Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 2 tablespoons light brown sugar; 2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 cup buttermilk (at room temperature); 1/2 cup canned pumpkin (not pumpkin pie filling); 1 large egg (at room temperature); 2 tablespoons melted butter (at room temperature); 1 teaspoon pure vanilla extract; Butter and maple syrup (for serving)

Why You’ll Love This Recipe

I love this recipe because it’s simple, comforting, and always a hit with my family. The pumpkin keeps the pancakes moist and tender, and the blend of spices gives them a rich, warm flavor. I can make the batter in just a few minutes, and they cook up beautifully golden on a griddle or skillet. Whether I’m topping them with butter, maple syrup, or a dusting of powdered sugar, they never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/4 cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup buttermilk (at room temperature)
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg (at room temperature)
2 tablespoons melted butter (at room temperature)
1 teaspoon pure vanilla extract
Butter and maple syrup (for serving)

Directions

I start by preheating my electric griddle to 350°F. If I’m using a skillet, I heat it over medium.
In a large bowl, I whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate medium bowl, I combine the buttermilk, egg, canned pumpkin, melted butter, and vanilla extract.
I pour the wet mixture into the dry ingredients and gently stir until just combined. The batter will be thick, and that’s okay—if I want it a bit thinner, I just add a splash of buttermilk.
I coat the hot griddle with nonstick spray and pour about 1/3 cup of batter per pancake. I cook them for 2–3 minutes, until bubbles form on the surface, then flip and cook for another 2–3 minutes until golden and cooked through.
I serve the pancakes warm with a pat of butter and plenty of maple syrup.

Servings and timing

This recipe makes about 4 servings and takes 20 minutes from start to finish. It’s just the right amount for a cozy breakfast with a few friends or family members.

Variations

Sometimes I stir chocolate chips or chopped pecans into the batter for extra flavor and texture. If I want a healthier version, I swap the all-purpose flour for whole wheat and use maple syrup or honey in place of the brown sugar. For a dairy-free option, I use almond milk with a splash of vinegar instead of buttermilk and replace the butter with coconut oil.

Storage/Reheating

Leftover pancakes keep well in the fridge for up to 3 days. I store them in an airtight container or wrap them in foil. To reheat, I warm them in the toaster or on a skillet over low heat until heated through. They also freeze beautifully—I just stack them with parchment between each one and pop them in a zip-top bag for up to 2 months.

FAQs

Can I make these pancakes ahead of time?

Yes, I sometimes make the batter the night before and store it covered in the fridge. I give it a quick stir before cooking.

What can I use instead of buttermilk?

I use 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding to the batter.

Can I use fresh pumpkin instead of canned?

Absolutely. I just make sure the puree is smooth and thick. Roasted and mashed fresh pumpkin works great in this recipe.

How do I know when to flip the pancakes?

I wait until small bubbles form on the surface and the edges start to look set. That’s the perfect time to flip.

Are these pancakes sweet enough on their own?

They’re lightly sweet, which is how I like them, especially with maple syrup. If I want them sweeter, I add a tablespoon more brown sugar to the batter.

Conclusion

Pumpkin pancakes are my fall breakfast favorite—warm, fluffy, and full of cozy flavor. They’re quick to make, easy to customize, and perfect for sharing. Whether it’s a weekend treat or a holiday morning tradition, I always come back to this simple and delicious recipe.