Pumpkin pancakes are perfect for a cozy autumn breakfast or holiday brunch. They are easy to make and full of warm spices.
Load a plate with a stack of warm pumpkin pancakes and top them with cinnamon butter and homemade cinnamon syrup.
Tonia’s Notes
The cool fall weather makes me crave warm, comfort food, and these pancakes fit the bill. We enjoy them often for breakfast and sometimes even for dinner. Brian likes chopped pecans, and my kids like it when I add chocolate chips.
I love that they are easy to make, and when we have leftovers, I can pop them in the toaster or microwave for a quick meal. This recipe would be a great choice to make for overnight holiday guests!
How To Make
Whisk Dry Ingredients
Combine all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt.
Beat Wet Ingredients
Beat the eggs until foamy, and then beat in the buttermilk, pumpkin puree, melted butter, and granulated sugar.
Mix Batter
Add the dry ingredients to the bowl and stir until combined.
Cook In A Skillet
Grease a skillet or electric griddle and add 1/3 cup of batter for large pancakes or 1/4 cup of batter for small pancakes. Cook until bubbles on the top start to pop, then flip the pumpkin pancake over to cook on the other side.
Storage Tips
- Refrigerator: Allow the pancakes to cool, place them in an airtight container or ziptop storage bag with parchment paper between pancakes, and store them in the fridge for 2-3 days.
- Freezer: Store them in a freezer-safe container or bag for up to two months.
- Reheat: You can reheat pumpkin pancakes in the microwave or toaster.
More Autumn Breakfast Ideas
- Pumpkin Pecan Waffles
- Puff Pastry Breakfast Pizza
- Pumpkin Scones
- Apple Cinnamon French Toast Casserole
Pumpkin Pancakes
Video
Equipment
Ingredients
- 1 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups buttermilk
- ⅔ cup pumpkin puree
- ¼ cup butter melted
- 3 tablespoon granulated sugar
- 2 tablespoon vegetable oil for greasing skillet
Instructions
- Sift together flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt. Set aside.
- In a separate bowl, beat the eggs until foamy. Then, beat in the buttermilk, pumpkin puree, melted butter, and granulated sugar.
- Add the dry ingredients and mix until just moistened.
- Heat a skillet over medium heat or an electric grill to medium. Brush with vegetable oil. Use 1/3 cup of batter for each large pancake or 1/4 cup for small pancakes.
- Allow the pancakes to cook until the bubbles on top start to pop and the edges are dry. Then, flip the pancakes over to finish cooking.
- Repeat with the remaining batter.
Notes
- Store cooled pancakes in the fridge for 2-3 days in an airtight container or ziptop bag with parchment paper between layers. Or store them in the freezer for up to two months.
- Serve with cinnamon butter and homemade cinnamon syrup.
