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Pumpkin Pancakes

These pumpkin pancakes are made by mixing a simple batter of canned pumpkin, buttermilk, and warm spices, then cooking them on a skillet until golden and fluffy. The result is tender, slightly crispy pancakes with a warm, spiced aroma and a moist, airy interior, perfect for cozy mornings.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour or whole wheat flour for extra nuttiness
  • 1 cup canned pumpkin rich and velvety, adds moisture and flavor
  • 1 1/4 cups buttermilk for tender pancakes; substitute with milk plus lemon if needed
  • 2 large eggs for structure and moisture
  • 2 tablespoons melted butter adds richness and helps browning
  • 1 1/2 teaspoons ground cinnamon warm spice flavor
  • 1/2 teaspoon nutmeg adds depth
  • 1/4 teaspoon cloves for a hint of spice
  • 1 1/2 teaspoons baking powder leavening for fluffiness
  • 1/2 teaspoon baking soda reacts with buttermilk for extra lift
  • 1/4 teaspoon salt enhances flavor

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Whisk together the dry ingredients—flour, spices, baking powder, baking soda, and salt—in a large bowl until evenly combined.
  2. In a separate bowl, stir together the pumpkin, buttermilk, eggs, and melted butter until smooth and fully combined.
  3. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Don’t overmix—the batter should be a little lumpy but moist.
  4. Preheat your skillet or griddle over medium heat until it’s warm but not smoking—look for a gentle sizzle when testing with a few drops of water.
  5. Using a 1/4 cup measure, scoop batter onto the skillet, spacing pancakes apart for easy flipping. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  6. Flip each pancake gently with a spatula and cook for another 2 minutes until golden brown and cooked through, with a slightly firm touch.
  7. Transfer cooked pancakes to a plate or rack to rest for a minute; this allows them to finish setting and stay tender.
  8. Repeat with remaining batter, adding a little butter or oil to the skillet as needed to prevent sticking.
  9. Serve the pancakes warm with maple syrup, fresh fruit, or your favorite toppings for a cozy breakfast.

Notes

For extra flavor, mix in a handful of chopped pecans or chocolate chips before cooking. Keep the batter warm by covering the cooked pancakes with a clean towel as you finish the batch.