Pumpkin Pancakes Recipe

These pumpkin pancakes taste like pumpkin pie in pancake form. They're wonderfully smooth in the center. Creamy, dreamy, delicious! | natashaskitchen.com

These pumpkin pancakes taste like pumpkin pie in pancake form. They’re wonderfully fluffy and delicious while being loaded with pumpkin! As my husband says, “they go down easy.” I used a store-bought pumpkin puree for this recipe because it comes pretty tightly packed without excess liquid, but you can use your own very well-drained homemade pumpkin puree if you wish (I have a great tutorial here).

Anyway, these pumpkin pancakes + milk + real maple syrup = perfect Fall breakfast. I could eat these for the rest of Fall, except I won’t because I don’t want to turn orange. Did you know eating too much orange veggies can turn your skin orangy? I once knew a lady who reeeeally loved carrots , (I mean REALLY loved them) and she looked kinda orange #truestory. #weirdstory. sorry.

These pumpkin pancakes taste like pumpkin pie in pancake form. They're wonderfully smooth in the center. Creamy, dreamy, delicious! | natashaskitchen.com

Recipe updated 9/17/16 to make them even fluffier and faster to cook

Ingredients for Pumpkin Pancakes:

1 cup Pumpkin Puree (I used most of a 15 oz can Libby’s 100% Pure Pumpkin)
1 large eggs
3/4 cup low-fat buttermilk
2 Tbsp unsalted butter, melted
1 1/2 cups all-purpose flour (measure by scooping into cup and scraping off top)
2 Tbsp granulated sugar
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Extra light olive oil, vegetable oil, or unsalted butter to saute

pumpkin-pancakes-2

How to Make Pumpkin Pancakes:

1. In a medium bowl, combine wet ingredients: 1 cup pumpkin puree, 1 large egg, 3/4 cup buttermilk and 2 Tbsp melted butter and whisk until well blended.

pumpkin-pancakes

2. In a second medium bowl, whisk or sift (here’s the oxo sifter I love) together dry ingredients: 1 1/2 cups flour, 2 Tbsp sugar, 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp cinnamon and 1/4 tsp salt. Add dry ingredients to wet ingredients and whisk until well blended.

These pumpkin pancakes taste like pumpkin pie in pancake form. They're wonderfully smooth in the center. Creamy, dreamy, delicious! | natashaskitchen.com

3. Place a large non-stick skillet over medium heat and add 1 Tbsp oil or butter. Once oil is hot, swirl it evenly around the pan and add rounded tablespoonfuls of batter into the hot skillet. Slightly flatten the pancake with the back of your spoon as you add batter to the pan.

Saute each side about 3 minutes until golden brown. Repeat with remaining batter adding more oil as needed. Serve warm with real maple syrup.

Pumpkin Pancakes Recipe-3

Pumpkin Pancakes Recipe

5 from 4 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These pumpkin pancakes taste like pumpkin pie in pancake form. They're wonderfully smooth in the center. Creamy, dreamy, delicious! | natashaskitchen.com
These pumpkin pancakes taste like pumpkin pie in pancake form. They're wonderfully smooth in the center. Creamy, dreamy and delicious.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Servings: 18 -20 medium pancakes

Ingredients

  • 1 cup Pumpkin Puree I used most of a 15 oz can Libby's 100% Pure Pumpkin
  • 1 large egg
  • 3/4 cup low-fat buttermilk
  • 2 Tbsp unsalted butter melted
  • 1 1/2 cups all-purpose flour measure by spooning into cup and scraping off top
  • 2 Tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Extra light olive oil vegetable oil, or unsalted butter to saute

Instructions

  1. In a medium bowl, combine wet ingredients: 1 cup pumpkin puree, 1 large egg, 3/4 cup buttermilk and 2 Tbsp melted butter and whisk until well blended.
  2. In a second medium bowl, whisk or sift together dry ingredients: 1 1/2 cups flour, 2 Tbsp sugar, 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp cinnamon and 1/4 tsp salt. Add dry ingredients to wet ingredients and whisk until well blended.
  3. Place a large non-stick skillet over medium heat and add 1 Tbsp oil or butter. Once oil is hot, swirl it evenly around the pan and add rounded tablespoonfuls of batter into the hot skillet. Slightly flatten the pancake with the back of your spoon. Saute each side about 3 min until golden brown. Repeat with remaining batter adding more oil as needed. Serve warm with real maple syrup.

Recipe Notes

Based on a pumpkin fritter recipe from an old Russian cookbook: Please to the Table by Bremzen and Welchman.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

These pumpkin pancakes taste like pumpkin pie in pancake form. They're wonderfully smooth in the center. Creamy, dreamy, delicious! | natashaskitchen.com

My husband discovered this pumpkin pancake idea flipping through the pages of an old Russian cookbook (an oldie, but goodie): Please to the Table by Bremzen and Welchman. I just love cookbooks and one can never have too many! I have to know, what is your all-time favorite, most reliable cookbook? Please share in a comment below. I’m always on the hunt for new cookbook treasures (Vadim, honey, if you’re reading this, stop rolling your eyes and accept my cookbook collecting ways). 😉

These pumpkin pancakes taste like pumpkin pie in pancake form. They're wonderfully smooth in the center. Creamy, dreamy, delicious! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Dreamer
    February 4, 2018

    Love these 😉 Reply

    • Natasha's Kitchen
      February 4, 2018

      I’m happy to hear that, thanks for sharing! Reply

  • Anna Shlikov
    September 6, 2017

    Hi! Sorry, I’m a bit confused. In the ingredients list you mentioned using almost a whole 15 oz can of pumpkin puree but right before that it said 1 cup and down in the instructions it says 1 cup of puree. Should I use 1 cup or almost 15 oz because thats almost 2 cups? Thank you! Reply

    • Natasha
      natashaskitchen
      September 6, 2017

      Hi Anna, I do have it listed as: “1 cup Pumpkin Puree (I used most of a 15 oz can Libby’s 100% Pure Pumpkin)” in the ingredients list. If you actually transfer the puree into a measuring cup and measure it out, it is almost the full can, but you do have to measure it out into a 1 cup measure. The can is 15 oz by weight, not by volume so it won’t measure out to almost 2 cups if you transfer it to the measuring cup. Note, on the can it says, “Net WT” Reply

      • Anna
        September 11, 2017

        Hmm, that’s actually what I did beforehand. I thought that could have been the case so I poured out the contents from my 15 ounce pumpkin puree can into my measuring cup and it filled up to almost 2 cups. Maybe because I used a different brand than Libby? Anyway, thank you, either way it works. 😉 Reply

        • Anna
          September 12, 2017

          Natasha, did you reply to me or to “Brenda”? It’s showing a reply to my last message so wanted to make sure… Reply

          • Natasha
            natashaskitchen
            September 12, 2017

            Oh how odd that it posted that reply on completely the wrong recipe! Sorry about that – fixed! 🙂

      • Anna
        September 11, 2017

        Sorry, I wasn’t sure if my message went through the first time so I resent a slightly different one. Reply

  • svetlana
    November 30, 2015

    my family loved it! Reply

    • Natasha
      natashaskitchen
      November 30, 2015

      Thank you for the nice review, I’m glad you enjoyed it 😀 . Reply

  • Susan Misch
    October 18, 2015

    Hey Natasha~do you think I can use some pumpkin pie spice in the recipe? You said it tastes just like pumpkin pie but I didn’t see a spice included~thanks Sue Reply

    • Natasha
      natashaskitchen
      October 18, 2015

      You can add spice if you like, or just put in a sprinkle of cinnamon to enhance the flavor. Reply

  • Vadim
    October 17, 2015

    They look good from outside but inside they don’t cook all the way through that is the down about this pancakes. Reply

    • Natasha
      natashaskitchen
      October 17, 2015

      They are cooked all the way through; the 3 minutes per side is ample time to cool them through. They are supposed to be creamy on the inside since they are mostly pumpkin. They are almost more like fritters in that sense that is why I questioned if I should call them that (see description at the top). Reply

  • These look amazing! I really need to make pumpkin pancakes this fall, they’re just the perfect autumn breakfast 😛 Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      Thank you June and they really are a great Autumn breakfast 🙂 Reply

  • Oxy
    October 15, 2015

    The other day I made up a recipe of pumpkin pancakes myself. But instead of buttermilk I used a cottage cheese. It worked really well. You bite into tiny cheese balls…yummy Reply

    • Natasha
      natashaskitchen
      October 15, 2015

      Mm yum! That sounds really really good! Reply

  • Greg
    October 14, 2015

    Pumpkin & pancakes? Two of my daughter’s favorite foods and she will flip when she sees this! We are having a bit of a sugar pumpkin shortage here on the east coast but I was able to score a few cans last week right as the store was restocking the shelves. These will be on the breakfast menu as soon as we are all home together on a weekend! Thanks! Reply

    • Greg
      October 14, 2015

      One more thing about buttermilk that you have to buy a quart of when you only need a little bit – I freeze it in 1/2 cup portions in a cupcake tin. Then pop them out and bag them up. Same goes for heavy cream. Reply

      • Natasha
        natashaskitchen
        October 14, 2015

        That is so smart! I had no idea those two can be frozen. Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      October 14, 2015

      You’re so welcome! I hope your daughter loves these! 🙂 Reply

  • Vitaliy
    October 13, 2015

    These look great! They are definitely on the to-do list this weekend, and couldn’t be more perfect timing as I just baked a pumpkin for baking. Btw, really like the website layout for mobile.

    -the breakfast maker (on the weekends:) Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      Thank you so much. I’m so happy you like the mobile site. It was a huge focus for us when we redesigned. We wanted our mobile readers to have a great experience there. I appreciate the feedback! Oh and I hope you love the pancakes!! Breakfast maker on the weekends is a very important job 😉 Reply

  • Tina
    October 13, 2015

    Is there anyway to substitute the buttermilk? I never use it so I don’t want to buy it just for this recipe…….. Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      I haven’t tried any substitutes and the buttermilk helps to activate the baking soda. I have used a substitute for another recipe that works well in leu of buttermilk that you could test. Try 1 cup milk with 1 Tbsp lemon juice or vinegar (you can increase or decrease the amounts proportionally to the recipe) Reply

  • Violeta
    October 13, 2015

    ..and most importantly they’re very nutritious with an abundance of fiber to keep you full longer. Thanks so much for a great breakfast idea. Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      Very true!! And you’re welcome. I hope you love the pancakes! 🙂 Reply

  • October 13, 2015

    LOVE these! They’re on the menu for breakfast-dinner tonight! Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      Breakfast-dinner… my favorite meal of the day! lol Reply

  • Julia
    October 13, 2015

    My 9 year old daughter is crazy for anything pumpkin. I bookmarked this as soon as I saw the title 🙂 Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      Hi Julia! I think my son is becoming a pumpkin lover. Slowly but surely! He did enjoy these pancakes 🙂 Reply

  • October 13, 2015

    OMG, Natasha!
    These pancakes look so good, that they made me hungry. And I just had a big lunch 10 minutes ago. 😉
    Your photography and your recipes are such an inspiration to me! Thank you! Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      Hi Tania, that is quite a compliment if they made you hungry 10 minutes after lunch! 😉 Reply

  • Mila
    October 13, 2015

    So glad you posted this. ’cause last week I made your homemade pumpkin puree so now I have just the perfect recipe to use it for. Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      I still have to make another batch of pumpkin purée before winter. Just make sure if you use homemade that it is very well drained since the canned ones come pretty packed. Reply

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