I’m sharing Pumpkin Pancakes From Scratch using pantry staples so you can serve them for Thanksgiving or any weekday morning.

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I always thought pumpkin pancakes were just seasonal fluff. Then I kept messing with the recipe and now I actually look forward to making them.

These pancakes bake up thick and fluffy, with a real hit of cinnamon and pumpkin puree folded into the batter. They’re special enough for Thanksgiving morning yet simple enough to wreck your weekday breakfast routine, no big ceremony required.

So yeah, I call it my little How To Make Pumpkin Pancakes experiment that somehow works every time. Don’t expect perfection from me, expect something that tastes worth sneaking a second stack.

Ingredients

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Pumpkin puree gives fiber, vitamin A and cozy flavor, not sweet on it’s own
Flour supplies carbs, makes pancakes fluffy, but not much protein or fiber
Buttermilk adds tang, tender crumb and reacts with baking soda for lift
Eggs give protein, structure and help bind batter, yolks add richness
Brown sugar brings sweetness and slight molasses depth, keeps pancakes moist
Spices add warmth and aroma, tiny amounts go a long way
Butter adds flavor, tender texture and helps brown the griddle edges
Vanilla lifts flavor, makes pancakes smell like bakery, just a little

Ingredient Quantities

1 1/4 cups all-purpose flour

2 tablespoons granulated sugar

2 tablespoons packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup canned pumpkin puree (not pumpkin pie filling, trust me)

1 cup buttermilk

2 large eggs

2 tablespoons melted unsalted butter plus extra for the griddle

1 teaspoon vanilla extract

How to Make this

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1. Preheat a heavy skillet or griddle over medium heat until a few drops of water dance and sizzle, then turn the heat down slightly so it stays at a steady medium; preheat the oven to 200 F if you want to keep pancakes warm while you finish the batch.

2. In a large bowl whisk together the dry stuff: 1 1/4 cups all purpose flour, 2 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves so it’s evenly mixed.

3. In another bowl beat the wet: 1 cup canned pumpkin puree (not pumpkin pie filling, trust me), 1 cup buttermilk, 2 large eggs, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla until smooth; the pumpkin might be a little thick but thats ok.

4. Make a well in the dry ingredients, pour the wet in, then fold gently with a spatula until just combined; do NOT over mix, little lumps are fine, overworking will make tough pancakes.

5. Let the batter rest for 5 minutes while the griddle finishes heating, this gives the baking powder and soda time to start working and helps the pancakes get thicker and fluffier.

6. Butter the griddle lightly (use extra butter for flavor), then wipe with a paper towel so you have a thin, even film; scoop about 1/4 to 1/3 cup batter for each pancake onto the hot surface.

7. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes, flip gently and cook the other side 1 to 2 minutes until cooked through and nicely browned, dont press down on them or they’ll deflate.

8. Keep finished pancakes in the warm oven while you finish the rest, or serve right away with butter, maple syrup, or whipped cream and toasted nuts; if the batter seems too thick add a splash of buttermilk, if too thin add a tablespoon of flour.

Equipment Needed

1. Heavy skillet or griddle, about 10 to 12 inches, for even browning
2. Oven or baking sheet with wire rack to keep pancakes warm at 200 F
3. Large mixing bowl for the dry ingredients
4. Medium mixing bowl for the wet ingredients
5. Whisk to blend the dry stuff and beat the wet stuff (helps avoid lumps)
6. Spatula or thin pancake turner for flipping gently
7. Measuring cups and measuring spoons for accuracy
8. 1/4 to 1/3 cup scoop or a small measuring cup to portion batter
9. Paper towels for wiping a thin butter film on the griddle and a plate to hold finished pancakes

FAQ

Q: Can I use pumpkin pie filling or fresh pumpkin instead of canned pumpkin puree? A: Don’t use pumpkin pie filling, it's too sweet and spiced already. Fresh pumpkin works but you gotta cook and puree it well, and squeeze out extra water so it doesn't make the batter thin. Canned pumpkin puree is easiest and most consistent.

Q: I don't have buttermilk, what can I use instead? A: Make a quick substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup milk, let it sit 5 minutes. Whole milk or 2% gives best texture, but any milk works in a pinch.

Q: My batter is too thin or too thick, what do I do? A: If it’s too thin add 1 tablespoon flour at a time until it looks like thick pancake batter. If it's too thick add a splash of buttermilk. Let the batter rest 5 minutes to let the flour hydrate, it'll thicken slightly.

Q: How do I know when to flip the pancakes? A: Wait until bubbles form and the edges look set, usually 2 to 3 minutes, then flip gently. Don't press them down or they'll get dense.

Q: Can I make these dairy free or egg free? A: Yes but expect changes. Use plant milk plus 1 tablespoon vinegar for the buttermilk, swap butter for melted coconut oil, and try a flax egg (1 tbsp ground flax + 3 tbsp water per egg). They won't be quite as fluffy but still tasty.

Q: Can I make these ahead or freeze them? A: Totally. Keep cooked pancakes warm on a baking sheet in a 200 F oven while you finish the batch. To freeze, cool completely, freeze in a single layer on a tray then store in a bag. Reheat in the toaster or a 350 F oven until warm.

The BEST Pumpkin Pancakes Recipe Substitutions and Variations

All-purpose flour → Whole wheat pastry flour 1:1 for a nuttier, slightly denser pancake. If you only have regular whole wheat, use 3/4 to 1 cup plus 1/4 cup AP to avoid toughness. A gluten free 1:1 blend (with xanthan gum) also works for GF pancakes.
Buttermilk → 1 cup milk + 1 tbsp lemon juice or white vinegar, let sit 5 minutes; or 1 cup plain yogurt thinned with 2 to 3 tbsp milk. Same tang, same lift.
Eggs → Flax “eggs”: 1 tbsp ground flax + 3 tbsp water per egg, mix and rest 5 minutes (so 2 tbsp flax + 6 tbsp water for this recipe). Or use 1/4 cup applesauce per egg (1/2 cup for 2 eggs) for a softer, slightly sweeter pancake.
Pumpkin puree → 1 cup roasted mashed sweet potato or butternut squash puree, 1:1 swap. Same color and moisture, just a slightly different sweetness, and yeah trust me it works great.

Pro Tips

– Weigh or spoon and level the flour. If you pack the cup you’ll end up with heavy, gummy pancakes. If you have a kitchen scale use it (1 1/4 cups is about 150 g), otherwise scoop into the cup with a spoon and level it off with a knife.

– Don’t overmix and do let the batter rest. Fold until just combined, then wait 5 to 10 minutes. The rest helps the leaveners and the pumpkin hydrate, so you get fluffier pancakes. Little lumps are fine, overworking makes them tough.

– Get the griddle hot, then back it off a bit. Test with a few drops of water so you know it’s right. Use a thin film of butter wiped on with a towel so it browns but doesnt burn between batches. Cook slowly enough that the centers set before the outside gets too dark.

– Keep pancakes airy, not soggy. Hold finished cakes on a wire rack in a 200 F oven so air circulates, or stack loosely with parchment between layers. If any get a bit limp, a quick 30 to 60 second revive in a hot, dry skillet or toaster oven brings back the crisp edges.

The BEST Pumpkin Pancakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing Pumpkin Pancakes From Scratch using pantry staples so you can serve them for Thanksgiving or any weekday morning.

Servings

servings

Calories

222

kcal

Equipment: 1. Heavy skillet or griddle, about 10 to 12 inches, for even browning
2. Oven or baking sheet with wire rack to keep pancakes warm at 200 F
3. Large mixing bowl for the dry ingredients
4. Medium mixing bowl for the wet ingredients
5. Whisk to blend the dry stuff and beat the wet stuff (helps avoid lumps)
6. Spatula or thin pancake turner for flipping gently
7. Measuring cups and measuring spoons for accuracy
8. 1/4 to 1/3 cup scoop or a small measuring cup to portion batter
9. Paper towels for wiping a thin butter film on the griddle and a plate to hold finished pancakes

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree (not pumpkin pie filling, trust me)
1 cup buttermilk
2 large eggs
2 tablespoons melted unsalted butter plus extra for the griddle
1 teaspoon vanilla extract

Directions

Preheat a heavy skillet or griddle over medium heat until a few drops of water dance and sizzle, then turn the heat down slightly so it stays at a steady medium; preheat the oven to 200 F if you want to keep pancakes warm while you finish the batch.
In a large bowl whisk together the dry stuff: 1 1/4 cups all purpose flour, 2 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves so it's evenly mixed.
In another bowl beat the wet: 1 cup canned pumpkin puree (not pumpkin pie filling, trust me), 1 cup buttermilk, 2 large eggs, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla until smooth; the pumpkin might be a little thick but thats ok.
Make a well in the dry ingredients, pour the wet in, then fold gently with a spatula until just combined; do NOT over mix, little lumps are fine, overworking will make tough pancakes.
Let the batter rest for 5 minutes while the griddle finishes heating, this gives the baking powder and soda time to start working and helps the pancakes get thicker and fluffier.
Butter the griddle lightly (use extra butter for flavor), then wipe with a paper towel so you have a thin, even film; scoop about 1/4 to 1/3 cup batter for each pancake onto the hot surface.
Cook until bubbles form on top and the edges look set, about 2 to 3 minutes, flip gently and cook the other side 1 to 2 minutes until cooked through and nicely browned, dont press down on them or they'll deflate.
Keep finished pancakes in the warm oven while you finish the rest, or serve right away with butter, maple syrup, or whipped cream and toasted nuts; if the batter seems too thick add a splash of buttermilk, if too thin add a tablespoon of flour.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.