Filled with brown sugar, cinnamon, buttermilk, and pumpkin, this easy recipe for Pumpkin Pancakes is a perfect Fall breakfast or all year round!
Other pancakes we love are these Blueberry Oatmeal Pancakes and Sheet Pan Pancakes!
Are you all pumpkin’d out yet or can I get one more recipe in before you all start throwing things at your monitor? HA. I just love this stuff and make sure I have canned pumpkin in my pantry all year round. I never get tired of it.
Pumpkin Pancakes
If you’ve never had canned pumpkin, these pumpkin pancakes are a good way to get a first timer’s toes wet, so to speak. There are many different versions out there, but this is my favorite way to make them.
Warning to die-hard pancake lovers: unlike a traditional fluffy, plump pancake, these pumpkin pancakes resemble more of a thick crepe, with a slightly moist center. They don’t rise up all high and mighty. But they are wonderful and it’s guaranteed you’ll want several!
Pumpkin Pancake Recipe
Here’s a brief list of what you’ll need to make them:
(Scroll below to the printable recipe card for details and measurements.)
- Flour: Just simple all-purpose flour.
- Brown sugar: For sweetness and a hint of molasses.
- Pumpkin pie spice: We use our homemade pumpkin pie spice, but store bought is fine. Or just use cinnamon.
- Baking Powder and Baking Soda: Both of these are leavening agents to give the pancakes lift. The baking soda also helps make the pancakes tender.
- Kosher salt: For taste.
- Buttermilk: Lending a subtle tang in flavor, but also the acid in buttermilk helps kickstart the baking soda into action, so the pancakes are tender.
- Egg: To bind everything togather.
- Pumpkin puree: Canned pumpkin puree, not pumpkin pie filling.
- Unsalted butter: For richness and moisture.
How to Make Pumpkin Pancakes
This is a pretty standard pancake recipe. You simply whisk all the dry ingredients together, make a well in the center and add the wet ingredients. Mix until the batter is smooth and combined.
Then scoop about a 1/4 cup of batter onto the surface of a warm griddle that’s been greased with a little butter or cooking spray. Cook until bubbles form and begin to pop, flip, and cook until golden.
What Goes with Pumpkin Pancakes?
I find it incredible that something so bland as canned pumpkin can be completely transformed just by combining it with a little brown sugar or maple syrup. Such is the case with these pancakes – they really don’t need anything else, but I usually serve mine with honey butter or even homemade whipped cream!
More Pumpkin Recipes:
- Pumpkin Fluff
- Mini Pumpkin Pies
- Pumpkin Pecan Crescent Rolls
- {Overnight} Pumpkin French Toast Casserole
- Pumpkin Butterscotch Cookies
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Pumpkin Pancakes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup low-fat buttermilk
- 1 large egg
- 1/2 cup pumpkin puree
- 3 tablespoons unsalted butter , melted
Instructions
- In a large bowl, combine all the dry ingredients. Make a well in the center and then add the rest of the ingredients. Mix until your batter is smooth and combined
- Set a griddle or nonstick pan to high heat, then turn down to medium-low; melt a little butter or use cooking spray.
- Pour a 1/4 cup of batter onto the surface, spreading them out slightly. Cook until bubbles form and begin to pop, 2-3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, 1-2 more minutes.
- Adjust your heat as necessary.
- Serve hot with syrup, butter, or honey.
Nutrition
Other Notes
This recipe is very good!!
I don’t have buttermilk, what can I use as a substitute?
You can easily make some! Simply mix milk and lemon juice together. (Use the ratio 3/4 cup whole milk to 3/4 tablespoon lemon juice.) Allow the mixture to rest and curdle. It only takes a few minutes. Then stir and use.
I am trying these today. Thank you
No one likes buttermilk here can I use ?wholemilk?
Found this recipe on Pinterest and thought I’d take a chance making it for the grandkids. They loved them-and so did I! I love that they’re healthy. Of course the grandkids piled on the syrup LOL.
These were breakfast this morning and everyone loved them! I added just a pinch of nutmeg, but otherwise didn’t change anything.
Made a batch of these yesterday and they were delish! I also make pumpkin recipes all year long so I will be making these long past the Fall season. Thank you!
This looks like it would lend itself nicely to gluten-free and I’ll cross my fingers and hope for good blood sugars because I’m SOOOO making this tomorrow ;)
I was looking through Photgrazing and my husband made me click on this photo! All I can say is YUM, YUM, YUM! These are beautiful – love the crisp looking edges!
I love all things pumpkin too, so I am NOT throwing things at my computer…rather more in love with it than ever!
I was planning on making Pumpkin Pancakes tomorrow. Sunday morning breakfast w/ bacon and scrambled eggs. Your recipe is even better than the one I use regularly – the brown sugar was key. Delicious.
Mmm…. those pumpkin pancakes look wonderful! Wish I had them for my breakfast this morning!
I keep canned pumpkin in my pantry at all times too so these were a no brainer. Easy and delicious. Whole family loved them. Do you think I could double the recipe without changing anything?
These were great! Nice way to add some veggies into something my kids will eat too – thank you!
Mmmm. Want to come over and make me a stack of these? My bowl of Special K seems very sad right now.
Looks like we are all on the pumpkin bandwagon this week, lol. I just posted a Chocolate Pumpkin Snack Cake. Hey we gotta sneak in the pumpkin where ever we can right, lol??
I could go for one of those pancakes right now….extra syrup please!