Pumpkin Pancakes
There’s just something magical about waking up on a crisp fall morning to the warm, spicy scent of pumpkin pancakes sizzling on the griddle. These pancakes remind me of those golden weekends during autumn when my family would gather around the kitchen, laughter mixing with the aroma of cinnamon and nutmeg. The fluffy texture combined with that sweet pumpkin flavor feels like a cozy, edible hug. If you’ve got a can of pumpkin puree hiding in the pantry, or better yet, some leftover fresh pumpkin, this is your sign to whip up a stack and enjoy a moment of homey comfort—or maybe even start a new weekend tradition.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tbsp melted butter, plus more for cooking
- 1 tsp vanilla extract
How I Make It
Step 1:
First, in a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and warm spices like cinnamon, nutmeg, and ginger. These spices are what give the pancakes that warming aroma and wonderful fall flavor.
Step 2:
In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and creamy. The pumpkin’s natural moisture keeps the pancakes tender, and the buttermilk adds a nice tang.
Step 3:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—the batter should still be slightly lumpy to ensure fluffy pancakes.
Step 4:
Heat a griddle or non-stick skillet over medium heat and brush it lightly with butter. When the surface is hot, pour about 1/4 cup of batter for each pancake. You’ll notice bubbles forming on the surface—that’s your cue to flip!
Step 5:
Cook each side for about 2–3 minutes or until golden brown and cooked through. Adjust the heat if the pancakes are browning too quickly.
Step 6:
Serve warm with your favorite syrup or a pat of butter. If you want a little something extra, sprinkle with chopped nuts or drizzle with maple syrup infused with a pinch of cinnamon.
Variations & Tips
- Swap buttermilk for whole milk + 1 tbsp lemon juice or vinegar if you don’t have buttermilk on hand.
- Add a handful of chocolate chips or chopped pecans to the batter for texture and fun bites.
- If the batter feels too thick, thin it out with a little extra milk, a tablespoon at a time.
- For fluffier pancakes, separate the egg and whip the whites until soft peaks form, then fold them gently into the batter.
- Use fresh pumpkin puree instead of canned for an earthier flavor, just cook pumpkin chunks until soft, then blend smooth.
How I Like to Serve It
I love stacking these pumpkin pancakes high, topping them with a drizzle of maple syrup and a sprinkle of toasted walnuts. They’re perfect for a lazy weekend brunch, especially with a cup of steamy chai or coffee on the side. If you’re feeling festive, add a dollop of whipped cream and a pinch of cinnamon sugar for an extra special treat that tastes like fall in every bite.
Notes
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
- You can freeze pancakes in a single layer and then transfer to a freezer bag. Reheat straight from frozen for an easy breakfast.
Closing: These pumpkin pancakes never fail to bring cozy warmth and smiles to the table, making them one of my all-time favorite fall breakfasts.
