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)

Ingredients for pumpkin spice pancakes

The dry ingredients:

3 Tablespoons sugar
4 Tablespoons Saco dried buttermilk Fresh buttermilk can be substituted. See notes.
1 cup all purpose flour gluten free flour blends can easily be substituted.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher or Redmonds Real salt
2 teaspoon pumpkin pie spice

The wet 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

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)

In a separate bowl, whisk 1 cup water (OR 1 cup buttermilk), egg, melted butter, vanilla extract and pumpkin puree together.

Stir the wet ingredients into the flour mixture, just until just mixed. Do not over mix.

Let the pancake batter sit for 5-10 minutes while the griddle or skillet is heating up.

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

Turn once the first bubbles appear then break on the surface of the pancakes. Cook until golden brown.

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!

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.

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.

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

Gluten Free Pumpkin Spice Doughnuts

Pumpkin Cheesecake Bars

Orange and Pumpkin doughnuts

Pumpkin Ravioli

Pumpkin Cranberry Bread