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.
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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 but keep in mind it is looser and the batter will be thinner, resulting in a flatter pancake that moister inside. Libby’s is still our best 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.
How to Make Pumpkin Pancakes:
- In a large mixing bowl, whisk together eggs and sugar.
- Whisk in pumpkin puree, buttermilk, and salt.
- In a separate bowl, sift together flour, baking powder, and cinnamon. Whisk flour mixture into pumpkin mixture.
- Sautee 2-3 minutes per side until puffed and golden brown at the edges.
More Pumpkin Recipes You’ll Love:
If you love all things pumpkin, these Autumn-favorite pumpkin recipes are a must-try.
- Pumpkin Cheesecake – so easy and indulgent
- Pumpkin Cake – with the best cream cheese frosting
- Pumpkin Bread – easy and perfect for gifting
- Pumpkin Cupcakes – super fluffy
- Pull-Apart Pumpkin Bread – tastes like pumpkin cinnamon rolls
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.
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.
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.
- Crepes – we love them with a sweet cheese filling
- Breakfast Quesadillas – one simple recipe, 3 ways
- Breakfast Burritos – crowd-pleasing and freezer safe
- Breakfast Egg Muffins – make-ahead and easy to change up
- Banana Bread – moist and loaded
Pumpkin Pancakes Recipe
These pumpkin pancakes are easy and super fluffy. They taste like pumpkin pie in pancake form.
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.
*Some pumpkin purees are thicker than others. If pancake batter appears too thick, you can add 2-4 Tbsp extra buttermilk.
The pumpkin pancake recipe and photos were updated in October 2020 to make the pumpkins even fluffier and easier.