Best Buttermilk Pumpkin Pancakes

The Best Pumpkin Pancakes recipe – Made with buttermilk and packed full of pumpkin spice flavors these pancakes are light and fluffy inside with a crispy outside!  Stacked high with butter and maple syrup they are the perfect fall breakfast.

It’s no secret we love pancakes at our house! Whether it’s Blueberry Pancakes, Orange Buttermilk Pancakes, or Red Velvet Pancakes, if it’s the weekend, you can be sure our griddle is fired up!

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Pouring syrup on stack of pancakes with butter on plate

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Favorite Pumpkin Pancakes For Breakfast

There’s nothing better than starting your day with a stack of homemade pancakes topped with warm maple syrup, and a side of hot coffee in the morning. Am I right?

We’ve been making these pumpkin pancakes for years. I first shared the recipe here back in 2009 with one little sad photo. Since they are a beloved fall staple in our house I thought it was about time to get some new photos for our favorite pumpkin pancakes and give them a post they deserve!

While we always look forward to them on chilly weekend mornings, who says pumpkin spice is only for fall?  Pumpkin pancakes can make an appearance at your table at any time of year!

stack of pancakes on plate with syrup being poured over

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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.

making pancakes in a skillet

How To Make Pumpkin Pancakes

  1. To start, preheat a large non-stick skillet or griddle over medium heat. Grease with nonstick cooking spray.
  2. Next, you will need a large bowl to mix eggs, buttermilk, melted butter, pumpkin puree, sugar, and salt together. In another bowl combine your dry ingredients; flour, baking powder, baking soda, cinnamon, and allspice.
  3. Then you will stir the dry ingredients into the wet ingredients, just enough to combine.
  4. Pour or scoop 1/4 cup of the pumpkin pancake batter onto the hot skillet, for each pancake.
  5. Cook the pancakes on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip each of the pancakes over and cook for another 2-3 minutes or until golden brown.
  6. Serve warm with butter and syrup.

2 plates with a stack of pancakes on white plates

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.

Pouring syrup on stack of pancakes on plate

How To Keep Homemade Pumpkin 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.

Cut stack of pancakes on plate with syrup

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!

a bite of pancakes on a fork

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!

Like This Pumpkin Pancake Recipe? Pin It!

pinterest-image

stack of pancakes on plate with syrup and a fork

It’s always a good time for delicious homemade pumpkin pancakes! They are perfect for Halloween, Thanksgiving or Christmas breakfast or brunch……or even dinner any time of the year.

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Pouring syrup on stack of pancakes with butter on plate

Pumpkin Pancakes

Yield: 12 pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

The Best Pumpkin Pancakes recipe – Made with buttermilk and the classic pumpkin spice flavors these pancakes are light and fluffy inside with a crispy outside!  Stacked high with butter and maple syrup they are the perfect fall breakfast.

Ingredients

  • 2 eggs
  • 1¼ cups buttermilk (*you can use powdered* see notes)
  • 4 tablespoons melted butter
  • 4 tablespoons canned pumpkin
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1¼ cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice

Instructions

  1. Preheat a large skillet or griddle over medium heat. Grease with no-stick spray.
  2. In a large bowl mix together eggs, buttermilk, butter, pumpkin, sugar, and salt. In another bowl combine flour, baking powder, baking soda, cinnamon, and allspice. Stir the dry ingredients into the wet ingredients, just enough to combine. The batter should be a little lumpy.
  3. Pour or scoop 1/4 cup of the pumpkin pancake batter onto the hot skillet, for each pancake.
  4. Cook the pancakes on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip each of the pancakes over and cook for another 2-3 minutes or until golden brown.
  5. Serve warm with butter and syrup.

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 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.

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!

Nutrition Information:
Yield: 6 Serving Size: 2 pancakes
Amount Per Serving: Calories: 243Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 84mgSodium: 344mgCarbohydrates: 32gFiber: 1gSugar: 11gProtein: 7g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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stack of pancakes on plate with syrup