I’m excited to share my Pumpkin Pancakes From Scratch recipe that includes a clever pantry shortcut to make something special for Thanksgiving or any morning.

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I can’t stop making these. The BEST Pumpkin Pancakes are thick and fluffy and somehow special enough for Thanksgiving breakfast yet simple for every day.

I use pumpkin puree and a pinch of ground cinnamon to get that autumn punch, but there is a trick in the batter that makes them rise higher than you’d expect. Even if you searched Pumpkin Pancakes From Scratch or asked How To Make Pumpkin Pancakes you’ll find plenty of hacks, but this version surprised me.

I burned a batch the first try and still went back for more. You’ll want to know what I did next.

Ingredients

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Pumpkin puree, adds moisture, fiber and vitamins, natural sweetness not sugary like syrup.
Buttermilk, tangy acidity helps tender crumb and reacts with baking soda for lift.
All purpose flour, gives structure with carbs, can be slightly dense if overmixed.
Eggs, add protein, bind and enrich batter, yolks give richness and color.
Brown sugar, adds sweetness plus molasses flavor and moisture, subtle caramel notes.
Melted butter, adds rich mouthfeel and flavor, helps brown pancakes, not oily.
Ground cinnamon, warm spice that signals fall, aromatic, complements pumpkin perfectly.

Ingredient Quantities

1 1/2 cups all purpose flour, spooned and leveled

2 tbsp packed light brown sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

pinch ground cloves (optional)

1 cup pumpkin puree not pumpkin pie filling

1 cup buttermilk, room temp

2 large eggs room temp

1/4 cup melted unsalted butter, cooled

1 tsp vanilla extract

How to Make this

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1. In a large bowl whisk together 1 1/2 cups all purpose flour (spooned and leveled), 2 tbsp packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and a pinch ground cloves if using.

2. In a second bowl whisk 1 cup pumpkin puree (not pumpkin pie filling), 1 cup room temp buttermilk, 2 large room temp eggs, 1/4 cup melted unsalted butter that’s cooled, and 1 tsp vanilla until smooth.

3. Pour the wet into the dry and gently fold with a spatula until just combined; batter should be lumpy, dont overmix or youll lose the fluff.

4. If the batter seems super thick, add a tablespoon or two of buttermilk, you want scoopable but not runny; let the batter rest 5 to 10 minutes so the leaveners wake up and the pumpkin hydrates.

5. Heat a nonstick skillet or griddle over medium heat until it’s hot but not smoking, test with a few drops of water, grease lightly with butter or oil.

6. Pour about 1/3 cup batter per pancake onto the griddle, spread a little if needed to even them, cook until bubbles form on the surface and the edges look set, usually 2 to 3 minutes.

7. Flip carefully and cook the second side 1 to 2 minutes more until cooked through and golden brown.

8. Keep finished pancakes warm on a wire rack or on a baking sheet in a 200 F oven while you finish the batch.

9. Serve immediately with butter, real maple syrup, whipped cream or toasted pecans, and enjoy — these are special enough for Thanksgiving but easy for every day.

Equipment Needed

1. Large mixing bowl (for the dry ingredients)
2. Medium mixing bowl (for the wet ingredients)
3. Whisk
4. Rubber spatula for folding — dont overmix
5. Measuring cups set including a 1/3 cup or a 1/3-cup scoop
6. Measuring spoons (tsp and tbsp)
7. Nonstick skillet or griddle and a thin turner to flip the pancakes
8. Wire rack plus a baking sheet to keep pancakes warm in a 200 F oven

FAQ

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, don't use pie filling. It's sweetened and spiced so it will throw off the flavor and texture. If it's all you have, you can try it but cut the brown sugar and skip the spices, expect different results.

Can I make the batter ahead of time?

You can, but not ideal. Mix dry and wet separately and combine right before cooking for best rise. If you must store mixed batter, keep it in the fridge up to 24 hours; the pancakes will be a bit less fluffy because the baking powder loses strength.

How do I get extra fluffy pancakes?

Don't overmix the batter, leave some small lumps. Let it rest 5 to 10 minutes, use room temperature eggs and buttermilk, and cook on medium low so they puff up without burning. Flip only when bubbles form and the edges look set.

What's a good buttermilk substitute?

Make 1 cup by adding 1 tablespoon white vinegar or lemon juice to regular milk and let it sit 5 minutes. Plain yogurt or kefir thinned with a little milk also works great.

How do I store and reheat leftovers?

Cool, then refrigerate in an airtight container 2 to 3 days. Reheat in a skillet or toaster oven to keep them from getting soggy. To freeze, layer with parchment and freeze up to 2 months, reheat from frozen in a toaster or oven.

Can I make these gluten free or dairy free?

Yes. For gluten free use a 1 to 1 GF flour blend and maybe a little xanthan gum. For dairy free use plant milk plus 1 tablespoon vinegar for the buttermilk swap and use melted coconut oil or dairy free butter. For egg free try flax eggs 2 tablespoons flax meal mixed with 6 tablespoons water for the two eggs, but they may be a bit denser.

The BEST Pumpkin Pancakes Recipe Substitutions and Variations

All-purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier, still-tender pancake, or use a 1:1 gluten-free all-purpose blend (if the blend has no xanthan gum, add 1/2 tsp xanthan per cup).
Buttermilk (1 cup): make a quick soured milk by stirring 1 tbsp lemon juice or white vinegar into 1 cup milk, let sit 5 minutes at room temp, or thin plain yogurt with 2-3 tbsp water to equal 1 cup.
Eggs (2 large): for egg-free use 1/2 cup unsweetened applesauce (1/4 cup per egg) or make flax “eggs” with 2 tbsp ground flax + 6 tbsp water, sit 5 minutes; pancakes may be a touch denser and moister.
Melted unsalted butter (1/4 cup): swap equal amount neutral oil (canola, vegetable) or melted coconut oil for similar texture, or use 1/4 cup Greek yogurt for richness but reduce buttermilk by about 2 tbsp to keep batter thickness right.

Pro Tips

– Let ingredients warm up. Room temp eggs and buttermilk mix together easier so batter is smoother and pancakes rise better, and make sure your melted butter has cooled a bit so it doesnt cook the eggs when you mix. If you forgot to take things out, warm the milk for 10-15 seconds in the microwave and let it sit.

– Fold, dont stir. Stop mixing when the last streaks of flour disappear, the batter should still be lumpy. Overmix and youll get dense pancakes. If it seems too stiff, add 1 tablespoon of buttermilk at a time until scoopable, then let the batter rest 5 to 10 minutes so the leaveners wake up and the pumpkin hydrates.

– Control the heat, and dont press. Get the pan hot then turn it down a hair if pancakes are browning too fast. Test with a few drops of water first. Flip only when lots of bubbles pop and the edges look set, use a thin spatula and be gentle so they stay fluffy. If centers look undercooked, cover the pan briefly for 20-30 seconds to finish without burning the outside.

– Keep texture right while holding or making ahead. Lay cooked pancakes on a wire rack on a baking sheet in a 200 F oven to keep warm, dont stack them or theyll steam and go soggy. For freezing, freeze in a single layer on a tray then bag them, reheat in a toaster or oven to bring back some crispness.

The BEST Pumpkin Pancakes Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m excited to share my Pumpkin Pancakes From Scratch recipe that includes a clever pantry shortcut to make something special for Thanksgiving or any morning.

Servings

servings

Calories

185

kcal

Equipment: 1. Large mixing bowl (for the dry ingredients)
2. Medium mixing bowl (for the wet ingredients)
3. Whisk
4. Rubber spatula for folding — dont overmix
5. Measuring cups set including a 1/3 cup or a 1/3-cup scoop
6. Measuring spoons (tsp and tbsp)
7. Nonstick skillet or griddle and a thin turner to flip the pancakes
8. Wire rack plus a baking sheet to keep pancakes warm in a 200 F oven

Ingredients

1 1/2 cups all purpose flour, spooned and leveled
2 tbsp packed light brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground cloves (optional)
1 cup pumpkin puree not pumpkin pie filling
1 cup buttermilk, room temp
2 large eggs room temp
1/4 cup melted unsalted butter, cooled
1 tsp vanilla extract

Directions

In a large bowl whisk together 1 1/2 cups all purpose flour (spooned and leveled), 2 tbsp packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and a pinch ground cloves if using.
In a second bowl whisk 1 cup pumpkin puree (not pumpkin pie filling), 1 cup room temp buttermilk, 2 large room temp eggs, 1/4 cup melted unsalted butter that's cooled, and 1 tsp vanilla until smooth.
Pour the wet into the dry and gently fold with a spatula until just combined; batter should be lumpy, dont overmix or youll lose the fluff.
If the batter seems super thick, add a tablespoon or two of buttermilk, you want scoopable but not runny; let the batter rest 5 to 10 minutes so the leaveners wake up and the pumpkin hydrates.
Heat a nonstick skillet or griddle over medium heat until it’s hot but not smoking, test with a few drops of water, grease lightly with butter or oil.
Pour about 1/3 cup batter per pancake onto the griddle, spread a little if needed to even them, cook until bubbles form on the surface and the edges look set, usually 2 to 3 minutes.
Flip carefully and cook the second side 1 to 2 minutes more until cooked through and golden brown.
Keep finished pancakes warm on a wire rack or on a baking sheet in a 200 F oven while you finish the batch.
Serve immediately with butter, real maple syrup, whipped cream or toasted pecans, and enjoy — these are special enough for Thanksgiving but easy for every day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.