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Home » Recipes & Tips » Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

09/24/21 | Breakfast, Recipes & Tips

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These glorious pumpkin spice pancakes are perfect for fall. Soft and fluffy with just the right amount of spice!These glorious pumpkin spice pancakes are perfect for fall. Soft and fluffy with just the right amount of spice!

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.

Ingredients for Pumpkin Spice Pancakes

  • Buttermilk
  • Egg
  • Pumpkin puree
  • Maple extract
  • Flour
  • Sugar
  • Cinnamon
  • Nutmeg
  • Allspice
  • Baking powder
  • Baking soda
  • Salt

For the exact quantities needed, check the recipe card below.

How to Make Pumpkin Spice Pancakes

  1. In a medium sized bowl or large four-cup liquid glass measuring cup, whisk together the buttermilk, egg, pumpkin puree, and maple extract.
  2. In another medium sized bowl, whisk together the flour, sugar, spices, baking powder, baking soda, and salt.
  3. 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.
  4. Heat a pan or griddle over low heat.
  5. Add a small amount of butter or oil to the pan to grease it.
  6. 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.
  7. Cook the pancakes on both sides until lightly golden brown.
  8. Serve warm.
mixing bowl filled with ingredients for pumpkin pancakes
pumpkin pancake batter in a glass bowl
pumpkin pancakes cooking on a griddle

Substitutions for Pumpkin Spice Pancakes

  • 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!

Pumpkin Pancake Recipe Tips

  • 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.

Pumpkin Pancake FAQs

Can I make pumpkin pancake mix in advance?

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!

How long are leftover pumpkin pancakes good for?

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.

Are pumpkin pancakes dairy-free?

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.

If you’re looking for another delicious pancake recipe, try these Banana Pancakes!

What to serve with pumpkin pancakes

These pancakes will taste incredible with any good maple syrup but some other delicious ideas include:

  • Butter Maple Syrup
  • Homemade Pancake Syrup
  • Homemade Syrup {Butter Syrup}

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
side view of a orange stack of pumpkin pancakes
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Pumpkin Spice Pancakes

Wake up to pumpkin spice and everything nice in these glorious pumpkin spice pancakes. These wonderful flapjacks are fluffy, warm, and perfect for Fall.
Prevent your screen from going dark
Course Breakfast
Cuisine American
Keyword buttermilk pumpkin pancakes, Pumpkin spice pancakes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people
Calories 244kcal
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Equipment

  • Redmond Real Salt
  • Ergo Spout
  • Liquid Measuring Cups
  • Measuring Cups + Spoons
  • OXO Whisk
  • Glass Mixing Bowls

Ingredients

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
US Customary – Metric

Instructions

  • 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. 
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Nutrition

Calories: 244kcal | Carbohydrates: 44g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 474mg | Potassium: 318mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6529IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 3mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

Comments | 7 comments

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Comments

  1. Callie says

    September 27, 2021 at 4:42 PM

    Hi Alli! For some reason I’m remembering this recipe with a really yummy cinnamon caramel syrup, but I can’t find the syrup recipe anymore. Is there somewhere I can find that? Thanks!

    Reply
    • Alli says

      October 5, 2021 at 10:10 PM

      Hi Callie! I separated them into different posts. Here is the link for the Caramel Syrup Recipe!

      Reply
  2. Alli says

    January 4, 2018 at 4:43 PM

    5 stars
    Decadent and delicious!

    Reply
  3. Josie King says

    November 27, 2017 at 10:25 AM

    Loved! Easy to make and delicious

    Reply
    • Alli says

      November 27, 2017 at 10:45 AM

      I’m so glad you loved it, Josie!! Thank you for leaving a comment 🙂

      Reply

Trackbacks

  1. Cranberry Simple Syrup Recipe • Longbourn Farm says:
    October 25, 2022 at 6:15 AM

    […] it as a drink mixer, in sparkling water or lemonade-Drizzle over waffles, french toast, or my pumpkin spice pancakes for something super festive-Make a cranberry simple syrup glaze for ham or oven roasted turkey-Use […]

    Reply
  2. Caramel Syrup • Longbourn Farm says:
    October 5, 2021 at 10:09 PM

    […] These go great with my Pumpkin Spice Pancakes! […]

    Reply

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Hi, Friend!


Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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