Pumpkin Spice Pancakes

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These pumpkin spice pancakes are a variation of the homemade buttermilk pancakes I’ve been making as long as I’ve been married, (over 35 years). If you’re a pumpkin lover this is the perfect recipe for crisp fall mornings. This easy recipe makes fluffy pancakes with a hint of pumpkin spice flavor. They are not too sweet, so they need just a drizzle of maple syrup. (This post was originally published on August 6th, 2011 and updated on September 12th, 2024)

pumpkin pancakes.

Ingredients for pumpkin spice pancakes

The dry ingredients:

The wet ingredients:

pumpkin pancakes ingredients.
  • 1 large egg
  • 1 cup water If using fresh buttermilk, substitute the water for buttermilk.
  • 2 Tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 Tablespoon coconut oil or vegetable oil to grease the griddle.

How to make homemade pumpkin pancakes

pancake with fork.
  • This is the original recipe for Buttermilk Pancakes that can also be found on the back of the Saco dried buttermilk package. This pumpkin pancake recipe is version of that recipe. 
  • In a large bowl, whisk all the dry ingredients together; flour, baking powder, baking soda, powdered buttermilk, pumpkin spice, and salt. (If using fresh buttermilk, omit the dried buttermilk and water)
dry ingredients for pancakes.
  • In a separate bowl, whisk 1 cup water (OR 1 cup buttermilk), egg, melted butter, vanilla extract and pumpkin puree together.
Whisking wet into dry ingredients.
  • Stir the wet ingredients into the flour mixture, just until just mixed. Do not over mix.
adding flour to wet ingredients.
  • Let the pancake batter sit for 5-10 minutes while the griddle or skillet is heating up.
ladle in pumpkin pancakes.
  • Meanwhile heat a griddle or large skillet to medium. Using a pastry brush, grease griddle with coconut oil. Drop or pour the batter onto hot skillet
Flipping pumpkin pancakes.
  • Turn once the first bubbles appear then break on the surface of the pancakes. Cook until golden brown.
pancakes on the griddle.
  • Once cooked, keep them warm in a low oven, loosely covered with foil.
  • Makes about 10, 4 inch pancakes. Serve with lots of butter and real maple syrup!
Pumpkin Pancakes with syrup.

What can substitute for fresh buttermilk?

Most of the time I don’t have buttermilk on hand, but years ago I discovered dried buttermilk and now I’m never without it. Saco dried buttermilk powder reconstitutes at a ratio of 1 Tablespoon buttermilk powder to 1 cup of water. Using dried buttermilk also means no wasted fresh buttermilk.

Pumpkin spice pancakes getting cut.

Can I freeze pancakes?

Yes! If you have any leftover pancakes, you can freeze them. Put a sheet of parchment or waxed paper between each pancake, then wrap well. Store in an airtight container. They will last about a month in the freezer. To reheat, wrap in a paper towel and defrost in the microwave, or remove from the refrigerator and allow to defrost naturally. Heat in the oven on low for about 10 minutes.

Can I make this recipe gluten free?

I’ve made them many times using this recipe for Jeanne’s gluten free flour blend. This blend bakes up and tastes the most like real flour. If you don’t want to make a large batch, this gluten free flour blend from King Arthur is also good.

pumpkin pancakes.

What’s the best way to cook pumpkin pancakes?

If you don’t own an electric or stove-top griddle, use the largest skillet you own. I prefer to use an electric griddle because I can regulate the temperature perfectly. I set the griddle temperature to 360 degrees F. I’ve found from many years of “flipping”, that this is the perfect temperature to cook the pancakes slowly enough so they don’t get too brown. Just remember that first pancake is usually not perfect. For uniform pancakes, I like to use a 2 ounce ladle.

It’s a bit harder to tell when pumpkin pancakes are done as the pumpkin puree and pumpkin spice give the pumpkins a naturally darker color. You’ll have to rely on the “bubble test” and flip them just when the first surface bubbles begin to pop, and the edges of the pancakes begin to turn golden, and the surface of the pancakes lose some shine. This electric griddle has it’s own warming drawer and is less than $30. This stove-top griddle makes use of your stove and would be great for burgers too!

To keep cooked pancakes warm, place them on a baking sheet and cover loosely with foil. Keep them warm in the oven set at 185 degrees F. 

What can you make with leftover pumpkin puree?

Since this recipe for pumpkin pancakes only uses one cup of pumpkin puree, here are some recipes that use up any leftover pumpkin puree.

Pumpkin Cake with Cream Cheese Frosting

cake with pumpkin shaped marzipan.

Gluten Free Pumpkin Spice Doughnuts

pumpkin spice donuts.

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars.

Orange and Pumpkin doughnuts

Pumpkin doughnuts.

Pumpkin Ravioli

Pumpkin Ravioli with browned butter, sage and walnuts.

Pumpkin Cranberry Bread

Moist and tender Pumpkin Cranberry Bread with Walnuts and a hint of autumn spices.
pumpkin pancakes.

Pumpkin Spice Pancakes

Cynthia
Pumpkin spice pancakes are a delicious breakfast treat!
5 from 7 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 285 kcal

Ingredients
  

Instructions
 

  • In a large bowl, whisk all the dry ingredients together. (If using fresh buttermilk, omit the dried buttermilk)
  • In a separate bowl, whisk 1 cup water (OR 1 cup buttermilk), egg, butter, vanilla extract and pumpkin puree together.
  • Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix. Let the batter sit for 5 minutes.
  • Meanwhile heat a griddle or skillet to medium. Grease griddle with coconut oil. Drop or pour the batter onto hot skillet. Turn once the first bubbles appear then break. Once cooked, keep them warm in a low oven, loosely covered with foil.
  • Makes about 10, 4 inch pancakes. Serve with real maple syrup.

Notes

  • Fresh buttermilk can be substituted for dried buttermilk. Saco’s dried buttermilk reconstitutes at a ratio of 1 Tablespoons dried to 1 cup of water. Other brands of dried buttermilk powder might have different ratios. 
  • To freeze the pancakes, wrap well and place in a ziplock bag.
  • To reheat, wrap the pancakes, 2 at a time loosely in a paper towel and microwave for 20 seconds at a time.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 39gProtein: 8gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 66mgSodium: 244mgPotassium: 380mgFiber: 3gSugar: 11gVitamin A: 9787IUVitamin C: 3mgCalcium: 149mgIron: 3mg
Tried this recipe?Let us know how it was!

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26 Comments

  1. These are lovely and bring back sweet memories of when my girls were little. They loved pumpkin pancakes and pumpkin quick breads. But I used pumpkin year round, like you said. Mostly for health reasons, I’d stick it in soups and stews and sauces. Nobody knew! Thanks fully pumpkin isn’t green in color or it would have never worked!

    1. You can totally make them in a skillet, but I find that a griddle makes it easier to flip and cook a lot at the same time. A griddle is also handy for burgers or anything else you would normally grill.

  2. OK.. I had to pin as these look so yummy and I am seriously hungry right now and want a huge stack for myself! Love this and will be making these for my family this weekend. Grabbing the recipe next so thank you and God bless!

  3. I am so excited! I’m going to try this recipe this week! The kids would love it. and we have enough pumpkin puree to go around… This will be a huge hit in our household for sure 🙂

  4. I have never tried pumpkin pancakes but just the other day I saw them share some on Dinners Drive In And Dives and they sounded great. I can’t wait to try this recipe!

  5. 5 stars
    Definitely a yes for me on these! The pumpkin adds so much nutrition especially vitamin A, too! Thanks for adding my pumpkin doughnut recipe to the list of what to do with the leftover pumpkin!

  6. These sound delicious Cynthia & I just happen to have some leftover pumpkin in my fridge! I think I will try these.
    Enter

  7. 5 stars
    Pumpkin Spice Pancakes must be delicious and a perfect breakfast food this month. The recipe is easy to follow. I will give it a try!
    I’m entering for the Bread Basket!

5 from 7 votes (2 ratings without comment)

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