October mornings deserve better than a plain stack. These pumpkin pancakes are built for fluff: buttermilk and real pumpkin puree keep them thick and tender, a full tablespoon of pumpkin spice brings the fall flavor, and the double-leavening combo of baking powder plus baking soda lifts every pancake tall. Twenty-five minutes, one griddle, and a stack that tastes like peak autumn.
Why you’ll love it
- Thick, fluffy, and spiced. Real pumpkin puree and a full tablespoon of pumpkin spice in every bite — these taste like fall, not like a candle.
- 25 minutes, one griddle. A true weekend-morning recipe — no mixer, no resting the batter for ages.
- About 10g protein per serving (estimated), thanks to eggs and buttermilk — these actually keep you full until lunch.
- Freezer-friendly. Stack, freeze, and toast straight from the freezer for busy weekday mornings.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice, store-bought or homemade (recipe below)
- 1/4 cup packed light brown sugar
- 3/4 cup pumpkin puree, plain puree, not pumpkin pie filling
- 1 cup buttermilk, well shaken
- 2 large eggs
- 3 tablespoons unsalted butter, melted, plus more for the griddle
- 2 teaspoons vanilla extract
For the homemade pumpkin spice mix (optional — makes about 2 1/2 tablespoons)
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Equipment
A large nonstick griddle or 12-inch skillet, two mixing bowls, a whisk, a spatula, and a 1/3-cup scoop or measuring cup.
How to make fluffy pumpkin pancakes
- Mix the dry ingredients (3 minutes).. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. If you are making the spice mix from scratch, whisk the cinnamon, ginger, nutmeg, cloves, and allspice together first, then measure out 1 tablespoon.
- Whisk the wet ingredients (3 minutes).. In a second bowl, whisk the pumpkin puree, buttermilk, brown sugar, eggs, melted butter, and vanilla until smooth and evenly orange.
- Fold into a lumpy batter (2 minutes).. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain. Lumps are fine — overmixing makes tough, flat pancakes. Let the batter rest 5 minutes while the griddle heats; it will thicken slightly.
- Heat the griddle (3 minutes).. Heat a large nonstick griddle or 12-inch skillet over medium heat to 350°F. Lightly brush with butter — it should sizzle and foam, not smoke.
- Cook the first side (2–3 minutes).. Scoop a heaped 1/3 cup of batter per pancake onto the griddle (about 4 at a time), spreading it slightly with the back of the scoop. Cook until the bottom is golden and bubbles form and pop across the surface, 2–3 minutes.
- Flip and finish (2 minutes).. Flip once and cook until the second side is golden and the center springs back when lightly pressed, about 2 minutes more. Repeat with the remaining batter, re-buttering the griddle between batches. Serve warm with maple syrup.
Doneness cues: Pancakes are ready to flip when the surface is covered in popped bubbles and the edges look set and golden — don’t flip early or they’ll tear. They’re done when the center springs back at a light press. If the outside browns before the center sets, lower the heat slightly.
Nutrition note
Protein is estimated at about 10g per serving (estimated), calculated from USDA FoodData Central values — not lab-tested. Full nutrition panels aren’t provided; these are estimates only.
Tips for the fluffiest pumpkin pancakes
- Don’t overmix. Fold until the last dry streak disappears, then stop — a few lumps are the price of fluffiness.
- Rest the batter 5 minutes while the griddle heats so the flour hydrates and the pancakes cook up thicker.
- Keep the griddle at 350°F (medium heat) and brush on fresh butter between batches for evenly golden edges.
- The first pancake is the test pancake. Use it to check the heat before the full batch goes on.
- Hold finished pancakes in a 200°F oven on a baking sheet while you cook the rest, so everything hits the table warm.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a 350°F oven for 5 minutes, in the toaster, or in the microwave in 30-second bursts until steaming (165°F). To freeze, cool completely, stack with parchment between the pancakes, seal in a freezer bag, and freeze up to 2 months — toast straight from frozen.
Frequently asked questions
Can I use fresh pumpkin instead of canned puree? You can, but canned pumpkin puree is the reliable choice — it has consistent moisture. If you roast your own, drain it very well and puree it smooth; extra water makes gummy pancakes. Never use pumpkin pie filling — it’s pre-sweetened and pre-spiced, and the sugar throws off the recipe.
Can I use regular milk instead of buttermilk? Yes — stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it stand 5 minutes. It won’t give quite the same tang or lift, but it works in a pinch.
Why did my pancakes come out flat? Three usual suspects: overmixed batter (fold just until the dry streaks disappear), expired leavening (baking powder older than about 6 months loses power), or a griddle that isn’t hot enough — the batter needs to hit 350°F so the leavening fires immediately.
Can I make the batter ahead of time? The batter is best fresh — the leavening starts working as soon as wet meets dry. If you must prep ahead, mix the dry ingredients and the wet ingredients separately (without combining) up to 24 hours ahead, then fold them together right before cooking.
Can I add chocolate chips or nuts? Absolutely — fold 1/2 cup of chocolate chips or chopped toasted pecans into the batter after combining. Blueberries work too (see the variant above); use fresh berries, or frozen ones straight from the bag so the color doesn’t bleed.
More cozy fall breakfasts
If you love cozy fall baking as much as pumpkin pancakes, our Sour Cream Banana Bread is going live this week — slice it warm alongside a stack of these pancakes for the ultimate autumn breakfast.
Fluffy Pumpkin Pancakes
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. If you are making the spice mix from scratch, whisk the cinnamon, ginger, nutmeg, cloves, and allspice together first, then measure out 1 tablespoon.
- In a second bowl, whisk the pumpkin puree, buttermilk, brown sugar, eggs, melted butter, and vanilla until smooth and evenly orange.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain. Lumps are fine — overmixing makes tough, flat pancakes. Let the batter rest 5 minutes while the griddle heats; it will thicken slightly.
- Heat a large nonstick griddle or 12-inch skillet over medium heat to 350°F. Lightly brush with butter — it should sizzle and foam, not smoke.
- Scoop a heaped 1/3 cup of batter per pancake onto the griddle (about 4 at a time), spreading it slightly with the back of the scoop. Cook until the bottom is golden and bubbles form and pop across the surface, 2–3 minutes.
- Flip once and cook until the second side is golden and the center springs back when lightly pressed, about 2 minutes more. Repeat with the remaining batter, re-buttering the griddle between batches. Serve warm with maple syrup.