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Pumpkin Pancakes

These fluffy pumpkin pancakes are made by mixing a spiced pumpkin batter and cooking it on a skillet until golden and tender. The pumpkin adds moisture and sweetness, while warming spices create a cozy, fall-inspired flavor, resulting in a soft yet slightly crisp-edged final texture. Perfect for a comforting breakfast that looks as inviting as it smells.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour you can substitute half with whole wheat flour
  • 1 cup pumpkin purée canned or roasted fresh
  • 1 1/4 cups buttermilk or milk with a splash of vinegar
  • 2 large eggs
  • 4 tablespoons unsalted butter melted
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves optional but recommended
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Maple syrup for serving optional

Equipment

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

Method
 

  1. In a large mixing bowl, whisk together the flour, spices, baking powder, and salt until well combined. This ensures even distribution of the dry ingredients.
  2. In a separate bowl, blend the pumpkin purée, buttermilk, eggs, and melted butter. Whisk until the mixture is smooth and fragrant, about 1-2 minutes — you should see the spices' aroma wafting up.
  3. Pour the wet mixture into the dry ingredients and fold gently with a spatula. Do not overmix; a few lumps are fine. Let the batter rest for about 5 minutes to allow the gluten to relax and the flavors to meld.
  4. Heat your skillet or griddle over medium-low heat until warm, about 160°C (320°F). Add a small pat of butter or a drizzle of oil and let it shimmer before adding the batter.
  5. Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look matte, about 2-3 minutes. The batter should sizzle gently as it hits the pan.
  6. Carefully flip the pancakes and cook for another 2 minutes, until golden brown and firm on the outside. The aroma of spices and toasted pumpkin will fill the air.
  7. Remove the pancakes from the skillet and let them rest on a plate for a minute. They should be fluffy, with crisp edges and a tender center.
  8. Serve the pumpkin pancakes hot, drizzled with maple syrup or topped with whipped cream. Enjoy the cozy, spiced flavors and the perfect golden color.

Notes

For extra crunch, sprinkle toasted pumpkin seeds or chopped pecans on top. Leftovers can be reheated in a low oven for a quick breakfast.