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Pumpkin Pancakes Recipe Easy Fluffy Fall Breakfast You’ll Love

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These easy, fluffy pumpkin pancakes are packed with real pumpkin puree and warm fall spices, making them the perfect cozy breakfast for autumn mornings. Quick to prepare and crowd-pleasing, they’re ideal for family brunches or lazy weekends.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 tablespoons brown sugar (or coconut sugar)
  • 1 large egg
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 2 tablespoons (28g) melted butter (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • Optional: Chopped pecans or walnuts, chocolate chips, pinch of ground cloves

Instructions

  1. Prep your ingredients: Measure out all dry and wet ingredients before starting.
  2. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar until well combined and lump-free.
  3. Combine the wet ingredients: In a separate bowl, whisk together the egg, pumpkin puree, buttermilk, melted butter, and vanilla extract until smooth.
  4. Mix the batter: Pour the wet mixture into the dry ingredients. Gently fold until just combined; do not overmix. Some lumps are fine.
  5. Let the batter rest for 5 minutes to hydrate the flour and activate the leaveners.
  6. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  7. Scoop batter onto the skillet using a ladle or 1/4-cup measuring cup, leaving space between pancakes.
  8. Cook for 2–3 minutes, until bubbles form on the surface and edges look set.
  9. Flip gently and cook for another 1–2 minutes, until golden brown and cooked through.
  10. Repeat with remaining batter, adding more butter or oil as needed. If batter thickens, add a splash of milk.
  11. Serve pancakes warm with maple syrup, whipped cream, or your favorite toppings.

Notes

For gluten-free pancakes, use a 1:1 gluten-free flour blend. To make vegan, use a flax egg and non-dairy milk with vinegar, and coconut oil instead of butter. Letting the batter rest is key for fluffiness. Keep pancakes warm in a 200°F oven while finishing the batch. Add-ins like chocolate chips or nuts can be folded into the batter for variety.

Nutrition

Keywords: pumpkin pancakes, fall breakfast, fluffy pancakes, easy pumpkin pancakes, autumn brunch, homemade pancakes, pumpkin spice, kid-friendly breakfast, cozy breakfast, buttermilk pancakes

Find it online: https://yumnode.com/pumpkin-pancakes-recipe-easy-fluffy-fall-breakfast-youll-love/