Go Back
Fork cutting into a stack of pumpkin pancakes showing the fluffy interior
Jonas Mitchell

Pumpkin Spice Pancakes

Fluffy pumpkin spice pancakes made from scratch with real pumpkin puree, buttermilk, and warm fall spices — ready in about 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg)
  • ¼ tsp salt
  • 3 tbsp brown sugar
  • 1¼ cup buttermilk
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract

Equipment

  • 1 Griddle or nonstick skillet
  • 2 Two mixing bowls
  • 1 whisk
  • 1 1/4-cup measuring cup or scoop

Method
 

  1. Whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
  2. In a separate bowl, whisk the buttermilk, pumpkin puree, brown sugar, egg, melted butter, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir just until combined — a few small lumps are fine.
  4. Heat a griddle or nonstick pan over medium heat and grease lightly.
  5. Pour about 1/4 cup of batter per pancake onto the griddle.
  6. Cook 2–3 minutes, until bubbles form on the surface and the edges look set.
  7. Flip and cook another 1–2 minutes, until golden on both sides.
  8. Repeat with the remaining batter, regreasing the pan as needed.

Notes

Use pumpkin puree, not pumpkin pie filling — check the label for "100% pure pumpkin." Freezer-friendly: cool completely, layer parchment between pancakes, and freeze up to 3 months.
Nutrition (per serving, ~2-3 pancakes)
  • Calories: 190
  • Protein: 6g
  • Carbohydrates: 30g
  • Fat: 5g
  • Fiber: 2g
  • Sodium: 340mg