Best Buttermilk Pumpkin Pancakes

Tips For Making Perfect Pumpkin Pancakes

• When it comes to pancake batter lumps are your friend! You only need to lightly mix the batter leaving small to medium lumps (no lumps makes dense pancakes).
• Lightly grease the griddle or skillet and the spatula too, it will make flipping the pancakes so much easier!
• Thoroughly coat your pan with cooking spray after each batch of pancakes. Only coating the griddle once at the beginning will not be enough to keep all the homemade pumpkin pancakes from sticking. 
• Make sure your pan/griddle is heated up before pouring the batter.
• To avoid burning the pancakes, cook on low to medium heat and flip when bubbles appear all over.
• Be sure to use pumpkin puree, NOT pumpkin pie filling. Pumpkin puree is 100% pumpkin.

Pumpkin Pancake Recipe Notes

• I usually use powdered buttermilk, this way I always have some on hand.  If you want to use powdered buttermilk in this pumpkin pancake recipe, simply swap the buttermilk with 1¼ cups water in the wet ingredients, and add 5 tablespoons of powdered buttermilk mix to the dry ingredients.
• Buttermilk substitute. If you don’t have any buttermilk you can add apple cider vinegar, white vinegar, or lemon juice to milk. For these easy pumpkin pancakes replace the 1¼ cup buttermilk with 1¼ cup milk + 3¾ teaspoons of vinegar or lemon juice. Stir and let stand 5-10 minutes. 
• If you have pre-made pumpkin pie spice on hand, you can use 1½ teaspoons instead of the individual spices listed in the recipe.

How To Keep Homemade Pancakes Warm

When making a large batch of delicious pumpkin pancakes it’s nearly impossible to keep them all warm so everyone can eat together.

The best way to keep pancakes warm while you make more is to heat your oven to about 200° F while you mix up your pumpkin pancake batter. Place 1-2 large unlined sheet pans in the oven while it heats up. 

Once you have cooked your first batch of pancakes, carefully remove one of a pan from the warm oven and place each pancake on the baking sheet in a single layer, just like you would cookies (avoid stacking them, for them to remain a little crispy) and place the pan back in the oven until all pancakes are cooked and you are ready to serve.

NOTE: you CAN do this with a plate or platter if you are making a smaller batch. Stack them if you have to, it will still be better than cold pancakes.

How To Freeze and Reheat Pancakes

Can I Keep Leftover Pancakes?  Sure you can! Once they are completely cooled place them in an airtight container in the refrigerator for up to 3 days. 

How Do I freeze Pancakes? Freezing pancakes is really simple! Cool pancakes completely on a wire rack, After they’ve cooled, stack them up between sheets of wax paper. Wrap pancakes securely in a moisture-proof airtight freezer bag, then place in another bag (double-wrapped) for up to 5 months. Separate, then microwave to reheat. You can also separate the stacks into portion size for easy access (I usually freeze them in stacks of 3, with wax paper between each one).

How Do I Reheat Pancakes? When you’re ready to enjoy your leftover homemade pumpkin pancakes simply throw them in the microwave for 30-60 seconds (depending on if they’re refrigerated or frozen) or toss them in the toaster. The toaster gives them the perfect little crunch and is a great way to make sure you don’t get a soggy reheated pancake!

Pumpkin Pancake Toppings

While pumpkin pancakes are delicious all on their own with a little butter and warm maple syrup, there are a few other toppings you can try to make these fall pancakes extra special!

• Add a dollop of whipped cream or better yet….. cinnamon whipped cream!
• Try smearing your pumpkin pancakes with cinnamon honey butter or whipped pumpkin spice butter.
• Top with toasted pecans or walnuts
• add a little orange food coloring and top with homemade black cinnamon syrup
• Sprinkle with mini chocolate chips
• Maple syrup and bacon
• Vanilla yogurt