Name: Pumpkin Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 tablespoons brown sugar; 1 tablespoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves); 2 teaspoons baking powder; 1 ¼ cups buttermilk (or milk + 1 tablespoon vinegar/lemon juice); ½ cup canned pumpkin puree; 2 tablespoons melted salted butter (or unsalted with a pinch of salt); 1 large egg; Cooking spray or extra butter (for greasing pan)

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These pumpkin pancakes are everything I want in a cozy fall breakfast—soft, fluffy, and full of warm spices that remind me of pumpkin pie. With just the right balance of sweetness and spice, they’re perfect for slow weekends, holiday mornings, or whenever I’m craving something comforting. Topped with whipped cream and maple syrup, they feel downright decadent, yet they come together in under 30 minutes.

Why You’ll Love This Recipe

I love how quick and easy this recipe is while still delivering all the seasonal flavor I crave. The canned pumpkin adds moisture and richness, while the buttermilk and baking powder give these pancakes that perfect fluffy texture. The pumpkin pie spice blend infuses each bite with cinnamon, nutmeg, ginger, and cloves—just like the filling of a classic pumpkin pie. They’re also great for feeding a group, and the leftovers reheat beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Brown sugar
Pumpkin pie spice (or homemade blend: cinnamon, nutmeg, ginger, cloves)
Baking powder
Buttermilk (room temperature)
Canned pumpkin puree
Salted butter, melted (or unsalted with a pinch of salt)
Large egg (room temperature)
Cooking spray (for greasing the pan)

Directions

I start by mixing the dry ingredients in a large bowl—flour, brown sugar, pumpkin pie spice, and baking powder.
In a separate bowl or large measuring cup, I whisk together the buttermilk, pumpkin puree, melted butter, and egg until smooth.
I pour the wet ingredients into the dry mixture and stir gently until just combined. The batter will be thick and slightly lumpy, and that’s exactly what I want for fluffy pancakes.
I heat a non-stick skillet or griddle over medium heat and lightly coat it with cooking spray.
Using a 1/3 cup measure, I scoop the batter onto the hot surface, forming round pancakes about 4–5 inches in diameter.
I cook each pancake for about 2–3 minutes, or until bubbles start forming on the surface, then flip and cook another 2–3 minutes until golden and cooked through.
I serve them warm with whipped cream, a drizzle of maple syrup, and an extra dash of pumpkin pie spice if I’m feeling festive.

Servings and Timing

This recipe makes 5 servings (about 10–12 pancakes, depending on size).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add mini chocolate chips or chopped pecans to the batter for extra texture and flavor.
If I don’t have buttermilk, I make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1¼ cups of milk and letting it sit for a few minutes.
I use whole wheat flour for a heartier version.
A dollop of cinnamon butter or a swirl of cream cheese frosting takes these over the top for brunch.

Storage/Reheating

Leftover pancakes store well in an airtight container in the fridge for up to 3 days.
To reheat, I pop them in the toaster or warm them gently in a skillet or microwave.
They also freeze great—just layer them with parchment paper and freeze for up to 2 months. I reheat straight from frozen for an easy breakfast.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin puree with good results. Just make sure it’s thick and not watery for best texture.

How do I make these pancakes dairy-free?

I swap the buttermilk with a non-dairy milk and a splash of lemon juice, and use plant-based butter or oil in place of regular butter.

Can I make the batter ahead of time?

I prefer to cook the pancakes fresh, but I’ve mixed the dry ingredients ahead and added the wet ingredients in the morning for a faster prep.

What toppings go best with these pancakes?

I love them with classic maple syrup, but they’re also great with cinnamon whipped cream, chopped pecans, or a sprinkle of powdered sugar.

Can I double this recipe for a crowd?

Yes, I’ve doubled and even tripled this recipe easily. I keep the cooked pancakes warm in a low oven until ready to serve.

Conclusion

These pumpkin pancakes are my favorite way to bring fall flavors to the breakfast table. Lightly spiced, fluffy, and perfectly sweet, they feel indulgent without being heavy. Whether I’m treating myself on a lazy Sunday morning or serving them up for a fall brunch, they always hit the spot.