Easy Pumpkin Pancakes Recipe
These Easy Pumpkin Pancakes are your ticket to a cozy, autumn-inspired breakfast, bursting with the flavors of cinnamon, ginger, and nutmeg. The moment you whip up a batch, your kitchen fills with a sweet, comforting aroma that feels like a warm hug on chilly mornings. With a fluffy texture, gorgeous golden color, and just the right touch of sweetness, they’re bound to become your seasonal staple—quick enough for busy mornings, yet special enough for a weekend brunch.
Ingredients You’ll Need
The magic of Easy Pumpkin Pancakes comes down to a few tried-and-true ingredients that work together to create irresistible flavor and fluff. Each one plays a role, ensuring your pancakes turn out perfect every single time. Here’s how to build the dream stack:
- All-purpose flour: The backbone of your pancakes, providing structure and just the right bite.
- Brown sugar: Adds a subtle caramel warmth and a touch of moisture.
- Baking powder: Gives these pancakes their signature lift and lightness.
- Baking soda: Reacts with the buttermilk for even more tenderness and rise.
- Ground cinnamon: Brings a gentle spiciness that screams fall comfort.
- Ground ginger: Adds zesty depth that pairs beautifully with pumpkin.
- Ground nutmeg: A pinch goes a long way for complexity and warmth.
- Salt: Balances the sweetness and enhances the other flavors.
- Buttermilk: Keeps the pancakes moist and fluffy with a slight tang.
- Canned pumpkin puree: The star ingredient, bringing color, moistness, and pure pumpkin flavor.
- Large egg: Helps bind everything together and creates that tender crumb.
- Melted butter: For richness and an irresistible melt-in-your-mouth texture.
- Vanilla extract: Rounds out all the flavors with a mellow sweetness.
- Butter or oil for cooking: Ensures a perfectly golden, non-stick finish every time.
How to Make Easy Pumpkin Pancakes
Step 1: Mix the Dry Ingredients
Grab your largest mixing bowl and whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Taking the time to thoroughly combine everything ensures that every bite of your Easy Pumpkin Pancakes has a touch of spice and perfect texture. No one wants a mouthful of flour or a clump of spice, right?
Step 2: Whisk the Wet Ingredients
In a second bowl, combine the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Whisk until smooth—this pumpkiny mixture is where the flavor journey begins! The buttermilk and pumpkin are key for creating that ultra fluffy, moist result we’re all after.
Step 3: Combine and Rest the Batter
Pour the wet ingredients into the dry. Gently stir just until everything is incorporated; a few lumps are perfectly fine. (Overmixing is the enemy of fluffy pancakes!) For extra airy results, let the batter rest for five minutes—this allows the leaveners to work their magic.
Step 4: Cook the Pancakes
Preheat a nonstick skillet or griddle over medium heat and brush with a little butter or oil. Ladle about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles form on the surface and edges look set. Flip, then cook another 2 minutes until golden brown and cooked through. Don’t rush! Golden, fluffy pancakes are worth every second.
Step 5: Serve and Enjoy
Keep pancakes warm stacked under a clean kitchen towel, or serve as they come off the griddle. Add your favorite toppings—pure maple syrup, a sprinkle of cinnamon, toasted nuts, or a dollop of whipped cream. Dig in while they’re fresh and warm!
How to Serve Easy Pumpkin Pancakes
Garnishes
The real fun begins with toppings! Pair your Easy Pumpkin Pancakes with classic warm maple syrup, a pat of salted butter melting into all the crevices, or try something special like toasted pecans, a dusting of cinnamon, or even chocolate chips. A swirl of whipped cream or vanilla yogurt turns these into a plate worthy of brunch dreams.
Side Dishes
Balance your stack with some crispy bacon, juicy breakfast sausages, or a bright fruit salad. Something fresh and tangy, like orange or apple slices, plays off the rich spice of the pancakes. For a heartier meal, scrambled eggs or a veggie-packed omelet make delicious company.
Creative Ways to Present
Think outside the plate! Arrange your Easy Pumpkin Pancakes in a neat tower, using a drizzle of maple syrup between each layer and a sprinkle of powdered sugar on top. Cut them into fun shapes with cookie cutters for kids, or make “mini pancakes” for a shareable platter. Add a bowl of warm pumpkin butter or cinnamon apples on the side, and breakfast becomes an event.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Easy Pumpkin Pancakes (unlikely, but it happens!), let them cool to room temperature before popping them in an airtight container. Stored in the fridge, they’ll stay moist and tasty for up to three days, making for a super speedy breakfast treat.
Freezing
Pancakes freeze beautifully! Lay them on a baking sheet in a single layer to freeze individually, then stack them with parchment or wax paper in between and place in a freezer bag. They’ll keep their deliciousness for up to two months—just grab what you need and reheat whenever pancake cravings strike.
Reheating
To bring Easy Pumpkin Pancakes back to their fluffy, warm glory, reheat in the microwave for 20–30 seconds per pancake, or pop them in a 300°F oven for 8–10 minutes (cover with foil so they don’t dry out). If you like a bit of crispness, try warming them in a toaster. Total breakfast hero move!
FAQs
Can I make Easy Pumpkin Pancakes without buttermilk?
Absolutely! If you don’t have buttermilk handy, simply mix 3/4 cup regular milk with 2 teaspoons lemon juice or vinegar and let it sit for 5 minutes. You’ll still get deliciously tender, flavorful pancakes.
Is it possible to make these pancakes gluten-free?
You can! Swap the all-purpose flour with your go-to 1:1 gluten-free baking mix. The Easy Pumpkin Pancakes will be just as fluffy and tasty, with a subtle difference in texture.
Can I make the batter ahead of time?
It’s best to cook your pancakes right after mixing for maximum fluffiness. If you do need to prep ahead, whisk together the dry and wet ingredients separately and store covered in the fridge, then combine just before cooking.
What can I add for extra flavor or texture?
Get creative! Stir chocolate chips, chopped pecans, or walnuts into the batter for extra richness. For a citrusy twist, a bit of orange zest is incredible in the fall.
How do I know when pancakes are ready to flip?
Look for bubbles forming and popping on the surface, and check that the edges appear set and slightly dry. That’s your sign to flip and get perfectly golden bottoms every time!
Final Thoughts
Whether you’re celebrating the flavors of fall, serving up a special weekend breakfast, or treating yourself to something cozy midweek, these Easy Pumpkin Pancakes are sure to become a new favorite. They’re simple to make, absolutely delicious, and will bring plenty of smiles to your table—give them a try and see for yourself just how magical a stack can be!
Print
Easy Pumpkin Pancakes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These easy pumpkin pancakes are a delicious way to start your day with the warm flavors of fall. Fluffy and flavorful, they are perfect for a cozy breakfast or brunch.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
Butter or oil for cooking
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Wet Ingredients: In a separate bowl, combine the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Heat a lightly greased non-stick skillet or griddle over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and cooked through.
- Repeat with the remaining batter.
- Serve warm with maple syrup or your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- You can substitute buttermilk with 3/4 cup milk plus 2 teaspoons lemon juice or vinegar.
- Add chocolate chips or chopped pecans for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
