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

This post may contain affiliate links. Read my disclosure policy.

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. If you use a different brand that is looser, the batter will be thinner, resulting in a flatter pancake that moister inside. Libby’s is still our first choice.

Homemade Puree: You can use your own (well-drained) homemade pumpkin puree if you have sugar pumpkins on hand, but again, Libby’s works best for this recipe.

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.

Natasha's Kitchen Cookbook

Pumpkin Pancakes Recipe

4.73 from 37 votes
Author: Natasha Kravchuk
Pumpkin pancakes stacked on a plate
These pumpkin pancakes are easy and super fluffy. They taste like pumpkin pie in pancake form.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients 

Servings: 6 people (makes 16-18 pancakes)

Instructions

  • In a large mixing bowl, whisk together eggs and sugar until well blended.
  • Whisk in pumpkin puree, buttermilk, and salt.
  • In a separate bowl, sift together flour, baking powder and cinnamon then whisk your flour mixture into the pumpkin mixture.
  • 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.

Notes

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

Nutrition Per Serving

181kcal Calories32g Carbs7g Protein3g Fat1g Saturated Fat83mg Cholesterol166mg Sodium452mg Potassium3g Fiber8g Sugar11163IU Vitamin A3mg Vitamin C159mg Calcium3mg Iron
Nutrition Facts
Pumpkin Pancakes Recipe
Amount per Serving
Calories
181
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
83
mg
28
%
Sodium
 
166
mg
7
%
Potassium
 
452
mg
13
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
7
g
14
%
Vitamin A
 
11163
IU
223
%
Vitamin C
 
3
mg
4
%
Calcium
 
159
mg
16
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: pumpkin pancakes
Skill Level: Easy
Cost to Make: $
Calories: 181

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

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.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Sherman
    May 17, 2024

    Has anyone tried substituting yoghurt (lemon…?) for the buttermilk…?

    Reply

    • Natashas Kitchen
      May 17, 2024

      Hi Sherman, I haven’t tested that to advise, I looked through the comments and I also don’t see anyone mentioning that substitution. If you experiment, let me know how you liked the recipe.

      Reply

  • Kenna
    October 21, 2023

    I too am a big follower of yours and make many of your wonderful recipes. This one I’m not sure that I will make again. The taste was wonderful, the texture was off. Right away I added the extra buttermilk because the batter was sooooo thick. I also added my own version of pumpkin pie spice. The first large pancake had that custardy texture which I wasn’t crazy about. The batter had been sitting for a while when I got to the second large pancake so there had been time for the flour to absorb some of the moisture. I also turned the heat down to allow the pancake to cook longer. A definite improvement. Again, taste and appearance were terrific—

    Reply

    • NatashasKitchen.com
      October 21, 2023

      Hi Kenna! Thank you for sharing your experience. The batter is thicker but it shouldn’t be too thick that you’d need to add extra buttermilk. The texture would be affected if the ratios are off. Be sure to measure your flour correctly and not scoop it out of the container with your measuring cup. Measuring this way you can end up with 25% more flour. I have a tutorial on How to measure ingredients here. I hope that helps.

      Reply

  • Ann Hoffmann
    April 9, 2023

    I made these into sheet pan pancakes. 425 for 18 minutes in my oven. They were excellent. Thank you!

    Reply

    • Natasha's Kitchen
      April 9, 2023

      Great to hear that you enjoyed this recipe!

      Reply

  • Ken
    October 1, 2022

    Can I use this recipe to make belgian waffles instead of pancakes?

    Reply

    • Natashas Kitchen
      October 1, 2022

      Hi Ken, I haven’t tested that to know if it will work. If you experiment, let me know how you liked the recipe.

      Reply

  • Corinne Bell
    September 21, 2022

    Again another delicious recipe. I made these for dinner tonight and they were a hit. So delicious. I’ve been craving pumpkin pancakes and these hit the spot. I added chocolate chips to some of them and they were even more heavenly. A perfect kickoff to my favorite season.

    Reply

    • Natasha's Kitchen
      September 21, 2022

      Thanks for the great review, Corrine. Happy to know that you enjoyed this recipe!

      Reply

  • Amy
    January 6, 2022

    Ok I need to update my review. I was too quick to leave a comment. Once these pancakes cool to room temperature the flavor is there. Also adding a little pumpkin spice helps-I added to the other half of the batter. They are not light and fluffy like a traditional pancake they are more dense and custardy in the center so maybe I’d call them “pumpkin pie pancakes.” My kids gave them a 5 out of 10. But, all in all they were not bad!

    Reply

    • Natashas Kitchen
      January 6, 2022

      Thank you for the update and for sharing that with me, Amy!

      Reply

  • Ray
    October 9, 2021

    Hi natasha,

    I looked forward to making this pancake because your cupcakes were pure perfection!
    I was disappointed though….it did have have the pie texture as some mentioned. A bit of tweaking to recipe is definitely necessary…..my only regret is wasting a can of pumkin puree which is like gold in my home. My little girl loves your pumpkin recipes esp. your pumkin cupcakes🤗

    Reply

    • Natasha
      October 10, 2021

      Hi Ray, I’m so glad you enjoyed the pumpkin cupcakes. With the pancakes, did you use Libby or a looser pumpkin puree. The organic one we buy as well is more loose and changes the consistency of the batter so that it doesn’t puff quite as well. After testing, we found that Libby’s works best here.

      Reply

  • Stephanie
    October 7, 2021

    Hi Natasha I make your recipes all the time and my family and I love them, so I hate to leave a negative review, but these pumpkin pancakes were not a hit:(

    Reply

    • Natasha
      October 7, 2021

      Hi Stephanie, I’m sorry to hear that. If you can share any more info on what happened, I am always happy to help troubleshoot. Did you use the recommended type of pumpkin? I have found that makes all the difference.

      Reply

  • Sara
    October 3, 2021

    I love all your recipes but unfortunately this one just wasn’t good. The pancakes are mushy inside. Don’t like the texture overall actually. The flavor is just okay. Something is missing. I think this recipe needs some tweaking.

    Reply

    • Natasha
      October 3, 2021

      Hi Sara, did you make any substitutions? Sometimes the brand of pumpkin puree can make a big difference, for example, the organic one that I buy at mt grocery store is more runny and liquidy which changes the texture of the pancake batter, making the pancakes moister. Libbys makes a very thick pumpkin puree which I found works best.

      Reply

      • Sara
        October 5, 2021

        Hi Natasha,
        I used Libby’s and followed the recipe exactly. The batter was very thick, took a long time for the pancakes to cook. Doesn’t deter me from continuing to try more of your amazing recipes though 🙂

        Reply

        • October 5, 2021

          Thank you for the feedback, I’m glad you are determined to try something else, let me know how it goes.

          Reply

    • Sandy Newsom
      October 25, 2021

      As far as the flavor, I think it definitely needs pumpkin pie spice. Also omit the cinnamon, as pumpkin pie spice has that in it, also add a teaspoon or two of vanilla extract.

      Reply

      • Natashas Kitchen
        October 25, 2021

        Thank you so much for sharing that with me, Sandy!

        Reply

  • Willa Liburd-Tavernier
    February 26, 2021

    We enjoyed these pancakes. They are tasty but it’s not the perfect recipe for me yet. I’m not a huge syrup fan, so I made a batch according to recipe and a batch doubling the sugar. I also used brown sugar.

    Pro: Batter comes together quickly and easily.

    Con: I did find these were too soft inside so I stuck them in the oven to finish cooking.

    Reply

    • Natasha's Kitchen
      March 1, 2021

      Thanks for your comments and feedback.

      Reply

  • Kendall
    January 25, 2021

    I love your recipes, but this wasn’t a winner for us. Too mushy on the inside, too much baking powder flavor. Only saved with some melted butter, lots of maple syrup and extra cinnamon on top. My kids would hardly touch them though, and we will be tossing the leftovers. 😢 I used a different brand of pumpkin and made buttermilk, but all else was the same.

    Reply

    • Natasha
      January 25, 2021

      Hi Kendall, you shouldn’t be able to taste the baking powder. Did you possibly use baking soda? Also, some baking powders contain aluminum and some people are sensitive to that flavor. Sorry to hear that it didn’t work out.

      Reply

  • Gary McCorry
    December 30, 2020

    Hi Natasha. Can you use Avocado oil in place of extra light olive oil for grilling and/or frying?

    Reply

    • Natashas Kitchen
      December 31, 2020

      Hi Gary, I would check the smoke point to see if it is safe to use over high heat.

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.