You will love how easy this homemade pumpkin pancakes recipe comes together from scratch! They are simple, fluffy and delicious. Made with canned pumpkin puree, pumpkin spice and buttermilk. Absolutely the best fall breakfast or brunch!
This recipe has been a big hit in our house on the weekends since fall started. They are super fluffy and easy to make!
I like to serve it with agave nectar, walnuts and homemade pumpkin spiced agave butter which I lather in between layers.
Easy Buttermilk Pumpkin Spice Pancakes
This recipe is made with a buttermilk base and unsweetened pumpkin puree and of course pumpkin spice!
I prefer to use just plain pureed pumpkin in my recipes because I can control the amount of sugar in a recipe.
And since I don’t always have buttermilk in my fridge, I also like to use the milk plus vinegar trick. For this recipe mix 3/4 cup of milk with 2 tablespoons of white or apple cider vinegar and let it sit for 5 minutes before adding it to the wet ingredients. It works like a charm!
How to Make This Recipe
Mix Wet Ingredients – combine all wet ingredients and whisk it to make sure the well mixed.
Don’t forget to let the butter cool before adding it to eggs or they might cook.
Mix Dry Ingredients – for fluffier cakes sift all dry ingredients and whisk it together.
Combine – pour the wet ingredients into the dry ingredients, whisking it until well mixed.
Cook – I like to grease the pan with a little oil and turn the heat on medium for the first pancakes and then turn it down to medium low for any subsequent pancakes so that they are throughly cooked and not burned on the outside.
For this recipe I used a 1/3 cup for pouring the batter. It made about 7 pancakes.
Cook on one side for about 3-4 minutes or until the rim has a firmer look to it and bubbles are forming in the batter. Flip the pancakes and cook for another 1-2 minutes.
Add Toppings – you can really add any toppings you want to this recipe. Syrup, nuts, fruit, cream cheese icing, whip cream and why not ice-cream?
Can you freeze pancakes?
Yes! Let them cool then place it in a large ziplock bag. I like to place a piece of parchment paper between them so that I can stack it and avoid sticking.
These pancakes will last a couple months in the freezer and can be easily reheated in the microwave or toaster oven.
Have you been enjoying fall? If you need some inspiration on what to do this fall with your family, check out my fall bucket list.
Pumpkin Pancakes Recipe
- 1 cup all purpose flour
- 2 tbsps sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3/4 cup buttermilk (or milk and vinegar)- See notes
- 2 tbsps buttermilk
- 2 tbsps melted butter
- 4 tsps pumpkin spice
- 8 tbsps unsweetened pure pumpkin puree
- If you are using vinegar and milk instead of buttermilk, mix it together and set aside for 5 minutes.
- Mix wet ingredients in a small bowl and dry ingredients in a larger bowl.
- Combine wet and dry ingredients.
- Grease a skillet with a little bit of oil and cook pancakes at medium low to low heat.
- Cook on one side for 3-4 minutes until edges are firm and bubbles are forming and flip pancakes. Cook for 1-2 minutes until golden.
And if you have little ones, make sure to read my post on best halloween books for preschoolers. My son is obsessed with Halloween now since we’ve started reading these books!
And if you are hosting during the holidays, here are a few posts you might like as well.
- Why and How You Should Dry Brine Your Next Turkey
- How to Create an Easy Snacking Station at Your Next Party
- Sausage and Bacon Pie Appetizers
- Cranberry and Orange Crepes
- Cheesy Polenta and Shrimp
- Creamy Turkey Chowder with Corn and Bacon
What recipe should I make next?