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Pumpkin Pancakes Recipe

These Pumpkin Pancakes are fluffy, easy, and excellent. Try them and you will never want a boxed mix again. Stock up on pumpkin puree to make these pancakes year-round. They are THAT GOOD.

We modified our popular (and family favorite) Ricotta Pancakes to make this pumpkin pancake recipe and a new favorite was born.

Pumpkin pancakes stacked on a plate

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Easy Pumpkin Pancake Recipe:

These pumpkin pancakes taste like pumpkin pie in pancake form. They’re wonderfully fluffy, delicious, and moist because they are loaded with pumpkin. As my husband says, “they go down easy.”

Serve these pumpkin pancakes with a drizzle of real maple syrup and a cup of coffee for the perfect Fall breakfast. If you’re feeling fancy, add some Baked Apples on the side.

The Best Pumpkin for Pancakes:

Canned Pumpkin Puree: We love Libby’s brand pumpkin puree because it is so concentrated in color and tightly packed without excess water. We also love organic canned pumpkin puree that is slightly looser but works well.

Homemade Puree: You can use your own (well-drained) homemade pumpkin puree if you have sugar pumpkins on hand.

Ingredients for pumpkin pancakes

How to Make Pumpkin Pancakes:

  1. In a large mixing bowl, whisk together eggs and sugar.
  2. Whisk in pumpkin puree, buttermilk, and salt.
  3. In a separate bowl, sift together flour, baking powder, and cinnamon. Whisk flour mixture into pumpkin mixture.
  4. Sautee 2-3 minutes per side until puffed and golden brown at the edges.
Step by step how to make homemade pumpkin pancakes

More Pumpkin Recipes You’ll Love:

If you love all things pumpkin, these Autumn-favorite pumpkin recipes are a must-try.

Stack of pumpkin pancakes topped with banana and maple syrup

What Kind of Oil is Best for Cooking Pancakes?

There is a variety of oils you can use to saute your pumpkin pancakes.

  • Extra light olive oil – has a higher smoke point than extra virgin and it’s a versatile oil for all kinds of cooking.
  • Canola oil – a great all-purpose oil and doesn’t impart flavor.
  • Coconut oil – our family’s favorite because it imparts great flavor. We use organic virgin coconut oil.
  • Butter – also imparts flavor but can leave brown residue in the pan as the butter browns so you will need to wipe the skillet occasionally with a paper towel.
  • Clarified butter – or ‘ghee’ will cook a little cleaner than regular butter since the milk solids are already cooked out.
Pumpkin pancakes ready to flip in skillet

When do you flip the pancakes?

The pancakes should sauté for about 2-3 minutes per side. If they are browning too quickly, reduce the heat. Flip the pancakes when you see bubbles form on the surface of the pancakes. Only flip once.

Pro Tip for Flipping Pancakes: The right cooking surface will make it easier to flip pancakes. Use a flat, non-stick skillet or griddle. A thin-edged turner spatula makes it easy to get under the pancakes without crushing them.

Pumpkin pancakes served with maple syrup

Make these pumpkin pancakes once and you’ll make them over and over. It’s such a cozy and satisfying breakfast.

More Breakfast Recipes:

Breakfast is the most important meal of the day and it’s my favorite meal of the day on weekends because we make a big deal of it at our house (think: Poached Eggs, Bacon and Breakfast Potatoes). Here are our top breakfast recipes.

Pumpkin Pancakes Recipe

5 from 6 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Pumpkin pancakes stacked on a plate

These pumpkin pancakes are easy and super fluffy. They taste like pumpkin pie in pancake form.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $4-$5
Keyword: pumpkin pancakes
Cuisine: American
Course: Breakfast
Calories: 181 kcal
Servings: 6 people (makes 16-18 pancakes)

Ingredients

Instructions

  1. In a large mixing bowl, whisk together eggs and sugar until well blended.

  2. Whisk in pumpkin puree, buttermilk, and salt.

  3. In a separate bowl, sift together flour, baking powder and cinnamon then whisk your flour mixture into the pumpkin mixture.

  4. Heat a large non-stick skillet or griddle over medium heat and add just enough oil to lightly coat the surface. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed. Serve warm with maple syrup.

Recipe Notes

*Some pumpkin purees are thicker than others. If pancake batter appears too thick, you can add 2-4 Tbsp extra buttermilk. 

Nutrition Facts
Pumpkin Pancakes Recipe
Amount Per Serving
Calories 181 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 83mg28%
Sodium 166mg7%
Potassium 452mg13%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 8g9%
Protein 7g14%
Vitamin A 11163IU223%
Vitamin C 3mg4%
Calcium 159mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

The pumpkin pancake recipe and photos were updated in October 2020 to make the pumpkins even fluffier and easier.

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Marianne Sujai😋
    November 1, 2020

    hey natasha,love ur website🥰i usually watch ur youtube channek but now this is epic
    thanks for starting this website..
    its the best

    Reply

    • Natasha's Kitchen
      November 2, 2020

      Thanks, Marianne. I hope you love every recipe that you will try!

      Reply

  • Roger
    October 21, 2020

    Love your shows!! Can almost smell all the great recipes!! My favorite cookbook is, of course, “The Joy Of Cooking”. I found an early ’70’s copy at a tag sale for 10 cents. It has a lot of stuff that has been left out of more recent editions.

    Reply

    • Natasha's Kitchen
      October 21, 2020

      I’m so glad you’re enjoying my videos, Roger. What a great deal, good job for finding that gem.

      Reply

    • Catherine Pasquinucci
      October 31, 2020

      I had to give up my early 70’s Joy of Cooking to thrift store because there’s no room in my RV. If it has a crayon drawing of a big headed stick figure inside the cover it was my old one, lol, I was only barely 2 years old and mom wasn’t watching, hehe.
      This is an amazing recipe, hubby loves them!

      Reply

  • Amber Hogue
    October 8, 2020

    I made these for the first time today and the recipe is super easy to follow. I love how crispy they are on the outside and light and fluffy on the inside. Thanks so much for sharing! I also added one extra ingredient to it!

    Reply

    • Natashas Kitchen
      October 8, 2020

      You’re welcome, Amber! Thank you for sharing this great review with us!

      Reply

  • DW
    October 6, 2020

    Hi, what can you replace the buttermilk with?

    Reply

    • Natasha's Kitchen
      October 7, 2020

      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

    • Amber Hogue
      October 8, 2020

      You can do milk and lemon juice or milk and vinegar just google how to convert

      Reply

  • Lori
    April 21, 2020

    I’m wondering if I made a mistake somewhere. I thought I followed the recipe, but my batter was so thick, more like cake batter. I could not have made 18-20 pancakes.
    Any suggestions?
    Also, wondering if vanilla extract and nutmeg would add more flavor.
    Thank you. I truly enjoy your videos!

    Reply

    • Natasha
      April 21, 2020

      Hi Lori, the batter is fairly thick but it helps with them puffing up properly. I love the idea of adding those pumpkin cheesecake types of flavorings. If you test that out, please let me know how it goes.

      Reply

  • 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

  • June @ How to Philosophize with Cake
    October 16, 2015

    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

  • Coco in the Kitchen
    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

  • Tania @ COOKTORIA
    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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