These pumpkin pancakes are the perfect combination of fluffy, moist, and packed with warm fall flavors. Made with real pumpkin puree and a touch of cinnamon, they’re ideal for a cozy fall breakfast or festive holiday brunch. This easy recipe uses simple ingredients like buttermilk, eggs, and all-purpose flour to create the best pumpkin pancakes that are soft and flavorful. Whether served with maple syrup, whipped cream, or your favorite toppings, these pancakes are a must-try for fans of pumpkin recipes. Plus, they can be customized to suit dairy-free, whole wheat, or even spiced variations.

Ingredients:
- 2 large eggs
- 2 Tbsp granulated sugar
- 1 cup pumpkin puree (such as Libby’s 100% Pure Pumpkin)
- 1 cup low-fat buttermilk or kefir*
- 2 Tbsp extra light olive oil or vegetable oil
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- Extra light olive oil or cooking spray, for greasing the pan
Instructions:
- Prepare the Batter:
In a large mixing bowl, whisk together the eggs and sugar until smooth and well combined. Add the pumpkin puree, buttermilk, olive oil, and salt, and whisk until fully incorporated. - Mix the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and cinnamon. Gradually whisk the dry ingredients into the wet ingredients until you achieve a smooth batter. Let the batter rest for 5-10 minutes to ensure fluffier pancakes. - Cook the Pancakes:
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with olive oil or cooking spray. Pour about 2-3 tablespoons of batter per pancake onto the skillet. Cook for about 2 minutes, or until bubbles form and pop on the surface. Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through. - Serve:
Serve the pancakes warm with maple syrup or your favorite toppings. Enjoy!
Tips:
- Rest the Batter: Allowing the batter to rest for a few minutes results in lighter, fluffier pancakes.
- Consistent Heat: Use medium heat to cook the pancakes evenly without burning. Adjust as needed.
- Don’t Overmix: Mix the batter just until combined to avoid dense pancakes.
Variations and Substitutions:
- Spices: Add 1/2 tsp of nutmeg or ginger for a more spiced flavor.
- Dairy-Free Option: Replace buttermilk with almond milk or coconut milk mixed with 1 tsp of lemon juice or vinegar.
- Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Toppings: Customize with whipped cream, pecans, or chocolate chips for added indulgence.
FAQs:
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well, but make sure it’s not too watery.
Can I freeze these pancakes?
Absolutely! Allow the pancakes to cool completely, then layer them with parchment paper in a freezer-safe container. Reheat in a toaster or microwave.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1 cup of regular milk with 1 Tbsp of lemon juice or vinegar and let it sit for 5 minutes.
Serving Suggestions:
- Pair these pancakes with warm maple syrup and a pat of butter for a classic breakfast.
- Add a dollop of whipped cream and a sprinkle of cinnamon for a fall-inspired treat.
- Serve alongside crispy bacon or sausage for a complete meal.
Why You’ll Love This Recipe:
These pumpkin pancakes are soft, fluffy, and packed with warm, spiced pumpkin flavor. They’re easy to make and perfect for cozy fall mornings or holiday brunches. With simple ingredients and endless customization options, this recipe is sure to become a family favorite. Whether you’re serving them with syrup or your favorite toppings, these pancakes are a comforting and delicious way to start your day!
Pumpkin Pancakes Recipe
12
servings5
minutes20
minutesIngredients
2 large eggs
2 Tbsp granulated sugar
1 cup pumpkin puree (such as Libby’s 100% Pure Pumpkin)
1 cup low-fat buttermilk or kefir*
2 Tbsp extra light olive oil or vegetable oil
1/4 tsp salt
1 1/4 cups all-purpose flour
1 Tbsp baking powder
1 tsp ground cinnamon
Extra light olive oil or cooking spray, for greasing the pan
Directions
- Prepare the Batter:
- In a large mixing bowl, whisk together the eggs and sugar until smooth and well combined. Add the pumpkin puree, buttermilk, olive oil, and salt, and whisk until fully incorporated.
- Mix the Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and cinnamon. Gradually whisk the dry ingredients into the wet ingredients until you achieve a smooth batter. Let the batter rest for 5-10 minutes to ensure fluffier pancakes.
- Cook the Pancakes:
- Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with olive oil or cooking spray. Pour about 2-3 tablespoons of batter per pancake onto the skillet. Cook for about 2 minutes, or until bubbles form and pop on the surface. Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.
- Serve:
- Serve the pancakes warm with maple syrup or your favorite toppings. Enjoy!
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