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Pumpkin Pancakes
Fluffy pumpkin spiced pancakes are the perfect breakfast in the Fall. Creamy buttermilk pumpkin pancakes are a warm, comforting breakfast drizzled with real maple syrup.
These Pumpkin Pancakes may just knock your socks off.
I love my readers (that’s you out there!). I get so excited when one of you share a family heirloom recipe with me and then share the story behind it. Whenever I post a recipe, I send out a newsletter…and in response to a recent pumpkin recipe post…my friend, Jake Durrant shared these wonderful pumpkin pancakes with me. I am sure glad he did!
These Pumpkin Pancakes have been a Thanksgiving breakfast tradition in his family for over 50 years! As soon as he sent me the recipe, I couldn’t wait to whip up a batch. OH MY, HEAVENS…they were literally the best pumpkin pancakes I have ever tasted.
The beauty of these pumpkin pancakes is the pumpkin flavor. It isn’t so much that it is overpowering but just enough to remind you it’s there. The texture is so creamy due to the pumpkin and it just melts in your mouth!
The only little change I made to his recipe was to swap out the oil and use butter instead. Butter brings out the warmth of the pumpkin and is the perfect pairing. If you would rather use oil, they will still taste amazing!
These Pumpkin Spiced Pancakes are on REPEAT over and over again in our home, especially during this time of year. I love the crisp, cool Fall mornings and these taste just like Autumn to me.
How to make Pumpkin Pancakes:
- Start off by mixing the dry ingredients together — flour, baking powder, sugar, and salt.
- Stir in the unsweetened pumpkin puree, buttermilk, melted butter (you may substitute oil), and egg yolks. Whip the egg WHITES until stiff peaks form and fold into the mixture. This creates a light, airy, and fluffy pumpkin pancake. If you don’t have buttermilk on hand, you can make your own by mixing whole milk with 1 Tablespoon of white vinegar and letting it sit for 15 minutes and work its magic.
- To give the pancakes golden edges, place a pat of butter all over the skillet. Cook over medium heat to allow the center to fully cook through.
- Serve with butter, real maple syrup, and even a dusting of cinnamon sugar.
If you love PUMPKIN, check out some of these popular pumpkin recipes:
- Pumpkin Sheet Cake with Cream Cheese Frosting
Pumpkin Cupcakes with Salted Caramel Frosting - Pumpkin Dump Cake
- Pumpkin Chocolate Chip Cookies
- The BEST Pumpkin Pie Recipe
- Pumpkin Bread with Brown Sugar Streusel Topping
- Pumpkin White Chocolate Chip Cookies
I always top my pancakes with the good stuff. I am obsessed with REAL maple syrup and once you taste the real thing, it is hard to go back to faux artificial maple syrup. I love to get my syrup straight from Vermont and there is an amazing farm that sells it — The Gateway Farm. I have been trying several of their maple syrups and I am in love.
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Pumpkin Pancakes
Equipment
Ingredients
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 Tablespoons Sugar
- 1/2 cup Pumpkin Puree (unsweetened)
- 2 cups Buttermilk
- 4 Tablespoons Butter (melted)
- 2 large Eggs (whites and yolks separated)
- 3/4 teaspoon Pumpkin Pie Spice (or 1/4 teaspoon of each -- cinnamon, nutmeg, ginger)
Instructions
- In a large mixing bowl, stir together flour, baking powder, salt, and sugar. Stir in pumpkin, buttermilk, slightly melted butter, egg yolks, and pumpkin spice.
- Using a stand mixer or hand-held mixer, beat egg whites until stiff peaks form. Carefully fold into pancake batter, just until mixed.
- Heat a large skillet over medium heat. Spread a pat of butter all over the skillet. Pour pancake batter onto skillet and cook until lightly golden on each side and cooked in the middle.
- Serve with butter, real maple syrup, and cinnamon sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have a great day, my friends!
I don’t care for the items labeled pumpkin spice and was excited yours didn’t mention that. Before I make these; I just want to ask if the pumpkin pie spice will make it like that or will it just be a traditional pumpkin flavor if you could answer on that.
Best pancakes ever!!!
These pancakes are so moist!! Perfect for fall.
These are my favorite breakfast. Especially with the buttermilk syrup. We are obsessed!
I love this recipe!! So light and fluffy
Just made these- and I found that for me the taste was a bit bland. I added a little vanilla, another tablespoon of sugar and a little cinnamon. They were light and fluffy, easy to cook. Next time I think I will add a little more cinnamon and a touch of cloves, and perhaps a touch of orange rind. I think I need to amp up the spice, and I definitely needed the extra sugar. I ill make them again because they are light, fluffy and easy.
Can you please send this recipe with using whole wheat flour? thanks!
Holy moly!! These were literally the best pancakes I’ve ever had! I love your recipes! Ive made all of your copy cat Levain cookies, your pumpkin cake, bread, and now pancakes, seriously soo good! Thank you for sharing your recipes with us!
Melissa, I’ve been looking at your pumkin cream cheese frosting cookies, can’t wait to try them!
Deb, yes, the tradition of family and friends gathering really has been the best part.
On that note, the one who started our tradition, my mom, actually learned the recipe of these pancakes from her oldest sister Donna, who just passed away two weeks ago. This tradition was talked about and honored at her funeral. Her sharing has blessed our family. We will be thinking of her as we carry on the tradition again in a couple months ! Thanks for sharing Melissa.
The best thing about these pumpkin pancakes is how many people they feed. Every thanksgiving seems to be more and more family and friends that come and enjoy together. We love this family tradition.