Fluffy Pumpkin Pancakes Recipe

I’m so excited to share this Fluffy Pumpkin Pancakes Recipe with you! If you’re anything like me, you love a stack of warm, tender pancakes that feel cozy and just a little bit indulgent. These pumpkin pancakes are exactly that — fluffy, flavorful, and packed with that comforting fall spice goodness that makes breakfast feel like a special occasion any day of the week. You’ll find that adding pumpkin puree not only gives these pancakes a beautiful color but also adds moisture, so they stay light and soft without being dense.

What makes this Fluffy Pumpkin Pancakes Recipe stand out is how easy it is to whip up, even on a busy weekday morning, yet it still delivers that impressive homemade touch. I first discovered this recipe during a chilly October morning, and ever since, it’s been a staple in my fall breakfast lineup. Whether you’re feeding a crowd or just craving something deliciously seasonal, these pancakes hit the sweet spot between fun and simple, with a little sprinkle of pumpkin pie spice to bring it all together.

this Recipe

Ingredients You’ll Need

This Fluffy Pumpkin Pancakes Recipe calls for simple pantry staples mixed with pumpkin puree and spices that combine to deliver that cozy fall feeling in every bite. I always recommend checking your baking powder and spices for freshness — these little details go a long way in flavor and rise.

• Buttermilk: Adds tanginess and acidity, which works magic with baking soda to create lift and fluffiness.
• Pumpkin puree: Use canned 100% pumpkin puree for consistent moisture and flavor; avoid pumpkin pie filling, which is sweetened.
• Eggs: Provide structure and richness, helping pancakes hold together while staying tender.
• Unsalted butter: Melted and slightly cooled for moisture and buttery flavor; you can substitute vegan butter or coconut oil.
• Pure vanilla extract: Enhances sweetness and complements pumpkin perfectly.
• All-purpose flour: The base of the batter, providing that classic pancake texture.
• Granulated sugar: Sweetens the batter just enough to highlight the pumpkin and spices.
• Baking powder & baking soda: Key leavening agents that help pancakes puff up light and fluffy.
• Pumpkin pie spice: Blends cinnamon, nutmeg, ginger, and cloves – the heart of that warm pumpkin flavor.
• Salt: Balances sweetness and enhances all the flavors.
• Butter and maple syrup: Traditional toppings that never go out of style with these pancakes.

Variations

I love how flexible this Fluffy Pumpkin Pancakes Recipe is — you can easily tweak it to fit your taste or dietary needs without losing any of that fluffy pumpkin goodness. I often experiment with additions or swaps, and it’s always a hit.

• Dairy-Free Version: I swap the buttermilk for almond milk mixed with vinegar, and use coconut oil or vegan butter. The pancakes stay delightfully fluffy and pumpkin-y.
• Extra Spice Kick: Adding a pinch of ground cardamom or extra cinnamon takes the flavor to another level – my family goes nuts for this variation during holidays.
• Mix-Ins: I sometimes fold in mini chocolate chips or chopped pecans right before cooking for a fun twist that adds texture and surprise.
• Gluten-Free Option: Substituting gluten-free flour blend works well here, just be mindful to not overmix the batter to keep the fluffiness.

How to Make Fluffy Pumpkin Pancakes Recipe

Step 1: Prepare Your Wet Ingredients Carefully

First, pour the buttermilk into a large bowl. If you’re making your own buttermilk (which I do when I’m out), add 2 tablespoons of vinegar to the milk and let it sit for 5 to 10 minutes until slightly thickened—that tanginess really brightens the pancakes. Then whisk in the pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well combined. I like to whisk gently but thoroughly to make sure everything is evenly mixed without overworking the eggs.

Step 2: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt. Mixing these dry ingredients thoroughly ensures the leavening and spices are evenly distributed so every bite tastes just right.

Step 3: Combine Wet and Dry Without Overmixing

Now pour the dry ingredients into your wet mixture. Stir just until everything is combined—you’ll still see a few lumps, and that’s perfectly okay. From experience, overmixing pancake batter can make them tough, which is the last thing you want with this fluffy pumpkin pancakes recipe! After mixing, let the batter rest for about 5 minutes. This little pause lets the baking powder activate and helps the batter thicken slightly, raising those fluffy clouds you’ll love.

Step 4: Cook Your Pancakes to Perfection

Heat your non-stick griddle to around 325°F or place a heavy skillet over medium heat. A tiny pat of butter on the surface adds flavor and prevents sticking, but if your pan is truly non-stick you might skip this to keep things lighter. Use a 1/3 cup measuring cup or an ice cream scoop if you want even-sized pancakes — I personally adore the scoop because it makes the process fun and mess-free.

Pour batter onto the hot surface and watch carefully: when edges look dry and you see small bubbles forming in the center (usually 1 to 2 minutes), it’s time to flip. Cook on the other side for another 1 to 2 minutes or until golden and fully cooked through. The flip timing is key—too soon and they’ll deflate, too late and they’ll get dry. Your patience really pays off here.

How to Serve Fluffy Pumpkin Pancakes Recipe

Garnishes

I’m a simple gal when it comes to toppings — a dollop of softened butter and a generous drizzle of real maple syrup is classic and unbeatable. Sometimes, I sprinkle a dusting of powdered sugar or add a handful of toasted pecans on top for extra texture. Fresh whipped cream or a spoonful of Greek yogurt also pairs beautifully, especially if you want a little tang to balance the sweetness.

Side Dishes

To round out the meal, I usually serve these pancakes alongside crispy turkey bacon or a fresh fruit salad. Roasted apples or cinnamon-spiced pears work wonderfully when you want to keep it seasonal and cozy. If it’s brunch, a side of scrambled eggs or sautéed greens helps add some protein and color to the plate.

Creative Ways to Present

For a fun twist on presentation, I’ve layered these pancakes with cream cheese frosting and sprinkled cinnamon sugar for an indulgent pumpkin stack perfect for holidays or birthdays. You can also cut the pancakes into smaller shapes using cookie cutters for a playful touch, especially if you’re cooking with kids. A dusting of edible gold glitter or a drizzle of caramel sauce instantly takes things up a notch when hosting guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (they rarely last long in my house!), store them in an airtight container in the fridge for up to 3 days. I find separating layers with parchment paper prevents sticking and keeps each pancake fresh and soft.

Freezing

These pancakes freeze beautifully! I like to flash freeze them individually on a baking sheet, then transfer to a resealable freezer bag. They keep well for up to 2 months, making them perfect for quick breakfasts on busy mornings.

Reheating

Reheat pancakes in a toaster or in a skillet over low heat with a little butter to bring back that fresh-cooked flavor and texture. Microwave works too in a pinch, but I recommend covering them with a damp paper towel to keep them moist.

FAQs

Final Thoughts

This Fluffy Pumpkin Pancakes Recipe is one of those dishes that feels like a warm hug on a plate. It’s become my go-to for celebrating cozy mornings, whether it’s a special fall weekend or just a craving for something delicious and seasonal. I hope you enjoy making and eating these pancakes as much as I do — they’re a simple way to bring a little extra joy and comfort to your breakfast table. So grab your pumpkin, fire up the griddle, and get ready for some seriously fluffy, flavorful pancakes you’ll want to make again and again.

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