These pumpkin pancakes make the best fall breakfast! Thick, fluffy, simple, and delicious! We love these smeared with butter and drowned in maple syrup.
I have a thing for pancakes.
Not just any pancakes, but the thick, fluffy, tender kind.
These pumpkin pancakes are just my kind of pancake – thick, delicious, always a hit with friends and family. Also, they’re totally easy!
Did you know that I have such a deep and abiding love for pancakes that, a few years ago, I wrote a cookbook that is full of…you guessed it…pancake recipes!Scope it out here, if you’re interested! 70 pancakes for breakfast, dinner, and dessert! Plus, a chapter of syrups and toppings! It makes Saturday mornings so delicious!
Anyway, I mention the pancake book so that you’ll trust me when I tell you: I KNOW PANCAKES. This pumpkin pancake recipe is perfection!
The pancakes are so thick and fluffy, they come out so moist thanks to all the pumpkin, and they’re basically the best way to start your day.
How to make this pumpkin pancake recipe:
You really don’t need any special ingredients or equipment for making this pumpkin pancake recipe, though if you make pancakes often, I definitely recommend a griddle. This is the one I used (affiliate link) while writing my cookbook and it’s still going strong today!
Start by whisking together your dry ingredients in a mixing bowl – flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Next, whisk together your wet ingredients – buttermilk, pumpkin, egg, oil, and vanilla.
Add the wet ingredients to the dry and mix until just combined.
Don’t overmix your pancake batter or your pancakes will turn out tough.
Heat a skillet or griddle over medium heat and melt on some butter or spray with non-stick spray.
I use a 1/4 cup measure to pour the batter onto the hot pan. This will give you nice, evenly sized pancakes every time!
You’ll want to cook your pancakes until the bubbles in the top start popping and then carefully flip and finish cooking for another 2-3 minutes.
We like to stack our pancakes, smear with soft butter, and drown them in maple syrup. This cinnamon syrup is tasty too!
More pancake recipes:
Buttermilk Pancake Recipe: The classic recipe that everyone needs!
Apple Pancakes: Topped with caramel!
Strawberry Pancakes: Simple, sweet, and delicious!
Peach Pancakes: Our favorite summer treat!
Hootenanny: This is like a big baked pancake!
These pumpkin pancakes make the best fall breakfast! They’re thick and fluffy pancakes and I know you’ll love them!
- 2 cups white whole wheat flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup canned pumpkin
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla
Heat a large skillet or griddle over medium heat.
In a medium bowl, combine the dry ingredients. Whisk well.
In a small bowl, mix together the buttermilk, pumpkin, egg, oil, and vanilla.
Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy.
Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan.
Cook until bubbles form and pop on the tops of the pancakes. Flip and cook another 2-3 minutes.
Serve with butter and real maple syrup.
You may use canned or fresh pumpkin puree. Do not use canned pumpkin pie filling as it has other ingredients addd to it.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
This recipe was originally published in September 2010. It was updated with new photos and video August 2019.