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 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.
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! 🙂
Ha, thanks! My pumpkin frenzy started early this year. I’m actually trying to hold back – lol!
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!!
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.
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!
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.
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).
Pumpkin for breakfast… yes!
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. 🙂
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!)
These were especially delicious with a dollop of slightly sweetened sour cream on top. It sounds a little weird, but it is amazing!
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.
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.
These are the best pancakes I have ever enjoyed. Thank you. Even after making them gluten-free, the recipe still shined through. I also used local goat’s milk yogurt instead of buttermilk (it is just what I had). I will forever be eating these. Thank you.
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.
Hi Dale, yes, I have tried that, and it results in amazing pancakes. Unfortunately I just tend to be too lazy for that extra step. 😉
These were great! We halved the recipe and it was plenty for two people.
These pumpkin pancakes are just perfect. Made them with apple cider vinegar and whole milk instead of buttermilk. They are excellent!
Yum! Thanks Rebecca!
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?
Yes, subbing 1/3 cup brown sugar should not only work great but it will also be delicious! 🙂
I am trying these out today! The hubby wanted pumpkin pancakes. I will let you know how I like them! They look delicious.
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.
Same thing happened to me! It was too thick and had to add water. Taste is great! Just been a little tricky to get the consistency right.
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!
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.
Very Good. Next time, I’ll cut in half for just the two of us. Added walnuts. Yummy
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!
Can I use almondmilk instead of buttermilk? Thanks!
Yes, I have done that – but I like to make buttermilk with the almond milk (mixing almond milk with a little vinegar) for extra lift!
Thanks for the reply! I’ll probably try that!
I made these last weekend, they are AMAZING! However, we are a milk-free home, so I substituted with canned creamy coconut milk – it worked great! Thanks for the recipe!
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!
Hi Amanda, I have made these ahead of time with success. I freeze them then I actually reheat them in a toaster. You won’t have a toaster (but wouldn’t that be nice while camping?! 😉 but I would think your campfire reheating plan should work! Have fun!
Thank you so much for your quick response!!!
These pancakes are absolutely delicious!
This is my favorite pancake recipe of all time! My son loves them, and I make them in double batches and freeze them for the family I nanny for. They’re a hit!
Yay! I love it. Thank you so much for your review. 🙂 :* <--(I am trying to make a kissy emoji and failing!)
This was the best pumpkin pancake recipe I’ve ever made. The pancakes came out very fluffy and delicious. I increased the whole wheat flour and reduced the sugar and it was still great. I will definitely save this recipe. Thanks.
Awesome, I am so glad you liked them! 🙂
I started using this recipe this fall – SO good! Always a hit with my 3 kiddos. Thank you!
Yay! Love it when my recipes get the kiddos’ seal of approval; not always easy to earn! 😉 Thank you. 🙂
WE LOVE these pancakes! My kids beg me to make them. I have shared your pin and this recipe page countless times. Thanks for a fabulous pancake recipe!
Thanks so much, Nili! I’m so glad you and your kids like them. 🙂
Love these pancakes! I live in Korea, where small sweet pumpkins ( the green ones) are abundant. I like snacking on steamed sweet pumpkin slices, and I had one slice leftover in the fridge, which scraped out and mashed was close to 1/4th of the amount of puree needed, which is perfect for me since I live alone and am cooking for 1. So I cut the recipe to a 4th and made silver-dollar pancakes.
I substituted coconut oil for the butter and almond milk with apple cider vinegar for the buttermilk and they came out lovely! Super fluffy and thick, like I’ve always wanted my pancakes to be but could never quite get right! These are quite good by themselves or with strawberry jam, too. I thought I would have some as a snack now and some for breakfast tomorrow…but they’re so good I devoured them all in one sitting! Oops!
Those small sweet pumpkins sound delicious! Thanks so much, Eden. 🙂
My daughter loves these. I made them plain and with blueberries. Great recipe!
I consider it the highest compliment when kids like my recipes! 🙂
Light but hearty pancake. Subtle spice. Lovely!
The best pancakes ever. They tasted like pumpkin pie.
😀 Thanks Karrie!
These were delicious! I made them dairy free and swapped the flour for my favorite gluten-free flour blend. (Which means I had to add an extra 1/4 almond milk because gf flour tends to dry recipes out) but these turned out amazing! My husband (who is not gf) can’t stop talking about them!
Yay! So glad you and your husband liked them. Love hearing about GF flour working well, that will be a great option for GF readers!
Can you baked the pancakes? If so, what adjustments have to be made? Thanks
Hmm, I’ve never baked pancakes, so I can’t say! Sorry I can’t be any help.
These were fluffy and delicious! Love the pumpkin. Saving this one. — thanks!
I have a 6 year old who is a very picky eater and she absolutely loves these! Thank you for sharing the recipe.
Hi Jamie, my almost-6-year-old is super picky too. It’s tough; I know how great it is to have a “win.” Yay for pumpkin pancakes! Thanks! 🙂
Great recipe! They are cooking right now, and smell like pumpkin pie. Thanks!
I’ve made this several times and it is OUTSTANDING!!! I have used left over orange fleshed roasted winter squash in lieu of pumpkin two times. I don’t have pumpkin pie spice for I follow the blend at the bottom. I use real buttermilk (low fat). I love to serve topped with whipped cream. This makes 4-5 large pancakes for me. One pancake is a very hearty, stick to your ribs meal. I serve to picky kids and a husband with refined tastes and it is a hit.
My family and I love this recipe! I think we would choose these pancakes over regular pancakes hands down! They’re just what the doctor ordered, moist and fluffy.
Thanks for the great recipe!
Thanks so much Suzy-Q! Here’s to pumpkin season … woo hoo! 🙂
Love that this recipe also comes with vegan options! Thank you they were delicious!
Delicious! Kids loved it too
Made with whole wheat flour and still turned out light & fluffy. Halved the sugar.
Maybe needs just a bit more salt (3/4 tsp). No pumpkin pie mix so I used 1t cinnamon, 1/2t ginger, 1/4 tsp cloves, 1/8 tsp nutmeg
Very good info. Lucky me I ran across your blog by chance
(stumbleupon). I’ve saved as a favorite for later!
These pancakes are absolutely delicious!Thanks
Can i keep the mix in the fridge?
Wonderful recipe! I subbed almond milk with vinegar for buttermilk; a couple of tablespoons of vanilla protein powder for vanilla, and for topping used just salt and maple syrup instead of butter!!! I am going to freeze the other half of the batter for another indulgence later this fall. Such a treat! Thank you for this fantastic recipe. I have food allergies and oil restrictions, but otherwise these subs worked out great with your original ❤️😊
Love the idea of upping the protein content with vanilla protein powder! So glad you like the recipe. Thank you so much for coming back and leaving a review!