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Pumpkin Pancakes

Fluffy Pumpkin Pancakes Recipe – Best Fall Breakfast


  • Author: Maria
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Diet: Vegetarian

Description

These fluffy pumpkin pancakes are packed with warm fall spices and a rich, tender texture. Made with real pumpkin puree and a hint of cinnamon, they’re perfect for a cozy breakfast. Serve with maple syrup, whipped cream, or toasted pecans for a delicious seasonal treat.


Ingredients

Scale
  • 1 cup all-purpose flour (or whole wheat flour for extra fiber)
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 1 cup pumpkin puree
  • 1 cup buttermilk (or almond milk for dairy-free option)
  • 1 egg (or flaxseed substitute for egg-free version)
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract

Instructions

  • Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
  • Mix Wet Ingredients: In a separate bowl, combine pumpkin puree, buttermilk, egg, melted butter, and vanilla extract.
  • Combine: Gently fold the wet ingredients into the dry mixture, stirring until just combined. Do not overmix.
  • Heat the Pan: Lightly grease a non-stick skillet or griddle over medium heat.
  • Cook the Pancakes: Pour ¼ cup of batter onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another minute until golden brown.
  • Serve: Stack the pancakes and top with maple syrup, whipped cream, or apple butter.

Notes

  • If the batter is too thick, add a splash of milk to adjust consistency.
  • For a dairy-free version, use almond or oat milk and replace butter with coconut oil.
  • For gluten-free pancakes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 210
  • Sugar: 8g
  • Sodium: 320mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 50mg

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