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    Home » Breakfasts » Pumpkin Pancakes

    Pumpkin Pancakes

    Published: Oct 18, 2019 · Modified: Jan 2, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best light and fluffy pumpkin pancake recipe! These soft buttermilk pumpkin pancakes are made in 1 bowl and take just 5 minutes to make!

    Crock of maple syrup pouring onto stack of pumpkin pancakes

    I'm a huge fan of pancakes - especially when we have them as breakfast-for-dinner. These light and fluffy pumpkin pancakes are delicious no matter what time of day you have them!

    The pancakes themselves are melt-in-your-mouth fluffy, and they're lightly sweet and spiced. They are fantastic topped with butter and maple syrup. Or try them with buttermilk syrup for the ultimate fall breakfast-for-dinner.

    How To Make Pumpkin Pancakes

    Pumpkin pancake batter in a glass mixing bowl

    In a large bowl, whisk the buttermilk, pumpkin, oil, eggs, and vanilla together until well-combined. There's no need to use an electric mixer for this recipe, and mixing by hand helps to avoid overmixing the batter.

    Pumpkin pancake batter with a whisk in it

    Add flour, sugar, pumpkin pie spice, baking soda, and salt. Whisk in just until combined. Don't overmix.

    Pumpkin pancakes cooking in a copper skillet

    Cook the batter in a skillet or on a griddle. The pancakes are ready to flip when the edges look dry and set and bubbles begin to form and pop. Flip and continue cooking until lightly browned and cooked through.

    Stack of pumpkin pancakes with three pats of butter on topWhat Is Pumpkin Puree?

    Pumpkin puree is cooked and mashed pumpkin (or squash or both). It is used to make things like pumpkin bread, pumpkin muffins, and pumpkin cookies.

    Pumpkin puree is different than pumpkin pie filling.  It is pumpkin puree that has been sweetened and has spices added to it so that it's ready to be poured into a pie shell and baked.

    Stack of pumpkin pancakes with butter and syrupTips For Making Pumpkin Pancakes

    • Buttermilk: You can use regular or low-fat buttermilk. You can also make a buttermilk substitute.
    • Pumpkin: For this recipe, you'll need regular pumpkin puree. Make sure that you buy puree and not pumpkin pie mix.
    • Oil: You can use any neutral oil that you like in these pancakes. If you use melted coconut oil, use room temperature buttermilk and eggs. Otherwise, you'll end up with chunks of coconut oil, and it won't combine right.
    • Flour: Be sure to measure the flour properly. Too much flour will give you heavy or doughy pancakes.
    • Pumpkin pie spice: These pancakes have some spice flavor, but it isn't strong. If you want a stronger spice flavor, double the amount of spice in the pancakes. You can also make your own pumpkin pie spice blend.
    • Dairy-free: You can make these pancakes  dairy-free by making a nondairy buttermilk substitute using the recipe linked above and subbing nondairy milk (like almond milk). Then, use oil or nonstick baking spray to cook the pancakes.

    Stack of pumpkin pancakes with a fork in themMore Pancake Recipes

    • Sour Cream Pancakes
    • Cottage Cheese Pancakes
    • Buttermilk Pancake Recipe
    • Gingerbread Pancakes

    If you’ve tried this pumpkin pancake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Crock of maple syrup pouring onto stack of pumpkin pancakes

    Pumpkin Pancakes

    Soft and fluffy pumpkin pancake recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 12 pancakes
    Calories: 197kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 2 cups buttermilk 1
    • 1 ¼ cups pumpkin puree NOT pumpkin pie mix
    • 2 large eggs
    • ¼ cup oil ²
    • 1 teaspoons vanilla extract
    • 2 ½ cups all-purpose flour ³
    • ¼ cup granulated sugar
    • 1 ½ teaspoons baking soda
    • 1 tablespoon pumpkin pie spice 4
    • ¼ teaspoon salt
    • Butter

    Instructions

    • In a large bowl, whisk buttermilk, pumpkin, eggs, oil, and vanilla until well-combined.
    • Add flour, sugar, baking soda, pumpkin pie spice, and salt. Whisk just until incorporated. Don't overmix.
    • Let batter rest for about 5 minutes.
    • Heat a griddle or skillet and grease with butter.
    • Scoop â…“ cup batter and pour into the griddle.
    • The pancakes are ready to flip when the edges look dry and set and bubbles form and begin to pop, 1-3 minutes.
    • Flip and cook on the other side until golden brown and completely cooked through, 1-3 more minutes.

    Notes

    1. Regular or low-fat
    2. Oils such as vegetable, canola, olive, or melted coconut oil will work. If using melted coconut oil, be sure to have your buttermilk and eggs at room temperature.
    3. Be sure to properly measure the flour by stirring it to break it up, lightly spooning it into the measuring cup, and then leveling it off. 
    4. If you stronger spice, use 1.5-2 tablespoons of pumpkin pie spice.
    5. Nutrition values are estimates. 

    Nutrition

    Serving: 1pancake | Calories: 197kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 240mg | Potassium: 148mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4077IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Patty

      November 12, 2019 at 8:31 am

      5 stars
      Delicious! The pancakes are very fluffy and my family loved them. Thanks!

      Reply
      • Kate

        November 12, 2019 at 8:50 am

        Thanks! I'm so glad. Thanks for commenting! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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