Pumpkin Buttermilk Pancakes


Pumpkin season is upon us, which means the start of craving fluffy pancakes on weekend mornings! This pumpkin pancake recipe is what crisp fall morning dreams are made of, full of pumpkin flavor with the perfect blend of spices.

Not only is it easy to throw this recipe together, but each bite is full of pumpkin spices, the perfect fluffy texture, and just puts my family in that fall mood. It’s a great recipe I hope you try. Who doesn’t love fluffy pumpkin pancakes!?

Ingredients needed for Pumpkin Buttermilk Pancakes:

  • buttermilk
  • pumpkin puree
  • eggs
  • vegetable oil
  • all-purpose flour
  • brown sugar
  • baking powder
  • baking soda
  • ground cinnamon
  • ground ginger
  • ground nutmeg
  • ground cloves
  • salt


Supplies needed:

  • large bowl
  • medium bowl or liquid measuring cup
  • griddle, non-stick pan, or cast iron skillet
  • Whisk
  • Spatula for flipping

The process:

In a large mixing bowl combine the dry ingredients. In a separate bowl or liquid measuring cup combine the wet ingredients. (buttermilk, pumpkin, oil, eggs.) Whisk together a bit and then pour the wet ingredients into the dry. Whisk until a smooth, thick pancake batter is formed (though a few small lumps are ok.) Preheat a skillet griddle on medium heat and oil or butter the pan. Pour about 1/2 cup batter onto the hot griddle and flip when bubbles form and pop. Place pancakes on a baking sheet on a low heated oven while you cook the rest of the pancakes. Serve with warm maple syrup and butter!

Mix in and topping ideas for Buttermilk Pumpkin Pancakes:

  • Chocolate chips
  • Toasted pecans
  • Fresh fruit
  • A little butter
  • Pure maple syrup of course!

pumpkinpancakesCan I sub pumpkin pie spice for the individual spices listed?

  • Yes! I’d do 3 teaspoons of pumpkin pie spice as a sub for what is in the recipe.

What about pumpkin pie filling? Can I sub that?

I never suggest using pumpkin pie filling because it’s hard to measure the sugar amount, and it something like pancakes that get a lot of their sweetness fro the maple syrup, I think the sugar in the filling would be too much. I’d stick with regular canned pumpkin. (Fresh pumpkin pureé would work too)

Can I sub whole wheat flour for all purpose?

The short answer is yes, but when you use whole wheat flour in pancakes the batter ends up much thicker and dryer, so I’d prepare to add up to an extra cup of buttermilk.

How to store leftover pancakes:

Let them come to room temperature and then store them in an airtight container or freezer bag. You can store them in the fridge for 3 days or in the freezer for up to a month. I like to pop them into the toaster oven or air fryer to reheat them for quick weekday breakfasts.

No buttermilk on hand?

That’s Ok! Did you know you can make buttermilk by adding 1 tablespoon of vinegar or lemon juice to every cup of regular milk. You could also do this with almond milk or another milk sub in a pinch.

Other pumpkin breakfast ideas:

Pumpkin Cinnamon Roll Scones, Easy One-Bowl Pumpkin Bread, Pumpkin Muffins with Brown Butter Glaze

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Pumpkin Buttermilk Pancakes

Pumpkin Buttermilk Pancakes

Yield: 12 pancakes


  • 1 1/2-2 cups buttermilk
  • 1 cup pumpkin puree
  • 1 egg plus 1 egg white
  • 2 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt


  1. In a bowl, mix together 1 1/2 cups buttermilk, pumpkin, egg, egg white, and oil. Combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Add extra buttermilk if the batter is too thick.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Let batter rest on the counter for 5-7 minutes, and then scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when bubbles form and pop, and when a lifted edge is golden brown.
  3. Serve warm with maple syrup and butter.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. These look perfect for a Fall breakfast! And I couldn’t agree with you more about the challenge of waiting to eat the foods you make. I recently put some pancake recipes on my blog and I had to eat them BOTH when they were cold. Oh the sacrifices you make when you’re a food blogger.

  2. Just made these for dinner (love breakfast for dinner). Used half whole wheat pastry flour and added about a cup of chopped pecans. Really good. Now I’m making your triple pumpkin cupcakes – the batter tastes delicious – can’t wait til they are out of the oven.

  3. Oh those look so delicious! I just had pumpkin pancakes the other day at my family’s favorite breakfast place and they were honestly to die for. I would love to be able to make my own! Thanks for the recipe :)

    -Jessica (Sew In Love)

  4. I know how you feel when it comes to photographing hot food. I usually just want to get it in my belly before it gets cold, and if I stop to the pictures, then it gets cold and I’m not happy. The pancakes look delicious, all covered in buttery and syrupy goodness :)

  5. These were wonderful and received rave reviews from my boyfriend. I subbed in 1/2 cup of whole wheat flour and reduced the amounts of baking soda and powder as I live at almost 4,000 ft.; it can be a challenge sometimes to adapt sea-level recipes but it worked out great! Thanks so much!

  6. I subbed whole wheat pastry flour for 1/2 the flour called for. Made for an outstanding tender pancake. Nd to use full amount of buttermilk. Rose very well for pumpkin. Great recipe.

  7. question…so is it raw or cooked? the pumpkin puree? for soup i have taken a fresh pumpkin and roasted it first before scooping the flesh out. what did you MIL do?

  8. These truly look divine and totally scream Fall to me! When the weather starts to get crispier and leaves start changing colors, well…pumpkin is all I can think about and it looks like I can’t avoid putting it in everything, so pumpkin pancakes? here I come!

    xo, Elisa

  9. I also think pancakes just taste way better when someone else makes them. Not sure why that is, but it’s ALWAYS true! These look awesome.

  10. OK, I confess: I goofed when I made this recipe. They were, however, still amazing! I had to make one purposeful substitution (olive oil instead of vegetable oil–was out of every other reasonable kind of oil), but I was truly attempting to follow the recipe exactly. Instead, I dumped an entire 12-oz. can of pumpkin puree into the wet mixture! So, if some of you are wondering, “Hm. I wonder if I could stretch this by putting in more pumpkin?” the answer is, “Yes! You can!” Two additional observations: (1) The recipe called for cloves while the instructions mentioned allspice. I went with the cloves, but I think that allspice would add a nice bite, too. (2) I served ours with maple syrup and toasted pecans. The pecan really added some zing! Thanks for a great recipe, BakerChick!

  11. I’ve been trying a new pumpkin pancake reciepe for the past 5 weekends in a row. Your reciepe is the winner. I started to make them this past Sunday… I let the batter sit for for about 5 minutes and made about three of them …then I had to leave and couldn’t finish cooking the rest of the batter. I covered it up and left it on the counter for over an hour, when I got back I was a bit skeptical that the rest of the batter would not cook up fluffy, but they were actually fluffier then the first couple I made. Perfectly fluffy thick, but very light. I was amazed…we had them for brunch and for dinner and then lunch the next day. This will be my go to reciepe for the perfect pumpkin pancake.

  12. Just got around to trying this recipe this morning, having saved it since September. Sensational! A success first time out. As a longtime lover of pumpkin, these hotcakes definitely hit the spot. Lovely and subtle. I enjoyed every bite. Many thanks. Keep up the good work!

  13. OH.MY.GOODNESS! I just made these for supper – who doesn’t love breakfast for supper?? Hands down – the best pumpkin pancakes I’ve ever eaten. I’ll let you in on a little secret: I separated the eggs & whipped the egg whites then folded them into the wet ingredients before combining everything together. A little piece of heaven on a plate! Thanks much for the recipe. It’s a keeper!

  14. Just discovered these this morning because we had leftover pumpkin from pumpkin soup last night. I love great pancakes and was dubious whether a recipe with pumpkin and so many spices could be as light and lightly flavored as I like. These more than exceeded my expectations! They were light and fluffy and the flavor was not overpowered by the spices. I mixed whole wheat and white flour equally and used 1 and 3/4s cups of plain lowfat yogurt instead of buttermilk. A keeper!

  15. I was skeptical but needed to use up a bountiful crop of pumpkins. These are so delicious we are eating them frequently and not getting tired of them!

  16. I really enjoyed this recipe! I subbed half the flour with with out home-ground wheat and decreased the sugar a bit and it was delicious. They are very fluffy and moist! A batch and a half made fed our family of five for two breakfasts.

  17. SO,SO DELICIOUS! I order Pumpkin Pancakes every time I see them. Now I can make my own at home, so light & fluffy.
    I used GF flour (Bobs 1-1 Blend) and didn’t have enough buttermilk, so I added a splash of almond milk. Perfection!

  18. Delicious! Made with GF Flour, added 2 scoops protein powder, 1 banana and lots of spice. Oh, and I neglected to add the brown sugar as I forget. It was meant to be as it was not missed. Huge hit at our house. Thank you.

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