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A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast. Check out my other pancake recipes <– here!
Simple Substitutions for Pumpkin Pancakes
While this easy pancake recipe calls for a lot of common pantry ingredients (hiiii flour, baking powder, baking soda and salt) you might not have the full list on hand. Here is a list of common substitutions you could use:
- Buttermilk – if you don’t have buttermilk (which is used for moisture) you can use soured milk instead. Simply mix together 1 1/2 cups of milk and 1 1/2 tablespoons of white vinegar or lemon juice. Wait a couple minutes and voila!
- Spices – replace all of the spices in the recipe with 2 1/4 teaspoons of pumpkin pie spice, if desired. Or feel free to add or omit spices you think would be best that would pair best with pumpkin.
- Butter – I like to use melted butter in the batter and for frying. It adds a ton of great flavor, but if you rather, you could also use vegetable or canola oil instead.
100% Pure Pumpkin vs Pumpkin Pie Filling
This recipe for pumpkin pancakes (and actually all of my pumpkin recipes) call for 100% Pure Canned Pumpkin. This is simply cooked and pureed pumpkin that is canned. Pumpkin Pie Filling is also canned but has spices and sweeteners added in. They are commonly mistaken for the same thing. They are not!
How to Make Pumpkin Pancakes
This is a relatively simple recipe. You only need one bowl, 20 minutes and either an electric griddle or nonstick pan. Lets make some homemade pumpkin pancakes:
Make the Batter
Whisk buttermilk, pumpkin, egg, melted butter, and vanilla together until well combined.
Slowly stir in dry ingredients into the wet to create a thick, mostly lump-free batter. (A few small lumps are ok.)
How Thick Should My Pancake Batter Be?
Depending on your measuring technique, you can either get a thicker pancake batter or a thinner pancake batter. This is totally normal! Variations happen. This Pumpkin Pancake Batter should be as thick as school glue would be; One that trails briefly on the surface before falling back into itself. If it is too thick, add a little more buttermilk. If it is too thin, add a little more flour. If you fry a few pancakes up and you notice they are too flat for your liking, stir in a little more flour to create a thicker batter. Typically, the rule is the thicker the batter, the fluffier the pancake.
At this point, you can hand mix in ingredients like nuts, chocolate chips, or even dried fruit! You don’t want to overmix these into the batter, just mix until evenly incorporated.
Fry pancakes on a buttered nonstick electric griddle at 300 degrees or a nonstick pan on the stove over medium-low heat until golden brown on both sides. You’ll know they’re ready to flip when the sides and center are bubbly and a spatula can be easily slid underneath.
Serve with Toppings!
The traditional way to enjoy pancakes would be warm with butter and real maple syrup! A classic and delicious choice. If you’re feeling fancy, consider trying homemade Cinnamon Roll Syrup, honey butter and/or whipped cream.
Candied pepitas might be a crunchy and delicious addition as well. Yum!
Favorite Breakfast Sides
While pancakes are a perfectly acceptable breakfast on their own, here are a few other options you might want to consider serving alongside them for a more complete breakfast or brunch.
Storing + Reheating Pumpkin Pancakes
Any leftover pumpkin pancakes can be stored in the fridge, in an airtight container for up to 5 days. They are better fresh but can be reheated in the microwave or in a toaster oven!
Can I Freeze These?
Yes, you can store pumpkin pancakes in the freezer! Cool all the way, then when stacking separate each layer with parchment paper. Store in an airtight freezer-safe container for up to 3 months. Reheat in the microwave or toaster oven until warmed through.
More Pumpkin Breakfast Recipes to Try!
- Yeasted Pumpkin Waffles
- Bakery-Style Pumpkin Muffins
- Pumpkin Cheesecake Crepes
- Pumpkin Cinnamon Rolls
- Healthy Pumpkin Waffles
The printable recipe card is down below! Make these pumpkin pancakes before the season is over. You won’t regret it 🙂
- 1 1/2 cups buttermilk
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons butter melted or vegetable oil
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- Whisk buttermilk, pumpkin, egg, melted butter, and vanilla together until well combined.
- Slowly stir in dry ingredients into the wet to create a thick, mostly lump-free batter. (A few small lumps are ok.)
- Fry pancakes on a buttered nonstick electric griddle at 325 degrees or a nonstick pan on the stove over medium-low heat.
- Serve warm with maple syrup.