This easy pumpkin pancakes recipe will teach you how to make perfectly fluffy pumpkin pancakes every time! Whether you like them thick and hearty or light and delicate (our fave), this homemade recipe gives you total control.
This means you don't have to wait for IHOP pumpkin pancakes to be in season, or spend a small fortune for a stack of 4!
Made from scratch using canned pumpkin or homemade pumpkin purée, these fluffy fall pancakes have irresistibly crispy buttery edges and taste perfectly cozy, drizzled with maple syrup and butter!
This buttermilk pumpkin pancakes recipe is perfect for two people or a small family, or simply double or triple the recipe if you're feeding a crowd or entertaining for the holidays.
And if you don't have buttermilk, don't worry, because I show you 2 ways to make a simple buttermilk substitute!
These photos don't lie! There is nothing dense or stodgy about these pancakes. On the contrary - they're super fluffy, tender, and seriously good!
If you love this recipe, you might also enjoy my Granny's famous pumpkin bread, this 20-minute homemade pumpkin purée, or my McCormick's Copycat homemade pumpkin pie spice.
Jump to:
- Easy Pumpkin Pancakes Video Recipe
- Why You'll Love This Recipe
- Ingredients for Easy Pumpkin Pancakes Recipe
- How to Make Fluffy Pumpkin Pancakes Step-by-Step
- How to Fix Pancake Batter That's Too Thick OR Too Thin
- Pumpkin Pancake Add-Ins & Variations
- Top Tips
- Substitutions (Including Gluten-Free & Vegan Pumpkin Pancakes)
- Equipment For Pumpkin Pancakes
- Top Tips for Fluffy Pumpkin Pancakes
- How to Store Pumpkin Pancakes
- How to Reheat Pumpkin Pancakes
- What to Serve With Pumpkin Pancakes
- Pumpkin Pancakes FAQ
- IHOP Pumpkin Pancakes vs. Biting at the Bits Homemade: The Real Cost Breakdown
- More Easy Pumpkin Recipes & Brunch Favorites
- 📖 Recipe
- Food Safety
Easy Pumpkin Pancakes Video Recipe
Here's a quick look at just how simple and easy these pancakes are to make!
Why You'll Love This Recipe
- Easy pumpkin pancakes recipe that's ready in just 20 minutes
- Super fluffy, thick pancakes with deliciously crispy edges
- Healthy enough for breakfast with real pumpkin and wholesome ingredients
- Made from scratch with homemade pumpkin purée or use canned pumpkin - both work perfectly!
- Meal prep friendly - refrigerate or freeze for quick weekday breakfasts
- Kid-friendly and great for breakfast-for-dinner
- Full of cozy fall flavors with pumpkin pie spice
- Customize it your way - add chocolate chips, toasted nuts, or fruit
Ingredients for Easy Pumpkin Pancakes Recipe
This fluffy pumpkin pancake recipe is versatile and uses basic pantry ingredients. Use Libby's canned pumpkin or this 20-minute homemade pumpkin purée if you have a little extra time to spare.
- homemade pumpkin purée or Libby's canned pumpkin
- all-purpose flour (or 00 Flour if you're in Italy)
- baking powder
- baking soda
- salt
- sugar
- homemade pumpkin pie spice or McCormick's Pumpkin Pie Spice
- buttermilk or buttermilk substitute *see recipe notes for making an easy homemade buttermilk substitute.
- homemade pure vanilla extract (or Neilsen-Massey or other store-bought brand)
- unsalted butter
- large eggs
See recipe card for quantities.
Canned vs. Fresh Pumpkin
Both canned pumpkin and fresh homemade pumpkin purée work beautifully in these pumpkin pancakes. Canned pumpkin is convenient and consistent, while fresh pumpkin purée adds a homemade (healthier unprocessed) touch and flavor.
If using fresh pumpkin, make sure it's well-drained and not too watery, or your pancake batter will be too thin. Or add a little extra flour 1 tablespoon at a time, until you reach the desired consistency.
I've used my homemade pumpkin purée in this recipe, and it doesn't need straining (it's perfectly thick), but other pumpkin varieties may be slightly watery.
Make Your Own Buttermilk
Don't have buttermilk on hand? No problem! You can make an easy buttermilk substitute (faux buttermilk) using ingredients you already have.
Simply add 1 tablespoon (14g) of fresh lemon juice or white vinegar to a measuring cup, then add enough milk to equal ¾ cup (185g).
Stir and let it sit for 5-10 minutes until it curdles slightly. This creates the tangy, acidic buttermilk that helps make these pumpkin pancakes extra fluffy and tender.
How to Make Fluffy Pumpkin Pancakes Step-by-Step
Making these healthy pumpkin pancakes is incredibly easy-so easy that kids can help! The basic steps are simple: measure, mix, fold, and scoop.
Want extra-fluffy pancakes?
Whip the egg whites separately before folding them in. (But honestly? They're delicious even without this step!) Check out these fluffy thick pumpkin pancakes over here if you're curious).
Step 1. Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt) and set aside.
Step 2. Separate the egg yolks from the whites (optional step). Whisk together the pumpkin purée, buttermilk, egg yolks, vanilla, and melted butter. Set aside.
Step 3. OPTIONAL STEP, but recommended: Whip the egg whites to soft peaks in a clean bowl.
Step 4. Add the pumpkin mixture to the dry ingredients. Gently fold until just combined, then fold in the whipped egg whites.
Step 5. Preheat your griddle to medium-high heat, butter it generously, turn heat to medium, and cook pancakes using ⅓ cup batter each. Cook 3 minutes until bubbles form, flip, and cook 2-3 minutes more until golden.
See recipe card for detailed instructions.
Hint
For the fluffiest pumpkin pancakes, make sure your baking powder and baking soda are fresh and not expired. Old leavening agents will give you flat, dense pancakes instead of the light, fluffy texture we're after!
How to Fix Pancake Batter That'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 a little lumpy (without full, long streaks of flour), easy to pour, but never too runny.
- If pancake batter is too thick, add milk or buttermilk 1 tablespoon at a time until the desired consistency is reached.
- If pancake batter is too runny, add flour ½ tablespoon at a time until you reach the desired consistency.
Pumpkin Pancake Add-Ins & Variations
While these pumpkin pancakes taste amazing with just maple syrup and butter, try these popular add-ins to customize your pancakes!
- Blueberry Pumpkin Pancakes: toss ½ cup fresh or frozen berries in ¼ cup of flour, shake to remove excess flour and gently fold berries into batter (or substitute with other frozen fruit like strawberries, blackberries, raspberries, or diced mango)
- Pumpkin Pecan Pancakes (most popular): add ½ cup toasted pecans for a sweet, nutty crunch
- Banana Pumpkin Pancakes: fold in one over-ripe mashed banana into the wet ingredients before mixing, or add fresh banana slices to each pancake while cooking
- Pumpkin Chocolate Chip Pancakes: fold in ½ cup chocolate chips (any variety works - milk, dark, or white chocolate)
- Pumpkin Walnut Pancakes: add ½ cup toasted walnuts or other nuts like macadamias or pine nuts
Top Tips
- Don't skip the batter rest. Even just 2-3 minutes makes a difference in texture, allowing the flour to hydrate and the leavening agents to activate.
- Test your first pancake. Use it to gauge if your heat is right. Adjust up or down as needed before cooking the rest of the batch.
- Look for bubbles. Wait until you see bubbles forming on the surface (in above photo) and the edges looking set before flipping. This usually takes about 2-3 minutes.
- Keep them warm. If not serving immediately, keep cooked pancakes warm in a 200°F oven on a baking sheet while you finish the batch.
- Make them ahead. These pumpkin pancakes are perfect for meal prep! Make a double batch on the weekend and reheat throughout the week for quick, healthy breakfasts.
Substitutions (Including Gluten-Free & Vegan Pumpkin Pancakes)
This easy pumpkin pancakes recipe is super versatile! Here's how to customize it for specific dietary needs with simple substitutions.
Gluten-Free Pumpkin Pancakes
Substitute the all-purpose flour 1:1 with a gluten-free all-purpose flour blend (Bob's Red Mill or King Arthur's both work great).
For almond flour pumpkin pancakes, use 2 cups almond flour + ¼ cup tapioca starch.
For coconut flour pumpkin pancakes, use ½ cup coconut flour and reduce buttermilk to ½ cup, as coconut flour is very absorbent.
Dairy-Free Pumpkin Pancakes
- Butter: Use coconut oil, grapeseed or your favorite neutral cooking oil
- Buttermilk: Add 1 tablespoon (14g) lemon juice or white vinegar to a measuring cup, then add plant-based milk (almond, oat, soy, or coconut) to the ¾ cup line. Stir and let sit for 5-10 minutes until slightly curdled.
Vegan Pumpkin Pancakes
- Eggs-free pumpkin pancakes: Substitute each egg with ¼ cup unsweetened applesauce or mashed banana
- Butter: Use coconut oil, grapeseed oil, or your favorite neutral cooking oil
- Buttermilk: Use 1 tablespoon (14g) lemon juice, OR white vinegar, OR apple cider vinegar + enough plant-based milk (almond, oat, pumpkin seed, or soy) to measure ¾ cup total liquid. Let sit for 5-10 minutes until it curdles.
Whole Wheat Pumpkin Pancakes
Substitute all-purpose flour with whole wheat flour or white whole wheat flour for a heartier texture, but note that the pancakes will be slightly denser (yet surprisingly REALLY fluffy).
00 Flour Pumpkin Pancakes
- Substitute Italian 00 flour for the all-purpose flour in a 1:1 ratio. If needed, add a little more or less of the buttermilk (or buttermilk substitute) to reach desired consistency.
Other Substitutions
- Buttermilk: Make an easy buttermilk substitute by adding 1 tablespoon lemon juice or white or apple cider vinegar plus enought regular whole milk to equals ¾ cup total liquid. Let it sit for 5-10 minutes until it curdles. You can also use plain yogurt thinned with a little milk.
- Pumpkin Pie Spice: If you don't have pumpkin pie spice, you can make your own using my favorite McCormick's Pumpkin Spice Copycat recipe.
- Sugar: Substitute with coconut sugar, turbinado sugar (sugar in the raw), monk fruit sweetener, or simply omit the sugar altogether to make a sugar-free pumpkin pancake.
Equipment For Pumpkin Pancakes
- 2 medium or large mixing bowls - for combining wet and dry ingredients separately
- Scale or measuring cups and spoons - for weighing or measuring ingredients
- Whisk - for combining the dry ingrediens (and for optional step of whipping egg whites separately - or use handheld mixer for this)
- Well-seasoned De Buyer carbon steel crêpe pan, cast iron griddle OR large skillet - these cook the pancakes beautifully with even heat distribution. I choose to avoid traditional non-stick pans due to PFAS chemicals, but feel free to use your preferred cookware!
- ⅓ cup measuring cup or ladle - for portioning pancake batter
- Rubber/Silicon spatula - for gently folding the wet mixture into the dry mixture (and for folding in the whipped egg whites) and getting all the pumpkin pancake batter out of the bowl
- Spatula - for flipping pancakes
Top Tips for Fluffy Pumpkin Pancakes
Here's how to make the best pumpkin pancakes every time-these pro tips guarantee light, fluffy, perfect results!
Room Temperature Ingredients: Room temperature ingredients speed up the chemical reactions between ingredients and help create larger air bubbles that get trapped during cooking-which equals fluffier pancakes!
Mix Wet Ingredients First: Whisk the buttermilk, eggs, vanilla, and oil (or melted butter) together before adding to the dry flour mixture. This helps avoid over-mixing once wet and dry combine, which can lead to dense, chewy pancakes.
Fold, Don't Overmix: Use a fork or rubber spatula to gently fold wet ingredients into dry ingredients instead of whisking. This prevents overworking the gluten and keeps your pancakes tender.
Whip Egg Whites (Optional): For extra fluffy pancakes, beat one egg white to stiff peaks and gently fold into the batter. A clean, grease-free coil spring whisk makes this super easy!
Adjust Batter Thickness: Thicker batter = thicker pancakes. Want them thicker than pictured or like they're shown in the pumpkin pancakes with berries image? Use less milk. Want thinner pancakes? Add a splash more milk.
Let the Batter Rest: Resting the batter for 2-45 minutes (even in the fridge) allows the gluten to relax and starch to swell, creating tender, fluffy pancakes. Full disclosure: I usually only rest mine 2-3 minutes and they're always perfect!
Check Your Leavening Agents: Make sure baking powder and baking soda are fresh and not expired-expired leaveners = flat pancakes. The combo of both creates super fluffy, angel-soft pancakes. No baking soda? Just omit it.
Use Buttermilk or Buttermilk Substitute: Buttermilk is key to the best-tasting pancakes. The acid helps create a fluffier texture, too. Don't have it? Make a substitute by adding lemon juice or vinegar to milk and letting it sit 5-10 minutes. See recipe notes for exact measurements.
Preheat Your Griddle: Heat your griddle or skillet over medium heat. It's ready when a water droplet sizzles and dances across the surface. Too hot = burnt outsides, raw insides. Too cool = pale pancakes without crispy edges.
How to Store Pumpkin Pancakes
Refrigerator: Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 5 days. Layer parchment paper between pancakes to prevent sticking.
Freezer: These pancakes freeze beautifully! Let them cool completely, then place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack tightly in aluminum foil or place inside a heavy-duty freezer bag. Freeze for up to 3 months.
You can even freeze them in portioned stacks (without parchment or wax paper between them), it's up to you!
How to Reheat Pumpkin Pancakes
Reheating: To reheat refrigerated pancakes, warm them in the microwave for 20-30 seconds or in a toaster until heated through.
For frozen pancakes, you can reheat them directly from the freezer in the microwave (45-60 seconds) or place them on a baking sheet, cover with foil, and bake in a 375°F oven for 8-10 minutes until hot.
What to Serve With Pumpkin Pancakes
These fluffy pumpkin pancakes are delicious on their own, but here are some of my favorite ways to serve them for a complete fall breakfast:
- Classic toppings: Pure maple syrup, softened butter or homemade strawberry butter, whipped cream, or a dollop of Greek yogurt
- Nutty additions: Toasted pecans, walnuts, or candied chestnuts add wonderful crunch and flavor
- Fruit options: Fresh berries, sautéed apples, or a drizzle of apple cider syrup
- Savory sides: Crispy bacon, breakfast sausage links, or over medium or scrambled eggs make these pancakes a complete meal
- Special touches: A drizzle of strawberry coulis or berry sauce, a smear of strawberry jam, a dusting of powdered sugar, or topped with a homemade ghost marshmallow
Pumpkin Pancakes FAQ
Have questions about making pumpkin pancakes? Here are answers to the most common questions to help you get perfect results every time.
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.
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.
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.
Overmixing pancake batter further develops the gluten, which renders tough, chewy, and dense pancakes. Pancake batter should not have long streaks of visible flour, but it should be very lumpy.
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.
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 tend to break apart.
You may substitute eggs with applesauce or mashed bananas in your pancake batter to make them vegan. Be sure to use these proportions: (¼ cup of applesauce OR ¼ cup smashed banana = 1 large egg)
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Bob's Red Mill Gluten Free 1-to-1 Baking Flour and King Arthur's Gluten-Free All-Purpose Flour works particularly well in this recipe. The texture will be nearly identical to the original version.
To make these pancakes vegan, replace the eggs with ¼ cup unsweetened applesauce or mashed banana per egg. Use plant-based milk (almond, oat, or soy work great), and substitute the butter with coconut oil, grapeseed oil, canola oil, or vegan butter. The buttermilk substitute using lemon juice and plant-based milk works perfectly too!
Yes, you can substitute whole wheat flour or whole wheat white flour, but the pancakes will be denser and have a heartier texture but still very fluffy! Alternatively, you can use a 50/50 blend of whole wheat and all-purpose flour. You may need to add an extra tablespoon or two of milk if the batter seems too thick.
According to We Are Not Martha, if you're wondering how to make pumpkin pancakes with pancake mix, yes, it's possible, and here's how. The recommended proportion is about one-third cup of pumpkin for each cup of dry mix, along with a teaspoon of pumpkin spice.
Key tips:
Keep your liquid measurements the same as the package directs-the pumpkin's thickness means you won't need to reduce other wet ingredients.
Choose homemade pumpkin purée or plain canned pumpkin rather than the pre-spiced pie filling variety.
Use the pancake mixes that require only water (rather than the ones requiring eggs and milk) because they're the easiest to modify.
Just mix the pumpkin and seasonings in with your standard preparation method, it's that easy.
IHOP Pumpkin Pancakes vs. Biting at the Bits Homemade: The Real Cost Breakdown
If you're a family trying to save money and you love IHOP pumpkin pancakes, but not the price tag, make your own! Here's the reality: a stack of just 4 IHOP pumpkin spice pancakes currently costs $13.49. That's nearly $3.40 per pancake! Let's break down what it actually costs to make these at home.
The Real Ingredient Costs (estimated based on typical 2025 grocery prices)
For this recipe that makes 6 pancakes, here's what you'll spend:
- Libby's Canned Pumpkin (15 oz can, using 3.5 oz): $2.49 ÷ 4.3 servings = $0.58
- All-Purpose Flour (5 lb bag at $3.49, using 125g): $0.19
- Eggs (dozen at $3.59, using 2): $0.60
- Buttermilk (quart at $2.99, using ¾ cup): $0.56
- Butter (1 lb at $4.99, using 1.5 tablespoons): $0.23
- Sugar (4 lb bag at $2.79, using 1 tablespoon): $0.03
- Baking powder, baking soda, salt (combined): $0.05
- Pumpkin pie spice (jar at $4.49, using 1 teaspoon): $0.06
- Vanilla extract (bottle at $5.99, using ½ teaspoon): $0.05
Total cost for 6 homemade pumpkin pancakes: $2.35
Which means you can afford to splurge on pure maple syrup and a small carton of heavy whipping cream!
Cost per pancake: $0.39
That means you're paying over 8 times more at IHOP than making them yourself!
The Value Comparison:
- IHOP: 4 pancakes = $13.49 ($3.37 per pancake)
- Homemade: 4 pancakes = $1.56 ($0.39 per pancake)
- Your savings: $11.93 for the same serving size!
But It's Not Just About the Money:
While IHOP pumpkin pancakes are good, homemade versions have serious advantages:
- Fresher ingredients - You control the quality and know exactly what goes in
- Better flavor - Adjust the pumpkin and spice levels to your perfect taste
- Fluffier texture - Made-to-order in your kitchen beats sitting under a heat lamp
- No wait time - Skip the weekend brunch lines
- Customizable - Add chocolate chips, pecans, or extra spice as you like
- Make them anytime - Not limited to IHOP's seasonal availability
*Price estimates in this comparison are based on national average grocery prices as of 2025 and may vary by location and retailer. Actual costs at your local Food Lion or grocery store may differ. Ingredient prices fluctuate based on sales, seasonality, and regional availability. We recommend checking current prices at your preferred store for the most accurate cost comparison.
When Are IHOP Pumpkin Pancakes Available?
IHOP typically offers pumpkin spice pancakes as a limited-time fall menu item, usually from September through November. But why wait for their seasonal window or pay restaurant prices when you can make better pancakes at home year-round for a fraction of the cost?
This recipe delivers that same cozy pumpkin flavor you crave from IHOP pumpkin pancakes-with fluffier texture, fresher taste, and savings of over $11 every time you make them.
More Easy Pumpkin Recipes & Brunch Favorites
If you love fall pancakes or are looking for more pumpkin breakfast recipes, below are a few of our favorites!
- Pumpkin Walnut Bread (Super Moist & No Mixer Needed)
- How to Make (Easy) Classic French Crêpes
- Pumpkin Cheesecake with Chestnut Graham Cracker Crust
- Easy Pumpkin Seed Milk (Dairy-Free Milk Recipe)
- Bakery-Style Pumpkin Spice Blueberry Muffins (No-Mixer Needed)
- Pumpkin Pie Spice Recipe (Best McCormick Copycat)
- Moist Pumpkin Spice Banana Bread w/Toasted Pumpkin Seed Crunch
- Fluffy Pumpkin Pancakes With Berries and Pecans (With Video)
- 20-Minute Pumpkin Purée (100% Homemade)
- Easy Pumpkin Focaccia Bread (Focaccia alla Zucca)
- Pumpkin Pie Mascarpone Tart With Pecan Crunch and Biscoff Crust
- Super Moist Classic Banana Bread (Bakery Style Recipe)
- 10-Minute Homemade Berry (Licious) Sauce
- Best Strawberry Butter (w/Strawberry Honey Butter Option + Video)
- 30-Minute Strawberry Coulis (Professional Strawberry Sauce)
- How to Make The Best 15-Minute Homemade Strawberry Jam Sauce
- 30-Minute Strawberry-Apricot-Nectarine Jam (Without Pectin)
- 15-Minute Easy Homemade Strawberry-Blood Orange Sauce
- Best Strawberry Scones (All-Natural)
- Easy Strawberry Sugar Recipe (All-Natural w/Video)
- Easy Peach Jam Recipe Without Pectin (30-Minute Homemade)
- Easy Wild Berry Muffins w/Streusel
- Italian Easter Colomba French Toast (Custard French Toast)
- Best Ever Milk Chocolate Chip-Coconut Banana Bread Recipe
Let's get started!
Made this Recipe? We'd love for you to rate ⭐️ it and tell us how it went for you!
Print📖 Recipe
Fluffy Pumpkin Pancake Recipe (for Two or a Crowd)
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
- Diet: Vegetarian
Description
This fluffy pumpkin pancake recipe is without a doubt one of our all-time favorite pancakes 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).
They're so good, we eat them year-round, and you don't have to pay iHop's steep prices for pumpkin pancakes anymore or wait for them to be in season!
Ingredients
- 1 cup all-purpose flour (substitute 00 flour) (125g)
- 1 ½ teaspoons baking powder (7g)
- ¼ teaspoon baking soda (0.25g)
- ¼ teaspoon kosher salt (1g)
- 1 tablespoon sugar (15g)
- up to ½ teaspoon pumpkin pie spice (1g) (optional ingredient)
- 3 ½ ounces (scant ½ cup) pumpkin purée (or canned pumpkin) (100g)
- ¾ cup buttermilk, room temperature (185g) *see recipe notes for making an easy buttermilk substitute.
- 2 large eggs, room temperature (100g)
- ½ teaspoon pure vanilla extract (3g)
- 1 ½ tablespoons unsalted butter, melted (25g)
Flour note: I use 00 flour in Italy and King Arthur All-Purpose flour in the US-both work perfectly. Since flour weight varies by brand and humidity, always measure using the scoop-and-level method: scoop flour into your measuring cup, then level it off with a knife. This ensures consistent results every time.
Get Recipe Ingredients
Instructions
- Combine the dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice (if using). Set aside.
- Combine the wet ingredients. Separate the egg yolks from the whites and set them aside. Whisk together the pumpkin purée, buttermilk, egg yolks, vanilla, and melted butter; set aside.
- (OPTIONAL STEP) Whip egg whites to stiff peaks. In a clean glass or metal bowl, whip the egg whites until fluffy; set aside.
- Combine wet and dry ingredients. Add the pumpkin mixture 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, then reduce the heat to medium and add about ⅓ cup of 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 2-3 minutes longer. 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 tablespoon of fresh lemon juice (or white or apple cider vinegar) to a liquid measuring cup, then pour in enough milk until it reaches the ¾ cup (185g) 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.
Don't want to separate the eggs? No problem! Your pancakes will still be deliciously fluffy. I whip the whites because my coil spring whisk makes it effortless, but whole eggs work perfectly-here's proof!
For perfectly whipped egg whites, use a completely clean, grease-free bowl and whisk. Stainless steel, copper, or glass bowls work best-unlike plastic, these non-porous materials won't retain oils or fats that prevent proper whipping. If you used your whisk for the egg mixture, wash and dry it thoroughly before whipping the whites.
For fewer carbs or less white flour, substitute whole wheat flour for the all-purpose (partial or 100%). The pancakes have a slightly nutty flavor and denser texture, but stay remarkably light and fluffy. I make them this way often-they're delicious!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast + Brunch
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 Pancakes
- Calories: 330
- Sugar: 10g
- Sodium: 420mg
- Fat: 12.5g
- Saturated Fat: 6.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2.2g
- Protein: 10.8g
- Cholesterol: 137mg
Food Safety
- Cook eggs to a minimum internal temperature of 160°F (71°C)
- Do not use the same utensils on cooked food that previously touched raw eggs
- Wash hands and surfaces thoroughly after handling raw eggs
- Store pancake batter in the refrigerator if not using immediately and use within 24 hours
- Refrigerate leftovers within 2 hours of cooking
Courtney M. says
These were AMAZING! Made them this morning on our first chilly fall day and my whole family devoured them. I added chocolate chips to half the batch for my kids and they were gone in minutes. Definitely adding this to our fall breakfast rotation!
Dave_che says
These are now my go-to pumpkin pancake recipe! I've made them twice in the past two weeks. They freeze really well too - I just pop them in the microwave for quick breakfasts.
Jaime N. says
These are fantastic pancakes:) I took the shortcut and used trader joe's pumpkin puree. Just not enough time in the day to make my own (maybe one day🤗).I will be making these from now on not just because theyre really good, but I feel better about giving my kids pancakes with some type of vegetable or oatmeal or something healthy in them.
Ernie G. says
These pancakes are fantastic! Used your pumpkin puree recipe for a fresh pumpkin a neighbor had given us and King Arthur AP flour and they were excellent. Solid pancake recipe👏.
Kelly says
Thanks so much, Ernie! I love to hear it when someone loves a recipe as much as we do:) Thanks for taking the time to leave your feedback!
Nova A. says
Super light and fluffy pancakes! Definitely making these again:)
Donya C. says
Delicious!
Erica P. says
Delicious pancake recipe! These were awesome😻
Tom J. says
Truly the fluffiest pancakes I've ever made. Just delicious! Used canned pumpkin and they were perfect.
Greta says
These are my new favorite fall pancakes! Toasted a handful of pecans and sprinkled them over the top with (lots) of butter and maple syrup. Thanks for the recipe❤️.
Kerrie says
Best fluffy pumpkin pancakes ever! I used Libby's canned pumpkin (sorry I'm too busy to think about making my own pumpkin puree....maybe one day❤️).
Kids and husband loved'em (the kids especially loved the orange hue). I'm planning on buying extra cans of Libby's when they're on sale this holiday season just to use the rest of the year for these pancakes...next up, I'm breaking out the waffle iron for this batter! THANK YOU!
Louis P. says
These are incredibly fluffy and light! The video really helped me see the right consistency for the batter. I added about 2 tablespoons more flour than you called for because I wanted them just slightly thicker - perfect fall breakfast!
Michael_L says
Might be better than regular pancakes:)
Bianca J. says
I don't know where this recipe has been hiding, but it's the best way to use up leftover canned pumpkin IMO. Makes a really fluffy stack!
Patricia_doc says
Used canned pumpkin and they turned out perfect! Best I've made.
Ernst_KP says
These freeze beautifully! Made a double batch on Sunday and now I have quick weekday breakfasts ready to go in 1 minute.
Ryder_M says
Fluffy and yummy pancakes!
Lisa P. says
Made these for brunch with friends and everyone asked for the recipe! I whipped the egg whites like you suggested and they were SO light and fluffy. Highly recommend taking that extra step!
Steffen says
Very light and fluffy...these pancakes were perfect for brunch. We've officially added them to the weekend breakfast rotation - thanks!
Kitty says
These are great for sneaking in more veggies to your kids pancakes! (they loved the slightly orange color too).
Kerry P. says
I wanted to feel somewhat healthy so I swapped 1/2 cup of the flour with whole wheat flour and they were still super fluffy and delicious! My husband said these are the best pancakes I've ever made. Thanks for another awesome recipe!
Rhee B. says
So GOOD!