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Pumpkin Pancakes

Pumpkin pancakes made with a quick whisk-and-fold method for fluffy, tender stacks with lightly set edges. Fold batter just until combined, rest briefly, then griddle until bubbles form and they’re cooked through.
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Prep Time 10 minutes
Cook Time 20 minutes
batter rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup pumpkin puree
  • 1.25 cup buttermilk
  • 2 eggs
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
Serving
  • 1 Butter and maple syrup for serving

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl until evenly combined.
Mix wet ingredients
  1. Whisk pumpkin puree, buttermilk, eggs, melted unsalted butter, and vanilla extract together in a separate bowl until smooth.
Combine and rest batter
  1. Pour the wet ingredients into the dry and fold until just combined, keeping lumps as the batter should not be overmixed.
  2. Rest the batter 5 minutes for better texture before cooking.
Cook pancakes
  1. Heat a griddle or skillet over medium heat and grease lightly with butter.
  2. Pour about 1/4 cup batter per pancake and cook until bubbles form on the surface and the edges look set, about 3 minutes.
  3. Flip the pancakes and cook 1–2 minutes more until cooked through.
Serve
  1. Serve immediately with a pat of butter and warm maple syrup, letting the syrup pool over the top.

Notes

Pro tip: For the fluffiest texture, stop mixing as soon as the dry streaks disappear—lumps are fine. Refrigerate leftover pancakes in an airtight container up to 3 days; reheat in a toaster or skillet until warmed through. Freezing works well for up to 2 months—thaw overnight in the fridge and reheat. For a dairy-light swap, use lactose-free buttermilk or an unsweetened dairy-free buttermilk substitute to keep the tang and tenderness.