add mix-ins?
Absolutely. Chocolate chips, chopped nuts, or dried cranberries work well.
Can I make these pancakes thinner or thicker?
Yes. Add a bit more milk for thinner pancakes or a little extra flour for thicker pancakes.
How do I prevent pancakes from sticking?
Use a non-stick skillet or griddle and lightly grease with butter or oil. Preheat the pan properly.
Can I make these ahead and reheat?
Yes. Cooked pancakes can be stored and reheated in the microwave, oven, or toaster.
Can I freeze these pancakes?
Yes. Cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 2 months.
How do I serve these pancakes for extra flavor?
Serve with maple syrup, whipped cream, butter, or a dusting of cinnamon sugar.
How To Store Pumpkin Pancakes
Refrigerator:
Store cooked pancakes in an airtight container for up to 3–4 days. Reheat in a skillet or microwave before serving.
Freezer:
Cool completely and freeze in a single layer on a baking sheet. Transfer to a freezer-safe bag and store for up to 2 months. Reheat in a toaster, oven, or microwave.
Reheating:
Warm pancakes in a 350°F (175°C) oven for 5–10 minutes or microwave for 20–30 seconds.
