Pumpkin pancakesare quick and easy to make, taste like fall, and have a vegetable hiding in them which easily makes them a favorite breakfast recipe at my house.

pile pf pumpkin pancakes on white plate with whipped cream

Around these parts, the leaves are turning beautiful colors and there is a crispness in the morning air. You know what that means? It’s Fall Y’all! These pumpkin pancakes are a household classic that will take your breakfast up a notch!These are easy, flavorful and will give you alllll the fall feels.

I love to add a little pumpkin to anything and everything this time of year. It makes the food smell and taste like fall and I am here for it! (Try out some of my otherfall pumpkin recipes,too!)

Why You’ll Love This Recipe

It has all the classic fall flavors, but takes only minutes to whip up.
It is a great way to use up pumpkin leftover from other recipes. You’ll love thishealthy pumpkin muffinrecipe (and it only uses 1 cup of pumpkin puree), use the extras for this recipe.
The whole wheat pastry flour and pumpkin sneak in a little extra nutrition.

pancakes on cooling rack and some on a plate with butter

Ingredients

Flour:you can use all-purpose in this recipe or even whole wheat pastry flour. I love whole wheat pastry flour, it’s just a bit lighter than traditional whole wheat a makes the most delicious baked goods while still being a whole grain
Brown sugar
Baking powder
Pumpkin pie spice:the trick to makingbreakfast that tastes like dessertis by using spices from your favorite desserts. Pumpkin pie spice adds warmth and the perfect spice to this recipe.
Pumpkin puree:this replaces most of the oil in a traditional pancake recipe, adds great color, and hello, vegetables in breakfast are always a win!
Buttermilk :this is one of those magic ingredients, it helps them pancakes to be extra light and fluffy and adds a lot of flavor
Oil:just a bit to help with the texture
Eggs

See the recipe card below for full information on ingredients and quantities

6 golden orange pancakes on a cooling rack

Popular Substitutions

No buttermilk? No problem! For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let rest for 5 minutes before using. You can read my fullbuttermilk article here.
Be sure to use pumpkin puree and not pumpkin pie filling which has some extra ingredients! Here’s how tomake your own pumpkin puree.

How to Make Pumpkin Buttermilk Pancakes

fluffy pumpkin pancakes dry ingredients in a bowl.

Step #1.Place your dry ingredients in the bowl and mix them together.

fluffy pumpkin pancakes batter fully mixed.

Step #3.Stir to combine.

fluffy pumpkin pancakes wet ingredients being poured into the dry ingredients.

Step #2.Make a well in the center and add your wet ingredients.

fluffy pumpkin pancakes in process being cooked on cast iron.

Step #4.Cook them up on your favorite griddle or skillet and serve them hot. These are great withhomemade buttermilk syrup.

Recipe FAQs

Why are my pancakes tough?

Over mixing can cause the pancakes to turn out tough. Make sure to combine the ingredients without over mixing for the best results.

What is the best temperature to cook pancakes?

If you are using a pancake griddle, I like to cook my pancakes at 375 degrees. Make sure the griddle is completely heated before adding pancake batter.

When should I flip my pancakes?

Flip your pancakes when bubbles form on top of your pancake and begin to pop. If you flip prematurely they won’t be cooked all the way.

Expert Tips

Use a measuring cup or scoop to make sure your pancakes are all the same size.
Grease your griddle or skillet with a little butter or vegetable spraybetween each pancake to keep them from sticking.
Make a double batch and freeze them for an easy morning another day.