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Why You’ll Love This Recipe
Autumn is easily one of my favorite seasons—there’s something about that crisp air, the golden leaves, and the smell of cinnamon and spice that makes me want to curl up in the kitchen with a stack of warm pancakes. And not just any pancakes—these soft and fluffy Pumpkin Pancakes are my go-to comfort breakfast when the weather turns chilly.
They’re packed with cozy flavors like cinnamon, nutmeg, ginger, and cloves. Topped with maple syrup, whipped cream, and crunchy pecans, they feel like a little celebration of fall right on your plate. I make these on lazy weekends, early Halloween mornings, or whenever I need a warm hug in breakfast form.
If you’re looking for more breakfast ideas, definitely check out my Coconut Banana Pancakes for a tropical twist.
Watch how I make this recipe
Tools That Make It Easier
You don’t need much to get these going—just the classic pancake tools. Here’s what I always pull out:
These tools make everything smoother, especially when you’re dealing with thick pancake batter.
What You’ll Need From Your Pantry
Pncakes:
- 2 cups All-purpose flour
- 2 tbsp. Brown sugar
- 1 tsp. Baking powder
- ¼ tsp Salt
- 1 tsp. Cinnamon
- ¼ tsp Ground nutmeg
- ¼ tsp Ground ginger
- ¼ tsp Ground cloves
- 1 ½ cup Buttermilk
- 2 Eggs
- 2 tbsp. Vegetable oil
- ½ cup Pumpkin puree
- Cooking oil spray
Pancake Garnishes:
Before You Start: My Quick Tip
Pumpkin puree is thick and can weigh down your batter if you’re not careful. One thing I always do? Let the batter rest for 5-10 minutes before cooking. This gives the flour time to hydrate and helps the pancakes turn out extra fluffy and tender. Also—don’t overmix! A few lumps are totally fine. Overmixing is the easiest way to end up with dense pancakes instead of dreamy stacks.
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Let’s Make It Together
- In a medium mixing bowl, combine eggs, vegetable oil, buttermilk, and pumpkin puree. Whisk until smooth.
- In a separate bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually mix the dry ingredients into the wet mixture, a bit at a time, whisking between additions until smooth.
- Preheat your frying pan on medium heat and spray with cooking oil.
- Pour batter into the pan and cook until the bottom is golden brown. Flip and cook the other side.
- Remove the pancake and repeat until all batter is used.
- Serve topped with maple syrup, whipped cream, pecans, or sliced apples.
Recipe variations
- Chocolate Chip Pumpkin Pancakes – Stir in ½ cup mini chocolate chips for extra sweetness.
- Whole Wheat Version – Use half whole wheat flour for added fiber and a nuttier flavor.
- Extra Protein – Mix in a scoop of unflavored or vanilla protein powder.
- Gluten-Free Option – Substitute flour with a 1:1 gluten-free blend.
- Dairy-Free – Use almond milk and skip the buttermilk entirely.
- Pumpkin Banana Pancakes – Replace half the pumpkin puree with mashed banana for a fruity twist.
- Spiced Maple Butter Topping – Mix maple syrup with softened butter and a pinch of cinnamon for a gourmet finish.
Cut, Serve, and Store It Like a Pro
- Cutting for Kids: Use a pizza cutter for quick, clean mini wedges—perfect for little hands!
- Serving Tip: Keep them warm in a 200°F oven while you finish the rest.
- Freezing Tip: Let pancakes cool fully, then freeze with parchment between them.
- Reheating: I pop mine into the toaster on a low setting. Perfect texture every time!
Pumpkin Pancake Serving Ideas
- Cozy breakfast in bed
- Sweet surprise for Father’s or Mother’s Day
- Fun Halloween or Thanksgiving morning treat
- Paired with coffee on a chilly fall morning
- Stacked up for a festive fall brunch
- With spiced butter and hot apple cider on the side
- Topped with caramel drizzle and chopped walnuts for dessert
- Layered with whipped cream for a fall-themed pancake cake
- Rolled with Nutella or maple cream cheese filling
Pumpkin pancakes
Ingredients
- 2 cups All purpose flour
- 2 tbsp Brown sugar
- 1 tsp Baking powder
- ¼ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Ground nutmeg
- ¼ tsp Ground ginger
- ¼ tsp Ground cloves
- 1 ½ Buttermilk
- 2 Eggs
- 2 tbsp Vegetable oil
- ½ cup Pumpkin puree
- Cooking spray oil
Instructions
- In a medium bowl, whisk together the eggs, vegetable oil, buttermilk, and pumpkin puree until smooth.
- In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mix well.
- Slowly whisk the dry ingredients into the wet mixture a little at a time until a smooth, lump-free batter forms.
- Heat a skillet over medium heat and spray with cooking oil. Scoop the batter and cook until the bottom is golden brown.
- Flip carefully and cook the other side until golden brown.
- Transfer cooked pancakes to a plate and repeat until all the batter is used.
- Garnish with whipped cream, pecans, syrup, or apple rings and enjoy warm!
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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