Learn how to master these fluffy Buttermilk Pumpkin Pancakes with cinnamon sugar for an easy fall breakfast that is sure to wow family and friends!
Pumpkin Pancakes With Buttermilk
If I had to choose my last meal on earth, I’m certain it would be some form of homemade pancakes. I can’t resist the simplicity of the pancake—soft and fluffy in texture with a subtle yet sweet flavor.
Homemade Pumpkin Pancakes are my current fall breakfast of choice, as the cinnamon sugar and maple syrup enhance the rich pumpkin flavor. The warm spices and overall pumpkin flavor make for such a cozy breakfast in both taste and atmosphere.
Let’s talk about how to make fluffy buttermilk pumpkin pancakes from scratch so you can make them again and again before the pumpkin season is over. For any pumpkin lover, it’s the perfect easy breakfast for weekend mornings!
Three Reasons Why This Buttermilk Pumpkin Pancake Recipe Works:
- Buttermilk: It’s in the title of the recipe for a reason. The buttermilk makes the pancake batter very thick with a fluffy texture.
- Pumpkin Puree: Using pumpkin puree (rather than just pumpkin pie spice) gives the pancakes so much real pumpkin flavor!
- Pumpkin Spice: We use A LOT of pumpkin spices, which really brings about all of the fall flavor you’re looking for in a pumpkin pancake recipe!
Other favorite pancake recipes include these Pumpkin Chocolate Chip Pancakes, these Honey Banana Pancakes, and these Sourdough Pancakes!
Pumpkin Pancake Ingredients:
The ingredients for pumpkin pancakes are all pantry staples you most likely already have on hand!
- All Purpose Flour
- Baking Powder and Baking Soda
- Salt
- Sugar
- Brown Sugar
- Cinnamon
- Ginger
- Nutmeg
- Allspice
- Cloves
- Eggs
- Vanilla
- Buttermilk
- Pumpkin Puree: You can use canned pumpkin puree or homemade pumpkin puree, but do not use pumpkin pie filling (it’s often next to canned pumpkin puree in the grocery stores).
- Canola Oil or Vegetable Oil: You can also use melted butter.
- Cinnamon Sugar
- Maple Syrup and Butter: Nothing like finishing off your pancakes with warm maple syrup!
How To Make Pumpkin Buttermilk Pancakes Recipe:
Making pancakes from scratch is so simple! Once you get the griddle to the perfect temperature, it takes no time at all to whip up a batch of perfectly golden pumpkin pancakes!
- Dry Ingredients: In a medium bowl or large bowl, whisk flour, baking powder, baking soda, salt, brown sugar, sugar, and all spices together. Set Aside.
- Wet Ingredients: In a small bowl, whisk eggs, buttermilk, canola oil, and vanilla extract together. Next, add in pumpkin puree and whisk until combined.
- Mix Together: Pour the wet ingredients into the dry ingredients, and gently whisk until combined. It’s okay if the batter is a little bit lumpy—in fact, lumpy pancake batter makes for better pancakes!
- Rest: Let the batter rest about 10 minutes. It will thicken as it sits.
- Cook: Grease a griddle or skillet with butter or non-stick cooking spray. Ladle the pancake batter into the pan and cook over medium-low heat. Flip the pancakes when they are lightly golden brown and the bubbles in the batter are popping.
- Serve: If desired, sprinkle with cinnamon sugar. Top with butter and a drizzle of maple syrup.
- Keep Warm: Place the pancakes on a baking sheet and place in the oven on the “warm setting” to keep them warm until you are ready to serve.
Storage Tips:
- Fridge: Store any leftover pancakes in an airtight container in the fridge. Make sure the pancakes have cooled to room temperature first before putting them in the fridge. This will ensure the pancakes have a good texture when reheated. Store for up to 3-4 days.
- Freezer: You can freeze pumpkin pancakes by letting the pancakes cool to room temperature. Then, wrap them individually in plastic wrap and put in an airtight container.
- Reheating Instructions: For both the fridge and freezer, you can reheat in the microwave, oven, or toaster oven.
Can I Make Pancake Batter Ahead Of Time?
- I do not suggest making pancake batter ahead of time, because the batter will not bake up as light and fluffy as it will if you make them right away.
How To Sub Pumpkin Pie Spice?
- If you’d rather use pumpkin pie spice instead of individual spices, I suggest using 1 1/2 tsps cinnamon + 2 1/2 tsps pumpkin pie spice. Whether you use individual spices or pumpkin pie spices, you will have perfect pumpkin spice pancakes!
Can I Make These Pumpkin Pancakes Without Buttermilk?
- While I suggest making pumpkin pancakes with buttermilk, you can use whole milk instead. Why use buttermilk in pancakes? Buttermilk makes pancake batter very light and fluffy. You can also make homemade buttermilk by mixing lemon juice and milk together (1 Tbsp lemon juice or white vinegar + 1 cup milk).
Lumpy Pancake Batter:
- Lumpy pancake batter is what you want! Lumps in the batter add a lot of texture and will yield fluffy and perfect pumpkin pancakes.
Variations and Add-Ins:
- Chocolate Chips, cinnamon chips, or butterscotch chips.
- Caramel Sauce or Praline Sauce (drizzled over the top is heavenly!)
- Homemade Whipped Cream
- Candied Nuts (mixed into the batter or sprinkled on top)
- Pumpkin Butter or Apple Butter
Quick and Easy Tips To Make The Best Buttermilk Pumpkin Pancakes:
- Buttermilk: Yes, you can make pumpkin pancakes with whole milk, but do your best to use buttermilk.
- Preheat: Make sure your skillet or griddle has preheated to med-low heat before you ladle your pancake batter in to cook.
- Rest: Let the batter rest about 10 minutes before cooking. This makes for extra fluffy pumpkin pancakes!
- Cinnamon Sugar: Sprinkle cinnamon sugar on top for extra delicious flavor!
More Delicious Pumpkin Recipes To Try!
- Pumpkin French Toast
- Pumpkin Donut French Toast Casserole
- Pumpkin Crumb Bread
- Chocolate Chip Pumpkin Bread
- Soft Pumpkin Cookies
- Pumpkin Donut Holes
Buttermilk Pumpkin Pancakes
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Learn how to master these fluffy Buttermilk Pumpkin Pancakes with cinnamon sugar for an easy fall breakfast that is sure to wow family and friends!
Course: Breakfast
Cuisine: American
Keyword: Buttermilk Pumpkin Pancakes
Servings: 14 pancakes
Ingredients
- 1 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp brown sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1 1/2 cups buttermilk
- 2 eggs
- 3/4 cup pumpkin purée
- 3 Tbsp canola oil (or melted butter)
- 2 tsp vanilla extract
- cinnamon sugar for sprinkling on top
- Maple syrup
Instructions
- In a medium-large bowl, whisk all purpose flour, sugar, brown sugar, baking powder, baking soda, and salt together. Next, whisk in cinnamon, ginger, nutmeg, allspice, and cloves. Set aside.
- In a separate bowl, whisk buttermilk, eggs, canola oil (or vegetable oil or melted butter), and vanilla extract together.
- Whisk the wet ingredients into the dry ingredients. Next, add in pumpkin puree and mix until combined. Allow the batter to rest about 10 minutes.
- Grease a griddle or skillet with butter or non-stick cooking spray and preheat over medium-low heat.
- Ladle about 1/4-1/3 cup of batter into the pan. Cook the first side about 2-3 minutes, or until bubbles begin to form and pop. Using a spatula, flip the pancake over and cook until golden brown, about 2-3 more minutes.
- Top with butter, maple syrup, and cinnamon sugar, if desired.
Recipe Notes
*If you want to substitute pumpkin pie spice for the individual spices, use 1 1/2 tsp ground cinnamon + 2 1/2 tsp pumpkin pie spice.
Here are some other pumpkin breakfast recipes to try next:
Chocolate Chip Pumpkin Pancakes
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