Fluffy Pumpkin Pancakes

Super-fluffy, tall, yet moist pumpkin pancakes. Yes, you can have it all in a pumpkin pancake!

Total Time: 20 minutes

Fall gets fluffy! Moist pumpkin and warm autumn spices in a super-fluffy pumpkin pancake package. Done deal. 

I just never know when a recipe is going to take off. It’s all one big fat guessing game. I had a feeling people would like this and it would do well (and so far, it has!). On the other hand, I was convinced these would do well, but nope.

Usher in fall with these tall, fluffy, and moist pumpkin pancakes. The perfect pumpkin pancake recipe!
And then there are the recipes that are a huge surprise. Fluffy Banana Pancakes are consistently one of the most-visited and most-made recipes on my site. I knew I loved them, but I didn’t realize they would be so popular. And, of course, I am happy they are!

As far as pancakes go, there’s a special place in breakfast heaven for the fluffy, hearty, thick kind. I decided I needed another fluffy pancake recipe in my life, so I thought I’d take the banana version and get ’em all fallified. (As in, seasonally appropriate for autumn. I like to make up words. It’s a curse.)

Usher in fall with these tall, fluffy, and moist pumpkin pancakes. The perfect pumpkin pancake recipe!

I already have a tried-and-true pumpkin pancake recipe, but I thought I’d try them this way. For this recipe, it’s all about the fluffy! I took the original recipe and swapped the banana for pumpkin, added a hefty dose of warming pumpkin spices, and increased the sugar – just a bit – to keep them from going over to savoryville. More made-up words. Sorry.

Usher in fall with these tall, fluffy, and moist pumpkin pancakes. The perfect pumpkin pancake recipe!

These pancakes cook up surprisingly tall, but they’re not crazy or anything. They’re just right – perfectly fluffy for fall.

Usher in fall with these tall, fluffy, and moist pumpkin pancakes. The perfect pumpkin pancake recipe!

Fluffy Pumpkin Pancakes

Yield: About 12 5-inch pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Super-fluffy, tall, yet moist pumpkin pancakes. Yes, you can have it all in a pumpkin pancake!


  • 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or 2% milk to equal 2 cups)
  • 1 cup pumpkin puree (here's a handy dandy tutorial on making your own)
  • 2 eggs
  • 3 tablespoons unsalted butter, melted and cooled slightly + more for cooking, if desired
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice blend*
  • ½ teaspoon salt
  • Butter and maple syrup for serving


  1. To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
  2. Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
  3. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
  4. Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
  5. Let batter rest for about 5 minutes.
  6. Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
  7. Serve topped with butter and maple syrup, if desired.
* Or you can substitute the following if you don't have pumpkin pie spice blend on hand:
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


October 3, 2015 - I've just added a star rating system to this recipe so if you have tried it, please be sure to rate it to let others know how you like it - 5 if you love it, 1 if you don't (but hopefully you love it!) Just click on the stars below the "Print Recipe" button above. Thank you!

More pancake recipes:

Usher in fall with these tall, fluffy, and moist pumpkin pancakes. The perfect pumpkin pancake recipe!

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

36 Responses to “Fluffy Pumpkin Pancakes”

  1. I like making up words, too. It’s a writer thing. I love the word fallified, but I think I will love these pancakes even more. Thanks so much for the recipe. Pinning it now. 

  2. I seriously love all your pumpkin recipes. I need to try those pancakes, and the one pot pasta and your pumpkin spice latte and… Guess I’m off to buy a gazillion of pumpkins! 🙂

  3. Hi Kare!  These sounds fabulous… and one can never have too many fluffy pancake recipes in their arsenal!  I’ll take it!  Beautiful photography, too!  Thanks Kare!!  

  4. Fluffy pancakes are a life need, in my opinion!  That picture of the syrup running down the stack o’ flapjacks? UGH! BEE U TEE FUUUUULL!!  I want pumpkin in my pancakes asap.

  5. Wow, these pancakes do look seriously fluffy! Such a delicious and perfect fall breakfast. I don’t make pancakes too often, but now I’m seriously craving them. Pinned!

  6. I know nothing about pancakes – can I substitute a more healthy flour (ala buckwheat) and still have something palatable?

    • The answer is sometimes. Buckwheat can be a little tricky in pancakes – I’ve found it’s usually better when it only replaces some of the flour, not all. I usually use whole wheat or white whole wheat flour in pancakes instead of all-purpose and that one-for-one swap works great.

  7. When I saw your recipe, I was immediately in love and tempted to try it. This morning I made my dream come true. Though the result wasn’t looking as neat as your pancakes came out, it tasted…
    OH. MY. GOD. Pure Zen. Divine. Mindblowing.
    What a perfect breakfast on the last day of September! A good cuppa of spiced tea + pumpkin pancakes = a match made in heaven 🙂

    P.S. I made buttermilk out of 1,5% milk and lemon juice and replaced granulated sugar with dark muscovado (just not keen on white sugar).

  8. Pumpkin for breakfast… yes!

  9. I came across your blog through a link on ‘oh my veggies’ and I’m so glad I did. This recipe looks GREAT and now I’m thinking about ways to fallify all of my favorite recipes. Chocolate chip cookies? Banana Bread? Waffles? GREAT word.  🙂

  10. Made these for breakfast this morning and even my 9 year old was full of “mmm’s” in between each bite! Thanks for sharing:)

    • Yeah! So glad you and your little one liked them. As the mother of a picky toddler, I consider kids liking my recipes to be the highest of praise (and these actually are one of the few things she will devour!)

  11. These were especially delicious with a dollop of slightly sweetened sour cream on top. It sounds a little weird, but it is amazing!

  12. Thanks for this recipe! I’ve made several pumpkin pancake recipes over the years, but this one has been the best so far. They were super fluffy. I didn’t have pumpkin pie spice so I referred to your spice blend, but I doubled all of the spices and it was awesome. Definitely a keeper.

  13. OMG, these were the **best** pancakes ever!  Ever!  We made a half-recipe, which gave us 8 pancakes.  I sprinkled chopped pecans over the tops while the first sides were cooking— chopped bacon would have also worked.  We cooked these on an electric griddle, set at 350º, for 3 minutes per side. Pumpkin Pecan PERFECTION.

  14. these smell just wonderful and taste great. have you ever tried separating the eggs, whipping the whites to peaks then folding them in last?? that works great for normal pancakes. bet it would with these too. thanks for the lovely recipes.

  15. These were great! We halved the recipe and it was plenty for two people. 

  16. These pumpkin pancakes are just perfect. Made them with apple cider vinegar and whole milk instead of buttermilk. They are excellent!

  17. I usually use light brown sugar in my pancakes, how much would be the equivalent in this recipe? or should I just use 1/3 cup packed?

  18. I am trying these out today! The hubby wanted pumpkin pancakes. I will let you know how I like them! They look delicious.

  19. The batter is too dry and will not pour or make pancake shaped object. Am adding water. Had to had water several times to get this to flow and make pancakes. I followed recipe to a T, used buttermilk. 

  20. They were awesome! Very fluffy. Just the right amount of sweetness. And it went perfect with my honey, cinnamon butter! Thanks for sharing the recipe with us!

  21. Delicious, thank you! Next time I’ll cut the recipe in half, I usually don’t make enough pancakes but this made plenty! I’ll also double the spices for personal preference.

  22. Very Good. Next time, I’ll cut in half for just the two of us. Added walnuts. Yummy

  23. Best pumpkin pancake recipe ever!!  These pancakes are delicious and fed a crowd!  We’re trying the banana version tonight – can’t wait to pull them off the griddle!  

  24. Can I use almondmilk instead of buttermilk?  Thanks!

  25. Thanks for the reply!  I’ll probably try that!

  26. HI! These sound and LOOK amazing! Wondering if they can be made in advance and frozen for a later use when a stove wont be available? We are going camping in a couple of weeks and I would love to make these, and then reheat on the camp fire (in foil). Thanks!

  27. These pancakes are absolutely delicious!

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