If you’re looking for pure cozy comfort in a breakfast plate, these Easy Pumpkin Pancakes will absolutely thrill you. Fluffy, golden, just the right hint of spice, and brimming with real pumpkin flavor, this recipe is my secret weapon for cheerful, autumn mornings at home. They come together in a snap with pantry staples, and the whole house fills with sweet cinnamon and nutmeg as they cook. Whether you’re craving a special treat or simply want to bring a bit of fall magic into your kitchen, you’ll find these pancakes as deliciously reliable as your favorite sweater.

Easy Pumpkin Pancakes Recipe - Recipe Image

Ingredients You’ll Need

These Easy Pumpkin Pancakes call for just a handful of everyday ingredients, but each one plays an essential role. Their simplicity lets the cozy pumpkin flavor shine, while the combination of warm spices and creamy buttermilk makes every bite irresistible.

All-purpose flour: The backbone for fluffy pancakes, it creates just the right tender structure.
Brown sugar: Adds a touch of caramel sweetness and helps the pancakes brown beautifully.
Baking powder: Lends lift and fluffiness, making sure your pancakes aren’t dense.
Baking soda: Works with the buttermilk to create light, airy texture in every bite.
Ground cinnamon: Brings warmth and that iconic autumn flavor.
Ground nutmeg: Essential for depth; just a pinch goes a long way in enhancing pumpkin’s earthy notes.
Ground ginger: Adds a subtle zing and brightness to each pancake.
Salt: Balances the sweetness and accentuates every cozy spice in the batter.
Buttermilk: Gives a gentle tang and ultra-moist crumb (feel free to use milk plus a teaspoon of lemon juice in a pinch!)
Canned pumpkin purée: Provides all the quintessential pumpkin flavor (make sure to use pure pumpkin, not pie filling).
Large egg: Binds everything together and helps the pancakes rise up tall.
Melted butter: Adds richness, tenderness, and flavor to the batter.
Vanilla extract: Enhances depth and cozy, bakery-style aroma that fills the kitchen.

How to Make Easy Pumpkin Pancakes

Step 1: Mix the Dry Ingredients

In a roomy mixing bowl, whisk together your flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This quick step evenly distributes the leaveners and spices so every Easy Pumpkin Pancake will have the same fabulous flavor. Make sure you break up any brown sugar clumps so the batter stays smooth and light.

Step 2: Combine the Wet Ingredients

Grab a separate bowl and blend the buttermilk, pumpkin purée, egg, melted butter, and vanilla extract. Go ahead and whisk until the mixture is completely smooth and the pumpkin is well incorporated. This ensures those pops of pumpkin flavor and color are spread through the entire batch!

Step 3: Bring It All Together

Now for the magic—pour your wet ingredients into the dry mixture. Stir gently, just until combined. The batter should be a bit lumpy (that means fluffier pancakes!) so don’t overmix. Stop as soon as you don’t see dry flour streaks.

Step 4: Heat Your Pan

Set a non-stick skillet or griddle over medium heat and let it get nice and hot. Brush the surface lightly with butter or a neutral oil; you want just enough to give pancakes crisp golden edges without being greasy. This step is the secret to those gorgeous, diner-style pancakes.

Step 5: Cook the Pancakes

Scoop out about 1/4 cup of batter for each pancake, spacing them evenly in your skillet. Let them cook for 2 to 3 minutes—look for bubbles forming on top and set edges, which means they’re ready to flip. Once turned, cook for another 2 minutes until golden on both sides and cooked through. Repeat with the remaining batter, adjusting the heat as needed so nothing burns.

How to Serve Easy Pumpkin Pancakes

Garnishes

The fun is just getting started! Classic maple syrup is a dreamy partner for these Easy Pumpkin Pancakes, but don’t stop there. Try a swoosh of whipped cream, a scattering of toasted pecans, or a dusting of powdered sugar to make them stand out on the breakfast table.

Side Dishes

Pair your pancakes with crispy bacon or savory breakfast sausage for a hearty balance of sweet and salty. For a lighter touch, fresh berries, apple slices, or a citrus salad cut the richness and add a pretty pop of color.

Creative Ways to Present

Layer your Easy Pumpkin Pancakes with spiced apple compote or sandwich cream cheese between a pancake stack for a festive brunch. You can even make mini pancakes for a fun bite-sized treat or breakfast-for-dinner night. Let your imagination lead the way to breakfast bliss!

Make Ahead and Storage

Storing Leftovers

If you have leftover Easy Pumpkin Pancakes (lucky you!), let them cool completely, then layer with parchment or wax paper and store in an airtight container in the refrigerator. They’ll stay fresh and soft for up to three days, ready for a speedy breakfast or snack.

Freezing

To freeze, arrange the cooled pancakes in a single layer on a baking sheet and pop them in the freezer for an hour or so. Once firm, transfer to a resealable freezer bag. This prevents sticking and makes it easy to grab just what you need. They’ll keep their fluffy texture for up to two months.

Reheating

Wake up to instant coziness by reheating pancakes straight from the fridge or freezer. Warm them briefly in a toaster, toaster oven, or on a skillet over low heat—they’ll taste freshly made and just as delicious as day one. Avoid microwaving if possible, as it can make pancakes soggy.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just roast and purée your pumpkin until smooth, then measure out 1/2 cup. Make sure it’s not too watery; you want a thick consistency for that classic Easy Pumpkin Pancake flair.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix regular milk (dairy or non-dairy) with a teaspoon of fresh lemon juice or vinegar. Let it sit for five minutes, and voilà—homemade buttermilk ready for your pancakes!

Are these Easy Pumpkin Pancakes suitable for kids?

Definitely! These pancakes are gently spiced, naturally sweet, and incredibly fluffy—kids love the pumpkin flavor and warm color. Serve them alongside fruit or drizzle a bit of maple syrup for a fun family breakfast.

Can I double the recipe?

Yes, this recipe doubles beautifully. Make a big batch for brunch parties, sleepovers, or simply to keep everyone happy all week. Just use a larger bowl and ensure the batter isn’t overmixed for consistently light pancakes.

Why are my pancakes not fluffy?

The most common culprits are overmixing the batter or using old baking powder or soda. Mix gently and quickly, and check that your leaveners are fresh and active for the best, fluffiest result every time.

Final Thoughts

There’s something a little magical about greeting the day with a stack of Easy Pumpkin Pancakes—each bite tastes like a cozy autumn morning, no matter the season. I can’t wait for you to try them, savor the lovely spices, and share this little breakfast ritual with your favorite people. Happy flipping!

Easy Pumpkin Pancakes Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 20 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

These Easy Pumpkin Pancakes are a delicious way to start your day, perfect for a cozy fall breakfast. They are fluffy, flavorful, and simple to make!

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

Wet Ingredients:

3/4 cup buttermilk
1/2 cup canned pumpkin purée
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

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Instructions

Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Wet Ingredients: In a separate bowl, mix the buttermilk, pumpkin purée, egg, melted butter, and vanilla until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake onto the hot surface and cook for 2–3 minutes, or until bubbles form on top and the edges look set. Flip and cook another 2 minutes until golden and cooked through.
Serve: Serve warm with maple syrup, butter, or chopped pecans if desired.