These Fluffy Pumpkin Pancakes are one of my more popular recipes every year when fall rolls around. These pumpkin pancakes cook up bubbly and super tall, no separate egg-white-whipping necessary. Easy peasy, pumpkin squeezey. Or, you know … something like that.
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.
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.)
I set out to create a pumpkin pancake recipe that’s full of those favorite fall flavors – pumpkin and pumpkin spices – yet tall and fluffy too. But no whipping egg whites, please, because who wants to do that at 7 a.m.?! Not me.
For this recipe for pumpkin pancakes, 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.
These pumpkin spice pancakes cook up surprisingly tall, but they’re not crazy or anything. They’re just right – perfectly fluffy for fall.
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Fluffy Pumpkin Pancakes
Ingredients
- 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk, 2% milk, or unsweetened almond milk to equal 2 cups)
- 1 cup pumpkin puree (here’s a handy dandy tutorial on making your own)
- 2 each eggs
- 3 tablespoons unsalted butter (melted and cooled slightly + more for cooking, if desired (can sub vegan butter or coconut oil))
- 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*
- 1/2 teaspoon fine-grain sea salt or table salt
- Butter and maple syrup for serving
Instructions
- 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.
- Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
- Let batter rest for about 5 minutes.
- 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.
- Serve topped with butter and maple syrup, if desired.
Notes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
I was looking for a pumpkin pancake recipe to use up leftover pumpkin and buttermilk and I came across yours. The pancakes came out perfect The recipe halved just right. Since the batter was on the thick side I used a spoon to spread
It out and made 8 fluffy pancakes. Thank you for posting
I’m so glad you liked the recipe, Susan! Thanks so much for coming back and reviewing. Happy fall!
We just made these! Delicious! My husband (who does not like any kind of pancake except plain ones) said this is the BEST pancakes he’s ever had. Well done! A new family favorite.
Hi Rachelle! I’m so glad these are a hit with your family! Thank you so much for sharing. 🙂
Made these yesterday and got a “ num nummy” from the girls. I made the buttermilk with sweetened vanilla almond milk, used egg whites since I was out of eggs and cut the sugar to a bit less than 1/4 cup organic unrefined sugar. They were super fluffy. I think the key is not to overmix and letting them sit that 5 minutes then scoop very gently. I always use a gravy ladle. The girls sprinkled chocolate chips on top 😊
Love the idea of using a gravy ladle – I’m totally going to borrow that! And, of course, the chocolate chips. 🙂 Thanks so much, Patti!
This recipe is FANTASTIC. I made no changes and would not make any if I were to make it again. Thank you for sharing. I did add an apple topping that made the recipe over the top.
https://www.allrecipes.com/recipe/21672/sauteed-apples/
I looooove the idea of sautéed apples with these and am trying that as soon as possible! Thanks so much Terry; I’m glad you liked them and thank you for rating the recipe!
I made these tonight. FABULOUS! I had no buttermilk, so followed your alternative suggestion of adding (apple cider) vinegar to the milk. They were fabulously moist while also having cooked, fluffy centers. Also, yes you do not need to have pumpkin pie spice blend, just mixed in my favorite ratios of cinnamon, nutmeg and ginger (wasn’t feeling the cloves this time) I used 100% whole wheat flour, because I always do for pancakes…only change.
Thank you so much for the great review! I’m so happy you loved this one! Happy holidays. 🙂
These were absolutely delicious. Perfect recipe to cut in half to make 6 pancakes. I used whole wheat flour since I didn’t have all-purpose flour. And I put white vinegar in my almond milk–what a handy little tip that is, much thanks.
And they were light and fluffy. I was pleasantly satiated without feeling like I had just put a brick in my belly. So I will take and make these over traditional pancakes any day!
It put me in such a happy place that I had to incorporate them in a blog article. Thanks Kare!
Hi Anne, thank you so much for the review – I’m so glad you liked these! And I’m very flattered you shared about them on your blog – thank you!
I made these and they were very good! The only thing is they never seemed to cook through… Were always still a little doughy in the middle. Is this normal or did I possibly do something wrong? Thanks!!!
Try cooking on slightly lower heat and for a bit longer and that should get them cooked in the middle!
These are soooo good. I tweeked these and everybody still loved them! I used 1/8th teaspoon mace in my pumpkin spice mix for these instead off all the allspice. Also added some brown sugar instead of all the white, and added 1 Tablespoon less butter. Mine looks to be a little less fluffy than the pictures but still soft with nice lightness. Again this is a great recipe!
Tried these for the first time, also did pie pumpkins from this recipe, HUGH hit! These were delicious. Can’t imagine ever making regular pancakes again!! Amazing flavour and texture. Thank you for all of you commentary for guidance and instructions.
Absolutely wonderful!!!
Love these pancakes!
Always come out perfect and taste… Yum!!
The batch makes a number of extras (there’s only 2 of us) which go in the freezer for a quick and easy weekday breakfast treat ☺️
I love them with applesauce or, of course, maple syrup.
These are fantastic, just as you mentioned–fluffy and yummy. I’ve made others. This is m go-to now. Thanks,
I’ve made these 2 times now! Amazingly fluffy pancakes with great flavor. I tried them with canned pumpkin once and homemade pumpkin puree another time- the fresh pumpkin yields a slightly lighter color and mellower flavor, but both are delicious.
This is a fall staple in my house! Thank you.
Decided to revisit the recipe for today. It also works well with brown sugar and gluten-free flour. Makes 5 enormous pancakes, more if you make them smaller. This is my favorite pancake recipe, I’ll have to look for others on here for when I don’t feel like making them with pumpkin 🙂
We use this recipe religiously! So perfect every time!
Hi Paige, I’m very late in replying to this, my apologies as I’ve been taking a hiatus from the blog. I’m so glad this recipe is a keeper for you! It’s a huge fave here too. Thank you so much for the review! I hope you are having a wonderful summer.
These days were just amazing!!!! Everyone loved them!!! Definitely a new regular in our kitchen not only for fall but most likely all year around!
Thanks for sharing
These pancakes were soooo good. Made exactly as recipe stated. Now I don’t have to wait for IHOP to bring ’em back just for the holidays!!!
I’m so glad you liked them! Thank you so much for the review. 🙂
These are fantastic and with less sugar than some other recipes, I have tried. I baked off the Halloween pumpkins for the pumpkin.
I made these and they were amazing!!! I topped it with homemade dark brown sugar & butter maple syrup. I also added some lemon zest, a tablespoon of whiskey, and 3 mashed bananas! Trust me