Pumpkin Pancakes
Updated
Updated
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!
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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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
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!