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Pumpkin Pancakes Recipe

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These fluffy, warmly spiced Pumpkin Pancakes are the ultimate fall breakfast treat. Made with canned pumpkin, buttermilk, and pumpkin pie spice, they’re soft, comforting, and easy to make in under 30 minutes. Perfect for weekend brunch or cozy autumn mornings—top with maple syrup, whipped cream, or pecans for an irresistible seasonal stack.

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)

Instructions

  1. In a large bowl, whisk together flour, brown sugar, pumpkin pie spice, and baking powder.
  2. In a separate bowl or measuring cup, whisk buttermilk, pumpkin puree, melted butter, and egg until smooth.
  3. Add wet ingredients to dry, stirring gently until just combined (batter will be thick and slightly lumpy).
  4. Preheat a non-stick skillet or griddle over medium heat; lightly grease with cooking spray or butter.
  5. Scoop about ⅓ cup batter per pancake into the skillet.
  6. Cook 2–3 minutes until bubbles form on the surface, flip, and cook another 2–3 minutes until golden and cooked through.
  7. Serve warm with maple syrup, whipped cream, and extra pumpkin pie spice if desired.

Notes

  • Buttermilk Substitute: Use milk + vinegar or lemon juice.
  • Add-ins: Try mini chocolate chips or chopped pecans for extra flavor.
  • Whole Wheat Version: Substitute half or all of the flour with whole wheat flour.
  • Toppings: Maple syrup, cinnamon butter, cream cheese frosting swirl, or powdered sugar work beautifully.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-pancakes-recipe/