Nothing says fall like a stack of fluffy pumpkin pancakes. Made in the way of my Grandma, this is an old-fashioned recipe using real pumpkin and buttermilk for the best pumpkin pancakes! But don’t miss the tips & variations for dairy-free and soooo many tasty flavor combos!
Other waffle & pancake recipes to try: Sheet Pan Pancakes (Oven-Baked Pancakes), the Best Gluten Free Waffles, Jiffy Cornbread Waffles, Blueberry Yogurt Pancakes
Fluffy, hearty, flavorful, warm, and generous…I’m talking about these pumpkin pancakes, of course.
These pancakes remember that it is still morning, after all, and are simple to make. Resulting in nothing but fluffy and thick pancakes that will bring the whole family happily marching to the table.
Key Ingredients for Pumpkin Pancakes:
- Pumpkin. Fresh pumpkin puree or canned pumpkin both work well for this recipe.
- Buttermilk. The flavorbuttermilk gives to these pancakes can’t beat!
- Flour. This recipe holds up well to gluten-free flours and whole wheat flour as well as traditional all-purpose flour.
- Optional: chocolate chips. These aren’t in the recipe but I just had to mention them because they add a yummy and fun addition.
Spices to enhance the fall flavor:
– Cinnamon: Adds a warm and comforting flavor to your pumpkin pancakes.
– Ginger: Adds a subtle spicy kick and complements the pumpkin perfectly.
– Nutmeg: Adds depth and a touch of sweetness to the pancakes.
– Cloves: Adds a hint of earthiness and enhances the overall fall flavor profile.
Variations to try:
– Apple Cinnamon: Fold in diced or grated apples and a pinch of cinnamon into the pancake batter for a cozy and fragrant twist.
– Pecan Praline: Mix chopped pecans into the batter and sprinkle a sweet praline topping over the cooked pancakes for a delightful crunch.
– Cream Cheese Swirl: Add dollops of softened cream cheese to the batter and swirl it gently with a toothpick for a tangy and creamy surprise in every bite.
– Pumpkin Spice Latte: Incorporate a tablespoon of instant coffee granules and a dash of pumpkin pie spice into the batter to create a pancake version of the popular fall beverage.
– Chocolate Marble: Swirl melted chocolate or chocolate chips into the batter for a rich and indulgent treat that chocolate lovers will adore.
– Maple Bacon: Cook crispy bacon until it’s crispy, crumble it, and sprinkle it onto the pancakes before flipping them. Drizzle with maple syrup for the ultimate sweet-savory combination.
– Gingerbread: Add a tablespoon of molasses and a teaspoon of ground ginger, along with other gingerbread spices like cinnamon, cloves, and nutmeg, to infuse your pancakes with warm holiday flavors.
– Pumpkin Cheesecake: Create a cream cheese filling by blending cream cheese, sugar, and vanilla. Spoon dollops of the cream cheese mixture onto the pancake batter while cooking, then swirl it gently with a toothpick to create a cheesecake-like pancake.
– Chai Spiced: Mix in chai tea spices like cardamom, cloves, ginger, and black pepper into the batter for a fragrant and exotic twist on your pumpkin pancakes.
How can I make this recipe dairy-free?
– Substitute buttermilk: Use a non-dairy milk, such as almond milk or coconut milk, mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before adding it to the batter.
– Replace butter: Use a dairy-free butter substitute or coconut oil for greasing the griddle.
– Check the other ingredients: Ensure that your vanilla extract is free of dairy additives.
How to Make Pumpkin Pancakes:
In a large mixing bowl, mix flour, baking powder, baking soda and salt. Set aside.
In a separate bowl, mix pumpkin, sugars, eggs, vanilla and 1.5 cups of the buttermilk. Add the wet ingredients to the dry ingredients and whisk together. Add remaining ½ cup buttermilk in small amounts until you reach the consistency you like. The pancake batter should be quite thick, but slightly runny. If you like thinner pancakes, add more buttermilk until you reach the consistency you prefer.
Preheat a griddle or skillet on medium heat and lightly coat with butter.
Spoon batter onto griddle, approximately ¼ cup per pancake, unless you want larger pancakes.
Cook until you see bubbles forming on the top, then gently flip and cook 1-2 minutes longer.
To make Pumpkin Waffles:
To make waffles, you can make a few tweaks to the original recipe:
1. Increase the baking powder slightly: Since waffles require a slightly different texture than pancakes, adding an extra teaspoon of baking powder will help them become light and crispy.
2. Adjust the liquid ingredients: Increase the amount of buttermilk slightly to create a slightly thinner batter for waffles. This will help ensure even cooking and a perfect golden crust.
3. Incorporate melted butter: Add 2-3 tablespoons of melted butter to the batter for richer flavor and a crispier texture.
2. Preheat your waffle iron according to its instructions.
3. Lightly grease the waffle iron with butter or non-stick cooking spray.
4. Pour the pumpkin pancake batter onto the preheated waffle iron, spreading it evenly.
5. Close the waffle iron and cook the waffles according to the manufacturer’s instructions, usually for about 3-5 minutes or until golden and crisp.
6. Carefully remove the pumpkin waffles from the iron and repeat the process with the remaining batter, greasing the iron as needed.
7. Serve the pumpkin waffles warm with your favorite toppings such as maple syrup, whipped cream, or crushed pecans.
These pancakes remind me of an acceptable morning version of my favorite pecan pie. In fact, You’ll often find me sprinkling a bit of crushed pecan bits on the top of these before pouring on the real maple syrup.
And guys, you MUST use real maple syrup on pumpkin pancakes.
Make pancakes ahead and freeze for later:
1. Allow the pancakes to cool completely after cooking.
2. Place a sheet of parchment paper or wax paper between each pancake to prevent them from sticking together.
3. Stack the pancakes neatly and transfer them into an airtight container or a freezer-friendly zip-top bag.
4. Label the container or bag with the date and contents.
5. Place the container or bag in the freezer and make sure it is laid flat to prevent the pancakes from getting squished.
To reheat the frozen pancakes:
1. Remove the desired number of pancakes from the freezer and let them thaw in the refrigerator overnight.
2. Preheat your oven to 350°F (175°C).
3. Arrange the thawed pancakes in a single layer on a baking sheet.
4. Cover the baking sheet with aluminum foil to prevent the pancakes from drying out.
5. Bake the pancakes for about 5-7 minutes or until they are heated through.
6. If you prefer a crispier texture, remove the foil and bake for an additional 2-3 minutes.
7. Alternatively, you can reheat the pancakes in a toaster oven or microwave, but the texture may be slightly different.
Make the pancake batter ahead and store for later:
1. Once the batter is mixed and ready, transfer it to an airtight container or a large resealable plastic bag.
2. Make sure to label the container or bag with the date and the contents, so you can easily identify it later.
3. Store the batter in the refrigerator for up to 24 hours. This will allow the flavors to meld together and the batter to thicken slightly.
4. When you are ready to make the pancakes, give the batter a gentle stir to recombine any separated ingredients.
The only thing better, in my opinion, is if you added a great big cinnamon latte. Mmmmm. Heck to the yes.
Buttermilk Pumpkin Pancakes
Ingredients
- 2 Cups flour
- 1 Tbsp Baking powder
- ½ tsp baking soda
- 1/2 tsp nutmeg
- ½ tsp salt
- ½ cup pumpkin
- 2 Tbsp sugar
- 1 Tbsp brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1.5 – 2 Cups buttermilk
Instructions
- In a large bowl, mix flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, mix pumpkin, sugars, eggs, vanilla and 1.5 cups of the buttermilk. Add to dry ingredients and whisk together. Add remaining ½ cup buttermilk in small amounts until you reach the consistency you like. Batter should be quite thick, but slightly runny. If you like thinner pancakes, add more buttermilk until you reach the consistency you prefer.
- Preheat a griddle on med-high heat and lightly coat with butter.
- Spoon batter onto griddle, approximately ¼ cup per pancake, unless you want larger pancakes.
- Cook until you see bubbles forming on the top, then gently flip and cook 1-2 minutes longer.
- Serve with sweet cinnamon butter and syrup or other toppings of your choice.
This recipe is so good, I did add a bit of cinnamon because to me that is a must with pumpkin. I can’t wait until next weekend when I can make these again! I have shared this recipe with 15 people already, seriously go for the real buttermilk not the milk and vinegar substitute…it is worth it!