Best light and fluffy pumpkin pancake recipe! These soft buttermilk pumpkin pancakes are made in 1 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
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.
Add flour, sugar, pumpkin pie spice, baking soda, and salt. Whisk in just until combined. Don’t overmix.
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.
What Is Pumpkin Puree?
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.
Tips 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.
More Pancake Recipes
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!
- 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.
- Regular or low-fat
- 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.
- 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.
- If you stronger spice, use 1.5-2 tablespoons of pumpkin pie spice.
- Nutrition values are estimates.