These light and fluffy crispy-edged pumpkin pancakes are packed with wild berries and toasted pecans, topped with butter, and drizzled with pure maple syrup for a real breakfast win. These pancakes are a great way to use up leftover canned pumpkin from your fall baking, but eating them year-round is highly recommended. Made 100% from scratch (including 20-minute homemade pumpkin purée), this is a pancake recipe you can feel good about feeding your whole family. Since these freeze so well, double the batch and reheat for easy weekday breakfasts for the kiddos!
For more seasonal pancake recipes, head over here to check out the pumpkin spice and chestnut pancakes, or our wildberry topped classic pancakes.
Why We Love These Fluffy Pumpkin Pancakes
- They’re super soft and fluffy
- Ready in minutes
- It makes 6 pancakes so you’re not standing over a griddle all morning
- Can easily be doubled to freeze for your kiddos breakfast on busy mornings
- Full of fall flavors and extra nutrition from homemade pumpkin purée
- They’re perfectly lightly spiced with our homemade pumpkin pie spice
- Works with homemade pumpkin purée or canned pumpkin
- Kids and adults love these pancakes
- Makes an excellent breakfast-for-dinner meal
How Do I Fix Pancake Batter If It’s Too Thick or Too Thin?
We love pancakes around here — 100% whole wheat, with or without oatmeal, as well as the regular classic diner kind. But no matter what type of flour or ingredients you use, pancake batter should always be visibly a little lumpy (without full long streaks of flour) and easy to pour, but never too runny
- If pancake batter is too thick, add milk or buttermilk 1 tablespoon at a time until it looks about right.
- If pancake batter looks too runny, you may sprinkle a little flour into the batter until you reach the right consistency.
Easy Pumpkin Pancake with Wild Berries and Pecans Ingredients
Here’s everything you need to make the best homemade pumpkin pancakes.
- homemade pumpkin purée or canned pumpkin
- all-purpose flour
- baking powder
- baking soda
- salt
- sugar
- buttermilk *see recipe notes for making an easy homemade buttermilk substitute.
- vanilla extract
- unsalted butter
- fresh or frozen wild berries
- toasted pecans
How to Make the Fluffiest Pumpkin Pancakes from Scratch
This is a super easy and quick pancake recipe for busy people who still love to eat well. However, if you have a bit more time, you can separate the egg whites from the yolks and whip the whites to stiff peaks and fold them into the batter at the end for even more pancake lift (check out these pumpkin pancakes over here where I use that method). It’s up to you because either way, these pancakes are delicious.
- Make the pumpkin purée. Skip step. #2 if using canned pumpkin OR head over here to get the homemade pumpkin purée recipe.
- Measure the dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients. Whisk together the pumpkin purée, buttermilk, egg yolks, and vanilla, and set aside. *Do not add the melted butter yet.
- Combine the wet & dry ingredients. Add the berries to the flour mixture and toss to coat. Then add the pumpkin mixture and melted butter to the flour mixture. Using a rubber spatula (or fork) gently fold the wet ingredients into the dry ingredients until no more streaks of flour remain (visible lumps are normal). Fold in chopped toasted pecans.
- Cook the pancakes. Preheat a cast iron griddle/skillet or non-stick pan to medium-high heat, butter it liberally, turn down the heat to medium and add about 1/3 cup pancake batter to the hot (but not smoking) pan. Cook until bubbles form and pancakes are slightly dry around the edges, about 3 minutes. Flip and cook until golden about 2 to 3 minutes more. Repeat with remaining batter, serve hot or keep warm stacked and wrapped in aluminum foil in a preheated 200°F/90°C oven, Enjoy!
How to Make Pumpkin Pancakes step-by-step recipe photos
Ways to Customize Homemade Pumpkin Berry Pecan Pancakes
Although these pumpkin pancakes don’t need anything else but a little maple syrup and butter, here are a few ways you can change them up.
-
- add 1/2 cup of chocolate chips (milk, dark, or white)
- add 1/2 cup of chopped bananas
- substitute the pecans for (walnuts, pine nuts, or macadamia nuts)
Looking for More Brunch, or Breakfast-For-Dinner Recipes?
If you love brunch or breakfast-for-dinner as much as we do, check out our endless options above.
- Light and Fluffy Pancakes for Two (or a Crowd)
- ‘Plum Crazy’ Caprese Salad | (a Seasonally Inspired Take on an Italian Classic)
- 15-Minute Homemade Strawberry-Blood Orange Sauce
- Basil Parmesan Panko-Crusted Chicken Breast
- Green Eggs & No Ham (Asparagus-Zucchini Frittata)
- 10-Minute Homemade Berry (Licious) Sauce
- Super Fluffy Pumpkin Spice Pancakes for Two (or a Crowd)
- Restaurant-Style Carne Asada Steak (For Two or a Crowd)
- Mama Colomba French Toast (Vanilla Bean Custard French Toast)
- How to Make (Easy) Classic French Crêpes
- Strawberry Shortcake Scones w/Jam + Clotted Cream
- Basil-Parmigiano Savory Crêpes
- How to Make Italian Caprese Salad (l’insalata Caprese)
- Arcobaleno Bellini (Rainbow Bellini Cocktail)
- Prosciutto e Melone (Italian Ham + Cantaloupe)
- Very Berry Frutti di Bosco Muffins w/Crackle Top
- 15-Minute Homemade Strawberry Jam Sauce
- The Fluffiest Southern Buttermilk Biscuits (recipe coming soon)
Techniques For Making Better Pancakes From Scratch (Photographed Above)
In the above photographs, you can see the techniques we discuss below for how to make better pancakes at home. Using these guidelines is all but guaranteed to help you make better pancakes at home.
- Use room temperature ingredients. Room temperature ingredients speed up the chemical reactions taking place between the ingredients, and also help create larger air bubbles that get trapped by the batter during the cooking process, making for a fluffier pancake.
- Whisk the buttermilk, eggs, vanilla, and oil (if called for) together before adding it to the dry flour mixture. This helps avoid over-mixing the batter once the wet and dry ingredients are combined. Overmixing can lead to dense chewy pancakes.
- Use a fork or rubber spatula to gently stir or fold the wet ingredients into the dry ingredients instead of using a whisk. This can help you make sure not to overmix the batter which can overwork the gluten and produce dense pancakes.
- While not totally necessary, the addition of a stiffly beaten egg white (or two) gently folded into the batter can help give a little extra lift to pancakes. Using a totally clean and grease-free coil spring whisk makes this task extremely quick and easy.
- Always remember a thicker batter = a thicker pancake. If you want a slightly thicker pancake than what’s pictured in this recipe, add a bit less milk. For a thinner pancake, use a little more milk.
- Let the batter rest*. Letting the pancake batter rest for a few minutes (or up to 45 minutes in the fridge) allows the gluten in the flour to relax and the starch grains to swell which helps make tender fluffy pancakes. *Full disclosure, often I don’t let this batter rest but a couple of minutes because I’m usually in a hurry, and these pancakes are always fluffy and tender. So, if you’re a busy Mom, Dad, or caregiver that can’t be bothered with resting the batter, don’t.
- Make sure baking powder and baking soda (if using) are both fresh and not expired. Expired leavening agents lead to Flat Stanely pancakes. I like to use a combination of baking powder and baking soda when I use buttermilk in pancakes. It makes a super fluffy angel soft pancake. But if you don’t have baking soda, just omit it.
- Use buttermilk or a buttermilk substitute. Buttermilk is key to the best-tasting pancakes in my opinion and the acid in it helps create a fluffier (and tastier) pancake. If you don’t have it, make an easy substitute by adding fresh lemon juice (or vinegar) to the milk and letting it stand for 5-10 minutes. *See recipe notes for exact measurements needed for this recipe.
Troubleshooting Pancakes — What’s Wrong With My Pancakes?
- Why are my pancakes gummy in the middle? Either the heat is too high which means the pancakes are browning on the outside faster than they’re cooking in the middle, OR you’re just not cooking them quite long enough.
- Why are my pancakes too brown? Maintaining an even temperature of the skillet or griddle is key to perfectly golden pancakes. If your skillet is smoking, it’s way too hot. On the other hand, if the butter isn’t sizzling, your pan is too cold. Adjusting the temperature up and down as needed is required for well-cooked pancakes.
- Why are my pancakes flat? If your pancakes are too flat, it’s usually because the batter is too thin and runny, or the baking powder isn’t active. Add flour 1 tablespoon at a time to help thicken the batter and if that doesn’t help then the leavening agent (usually baking powder) may be the culprit.
- Why are my pancakes rubbery? Overmixing pancake batter further develops the gluten which renders touch, chewy, and dense pancakes. Pancake batter should not have long streaks of visible flour, but it should be very lumpy. *see photos for what pancake batter should look like
- Why are my pancakes dry? Dry pancakes indicate you’ve likely used too much flour, too little baking powder (or baking soda), or used too little fat (like eggs, butter, or oil). I like to use a combination of butter (for flavor) and oil (for fluffy texture) to create a perfectly textured pancake. If your pancakes end up dry, don’t throw them out. Either serve them with homemade fruit syrups and jam or use them to make a pancake bread pudding.
- Why are my pancakes falling apart? Pancakes usually fall apart because no egg is used, or not enough egg is used. Essentially, if a key ingredient is missing or the ratio of ingredients isn’t in balance, pancakes have a tendency to break apart.
- What can I substitute for eggs in pancake batter? You may substitute eggs with applesauce or mashed bananas in your pancake batter to make them vegan. Be sure to use these proportions: (1/4 cup of applesauce OR 1/4 cup smashed banana = 1 large egg)
Let’s get started!
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Best Pumpkin Pancakes w/Wild Berries & Pecans
- Total Time: 20 minutes
- Yield: 6 Pancakes 1x
- Diet: Vegetarian
Description
These light and fluffy crispy-edged pumpkin pancakes are packed with wild berries and toasted pecans, topped with butter, and drizzled with pure maple syrup for a real breakfast win. These are pancakes you can feel great about feeding your family!
Ingredients
Scale
- 3 1/2 ounces (slightly less than 1/2 cup) homemade pumpkin purée (sub canned pumpkin)
- 3/4 cups + 2 tablespoons all-purpose flour (or 00 flour) (125g)
- 1 1/2 teaspoons baking powder (7g)
- 1/4 teaspoons baking soda (0.25g)
- 1/4 teaspoon kosher salt (1g)
- 1 tablespoon sugar (15g)
- 3/4 cup buttermilk, room temperature (sub homemade buttermilk substitute see notes below)
- 1/2 teaspoon pure vanilla extract (3g)
- 1 1/2 tablespoons unsalted butter, melted (25g)
- 2 large eggs (100g)
- 1 teaspoon homemade pumpkin pie spice (optional) (3g)
- 1/2 cup wild berries of choice (fresh or frozen) (75g)
- 1/3 cup toasted chopped pecans (40g)
*I use 00 flour when I’m in Italy, and the weight of different flours varies based on the humidity content of the flour and the environment you’re living in. Just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.
Instructions
- Make the pumpkin purée. Skip step. #2 if using canned pumpkin OR head over here to get the homemade pumpkin purée recipe.
- Measure the dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients. Whisk together the pumpkin purée, buttermilk, egg yolks, and vanilla, and set aside. *Do not add the melted butter yet.
- Combine the wet & dry ingredients. Add the berries to the flour mixture and toss to coat. Then add the pumpkin mixture and melted butter to the flour mixture. Using a rubber spatula (or fork) gently fold the wet ingredients into the dry ingredients until no more streaks of flour remain (visible lumps are normal). Fold in chopped toasted pecans.
- Cook the pancakes. Preheat a cast iron griddle/skillet or non-stick pan to medium-high heat, butter it liberally, turn down the heat to medium and add about 1/3 cup pancake batter to the hot (but not smoking) pan. Cook until bubbles form and pancakes are slightly dry around the edges, about 3 minutes. Flip and cook until golden about 2 to 3 minutes more. Repeat with remaining batter, serve hot or keep warm stacked and wrapped in aluminum foil in a preheated 200°F/90°C oven, Enjoy!
Notes
- If you have a bit more time, you can separate the egg whites from the yolks and whip the whites to stiff peaks and fold them into the batter at the end for even more pancake lift (check out these pumpkin pancakes over here where I use that method). It’s up to you because either way, these pancakes are delicious.
- If you’re trying to eat fewer carbs or use less refined white flour in general, use whole wheat white flour, or 100% whole wheat flour in place of the all-purpose. I do this occasionally and the pancakes are super tasty. They have a bit of a nutty flavor and only a very slightly different texture, but they’re still really light and fluffy.
Techniques For Making Better Pancakes From Scratch (Photographed Above)
In the above photographs, you can see the techniques we discuss below for how to make better pancakes at home. Using these guidelines is all but guaranteed to help you make better pancakes at home.
- Use room temperature ingredients. Room temperature ingredients speed up the chemical reactions taking place between the ingredients, and also help create larger air bubbles that get trapped by the batter during the cooking process, making for a fluffier pancake.
- Whisk the buttermilk, eggs, vanilla, and oil (if called for) together before adding it to the dry flour mixture. This helps avoid over-mixing the batter once the wet and dry ingredients are combined. Overmixing can lead to dense chewy pancakes.
- Use a fork or rubber spatula to gently stir or fold the wet ingredients into the dry ingredients instead of using a whisk. This can help you make sure not to overmix the batter which can overwork the gluten and produce dense pancakes.
- While not totally necessary, the addition of a stiffly beaten egg white (or two) gently folded into the batter can help give a little extra lift to pancakes. Using a totally clean and grease-free coil spring whisk makes this task extremely quick and easy.
- Always remember a thicker batter = a thicker pancake. If you want a slightly thicker pancake than what’s pictured in this recipe, add a bit less milk. For a thinner pancake, use a little more milk.
- Let the batter rest*. Letting the pancake batter rest for a few minutes (or up to 45 minutes in the fridge) allows the gluten in the flour to relax and the starch grains to swell which helps make tender fluffy pancakes. *Full disclosure, often I don’t let this batter rest but a couple of minutes because I’m usually in a hurry, and these pancakes are always fluffy and tender. So, if you’re a busy Mom, Dad, or caregiver that can’t be bothered with resting the batter, don’t.
- Make sure baking powder and baking soda (if using) are both fresh and not expired. Expired leavening agents lead to Flat Stanely pancakes. I like to use a combination of baking powder and baking soda when I use buttermilk in pancakes. It makes a super fluffy angel soft pancake. But if you don’t have baking soda, just omit it.
- Use buttermilk or a buttermilk substitute. Buttermilk is key to the best-tasting pancakes in my opinion and the acid in it helps create a fluffier (and tastier) pancake. If you don’t have it, make an easy substitute by adding fresh lemon juice (or vinegar) to the milk and letting it stand for 5-10 minutes. *See recipe notes for exact measurements needed for this recipe.
Troubleshooting Pancakes — What’s Wrong With My Pancakes?
- Why are my pancakes gummy in the middle? Either the heat is too high which means the pancakes are browning on the outside faster than they’re cooking in the middle, OR you’re just not cooking them quite long enough.
- Why are my pancakes too brown? Maintaining an even temperature of the skillet or griddle is key to perfectly golden pancakes. If your skillet is smoking, it’s way too hot. On the other hand, if the butter isn’t sizzling, your pan is too cold. Adjusting the temperature up and down as needed is required for well-cooked pancakes.
- Why are my pancakes flat? If your pancakes are too flat, it’s usually because the batter is too thin and runny, or the baking powder isn’t active. Add flour 1 tablespoon at a time to help thicken the batter and if that doesn’t help then the leavening agent (usually baking powder) may be the culprit.
- Why are my pancakes rubbery? Overmixing pancake batter further develops the gluten which renders touch, chewy, and dense pancakes. Pancake batter should not have long streaks of visible flour, but it should be very lumpy. *see photos for what pancake batter should look like
- Why are my pancakes dry? Dry pancakes indicate you’ve likely used too much flour, too little baking powder (or baking soda), or used too little fat (like eggs, butter, or oil). I like to use a combination of butter (for flavor) and oil (for fluffy texture) to create a perfectly textured pancake. If your pancakes end up dry, don’t throw them out. Either serve them with homemade fruit syrups and jam or use them to make a pancake bread pudding.
- Why are my pancakes falling apart? Pancakes usually fall apart because no egg is used, or not enough egg is used. Essentially, if a key ingredient is missing or the ratio of ingredients isn’t in balance, pancakes have a tendency to break apart.
- What can I substitute for eggs in pancake batter? You may substitute eggs with applesauce or mashed bananas in your pancake batter to make them vegan. Be sure to use these proportions: (1/4 cup of applesauce OR 1/4 cup smashed banana = 1 large egg)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast + Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 Pancakes
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