Wake up to pumpkin spice and everything nice in these glorious pumpkin spice pancakes. These wonderful flapjacks are fluffy, warm, and perfect for Fall.
Made with real pumpkin puree, these buttermilk pumpkin pancakes are a dream come true. They’re easy to make, packed with flavor, and just another way to get in your “pumpkin fix” this autumn.
We’re making these pumpkin pancakes from scratch but don’t let that scare you because every ingredient and step is super user-friendly and easy. Of course, this is just another reason why I’m so excited to share them with you. Who wants to wake up to a complicated breakfast recipe? Not me. Easy buttermilk pancakes are totally where it’s at, and making them pumpkin flavored just adds to the deliciousness awaiting us.
- Pumpkin puree
- Maple extract
- Baking powder
- Baking soda
For the exact quantities needed, check the recipe card below.
How to Make Pumpkin Spice Pancakes
- In a medium sized bowl or large four-cup liquid glass measuring cup, whisk together the buttermilk, egg, pumpkin puree, and maple extract.
- In another medium sized bowl, whisk together the flour, sugar, spices, baking powder, baking soda, and salt.
- Add your wet ingredients to the dry ingredients and mix until just combined. Adjust the mixture’s consistency with the remaining half cup of milk. You want the batter to be pourable but not thin.
- Heat a pan or griddle over low heat.
- Add a small amount of butter or oil to the pan to grease it.
- Add in about ¼ cup to ⅓ cup of pancake batter and gently spread the batter around until they are approximately 4 inches in diameter.
- Cook the pancakes on both sides until lightly golden brown.
- Serve warm.
- Extract: If you do not have maple flavored extract on hand you can use vanilla extract instead.
- Spices: If desired you can use a teaspoon of pumpkin pie spice in place of the spices requested below. Additional cinnamon can then be added (about ½ teaspoon) if you want a stronger flavor.
- Buttermilk: If you do not have buttermilk, regular milk can be used but the end results won’t be as rich and fluffy. You can also DIY your own buttermilk by using two cups of milk and adding in two tablespoons of white vinegar or lemon juice. Let the mixture rest for five minutes before using. It should be slightly curdled in appearance as it is now soured and perfect for giving us that rich tangy flavor we want.
- Pumpkin Pancakes go great with my Caramel Syrup Recipe!
- Do not overmix your pancake batter. Make sure that once the flour has been added, that you mix just enough to combine the batter. Overmixed batter will result in rubbery flat pancakes. This is because the batter will have been overworked and the flour will have had a chance to create a gluten binding.
- Rest the batter: If you allow the batter to rest for 5-10 minutes as the griddle or skillet preheat then you are allowing more time for the magic to happen. Well, actually it’s science. The leavening agents and the acid in the buttermilk have more time to create bubbles and form a fluffier texture. This means fluffier pancakes as a result. Everyone loves fluffy pancakes, right?
- Pumpkin puree: You can use store-bought canned pumpkin puree or even homemade pumpkin puree for this recipe. Both will work well. Just make sure not to confuse canned pumpkin puree for canned pumpkin pie filling as the cans may look similar but both products are completely different.
Yes, you can make the pancake batter up to a day in advance and keep it stored in a well-covered container in the fridge. This means that you can prep pancakes the night before and enjoy them the next morning with even less effort!
These pancakes can be kept in an airtight container in the fridge for about 3-4 days. Simply reheat when you’re ready to eat for a fast breakfast or snack throughout the week.
They are not dairy-free. While you could substitute a dairy-free product, the fat and acid in the buttermilk help produce a light, fluffy, and rich pancake. The texture and taste will be impacted by using substitutions.
What to serve with pumpkin pancakes
These pancakes will taste incredible with any good maple syrup but some other delicious ideas include:
Some great side dishes are:
- Sheet Pan Eggs
- How to Make Over Easy Eggs
- Breakfast Egg Cups
- How to Make Fluffy Scrambled Eggs
- Breakfast Hash Recipe
Pumpkin Spice Pancakes
For the Pancakes
- 2 cups buttermilk divided
- 1 egg large
- 1 cup pumpkin puree
- 1/2 teaspoon maple extract vanilla can be substituted
- 2 cups flour all purpose
- 2 tablespoons sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoons allspice
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Oil or butter for cooking the pancakes
- Whisk the buttermilk, egg, pumpkin and maple extract together in a medium bowl or 4 cup glass measuring cup.
- Whisk flour, sugar, spices, baking powder, baking soda, and salt together in a medium bowl.
- Add the wet ingredients to the dry ingredients and mix until just combined. Adjust batter consistency with remaining half cup of milk. The batter should be pourable but not thin.
- Heat a pan or griddle on low heat.
- Add a small amount of butter or oil to the pan.
- Pour 1/4-1/3 cup of batter for each pancake and gently spread out the batter until the pancakes are approximately 4 inches in diameter.
- Cook on both sides until light golden brown.