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A stack of fluffy pumpkin pancakes topped with a dollop of whipped cream and a sprinkle of cinnamon, served on a rustic wooden plate with a drizzle of maple syrup, golden and moist with visible pumpkin flecks.

Fluffy Pumpkin Pancakes: Your New Go-To Morning Delight!

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Start your day with the ultimate autumn-inspired delight—Fluffy Pumpkin Pancakes! These light, airy pancakes combine cozy spices with smooth pumpkin flavor, perfect for a warm breakfast treat. Whether for a weekend brunch or a quick weekday breakfast, these pancakes are easy to make and irresistibly delicious.

  • Total Time: 25 minutes
  • Yield: 8-10 pancakes

Ingredients

Scale
  • 1 ½ cups of all-purpose flour
  • 2 tablespoons of granulated sugar
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of ground ginger
  • 1 cup of canned pumpkin puree
  • 1 ¼ cups of buttermilk
  • 2 large eggs
  • ¼ cup of melted unsalted butter or vegetable oil
  • Optional toppings: maple syrup, whipped cream, pecans, or caramel

Instructions

  1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
  2. Mix the Wet Ingredients: In another bowl, combine pumpkin puree, buttermilk, eggs, and melted butter. Whisk until smooth.
  3. Combine the Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
  4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour ¼ cup of batter for each pancake. Cook until bubbles form on top, edges look set (about 2-3 minutes), then flip and cook for another 2 minutes until golden brown.
  5. Serve and Enjoy: Top warm pancakes with syrup, whipped cream, nuts, or caramel for a delightful breakfast.

Notes

  • Ensure your baking powder and baking soda are fresh for the best rise.
  • Do not overmix the batter to keep pancakes fluffy.
  • For dairy-free options, substitute buttermilk with almond milk mixed with lemon juice and use coconut oil instead of butter.
  • Leftovers can be stored in the fridge for up to 2 days or frozen for later use.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 210 Kcal
  • Sugar: 8g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 50mg
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