This homemade pumpkin pancake recipe is without a doubt one of our all-time favorite pancakes to eat — super fluffy, crispy buttery-edged, and topped with melted butter, roasted chestnuts, and drizzled with pure maple syrup. These buttermilk pumpkin pancakes are pure heaven and perfectly pumpkin-spiced! They’re also a great way to use up leftover canned pumpkin from your holiday bake-a-thons), but we love them so much we eat them year-round. If you don’t have buttermilk, you can use my easy buttermilk substitute!
And if you’re new to making pumpkin pancakes, you can watch my pumpkin pancake video below.
If you’re looking for a pumpkin pancake recipe for two people, OR you’re here because you need to serve a holiday crowd, I’ve got you covered! You can find measurements for small-batch pancakes (perfect for 2 people), or a larger batch you can use to meal prep pancakes or serve your holiday guests.
Why We Love This Pumpkin Pancakes Recipe
- They’re super soft and fluffy (and SOOO good!)
- Ready in minutes
- Full of fall pumpkin flavors
- They’re perfectly spiced with our homemade pumpkin pie spice
- Works with homemade pumpkin purée or canned pumpkin
- Kid-friendly pumpkin pancake recipe
- A great breakfast-for-dinner recipe
- Great meal prep pancakes (they freeze extremely well saving time on busy mornings or when company is coming)
How Do I Fix Pumpkin 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.
Overview: Pumpkin Pancake Ingredients
This fluffy pumpkin pancake recipe is versatile and uses basic pantry ingredients! Plus, you can use canned pumpkin like Libby’s or my 20- minute homemade pumpkin purée if you have a little extra time to spare. Here’s everything you need to make the best homemade pumpkin pancakes, but you’ll find the full list of measurements in the recipe card below.
- homemade pumpkin purée or canned pumpkin
- all-purpose flour
- baking powder
- baking soda
- salt
- sugar
- pumpkin pie spice
- buttermilk *see recipe notes for making an easy homemade buttermilk substitute.
- vanilla extract
- unsalted butter
- eggs
Overview: How to Make Pumpkin Pancakes (from Scratch)– Measure, Mix, Fold & Scoop
This healthy pumpkin pancakes recipe is so easy your kids can make it (really)! I like to whip the egg whites separately, but I’ve made this recipe plenty of times without whipping them (you can check out those pancakes over here if you’re curious) — they’re delicious every time! You can find the full instructions in the recipe card below.
- Measure the dry ingredients.
- Mix the wet ingredients.
- Whip the egg whites to soft peaks (optional step, but recommended).
- Combine the wet and dry ingredients.
- Cook the pancakes.
Watch This Pumpkin Pancake Video (How to Make Easy Fluffy Pumpkin Pancakes)
Ways to Customize Homemade Pumpkin Pancakes
Although these pumpkin spice pancakes don’t need anything but a little maple syrup and butter, here are a few ways you can change them up!
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- Chocolate Chip Pumpkin Pancakes: add 1/2 cup of chocolate chips (milk, dark, or white chocolate)
- Blueberry Pumpkin Pancakes: add 1/2 cup of frozen fruit (strawberries, blueberries, blackberries, raspberries)
- Pumpkin Walnut Pancakes: add 1/2 cup of toasted nuts (pecans, walnuts, pine nuts, macadamia nuts)
- Pumpkin Banana Pancakes: either add 1 over-ripe mashed banana to the wet ingredients and whisk to combine before adding it to the dry ingredients OR add slices of banana to each pancake as it cooks
More Pumpkin Pancake Recipes & Our Brunch-Time Favorites
If you love fall pancakes or are looking for more pumpkin breakfast recipes, check out some of our family’s favorite tested and loved recipes!
- Pumpkin Pancakes with Wild Berries and Toasted Pecans
- Pumpkin Walnut Bread (Super Moist and No Mixer Needed)
- Moist Pumpkin Spice Banana Bread w/Toasted Pumpkin Seed Crunch
- Easy Pumpkin Focaccia Bread (Focaccia alla Zucca)
- Bakery-Style Pumpkin Spice Blueberry Muffins (No-Mixer Needed)
- Pumpkin Pie Mascarpone Tart With Pecan Crunch and Biscoff Crust
- Light and Fluffy Pancakes for Two (or a Crowd)
- 15-Minute Homemade Strawberry-Blood Orange Sauce
- 10-Minute Homemade Berry (Licious) Sauce
- 15-Minute Homemade Strawberry Jam Sauce
Pumpkin Pancake Tips & Techniques (For Making Better Homemade Pancakes)
In the above photographs, you can see the techniques I use to make better (light and fluffy) pancakes at home. Using these tried and true tested guidelines to guarantee better homemade pancakes.
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 which equals a fluffier pancake.
Whisk the buttermilk, eggs, vanilla, and oil (or butter 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 in 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 only let the batter rest 2 to 3 minutes and they’re always fluffy and tender. So, if you’re a busy Mom, Dad, or caregiver who 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 make buttermilk pancakes. It makes a super fluffy (angel soft) pancake. But if you don’t have baking soda you can simply 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 pancake too. 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 a faux buttermilk recipe.
Troubleshooting Pancakes — What’s Wrong With My Pancakes?
If you’re new to making pancakes or just want to learn how to make better homemade pancakes it can be frustrating if you don’t know why they didn’t turn out fluffy and light.
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.
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!
Print
Easy Fluffy Pumpkin Spice Pancakes for Two (or a Crowd)
- Total Time: 20 minutes
- Yield: 6 pancakes
- Diet: Vegetarian
Description
This homemade pumpkin pancake recipe is without a doubt one of our all-time favorites to eat — super fluffy with crispy buttery edges they’re a perfect way to celebrate fall (and a great reason to make our homemade pumpkin purée, or use up leftover canned pumpkin).
Ingredients
- 3/4 cups + 2 tablespoons all-purpose flour (or 00 flour) (125g)
- 3 1/2 ounces (slightly less than 1/2 cup) pumpkin purée (or canned pumpkin) (100g)
- 1 1/2 teaspoons baking powder (7g)
- 1/4 teaspoon baking soda (0.25g)
- 1/4 teaspoon kosher salt (1g)
- 1 tablespoon sugar (15g)
- 1 teaspoon pumpkin pie spice (3g)
- 3/4 cup buttermilk, room temperature (185g) *see recipe notes for making an easy buttermilk substitute.
- 1/2 teaspoon pure vanilla extract (3g)
- 1 1/2 tablespoons unsalted butter, melted (25g)
- 2 large eggs, room temperature (100g)
*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
- Measure the dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients. Separate the egg yolks from the whites and set aside the whites. Whisk together the pumpkin purée, buttermilk, egg yolks, and vanilla, and set aside. *do not add the melted butter yet
- Whip the egg whites to soft peaks (optional step, but recommended). In a clean glass or metal bowl, whip the egg whites until fluffy and set them aside.
- Combine the wet and dry ingredients. 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). Gently fold in whipped egg whites until just combined.
- 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 don’t have buttermilk, sub regular milk or make your own homemade buttermilk by adding 1 1/2 teaspoons of fresh lemon juice (or vinegar) to a liquid measuring cup, then pour in enough milk until it reaches the 3/4 cup mark. Stir and allow to rest for 5-10 minutes. It will curdle and that’s normal. It’s because the acid interacts with and unravels the milk’s proteins.
- You don’t have to separate the egg yolks and egg whites if you don’t want to. The pancakes will still be soft and fluffy. I have a small coil spring whisk that makes whisking egg whites (even a single white) really fast and easy so I like to go ahead with this extra step. But even if you just add the whole eggs to the batter, I promise the pancakes will be delicious…here’s proof!
- When whipping egg whites to soft or stiff peaks you must have a totally grease-free clean bowl and whisk. Using a stainless steel, copper, or glass bowl works best because unlike plastic bowls these materials are non-porous and don’t hold on to oil or fat that may keep egg whites from whipping up properly. Also, do not use the same whisk you used for mixing the egg mixture to whip your egg whites unless you’ve washed and dried it first.
- If you’re trying to eat fewer carbs or use less white flour in general make whole wheat pumpkin pancakes, substitute whole wheat white flour, or 100% whole wheat flour for 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 are still really light and fluffy.
PUMPKIN SPICE PANCAKE 2X RECIPE
- 1 3/4 cups all-purpose flour (or 00 flour) (250g)
- 3/4 cup pumpkin purée (or canned pumpkin) (200g)
- 3 teaspoons baking powder (14g)
- 1/2 teaspoon baking soda (0.5g)
- 1/2 teaspoon kosher salt (2g)
- 2 tablespoons sugar (30g)
- 2 teaspoons pumpkin pie spice (6g)
- 1 1/2 cups buttermilk, room temperature (365g) *see recipe notes for making an easy buttermilk substitute.
- 1 teaspoon pure vanilla extract (5g)
- 3 tablespoons unsalted butter, melted (50g)
- 4 large eggs, room temperature (200g)
Techniques For Making Better Pancakes From Scratch (Above in Photos)
In the above photographs, you can see the techniques I use to make better (light and fluffy) pancakes at home. Using these guidelines will guarantee better homemade pancakes.
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 which equals a fluffier pancake.
Whisk the buttermilk, eggs, vanilla, and oil (or butter 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 in 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 only let the batter rest 2 to 3 minutes and they’re always fluffy and tender. So, if you’re a busy Mom, Dad, or caregiver who 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 make buttermilk pancakes. It makes a super fluffy (angel soft) pancake. But if you don’t have baking soda you can simply 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 pancake too. 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 a faux buttermilk recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast + Brunch
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 Pancakes
