Fluffy Homemade Pumpkin Pancakes: Your Essential Fall Breakfast Recipe
Embrace the cozy essence of autumn with these unbelievably soft and fluffy Pumpkin Pancakes. Each golden-edged pancake offers a tender, moist interior bursting with the perfect blend of cinnamon, nutmeg, and authentic pumpkin flavor. Crafted from simple ingredients and quick to prepare, this recipe promises to fill your home with an irresistible aroma, making every breakfast feel like a special fall celebration. Prepare to elevate your morning routine with a stack of these delightful pancakes, a true seasonal treat.
If your heart beats for all things pumpkin during the fall season, don’t stop here! Be sure to try our Baked Pumpkin Donuts for a sweet, cake-like treat, or indulge in our Bakery-Style Pumpkin Muffins, both of which capture that same comforting, spiced pumpkin magic and will infuse your kitchen with delightful autumnal scents.
Why You’ll Fall in Love with These Pumpkin Pancakes
These aren’t just any pumpkin pancakes; they are meticulously crafted to deliver an exceptional breakfast experience. Each pancake emerges from the griddle incredibly soft and tender, saturated with the rich, warm flavors of autumn. The natural moisture and subtle sweetness from the pumpkin puree, combined with a carefully balanced blend of spices, create an aroma that transforms your kitchen into the ultimate cozy haven. Here’s what truly sets this recipe apart:
- Unrivaled Fluffiness, Never Dense – Achieving that perfect pancake texture is an art. Our secret lies in a brief, strategic batter rest coupled with cooking on a medium heat. This combination ensures your pancakes rise beautifully, becoming wonderfully tall and airy without any risk of burning, guaranteeing a consistently fluffy result every time.
- Effortlessly Simple, Almost One-Bowl Prep – Forget complicated procedures and specialty mixes. This recipe utilizes common pantry staples and pure pumpkin, streamlining your cooking process. The ingredients come together with minimal fuss, making cleanup a breeze and putting a delicious, wholesome breakfast on your table with less effort.
- Perfectly Balanced Fall Spices – We’ve carefully calibrated the spice blend to highlight the best of fall. Cinnamon takes the lead, offering its classic warmth, beautifully complemented by undertones of cozy ginger and aromatic nutmeg. This thoughtful combination creates a depth of flavor that is both comforting and invigorating, truly embodying the spirit of the season.
- Quick & Convenient: Just 20 Minutes Cooking Time – Mornings can be hectic, but that doesn’t mean sacrificing a delicious homemade breakfast. This recipe is designed for efficiency, with a quick 20-minute cooking time for a fresh batch. Plus, these pancakes are freezer-friendly, allowing you to prepare them in advance and enjoy a quick, warm breakfast whenever you desire.
If you’re eager to explore more delightful breakfast recipes, we highly recommend our Baked Apple Cider Donuts for another seasonal treat, the hearty Sausage And Egg Baguette Bake (Baguette Boat), our comforting Pumpkin Scones, savory Bacon Cheddar Biscuits, and the ever-popular Easy Sausage Gravy. Each offers a unique way to start your day with flavor!
For a comprehensive guide to all ingredients, exact measurements, and detailed step-by-step instructions, please refer to the complete recipe card provided below.
Crafting Your Perfect Pumpkin Pancakes: A Step-by-Step Guide
- Begin by combining your dry ingredients. In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and kosher salt. This step is crucial for ensuring the spices and leavening agents are evenly distributed throughout the batter, which contributes to consistent flavor and a uniform rise in your pancakes. Make sure there are no visible lumps in the dry mix.
- Next, prepare the wet ingredients. In a separate, larger bowl, whisk together the granulated sugar, dark brown sugar, pumpkin puree, large eggs, slightly cooled melted butter, buttermilk, and vanilla extract. Whisk vigorously until the mixture is completely smooth and thoroughly combined. Now, gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until everything is combined; a few small lumps are perfectly normal and actually help ensure a light, fluffy pancake texture. Avoid overmixing! Once combined, allow the batter to rest for 5 minutes. This resting period allows the flour to fully hydrate, resulting in a more tender and robust pancake.
Pro Tip for Perfect Browning
For achieving what I consider the absolute perfect, even golden-brown crust on your pancakes, I strongly recommend avoiding butter or oil on your non-stick griddle or skillet. When you cook on a dry, properly preheated non-stick surface, the pancakes brown beautifully and consistently without sticking. Adding butter directly to the hot pan often causes it to burn before the pancakes are fully cooked, leading to dark, uneven spots and a slightly bitter taste. Trust the non-stick! If your pan is prone to sticking, a very, very light spray of a neutral oil might be necessary, but try it dry first.
- Heat your chosen cooking surface: a large non-stick griddle or skillet over medium heat. Remember the Pro Tip about not buttering a non-stick surface for optimal browning, but if your pan historically sticks, apply a very light coating of butter or cooking spray. Using a 1/3-cup cookie scoop (size #50) for consistent portions, gently scoop the batter onto the hot surface. With the back of the scoop or a spoon, gently spread each dollop of batter into an even circle. Cook each pancake for approximately 3-4 minutes per side. You’ll know it’s time to flip when you see bubbles forming across the surface, and the edges appear dry and set. Flip carefully and cook the second side until the pancakes are cooked through, and the centers feel firm and springy to the touch.
- As each batch of pancakes cooks, transfer the finished ones to a baking sheet and keep them warm in a preheated 200°F (95°C) oven. This ensures that every pancake, from the first to the last, is delightfully warm and ready to enjoy simultaneously. Once all the batter is cooked, serve your beautiful stack of pumpkin pancakes immediately. They are fantastic simply adorned with a pat of melting butter and a generous pour of pure maple syrup. For an extra touch of indulgence, consider adding a dollop of freshly whipped cream or a dusting of powdered sugar.
Expert Tips for the Best Pumpkin Pancakes
Achieving pumpkin pancake perfection is easier than you think with these simple, yet crucial, tips:
- Always Use Pure Pumpkin Puree: This is non-negotiable for authentic pumpkin flavor. Ensure you’re using 100% pure pumpkin puree, whether canned or freshly made. Absolutely avoid canned pumpkin pie filling, which is already sweetened and spiced and will drastically alter the taste and texture of your pancakes.
- Simplify Spices with Pumpkin Pie Spice: If you prefer convenience, you can substitute the individual ground spices (cinnamon, ginger, nutmeg, cloves) with 1 1/2 teaspoons of quality pumpkin pie spice. This offers a quick and easy way to get that classic fall flavor profile.
- Customize Your Pancake Size: This recipe is incredibly versatile! Feel free to adjust the amount of batter you scoop onto the griddle to create pancakes of any size you desire, from silver dollar minis to large, diner-style flapjacks. Just remember to adjust cooking times accordingly.
- The Golden Rule: Do Not Overmix the Batter! Overmixing develops gluten in the flour, which leads to tough, chewy pancakes instead of light and fluffy ones. Stir the wet and dry ingredients together gently, just until they are combined. It’s perfectly fine—even desirable—to have a few small lumps in the batter. This indicates you’ve mixed it just enough.
- Allow the Batter to Rest: A short rest of about 5 minutes before you start cooking is vital. This brief pause allows the flour to fully absorb the liquid, ensuring a more hydrated and tender crumb. It also gives the baking powder a chance to activate, contributing to a noticeably softer, thicker, and fluffier pancake.
- Master the Heat Setting: To prevent your pancakes from burning on the outside before they’re cooked through on the inside, maintain a consistent medium to medium-low heat on your griddle or skillet. This allows for gradual, even cooking and a beautiful golden-brown finish.
- Avoid Greasing a Non-Stick Griddle: As mentioned in the Pro Tip, I generally do not butter or grease my non-stick griddle. While many recipes suggest this, I’ve found that butter often burns on the hot surface, leading to dark, uneven patches on the pancakes and a less desirable flavor. Cooking on a dry, well-heated non-stick surface typically results in a more perfectly even, golden-brown crust.
- Look for the Bubbles: Patience is key for the perfect flip. Wait until you see plenty of bubbles forming on the surface of each pancake and the edges appear dry and set. This signals that the underside is sufficiently cooked and developed enough to handle flipping without tearing or sticking.
- Adjust Batter Consistency if Needed: Pumpkin pancake batter can naturally thicken slightly as it sits, especially if you’re cooking in batches. If you find your batter becomes too thick to pour or spread easily, simply add a splash (1-2 tablespoons) of milk at a time until you reach your desired, pourable consistency. Keep in mind that this batter is naturally a bit thicker than traditional pancake batter due to the pumpkin.
Exciting Pumpkin Pancake Variations
Elevate your pumpkin pancake game with these delicious twists and additions:
- Chocolate Chip Pumpkin Pancakes: For a delightful treat, stir in a handful of mini chocolate chips (about ½ cup) to the batter. The melting chocolate adds a sweet, gooey texture and a wonderful contrast to the spiced pumpkin.
- Nutty Pumpkin Pancakes: Add an extra layer of crunch and rich flavor by folding in ½ cup of finely chopped pecans or walnuts into the batter. Toasting the nuts lightly before adding them can enhance their flavor even further.
- Dairy-Free Delight: Easily adapt this recipe for dietary needs by replacing the dairy milk with your favorite unsweetened plant-based alternative such as almond milk, oat milk, or coconut milk. For the melted butter, swap it out for coconut oil or a neutral-flavored oil like vegetable or canola oil.
- Apple Pumpkin Pancakes: Introduce another classic fall fruit by adding about ½ cup of finely diced fresh apples to the batter. Granny Smith or Honeycrisp apples work wonderfully, adding a pleasant tartness and texture.
- Cream Cheese Glaze: Drizzle your finished pancakes with a simple cream cheese glaze (cream cheese, powdered sugar, milk, vanilla) for an extra decadent touch.
- Gingerbread Pumpkin Pancakes: Boost the ginger and add a touch of molasses to the batter for a gingerbread-inspired flavor profile.
Frequently Asked Questions About Pumpkin Pancakes
While buttermilk lends a unique tang and tenderness that’s hard to beat, you can certainly use regular milk. If opting for regular milk, start with 1 1/2 cups and slowly add more if you desire a thinner batter consistency. Keep in mind that buttermilk’s acidity reacts with baking soda to create extra fluffiness, so your pancakes might be slightly less airy without it. A homemade buttermilk substitute (1 cup regular milk + 1 tablespoon lemon juice or white vinegar, let sit 5-10 minutes) can also work effectively.
For the best results, it’s ideal to mix your wet and dry ingredients separately the night before. Store the whisked dry ingredients in an airtight container at room temperature and the combined wet ingredients (pumpkin puree, eggs, melted butter, buttermilk, vanilla, sugars) in a separate airtight container in the refrigerator. In the morning, simply combine the two mixtures and proceed with cooking. Fully mixed pancake batter tends to lose its “lift” overnight as the leavening agents react and fizzle out, leading to denser pancakes. So, avoid mixing the entire batter until just before cooking.
Dense or gummy pancakes are usually due to one of three common issues: over-mixing the batter, a griddle that’s too hot, or batter that is too thick. To remedy this, ensure you rest the batter for 5 minutes after mixing. Cook your pancakes on a consistent medium heat to allow them to cook through evenly. If your batter appears excessively thick, add 1–2 tablespoons of milk (or buttermilk) at a time, stirring gently until it reaches a pourable but still thick consistency. Remember, a few lumps in the batter are a sign of perfectly mixed pancakes!
Any leftover cooked pumpkin pancakes can be stored in an airtight container in the refrigerator for up to 3 days, making them perfect for quick breakfasts during the week. For longer storage, freeze them! Place cooled pancakes in a single layer on a baking sheet to flash freeze for about 30 minutes, then transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 3 months. Thaw them overnight in the fridge before reheating. To reheat, place them in a single layer on a baking sheet, cover loosely with foil, and bake in a 350°F (175°C) oven for about 8-10 minutes, or until thoroughly heated through. You can also quickly reheat them in a toaster, microwave, or air fryer for individual servings.
More Delightful Pumpkin Breakfast Recipes
If you can’t get enough of that glorious pumpkin flavor for breakfast, explore these other fantastic recipes that celebrate autumn’s favorite squash:
Baked Pumpkin Donuts
Pumpkin Scones
Bakery Style Pumpkin Muffins
Fluffy Pumpkin Pancakes Recipe
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Ingredients
- 2 cups All-purpose flour
- 2 tsps Baking powder
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 1/8 tsp Ground cloves
- 1/2 tsp Kosher salt
- 1/4 cup Granulated sugar
- 1/4 cup Dark brown sugar
- 1 cup Pure pumpkin puree not pumpkin pie filling
- 2 large Eggs
- 1/4 cup Unsalted butter melted, cooled slightly
- 2 cups Buttermilk
- 1 tsp Vanilla extract
Instructions
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In a medium bowl, whisk the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and kosher salt until thoroughly combined. This ensures even distribution of all dry ingredients.2 cups All-purpose flour, 2 tsps Baking powder, 1 1/2 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/2 tsp Ground nutmeg, 1/8 tsp Ground cloves, 1/2 tsp Kosher salt
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In a large bowl, whisk the granulated sugar, dark brown sugar, pure pumpkin puree, large eggs, slightly cooled melted unsalted butter, buttermilk, and vanilla extract until smooth and well combined. Add the whisked dry ingredients into the wet mixture and stir gently with a rubber spatula just until combined. Avoid overmixing; a few small lumps are perfectly fine for fluffy pancakes. Let the batter rest for 5 minutes.1/4 cup Granulated sugar, 1/4 cup Dark brown sugar, 1 cup Pure pumpkin puree, 2 large Eggs, 1/4 cup Unsalted butter, 2 cups Buttermilk, 1 tsp Vanilla extract
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Heat a large non-stick griddle or skillet over medium heat. For most non-stick surfaces, I recommend cooking on a dry surface for even browning; only butter or spray lightly if your pan tends to stick. Use a 1/3-cup cookie scoop (size #50) to portion the batter onto the griddle, gently spreading each scoop into an even circle. Cook each pancake for approximately 3-4 minutes per side. Watch for bubbles to form on the surface and the edges to appear dry and set before carefully flipping them over. Continue cooking until the centers feel set and springy.
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Place the cooked pancakes on a baking sheet and keep them warm in a 200ºF (95°C) oven while you cook the remaining batter. Serve your freshly made pumpkin pancakes warm with your favorite toppings such as butter and maple syrup, a dollop of whipped cream, or a dusting of powdered sugar.
Notes
- Don’t overmix the pancake batter. Stir just until the wet and dry ingredients come together. A few small lumps are okay—this helps keep the pancakes fluffy.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days. Or freeze, separated by parchment paper, for up to 3 months.