Perfect Pumpkin Pancakes
Ingredients
Directions / Instructions
Why You'll Love These Perfect Pumpkin Pancakes
Perfect Pumpkin Pancakes are soft, fluffy, and filled with the comforting flavors of fall. Pumpkin puree keeps every pancake incredibly moist, while cinnamon, nutmeg, ginger, and cloves create the classic pumpkin spice flavor everyone loves.
Whether you're serving them for a cozy weekend breakfast, Thanksgiving brunch, Halloween morning, or a special fall gathering, these pancakes are guaranteed to impress. They're quick to make, freezer-friendly, and delicious with your favorite toppings.
Ingredients
For the Pancakes
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 1 3/4 cups buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons melted unsalted butter
For Serving
- Butter
- Warm maple syrup
- Whipped cream
- Chopped pecans or walnuts
- Ground cinnamon
Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
2. Combine the Wet Ingredients
In another bowl, whisk together the pumpkin puree, eggs, buttermilk, vanilla extract, and melted butter until smooth.
3. Make the Batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few small lumps are perfectly fine.
4. Rest the Batter
Let the batter rest for 5 to 10 minutes. This helps create fluffier pancakes.
5. Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat. Pour about 1/4 cup batter for each pancake. Cook for 2 to 3 minutes until bubbles appear on the surface, then flip and cook another 2 minutes until golden brown.
6. Keep Warm
Transfer cooked pancakes to a baking sheet in a 200°F (95°C) oven while cooking the remaining batter.
7. Serve
Serve warm with butter, maple syrup, whipped cream, toasted pecans, and an extra sprinkle of cinnamon.
Expert Tips
Use pure pumpkin puree rather than pumpkin pie filling for the best flavor. Don't overmix the batter, as this can make the pancakes dense. Let the batter rest before cooking to activate the leavening agents and create extra fluffy pancakes. Cook over medium heat to prevent the outside from browning before the center is fully cooked.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Freeze them in a single layer before transferring to freezer bags for up to 3 months. Reheat in the toaster, microwave, or oven until warmed through.
Serving Suggestions
Top with maple syrup, cinnamon butter, whipped cream, toasted pecans, candied walnuts, caramel sauce, apple butter, or fresh berries. Serve with crispy bacon, breakfast sausage, scrambled eggs, or hot apple cider for a complete fall breakfast.
Recipe Variations
Add mini chocolate chips, chopped pecans, or walnuts to the batter. Replace buttermilk with whole milk mixed with one tablespoon of lemon juice if needed. For extra spice, add pumpkin pie spice instead of the individual spices. Stir in rolled oats for added texture or drizzle with cream cheese glaze for a bakery-style finish.
Frequently Asked Questions
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