Name: Fluffy Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons brown sugar; 1 1/4 teaspoons pumpkin pie spice; 1 cup pumpkin puree; 1 1/4 cups buttermilk; 2 large eggs; 2 tablespoons melted butter (or oil); 1 teaspoon vanilla extract

I have a soft spot for cozy fall mornings, and nothing captures that feeling better than a warm stack of Fluffy Pumpkin Pancakes. These golden beauties are thick, airy, and bursting with warm spices and real pumpkin flavor. Whether you’re sipping coffee in your pajamas or making a special breakfast for guests, this recipe brings the perfect touch of seasonal comfort to your table.

What I love most is how simple they are to whip up. With pantry staples and a can of pumpkin puree, you can make a hearty breakfast that feels indulgent but is actually quite wholesome. The pancakes are soft on the inside, slightly crisp at the edges, and just begging to be drizzled with maple syrup or topped with a pat of butter.

Why You’ll Love This Fluffy Pumpkin Pancakes Recipe

These pancakes are the perfect blend of fluffy texture and rich fall flavors. The pumpkin not only gives them a beautiful color but adds natural moisture and richness. A touch of cinnamon, nutmeg, and ginger rounds out that classic autumn taste, while the buttermilk keeps them irresistibly light. Plus, they freeze well, making them a great make-ahead breakfast option.

What Kind of Pumpkin Should I Use?

You’ll want to use pure canned pumpkin puree, not pumpkin pie filling. The pie filling contains added sugar and spices that can throw off the flavor and texture of the batter. If you’re feeling ambitious, you can use homemade pumpkin puree, just make sure it’s well-drained and thick in consistency.

Options for Substitutions

Buttermilk: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
Flour: All-purpose flour works best, but you can swap in whole wheat flour for a nuttier flavor. Just be aware it may make the pancakes a bit denser.
Eggs: Want to make them vegan? Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead.
Sweetener: Brown sugar adds depth, but maple syrup or honey can also be used.
Spices: Adjust the spices to your preference—add clove or cardamom for extra warmth, or leave out ginger if it’s too bold for you.

Ingredients for this Fluffy Pumpkin Pancakes Recipe

All-Purpose Flour: Provides structure and fluff to the pancakes.
Pumpkin Puree: The star ingredient that adds moisture, color, and rich pumpkin flavor.
Baking Powder & Baking Soda: These leavening agents give the pancakes their signature lift and airy texture.
Brown Sugar: Adds a hint of molasses sweetness and enhances the warm flavors.
Buttermilk: The acidity reacts with the leaveners to make the pancakes extra fluffy while adding a tangy richness.
Eggs: Bind the ingredients and add to the overall structure and moisture.
Vanilla Extract: Boosts the depth of flavor.
Pumpkin Pie Spice (or cinnamon, nutmeg, ginger, clove mix): Brings warmth and that classic fall spice profile.
Salt: Balances the sweetness and enhances the other flavors.
Butter or Oil: Adds richness and helps create golden-brown edges when cooking.

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, and pumpkin pie spice. This ensures the leavening agents are evenly distributed and prevents clumping.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk the pumpkin puree, buttermilk, eggs, vanilla extract, and melted butter or oil until smooth and fully blended. Make sure your melted butter isn’t too hot to avoid cooking the eggs.

Step 3: Make the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Gently mix just until combined. It’s okay if there are a few small lumps — overmixing can make the pancakes tough.

Step 4: Preheat and Grease the Pan

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Wait until the surface is hot enough that a drop of water sizzles before you start pouring batter.

Step 5: Cook the Pancakes

Use a 1/4 or 1/3 cup measuring scoop to pour the batter onto the hot skillet. Let the pancakes cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook another 2 minutes or until golden brown and cooked through.

Step 6: Serve Warm

Serve your fluffy pumpkin pancakes stacked high and topped with butter, warm maple syrup, chopped pecans, or a dollop of whipped cream. For an extra treat, dust with cinnamon sugar or drizzle with a maple glaze.

How Long to Prepare the Fluffy Pumpkin Pancakes

Preparing these pancakes is surprisingly quick, making them perfect for a leisurely weekend breakfast or even a weekday treat if you’re feeling festive. The active prep time is about 10–15 minutes, mostly spent mixing the ingredients and heating your skillet or griddle.

Cooking time is around 15–20 minutes depending on the size of your pan and how many pancakes you make at once. Each batch takes about 4–5 minutes to cook through, so with a large enough pan, you can get several done at once and have a full stack ready in no time.

Tips for Perfect Fluffy Pumpkin Pancakes

Don’t overmix the batter: A few lumps are totally fine. Overmixing activates gluten and leads to dense pancakes.
Use room temperature ingredients: Cold eggs or milk can make the melted butter solidify when mixing.
Let the batter rest: A 5-minute rest helps the flour hydrate and the leavening agents activate for better rise.
Grease the pan lightly: Too much oil or butter can make the pancakes greasy instead of golden.
Keep the heat medium-low: Too hot and the outsides will burn before the insides cook through.

Watch Out for These Mistakes While Cooking

Using pumpkin pie filling instead of puree: This can mess up the texture and flavor.
Cooking on high heat: It leads to unevenly cooked pancakes with burnt exteriors.
Skipping the leaveners: Both baking powder and soda are essential for that fluffy rise.
Stacking too soon: Let pancakes cool slightly before stacking or they may steam and become soggy.
Using old baking powder: Expired leaveners won’t give your pancakes the lift they need.

What to Serve With Fluffy Pumpkin Pancakes?

1. Warm Maple Syrup

Nothing beats classic maple syrup trickling over a hot pancake stack.

2. Toasted Pecans or Walnuts

They add crunch and complement the pumpkin spice flavors perfectly.

3. Whipped Cream

A dollop of whipped cream on top adds a lovely creamy contrast.

4. Apple Compote or Sliced Apples

The tart sweetness of apples pairs beautifully with the warm pumpkin and spices.

5. Crispy Bacon or Breakfast Sausage

The salty-savory element balances out the sweetness and makes it a full meal.

Storage Instructions

Refrigerator: Store leftover pancakes in an airtight container in the fridge for up to 4 days. To reheat, pop them in the toaster or warm gently in a skillet.

Freezer: These freeze exceptionally well. Let them cool completely, then layer between parchment paper and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a toaster or oven at 300°F until heated through.

Estimated Nutrition

Calories: ~190 per pancake
Protein: 4g
Carbohydrates: 28g
Sugars: 7g
Fiber: 2g
Fat: 7g
Saturated Fat: 2.5g
Cholesterol: 35mg
Sodium: 290mg

Frequently Asked Questions

How do I make these pancakes vegan?

Replace the eggs with flax eggs and use plant-based milk with a tablespoon of vinegar or lemon juice in place of buttermilk. Use oil or vegan butter instead of dairy butter.

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing, but you can mix the dry and wet ingredients separately and combine them right before cooking.

What’s the best way to reheat leftovers?

The toaster works great for a crisp exterior, but you can also microwave or warm in a skillet.

Can I double the recipe?

Absolutely! These pancakes are great for a crowd. Just be sure to use a large mixing bowl and don’t overmix.

Can I add chocolate chips or nuts?

Yes! Fold them into the batter at the end for a sweet or nutty twist.

Conclusion

Fluffy Pumpkin Pancakes are a cozy, delicious way to embrace the flavors of fall any time of year. Whether you’re making a big batch for brunch or freezing them for quick breakfasts later, they deliver warmth, spice, and comfort in every bite. With simple ingredients and a few key techniques, you’ll have a plate of perfectly golden, tender pancakes that everyone will love.