There’s just something special about the fall season, especially when it comes to breakfast. The mornings get cooler, and we start craving those warm, cozy flavors that just scream “autumn.” At our house, pumpkin pancakes are always a hit. They’re light, fluffy, and packed with that delicious pumpkin spice flavor that just feels perfect for chilly mornings.
If your kids are anything like mine, they love the idea of something special for weekend breakfasts—French toast, waffles, and pancakes top their list. And these pumpkin pancakes? Oh, they’re a favorite around here. They’re quick enough to whip up, but they feel like a special treat.
What You’ll Need for Pumpkin Pancakes:
To make these pancakes, you’ll need a few basics:
- Flour
- Brown sugar
- Baking powder & baking soda
- Pumpkin pie spice
- Salt
- Buttermilk
- Pumpkin puree
- An egg
- Butter
- Vanilla extract
Optional, but highly recommended, toppings: maple syrup or a little whipped cream!
How to Make Pumpkin Pancakes:
It’s easy. Just mix your dry ingredients in one bowl (flour, brown sugar, baking powder, soda, pumpkin spice, and salt), and your wet ingredients in another (buttermilk, pumpkin puree, egg, butter, and vanilla). Then, pour the wet ingredients into the dry and whisk it all together.
Once your griddle is hot, pour the batter and cook those pancakes until they’re golden and fluffy. We love to drizzle ours with warm maple syrup, but if you’re celebrating something special, go ahead and add whipped cream. Trust me, the kids will love it.
Helpful Tips for Perfect Pancakes:
- You can make these pancakes as big or small as you like. I sometimes do giant pancakes or go for smaller silver dollar ones, depending on my kids’ moods!
- No buttermilk at home? No worries! You can easily make your own by mixing 2 tablespoons of lemon juice into 2 cups of milk. Let it sit for 10 minutes, and you’re good to go.
- Wondering when to flip the pancakes? Look for little bubbles forming on the surface, and gently lift the edge with a spatula to check if it’s firm enough to flip.
- If you’re in a rush in the morning, make the batter the night before and store it in the fridge. That way, breakfast is ready to go!
Quick Tip:
Always use pumpkin puree for this recipe, not pumpkin pie filling. Pie filling has extra ingredients that won’t work in this batter.
FAQs:
Can you freeze pumpkin pancakes?
Yes! I love making extra pancakes to freeze for later. Just place them in a freezer bag, and they’ll keep for up to two months. When you’re ready, just pop them in the microwave or toaster oven. Super easy!
What are pumpkin pancakes?
These are just like regular pancakes but with pumpkin puree and spices added in. They’re light, fluffy, and full of that cozy pumpkin flavor we all love in the fall.
How do you get fluffy pancakes?
The secret is getting the right balance of baking powder and baking soda. Too little and the pancakes will be flat; too much, and they’ll taste off. Letting the batter sit for five minutes before cooking also helps make the pancakes extra fluffy.
Can I use canned pumpkin?
Absolutely! Canned pumpkin works perfectly here—just make sure it’s pure pumpkin puree, not the pie filling.
Fluffy Pumpkin Pancakes
Ingredients
Method
- Place the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl; stir to combine.
- Add the buttermilk, pumpkin puree, egg, butter and vanilla extract to the bowl. Mix until just blended and a batter forms.
- Heat a griddle over medium heat. Coat the griddle with cooking spray.
- Place 1/4 cup scoops of batter onto the griddle 3 inches apart from each other.
- Cook for 2-3 minutes per side or until pancakes are golden brown.
- Serve, topped with maple syrup and whipped cream if desired.
Notes
- These pancakes can be made as big or as small as you like. Sometimes I make restaurant style giant pancakes, other times I spoon out 1-2 tablespoons of batter to make silver dollar sized pancakes.
- Be sure to use pumpkin puree and not pumpkin pie filling. The pie filling contains added ingredients and won’t work in this recipe.
- No buttermilk on hand? You can make your own by adding 2 tablespoons of lemon juice to 2 cups of milk, then let the mixture stand for 10 minutes before use.
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