Pumpkin Pancakes
These pumpkin pancakes are my go-to when I want something cozy without fuss. The batter comes together quickly, the spices are warm but not overpowering, and the small stack disappears fast. I love how the pumpkin adds moisture and depth without turning the pancakes into something dense.
There’s a rhythm to making them: sift the dry ingredients, whisk the wet, combine gently, rest, and cook. The recipe below keeps things practical — measured, dependable, and deliberately simple so you get consistent results every time.
Whether you’re feeding a sleepy household on a Saturday morning or making a Sunday brunch that actually feels relaxed, these pancakes hit the sweet spot. Read on for shopping notes, exact steps, tools, troubleshooting, and storage tips so you can make them with confidence.
Your Shopping Guide
Before you start, scan your pantry and fridge for the essentials listed below. The recipe uses standard baking staples plus pumpkin puree and buttermilk, so a quick trip to the grocery store likely covers it. Buy good-quality pumpkin puree — not pumpkin pie mix — and fresh baking powder and soda if yours have been hanging around.
Pick a butter you like for flavor; the recipe calls for unsalted butter, so you can control the salt level. If you prefer a deeper sweetness, choose dark brown sugar, but light brown sugar works fine and keeps the flavor milder.
Ingredients
- 1 cup all-purpose flour — the structure for the pancakes; measure by spooning into the cup and leveling for accuracy.
- 1 1/2 tablespoons light or dark brown sugar — adds a touch of sweetness and a hint of molasses; dark will be richer.
- 1 teaspoon baking powder — the primary leavening agent to lift the pancakes.
- 1 teaspoon baking soda — works with the buttermilk for extra lift and tenderness.
- 1/4 teaspoon kosher salt — balances and brightens the flavors; use a level measure if using table salt (reduce slightly).
- 1 teaspoon cinnamon — warm spice that defines the pumpkin flavor.
- 1/4 teaspoon nutmeg — adds warmth and a subtle nutty note.
- 1/8 teaspoon ground cloves — a little goes a long way; it gives depth without being clove-forward.
- 1/8 teaspoon ground ginger — brightens the spice mix and cuts richness.
- 1 cup buttermilk, shaken — keeps pancakes tender and reacts with baking soda for lift; shake before measuring.
- 1 large egg — binds and adds structure; use at room temperature if possible.
- 1/4 cup pumpkin puree — adds moisture, flavor, and color; canned or homemade puree both work.
- 2 tablespoons unsalted butter, melted and cooled slightly — folded into the batter for richness; reserve a bit for greasing the skillet.
Cook Pumpkin Pancakes Like This
- Preheat oven to 200°F and place a baking sheet inside to keep finished pancakes warm.
- In a medium bowl, sift (or whisk) together the dry ingredients: 1 cup all-purpose flour, 1 1/2 tablespoons light or dark brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground ginger.
- In a measuring cup or small bowl, whisk together the wet ingredients: 1 cup buttermilk (shaken), 1 large egg, and 1/4 cup pumpkin puree until blended. Pour in the 2 tablespoons unsalted butter (melted and cooled slightly) and stir until combined; keep a small amount of the melted butter available to grease the skillet as needed.
- Add the wet mixture to the dry mixture in two additions, stirring gently each time until just combined. Do not overmix — the batter should have small to medium lumps.
- Let the batter rest for 5 minutes.
- Heat a griddle or large nonstick skillet over medium heat until hot. Lightly grease the surface with a little of the reserved melted butter.
- Using a 1/4-cup measure, pour batter onto the hot griddle. Cook until small bubbles form on the surface and the edges begin to set, then flip and cook the other side about 40 seconds or until golden brown.
- Transfer cooked pancakes to the baking sheet in the oven to keep warm. Re-grease the griddle with the reserved butter as needed and repeat with the remaining batter.
- Serve the pancakes warm.
Why This Recipe is a Keeper
There’s honesty to this recipe. It relies on familiar pantry items and a straightforward method that doesn’t demand special techniques or equipment. The combination of baking powder and baking soda ensures a tender, airy pancake without being cakey.
Pumpkin puree gives moisture and a subtle flavor boost without overwhelming the batter. The spice mix is balanced — cinnamon leads, with nutmeg, cloves, and ginger layered in to echo classic pumpkin pie notes. You get seasonal character with minimal effort.
It’s forgiving. The batter rests only five minutes, and small lumps are expected, not a fail. That makes it ideal for busy mornings or for cooks who prefer efficient recipes that still deliver homemade charm.
No-Store Runs Needed
If you keep the basics on hand, you should be able to make these without an emergency grocery stop. Check your pantry for flour, brown sugar, baking powder, baking soda, and spices. The fridge should provide the egg, butter, and buttermilk, and a small can of pumpkin puree stores well for weeks.
Buy or use what you already have: light or dark brown sugar both work; any brand of pumpkin puree is fine; and unsalted butter gives you control over salt. If you already have these, you’re set.
Recommended Tools
- Medium mixing bowl and measuring cups — for accurate ratios and easy mixing.
- Whisk or fork — to blend dry ingredients and to mix the wet ingredients smoothly.
- Measuring spoons — for precise spice and leavening measurements.
- Griddle or large nonstick skillet — a flat, even-heating surface gives consistent browning.
- 1/4-cup measuring cup or scoop — for evenly sized pancakes so they cook at the same rate.
- Spatula — for confident flipping without tearing.
- Baking sheet and oven set to 200°F — to keep pancakes warm while you finish the batch.
Frequent Missteps to Avoid
- Overmixing the batter — stir just until combined. Small to medium lumps are expected and prevent tough pancakes.
- Cooking on a skillet that’s too hot — the outside will brown before the inside cooks. Aim for medium heat and adjust as needed.
- Using cold butter straight from the microwave — let melted butter cool slightly before adding so it doesn’t scramble the egg or shock the batter.
- Skipping the rest time — five minutes lets the gluten relax and the leaveners start working, improving texture.
- Making pancakes uneven sizes — use a 1/4-cup measure for consistent cooking times and stackable results.
Dietary Customizations
Want to adapt these pancakes? Here are straightforward ideas without changing the method:
- Gluten-free option: Use a one-to-one gluten-free baking flour that replaces all-purpose flour cup for cup to keep the batter texture similar.
- Dairy-free option: Substitute a dairy-free butter alternative for the melted butter and a non-dairy cultured milk product labeled as buttermilk alternative for the buttermilk.
- Less sugar: Reduce the brown sugar slightly or omit if serving with a sweet syrup or fruit spread on top.
- Extra spice: Increase cinnamon or nutmeg by small increments to taste; spices are easy to tweak.
Pro Tips & Notes
Texture and Mixing
Stir the batter gently and stop when you see small lumps. Overmixing develops gluten and leads to chewy pancakes. The resting period gives the baking powder and soda a little head start to lift the pancakes when they hit the griddle.
Cooking and Heat Control
Start with medium heat. If pancakes brown too quickly, lower the temperature. If they take too long to color, raise it slightly. A nonstick surface needs only a light grease; too much butter will fry them and create uneven browning.
Keeping Them Warm
The 200°F oven on a baking sheet is a simple trick that keeps pancakes warm without drying them out. Place cooked pancakes in a single layer or slightly overlapping and tent with foil if you need extra time before serving.
Save for Later: Storage Tips
Cool pancakes completely on a wire rack before storing to prevent sogginess. For short-term storage, stack with parchment paper between layers and keep in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag with parchment between layers to prevent sticking. Reheat from frozen in a toaster oven or 350°F oven until warmed through, or microwave briefly — cover with a damp paper towel to retain moisture.
Helpful Q&A
- Can I use canned pumpkin? — Yes. Use plain pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
- Why both baking powder and baking soda? — Baking powder and baking soda work together to create lift and tenderness, especially with buttermilk in the batter.
- My pancakes turned out dense — what went wrong? — Most likely overmixing or too-hot a pan. Mix until just combined and adjust the heat so the pancakes cook through without burning.
- How do I make them ahead for a crowd? — Cook, keep warm in the oven, and finish the last batch so everything stays hot. Or make the batter ahead (without adding melted butter), refrigerate briefly, then stir in the butter and rest before cooking.
Final Bite
These pumpkin pancakes strike a balance between ease and comfort. They’re quick enough for a weekday treat and flavorful enough for weekend brunch. Follow the steps, measure thoughtfully, and don’t overwork the batter — the results will be tender, warmly spiced pancakes that make mornings better.
Try a small stack with a pat of butter and a drizzle of maple syrup, and you’ll see why this recipe becomes a repeat request. Happy cooking — I can’t wait to hear how your batch turns out.
Pumpkin Pancakes
Ingredients
Equipment
Method
- Preheat oven to 200°F and place a baking sheet inside to keep finished pancakes warm.
- In a medium bowl, sift (or whisk) together the dry ingredients: 1 cup all-purpose flour, 1 1/2 tablespoons light or dark brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground ginger.
- In a measuring cup or small bowl, whisk together the wet ingredients: 1 cup buttermilk (shaken), 1 large egg, and 1/4 cup pumpkin puree until blended. Pour in the 2 tablespoons unsalted butter (melted and cooled slightly) and stir until combined; keep a small amount of the melted butter available to grease the skillet as needed.
- Add the wet mixture to the dry mixture in two additions, stirring gently each time until just combined. Do not overmix — the batter should have small to medium lumps.
- Let the batter rest for 5 minutes.
- Heat a griddle or large nonstick skillet over medium heat until hot. Lightly grease the surface with a little of the reserved melted butter.
- Using a 1/4-cup measure, pour batter onto the hot griddle. Cook until small bubbles form on the surface and the edges begin to set, then flip and cook the other side about 40 seconds or until golden brown.
- Transfer cooked pancakes to the baking sheet in the oven to keep warm. Re-grease the griddle with the reserved butter as needed and repeat with the remaining batter.
- Serve the pancakes warm.
Notes
You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven but microwaving works too!
For the fluffiest pancakes, let your batter rest for five minutes before cooking. This gives the leavening agents time to properly activate.
Preheat your griddle! This is so important for even heating.
If you find yourself having trouble flipping your pancakes, use an additional spatula on the other side of the pancake. Sometimes two’s better than one.
If your pancakes are browning too quickly, reduce the heat.
