I absolutely love sharing this Fluffy Pumpkin Pancakes Recipe because it’s just perfect for cozy mornings when you want something a little special but still easy to make. The pumpkin adds this beautiful seasonal flavor without weighing the pancakes down, so you get light, tender stacks that practically melt in your mouth. Whether it’s a weekend treat or a holiday brunch, these pancakes bring a warm feeling to the table you’ll want to recreate again and again.
When I first tried this recipe, I was surprised at how fluffy the pancakes turned out despite the pumpkin puree, which can sometimes make batters dense. You’ll find that the combination of buttermilk and just the right amount of baking powder makes these pancakes rise beautifully. Plus, they’re perfect for pairing with classic maple syrup or getting creative with your favorite toppings—either way, they’re a total crowd-pleaser!
Why You’ll Love This Recipe
- Incredibly Fluffy: Thanks to the buttermilk and baking powder combo, these pancakes rise nicely and have a light, tender texture.
- Rich Pumpkin Flavor: It’s just the right amount of pumpkin puree to get that beautiful autumn taste without heaviness.
- Easy and Versatile: Whether you make your own buttermilk or swap dairy for non-dairy, this recipe adapts effortlessly.
- Perfect for Any Occasion: From weekday breakfasts to holiday brunches, these pancakes will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient plays a crucial role in turning out fluffy pumpkin pancakes that are light, flavorful, and perfectly spiced. I always suggest using high-quality pumpkin puree and fresh spices for the best flavor.
- Buttermilk: The acidity helps activate the baking soda and tenderizes the pancakes for fluffiness; homemade buttermilk works great here.
- Pumpkin Puree: Adds moisture and that lovely, earthy pumpkin flavor without making the batter too dense.
- Eggs: Provide structure and richness; make sure they’re at room temperature for better mixing.
- Unsalted Butter: Melted and cooled slightly, it adds richness without greasing up the batter too much.
- Pure Vanilla Extract: Elevates the flavor and compliments the pumpkin and spices beautifully.
- All-purpose Flour: The base of the batter, lending structure but still delicate enough for fluffiness.
- Granulated Sugar: Just enough sweetness to balance the pumpkin’s earthiness and the spices.
- Baking Powder: The main leavening agent to help the pancakes rise nice and fluffy.
- Baking Soda: Helps react with the buttermilk acidity to give extra lift.
- Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves; feel free to substitute with individual spices if needed.
- Salt: Just a touch to enhance all the flavors and balance the sweetness.
- Butter and Maple Syrup: For serving — they turn these pancakes into the ultimate comfort food.
Variations
I love encouraging friends to make this Fluffy Pumpkin Pancakes Recipe their own. You can easily swap ingredients or add mix-ins to match your tastes or dietary preferences.
- Dairy-Free: I’ve had great luck replacing buttermilk with almond milk mixed with vinegar, and swapping in coconut oil or vegan butter for the dairy butter without losing any fluffiness.
- Spice Adjustments: If you don’t have pumpkin pie spice, I usually mix cinnamon, nutmeg, ginger, and cloves myself—it’s fresher and can be tailored to your liking.
- Add-Ins: Some of my favorite twists include folding in chopped pecans or chocolate chips right before cooking for extra texture and excitement.
- Sweetener Swaps: Feel free to experiment with maple sugar, coconut sugar, or honey for a different sweetness profile.
How to Make Fluffy Pumpkin Pancakes Recipe
Step 1: Mix the Wet Ingredients Thoroughly
Start by pouring the buttermilk into a large bowl. If you’re making homemade buttermilk by combining milk and vinegar, give it about 10 minutes for it to thicken—that little patience pays off in fluffiness! Next, whisk in the pumpkin puree, eggs, melted butter, and vanilla extract until everything’s smoothly combined. I like using a whisk here—it helps break up the pumpkin and creates a nice, even batter base.
Step 2: Combine the Dry Ingredients Separately
In a medium bowl, mix together the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt. Trust me, mixing these dry ingredients first helps ensure even distribution of the leavening agents and spices, which means consistent flavor and texture in every bite.
Step 3: Gently Fold Dry Ingredients into Wet
Pour the dry mixture over the wet ingredients and fold just until combined. Be careful not to overmix here — a few lumps are totally okay! Overmixing can activate gluten and make your pancakes tough instead of fluffy. Then, let your batter rest for about 5 minutes; this little break helps the baking powder work its magic.
Step 4: Cook Pancakes with Care
Heat a non-stick griddle or large skillet over medium heat (about 325°F if you have a thermometer). Melt a bit of butter and spread it evenly — I sometimes skip this step if my pan is non-stick, but a touch of butter adds flavor and helps get those golden edges. Use a 1/3 cup measure or an ice cream scoop to pour batter onto the pan. You’ll know it’s time to flip when bubbles appear on the surface and the edges look set, usually around 1 to 2 minutes. Flip carefully and cook for another minute or two until golden brown and cooked through.
Step 5: Serve Warm and Enjoy!
Serve these fluffy beauties topped with a pat of butter and a generous drizzle of maple syrup. I love to add a sprinkle of chopped nuts or a dollop of whipped cream for a little extra flair. These pancakes are best enjoyed fresh, but I’ll share some storage tips below in case you have leftovers.
Pro Tips for Making Fluffy Pumpkin Pancakes Recipe
- Homemade Buttermilk: I always mix milk and vinegar myself when I’m out of buttermilk—it’s easy and gives the pancakes that tangy fluff everyone loves.
- Don’t Overmix Batter: This is key! Stir gently and stop as soon as the ingredients come together to get the best texture.
- Consistent Heat: Medium heat works best to cook the pancakes through without burning the outside.
- Use a Measuring Scoop: I swear by my trigger-handled ice cream scoop for perfect-sized pancakes every time—it keeps the cooking consistent and makes flipping easier.
How to Serve Fluffy Pumpkin Pancakes Recipe
Garnishes
I’m a big fan of simple, cozy garnishes with these pancakes. A pat of melting butter and pure maple syrup is my go-to, but I also love sprinkling chopped toasted pecans or walnuts for some crunch. If you want to get fancy, a dollop of whipped cream or a spoonful of spiced apple compote really takes them up a notch.
Side Dishes
Fluffy Pumpkin Pancakes pair beautifully with breakfast staples like crispy bacon or sausage, but I also enjoy serving them alongside fresh fruit like berries or orange slices. For a lighter balance, a small spinach or arugula salad with a simple vinaigrette adds freshness to the plate.
Creative Ways to Present
One morning, I stacked a tall tower of these pumpkin pancakes, layered with cream cheese frosting between each layer and sprinkled a bit of cinnamon on top—it was an impressive brunch hit! You can also use cookie cutters to shape pancakes for kids’ breakfasts or holiday-themed presentations. Adding a dusting of powdered sugar or a drizzle of caramel sauce makes them feel extra special for celebrations.
Make Ahead and Storage
Storing Leftovers
I store leftover pancakes in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper between the layers so they don’t stick together—makes reheating way easier!
Freezing
If I make a big batch, I freeze extras individually on a baking sheet, then transfer them to a freezer-safe bag. This way, I can pull out just what I need whenever craving pumpkin pancakes—no wastage, lots of convenience.
Reheating
To warm up your stored pancakes, I recommend popping them in a toaster or oven at 350°F for about 5–7 minutes—it keeps the edges crisp and the inside soft. Microwaving works too, but be careful not to overdo it or they might get rubbery.
FAQs
-
Can I make these pancakes without buttermilk?
Absolutely! You can make a quick buttermilk substitute by adding 2 tablespoons of vinegar or lemon juice to a 2-cup measuring cup, then filling the rest with milk or a non-dairy alternative. Let it sit for 5-10 minutes before using—that acidity helps achieve the fluffy texture.
-
How do I prevent my pumpkin pancakes from being dense?
The key is to avoid overmixing your batter; stir just until the dry ingredients are combined. Also, letting the batter rest for about 5 minutes helps the leavening activate for lighter pancakes. Using fresh baking powder and baking soda also makes a big difference.
-
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling because the filling contains added sugars and spices that can throw off the flavor balance and texture of the pancakes.
-
What’s the best way to reheat leftover pumpkin pancakes?
The oven or toaster oven is my favorite method. Reheat at 350°F for 5–7 minutes to keep the pancakes tender inside and a bit crispy on the edges. If you’re in a hurry, the microwave works but watch the timing closely to avoid rubberiness.
-
Can I add mix-ins like chocolate chips or nuts?
Definitely! Adding chocolate chips, chopped pecans, or walnuts right before cooking adds a fun texture and flavor burst. Just fold gently to avoid overmixing the batter.
Final Thoughts
This Fluffy Pumpkin Pancakes Recipe holds a special place in my kitchen because it combines comfort, flavor, and ease like no other. I love how it fills my home with the scent of warm spices and gives my family a delicious start to the day every time. Give it a try—you’ll be amazed at how simple ingredients can come together for something so effortlessly delightful. Trust me, these pumpkin pancakes will become your new go-to for fall mornings and beyond!
Print
Fluffy Pumpkin Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 pancakes (about 4 servings, 3 pancakes each)
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Fluffy Pumpkin Pancakes are a delightful fall breakfast treat, combining the warm flavors of pumpkin and pumpkin pie spice in a soft, tender stack. Made with buttermilk and a hint of vanilla, they are perfect served with butter and maple syrup for a cozy morning.
Ingredients
Wet Ingredients
- 2 cups buttermilk (see Recipe Notes for how to make your own buttermilk)
- 1 cup pumpkin puree
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooled slightly (+ more for cooking, if desired)
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (or substitute: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves)
- 1/2 teaspoon fine-grain sea salt or table salt
For Serving
- Butter
- Maple syrup
Instructions
- Prepare Buttermilk: If making your own buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Fill with whole milk, 2% milk, oat milk, soy milk, or unsweetened almond milk until it reaches 2 cups. Let sit for about 5-10 minutes to thicken and sour slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate medium bowl, stir together the flour, sugar, baking powder, baking soda, pumpkin pie spice (or its substitute), and salt until evenly mixed.
- Make the Batter: Pour the dry ingredients over the wet ingredients and gently fold together just until incorporated. Be careful not to overmix to keep the pancakes fluffy.
- Rest the Batter: Allow the batter to rest for about 5 minutes; this helps the ingredients meld and prepares the batter for cooking.
- Heat the Cooking Surface: Preheat a non-stick griddle to 325°F or heat a large frying pan over medium heat. Add a little butter to the surface and spread evenly if desired; this may not be necessary with a non-stick surface.
- Cook Pancakes: Using a 1/3 cup measure or a trigger-handled ice cream scoop, pour batter onto the griddle or pan. Cook until the edges look dry and bubbles start to form on the surface, about 1 to 2 minutes. Flip the pancakes carefully and cook another 1 to 2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm, topped with butter and maple syrup if desired.
Notes
- This recipe yields about 12 pancakes measuring 5 inches each; nutrition facts assume a serving size of three pancakes.
- To make homemade buttermilk: Combine 2 tablespoons of vinegar with milk alternatives or dairy milk to measure 2 cups total and let sit for 5 minutes.
- Butter can be substituted with vegan butter or coconut oil for a dairy-free version.
- If you don’t have pumpkin pie spice, use this substitute blend: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves.
- The dairy-free option includes substituting unsweetened almond milk for milk and vegan butter or coconut oil for butter.
- Adapted from a Fluffy Banana Pancakes recipe to incorporate pumpkin flavors.
Nutrition
- Serving Size: 3 (5-inch) pancakes
- Calories: 527 kcal
- Sugar: 25 g
- Sodium: 878 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 38 mg
