Best light and fluffy pumpkin pancakes! These soft buttermilk pumpkin pancakes are made in one bowl and take just 5 minutes to make!
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
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: 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.
Step 2: Add flour, sugar, pumpkin pie spice, baking soda, and salt. Whisk in just until combined. Don’t overmix.
Step 3: 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.
Step 4: Flip and continue cooking until lightly browned and cooked through.
Recipe Tips!
- 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.
Recipe FAQs
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. Pumpkin pie filling 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.
You can! These pancakes freeze well. Simply make the pancakes as-directed. Then, let the pancakes cool to room temperature on a wire cooling rack. Place the pancakes in a single layer in a freezer-safe container or separate layers of pancakes with wax paper.
You can make these pancakes dairy free by making a nondairy buttermilk substitute and subbing nondairy milk, like almond milk, for the dairy milk. Then, use oil or nonstick baking spray to cook the pancakes.
Storage
Store any leftover pancakes in an airtight container in the refrigerator. The pancakes will keep for 2-3 days when properly stored.
More pancake recipes
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Pumpkin Pancakes
Ingredients
- 2 cups buttermilk
- 1 ¼ cups pumpkin puree NOT pumpkin pie mix
- 2 large eggs
- ¼ cup oil
- 1 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1/4 cup granulated sugar
- 1 ½ teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 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 1/3 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
- Buttermilk: Regular or low-fat will work.
- Oil: 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.
- Flour: 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.
- Pumpkin spice: If you want stronger pumpkin spice flavor, use 1.5-2 tablespoons of pumpkin pie spice.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Patty says
Delicious! The pancakes are very fluffy and my family loved them. Thanks!
Kate says
Thanks! I’m so glad. Thanks for commenting! =)