Pumpkin Spice Pancake Recipe (Fluffy, From Scratch, 20 Minutes)
I ruined my first two batches of this pumpkin spice pancake recipe before I figured out what everyone forgets to mention: pumpkin puree and pumpkin pie filling are not the same can. My first stack came out sickly sweet and strangely wet in the middle — I’d grabbed the wrong one without checking the label. Once I got that sorted, along with the right ratio of pumpkin to flour, these turned into the pancakes I actually look forward to every fall.
Table of Contents
Quick Summary
This buttermilk pumpkin spice pancake recipe uses real pumpkin puree and warm spices for a genuinely fluffy pancake — not the dense, gummy kind pumpkin batter can turn into if the ratios are off. It comes together in about 20 minutes, and since it’s made with simple pantry ingredients and real pumpkin, it doubles as a healthy pumpkin pancakes recipe without any processed shortcuts. Gluten-free, vegan, and keto swaps are included below, along with a shortcut version using a boxed pancake mix. If you love a classic fluffy stack too, try our Easy Hotcake Recipe.
Recipe Snapshot
| Prep Time | Cook Time | Servings | Calories |
| 10 minutes | 15 minutes | 4 (about 10 pancakes) | ~190 per serving |
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg)
- 1/4 teaspoon salt
- 3 tablespoons brown sugar
- 1 1/4 cups buttermilk
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Tools You’ll Need
- Griddle or nonstick skillet
- Two mixing bowls
- Whisk
- 1/4-cup measuring cup or scoop
Pumpkin Puree vs. Pumpkin Pie Filling
This mix-up ruins more batches of pumpkin spice pancakes than anything else. Pumpkin puree is just cooked, mashed pumpkin — pie filling already has sugar and spices added, which throws off the whole recipe and leaves the batter too wet and too sweet. Check the label before you open the can; you want one that says “100% pure pumpkin,” not “pumpkin pie mix” or “pumpkin pie filling.”
Instructions
- Whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
- In a separate bowl, whisk the buttermilk, pumpkin puree, brown sugar, egg, melted butter, and vanilla until smooth.
The wet mixture should look smooth and evenly orange before it meets the dry ingredients.
- Pour the wet ingredients into the dry ingredients. Stir just until combined — a few small lumps are fine. Overmixing makes the pancakes dense.
- Heat a griddle or nonstick pan over medium heat and grease lightly.
- Pour about 1/4 cup of batter per pancake onto the griddle.
Leave a little space between each pancake so they’re easy to flip.
- Cook 2–3 minutes, until bubbles form on the surface and the edges look set.
Don’t flip too early — the surface should look mostly set, not just bubbly at the edges.
- Flip and cook another 1–2 minutes, until golden on both sides.
- Repeat with the remaining batter, regreasing the pan as needed.
Stack them while they’re warm so the butter melts right in.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree
- Overmixing the batter — a few lumps are fine
- Cooking on heat that’s too high — burns the outside before the inside sets
- Flipping before bubbles have formed and the edges look set
- Skipping the batter’s short rest — letting it sit 5 minutes helps it thicken slightly
Why Are My Pumpkin Spice Pancakes Dense or Gummy?
Pumpkin adds a lot of moisture without adding much structure, so a recipe built for regular pancakes turns dense and gummy if you just stir pumpkin in without adjusting anything else. This recipe balances that with a slightly higher ratio of leavening — both baking powder and baking soda — and a moderate amount of pumpkin, enough for real flavor without weighing the batter down. Overmixing makes it worse, since it develops the gluten in the flour and toughens the texture.
Gluten-Free, Vegan, and Keto Swaps
Each of these swaps changes the texture a little, but all three still make a genuinely good pancake — whether you’re after a gluten free pumpkin pancake recipe, a vegan pumpkin pancake recipe, or a keto-friendly version.
| Variation | Swap | Texture Result |
| Gluten-Free | 1:1 gluten-free flour blend | Very close to the original, slightly more tender |
| Vegan | Flax egg, non-dairy milk + 1 tsp vinegar instead of buttermilk | Slightly denser, still fluffy with enough leavening |
| Keto | Almond flour and coconut flour blend, sweetener instead of sugar | Denser and more custardy than fluffy |
Shortcut: Using a Pancake Mix
Short on time? This recipe for pumpkin spice pancakes using pancake mix works well on a busy morning: stir 3/4 cup pumpkin puree and 1 1/2 teaspoons pumpkin pie spice into 2 cups of your favorite pancake mix, prepared according to the package directions. You’ll lose a little of the from-scratch fluffiness, but it’s a genuinely good shortcut.
Variations
Pumpkin Oatmeal Pancakes
For a pumpkin oatmeal pancake recipe, swap 1/2 cup of the flour for old-fashioned oats. Let the batter rest 5 minutes so the oats soften slightly before cooking. If you like starting the morning with oats, our Protein Overnight Oats is worth trying too.
Pumpkin Pecan Pancakes
Fold 1/3 cup chopped pecans into the batter right before cooking, or sprinkle them onto each pancake just after pouring the batter.
Pumpkin Chocolate Chip Pancakes
Fold in 1/3 cup mini chocolate chips. Mini chips distribute more evenly through the batter than regular-sized ones.
IHOP-Style Pumpkin Pancakes
Add an extra tablespoon of brown sugar to the batter, then top with whipped cream and a cinnamon-sugar butter for that restaurant-style sweetness.
Baked Pumpkin Pancakes
For a baked pumpkin pancake recipe that feeds a crowd without standing at the stove, pour the batter into a greased 9×13-inch pan and bake at 350°F for 20–25 minutes, then slice into squares.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
| ~190 | 6g | 30g | 5g | 2g | 340mg |
This is an estimate for about 2–3 pancakes, based on the ingredients listed above. For a closer look at the base ingredients, USDA Food Data Central has verified nutrition data for pumpkin puree and related staples.
Storage and Freezing
| Method | How | How Long |
| Refrigerator | Airtight container | Up to 3 days |
| Freezer | Parchment between pancakes, freezer bag | Up to 3 months |
To reheat, use the microwave for about 30 seconds, or a toaster straight from frozen for a slightly crisper edge.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree?
No. Pie filling already has sugar and spices mixed in, which makes the batter too sweet and too wet. Use plain pumpkin puree, labeled “100% pure pumpkin.”
Can I make the batter ahead of time?
Yes, refrigerate it for up to 24 hours. It will thicken as it sits, so stir in a splash of milk before cooking if needed.
Why do pumpkin spice pancakes take longer to cook than regular pancakes?
The extra moisture from the pumpkin means the batter needs a bit more time per side at a slightly lower heat, or the outside browns before the inside is fully cooked.
Can I freeze pumpkin pancakes?
Yes. Cool them completely, layer parchment paper between each one, and freeze in a bag for up to 3 months. Once you try this pumpkin spice pancake recipe, it earns a permanent spot in the fall breakfast rotation.
However you top them, this is the stack that gets requested every weekend once fall hits. Pair a stack with a mug of our Pumpkin Spice Creamer for the full fall breakfast.
Related Recipes
Pumpkin Spice Pancakes
Ingredients
Equipment
Method
- Whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
- In a separate bowl, whisk the buttermilk, pumpkin puree, brown sugar, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir just until combined — a few small lumps are fine.
- Heat a griddle or nonstick pan over medium heat and grease lightly.
- Pour about 1/4 cup of batter per pancake onto the griddle.
- Cook 2–3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook another 1–2 minutes, until golden on both sides.
- Repeat with the remaining batter, regreasing the pan as needed.
Notes
- Calories: 190
- Protein: 6g
- Carbohydrates: 30g
- Fat: 5g
- Fiber: 2g
- Sodium: 340mg
This article is for general cooking information only and is not a substitute for advice from a doctor or registered dietitian, especially for anyone with specific dietary needs.
Jonas Mitchell is a home cook and recipe developer at RecipeValley, focused on turning seasonal favorites into simple, from-scratch recipes anyone can make at home. He does not hold a clinical nutrition credential, and this content is not a substitute for advice from a doctor or registered dietitian.