Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 1 3/4 cups buttermilk; 1 cup pumpkin puree (not pumpkin pie filling); 1/4 cup brown sugar; 2 tablespoons vegetable oil; 1 egg

Jump to Recipe

Light and fluffy Pumpkin Pancakes are so easy and so delicious! Full of pumpkin and spices – they make the perfect fall breakfast.

This easy pumpkin pancakes recipe is one of my favorite things to make during fall. This time of year I constantly have half a can of unused pumpkin in the fridge and this is my go to when that happens.

My kids love pancakes, of course, but these pancakes also freeze really well for mornings when I just don’t feel like cooking anything.

They’re light and fluffy on the inside with just the right amount of crispness on the outside. And they are full of pumpkin and pumpkin spice!

Make them this weekend for breakfast or brunch!

Ingredients

All-purpose flour
Baking soda – this is going to make your pancakes really puff up and be light and fluffy.
Pumpkin pie spice – if you don’t have pumpkin pie spice, you can use cinnamon and then add a dash of ground ginger, allspice, cloves, and/or nutmeg. If you don’t have any of those extra spices, just use cinnamon.
Salt
Buttermilk – if you don’t have buttermilk, you can make your own by adding 1 tablespoon plus 2 teaspoons of white vinegar to your measuring cup and then filling the cup to the 1 ¾ cup line with regular milk. Let it sit for several minutes and then stir.
Pumpkin – make sure that it’s pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin.
Brown sugar
Vegetable oil – you can use canola oil, coconut oil, or even melted butter if you prefer.
Egg

How To Make Pumpkin Pancakes

Dry ingredients. Whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
Wet ingredients. Stir together buttermilk, pumpkin, brown sugar, oil, and egg.
Combine. Add dry ingredients to wet ingredients and stir until well combined.
Cook. Drop about ⅓ cup of batter into a skillet over medium-high heat and cook until bubbles form at the surface. Flip and cook until other side is browned.
Repeat. Repeat with the remaining batter.
Serve. Serve hot with maple syrup.

How Long Are They Good For?

These pumpkin pancakes will be good for about 3 days in the fridge. Make sure to store them in an airtight container.

You can reheat them in the microwave.

Can You Freeze Them?

You can freeze these pancakes for up to 3 months. I would use a freezer ziploc bag but any airtight freezer-safe container will work.

When you are ready to serve them, you can microwave from frozen or let them defrost overnight in the fridge before reheating.

A stack of pumpkin pancakes with butter and syrup on top

More Pumpkin Recipes

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Yield: about 12 pancakes