These crispy-edged light and fluffy pumpkin pancakes are packed with a trio of juicy berries (blueberries, raspberries, and blackberries) and toasted pecans, topped with butter, and drizzled with pure maple syrup for a total fall breakfast win. These blueberry pumpkin pancakes are the perfect recipe to use up leftover canned pumpkin from your fall baking, but we eat them year-round because they’re really that good!

This is the easiest blueberry pumpkin pancake recipe and you can feel good about feeding it to your whole family. You’ll also want to meal prep these bad boys because they freeze so well! Watch the How To Make Blueberry Pumpkin Pancakes Video to see just how easy they really are!

a stack of super soft fully blueberry pumpkin pancakes with with a large knob of butter melting on top and pure maple syrup drizzled over it.

just poured pumpkin pancake batter with red and blue berries and toasted pecans cooking in a buttered skillet.

golden brown pumpkin pancakes with berries and toasted pecans flipped over to reveal the golden brown cooked side.

bright orange homemade pumpkin purée in a food processor.

pumpkin pancake batter with berries and toasted pecans just added to it.

Why We Love These Blueberry Pumpkin Nut Pancakes

They’re super soft and fluffy
Ready in minutes and full of juicy berries and toasted pecans
It makes 6 pancakes so you’re not standing over a griddle all morning
They freeze great (perfect for breakfast on busy morning)
Full of fall flavors and extra nutrition from homemade pumpkin purée
They’re perfectly lightly spiced with our homemade pumpkin pie spice
Use leftover canned pumpkin or homemade pumpkin purée
This is a kid-friendly pumpkin pancake recipe
Makes an excellent breakfast-for-dinner meal

sideview pumpkin berry pecan pancake cooking

Watch My How to Make Blueberry Pumpkin Pancakes Video!

It told you it these were super easy to make!

How To Fix Pancake Batter If It’s Too Thick or Too Thin

Pancakes are really easy to make from scratch, but if you’re new to making homemade pancakes head over to this post to see how to fix pancake batter if it’s too thick or too thin!

labeled ingredients for pumpkin nut pancakes with wild berries.

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

top down view of a stack of pancakes with melting knob of butter on top and maple syrup drizzled over the top

Overview: How to Make the Fluffiest Blueberry Pumpkin Pancakes From Scratch

This is a super easy and quick pumpkin nut 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, whip the whites to stiff peaks, and fold them into the batter at the end (check out the process over here in this pumpkin pancake recipe over here). Full recipe instructions can be found in the recipe card below.

Make the pumpkin purée. Skip this step if using canned pumpkin like Libby’s
Measure the dry ingredients and toss in the blueberries (or other berry mix) to coat.
Mix the wet ingredients.
Combine the wet & dry ingredients.
Fold in the pecans.
Cook the pancakes.

How to Make Pumpkin Pancakes step-by-step recipe photos

pumpkin pancake with wild berries and pecans ingredients on a cutting board

two halves of a hakkaido pumkin with the seeds and skin removed

a parchment-lined sheet tray filled with Hakkaido pumpkin chunks ready to be roasted.

adding baking soda and baking powder to the flour mixture

adding the eggs and vanilla to the buttermilk

whisking the buttermilk and egg mixture together

whisking the buttermilk, egg, pumpkin mixture together

adding pumpkin mixture to flour mixture.

stirring the wets and dries using a rubber spatula

fully combined pumpkin pancake batter ready to be cooked.

a stack of super soft fully pumpkin berry pancakes with with a large knob of butter melting

Ways to Customize Homemade Pumpkin Berry Pecan Pancakes

Although these berry and nut-filled pumpkin pancakes don’t need anything but a little maple syrup and butter, here are a few ways you can customize your pancakes.

- Make Chocolate Chip Blueberry Pumpkin Pancakes: add 1/2 cup of chocolate chips (milk, dark, or white)
- Make Blueberry Banana Pumpkin Pancakes: add 1/2 cup of chopped bananas to the batter
- Substitute the pecans for your favorite nuts or seeds: (walnuts, pepitas, pine nuts, or macadamia nuts)
- Make Blueberry Pumpkin Waffles: pour the batter into a waffle maker instead of a buttered skillet

Looking for More Pumpkin Recipes, or Classic Breakfast Recipes?

We eat breakfast-for-dinner fairly often because it’s easy and it feels kind of special but takes almost no work to get dinner on the table! Here are a few of our favorite recipes whether you’re looking for something special to make for the holidays, or you just want a tried and true tested pumpkin pancake recipe.

measuring cup with beaten egg, oil, vanilla extract and buttermilk — Beat the egg, oil, buttermilk, and vanilla extract BEFORE adding it to the dry ingredients.

pouring melted butter into pancake batter — Add the melted butter

white rubber spatula folding in the wet ingredients into the dry pancake ingredients — Use a rubber spatula to gently fold the wet pancake ingredients into the dry ingredients.

folding a whipped egg white into the pancake batter — Adding an extra stiffly beaten egg white helps add lightness to pancakes.

Techniques For Making Better Blueberry Pumpkin Pancakes From Scratch

If you’re looking for all the best tips for how to make better homemade blueberry pumpkin pancakes, here are a few tips before you get started! You can find out

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, usually don’t let this batter for more than 2 to 3 minutes because I’m usually hungry and in a hurry, and these pancakes are still always fluffy and tender.
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.

a stack of six red and blueberry and pecan filled pumpkin pancakes with melting butter on top, maple syrup surrounding i

Troubleshooting Blueberry Pumpkin Nut 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 vegan pumpkin pancakes. Be sure to use these proportions: (1/4 cup of applesauce OR 1/4 cup smashed banana = 1 large egg)

Let’s get started!

Fluffiest Blueberry Pumpkin Pancakes with Toasted Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kelly
Total Time: 20 minutes
Yield: 6 Pancakes 1x
Diet: Vegetarian

Print Recipe

Description

These light and fluffy crispy-edged blueberry pumpkin pancakes are packed with wild berries and toasted pecans, topped with butter, and drizzled with pure maple syrup for a holiday breakfast your whole family will love! 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.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Video

Make the pumpkin purée. Skip this step if using canned pumpkin OR head over here to get the 20-minute homemade pumpkin purée recipe.
Measure the dry ingredients & coat the berries. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the berries to the flour mixture, toss to coat, and set aside.
Mix the wet ingredients. Whisk together the pumpkin purée, buttermilk (or faux buttermilk), egg yolks, and vanilla, and set aside. *Do not add the melted butter yet.
Combine the wet & dry ingredients. Add the pumpkin-buttermilk 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 ok). 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 berry pecan 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 whip the whites to stiff peaks, and fold them into the batter at the end.
If you don’t have buttermilk, make this easy buttermilk substitute: Add 1 1/2 teaspoons of fresh lemon juice (or vinegar) to the milk, stir, and let it stand for 5-10 minutes.
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 instead 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, pumpkin, 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.
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 even for a couple of 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.
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.

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

Recipe Card powered by

Fluffiest Blueberry Pumpkin Pancakes With Pecans (With Video)