- Prepare the Ingredients
Gather all your ingredients: 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, a pinch of black pepper, 1 cup canned pumpkin puree, 1/4 cup packed light brown sugar, 1 large egg, 1 1/4 cups buttermilk, 1 tsp vanilla extract, and 3 tbsp melted unsalted butter.
- Mix the Dry & Wet Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and black pepper. In a separate medium bowl, whisk the pumpkin puree and brown sugar until smooth. Add the egg, buttermilk, vanilla, and melted butter, and whisk vigorously until the mixture is completely combined and slightly frothy.
- Combine & Rest the Batter
Pour the wet pumpkin mixture into the bowl of dry ingredients. Using a rubber spatula, gently fold everything together. Stop when the flour is just incorporated; the batter will be thick and lumpy, and that's perfect. Do not overmix. Let the batter rest, untouched, for 10 full minutes.
- Cook to Golden Perfection
Heat a griddle or large non-stick skillet over medium-low heat. Lightly grease with butter. For each pancake, scoop about 1/4 cup of batter onto the hot surface. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Carefully flip and cook for another 2-3 minutes, until the second side is a deep golden brown. Transfer to a wire rack and repeat with remaining batter, greasing the pan as needed.
- Calories:320 kcal
- Protein:8 g
- Carbohydrates:52 g
- Sugar:18 g
- Salt:0.68 g
- Energy:1340 kJ
- Fat:10 g
Let’s be honest: the scent of warming spices wafting through a sleepy kitchen is one of autumn’s most underrated luxuries. This pumpkin pancake recipe delivers that cozy hug in a stackable form, achieving a perfect balance between fluffy interior and crisp, buttery edges. I spent years chasing that ideal texture, too often ending up with dense, cake-like results, until I nailed down a few simple secrets. My goal was a pancake that feels celebratory for a weekend brunch yet simple enough for a Tuesday morning. This particular pumpkin pancake recipe became my personal gold standard, and I’m thrilled to share it with you.
The Humble History of Our Favorite Pumpkin Pancakes Recipe
While the combination of pumpkin and spice feels quintessentially American, it’s a story of culinary adaptation. Settlers, faced with long winters, learned to preserve pumpkin by drying it and grinding it into a flour-like powder. That resourceful powder eventually found its way into hearth-cooked griddle cakes, laying the delicious groundwork for the modern pumpkin pancake recipe we adore. It’s a testament to making something wonderful from what you have, a philosophy I love in my kitchen today.
What Makes This Stack So Special
What sets these pumpkin pancakes apart is their texture and depth of flavor. Most batters can get bogged down by the moisture in canned pumpkin, resulting in a gummy, heavy cake. The key here is a strategic balance of wet and dry ingredients and a specific mixing technique that keeps them airy. The flavor isn’t just a vague ‘pumpkin spice’ note either; it’s a layered profile where the earthiness of real pumpkin puree plays against the warm zing of ginger and the subtle heat of black pepper, all rounded out by brown sugar’s caramel notes. It’s complex in the best possible way.
The Non-Negotiable Pro Tip: Rest Your Batter
Here’s the single most important tip I can give you: let the batter rest for a full 10 minutes after mixing. This isn’t a suggestion; it’s the commandment. During this rest, the flour fully hydrates, the baking powder begins to work its magic, and the gluten relaxes. The result? Pancakes that rise higher, cook more evenly, and have a tender, melt-in-your-mouth crumb. Skipping this step is the main reason your last batch of pumpkin pancakes might have been tough. Trust me on this one.
Serving & Pairing Ideas: Beyond the Butter Puddle
Of course, a generous pat of good butter and a river of maple syrup is a classic for a reason. But if you want to elevate your plate, try a dollop of cinnamon-spiked whipped cream or a drizzle of salted caramel sauce. For a tangy contrast, a spoonful of Greek yogurt or homemade apple compote works wonders. Beverage-wise, a strong cup of black coffee cuts through the sweetness beautifully, while a chai latte doubles down on the cozy spices. For a truly decadent brunch, pair it with crispy bacon or breakfast sausages—the savory-sweet combo is unbeatable.
Variations & Substitutions for Every Diet
This recipe is wonderfully adaptable. For gluten-free pumpkin pancakes, use a 1:1 gluten-free flour blend. For a dairy-free version, swap the buttermilk for an equal amount of almond milk mixed with a tablespoon of lemon juice, and use a neutral oil or vegan butter. Want to boost the protein? Substitute half a cup of the flour for oat flour or add a scoop of vanilla protein powder (you may need a splash more liquid). Feel free to play with the spices, too—a pinch of cardamom or allspice can add a lovely new dimension to your pumpkin pancakes.
Make-Ahead & Storage Wisdom
Pancake batter can be made the night before and stored, covered, in the refrigerator. The resting time only improves the flavor! Cooked pancakes freeze beautifully. Let them cool completely on a wire rack, then layer them between sheets of parchment paper in a freezer bag. They’ll keep for up to 2 months. Reheat straight from the freezer in a toaster or a 350°F oven until warm and crisp-edged again. It’s the ultimate fast breakfast.
Your Pumpkin Pancake Recipe FAQs
Can I use fresh pumpkin puree? Absolutely! Just make sure it’s cooked down and thick, like the canned stuff. If it’s watery, strain it in a cheesecloth to avoid a soggy batter.
My pancakes aren’t cooking in the middle. Help! Your griddle is likely too hot. Lower the heat to medium-low. The pancakes should take about 2-3 minutes per side to become a deep golden brown. A slower cook ensures the center sets perfectly.
What’s the best way to keep pancakes warm? Place them in a single layer on a wire rack set over a baking sheet in a 200°F oven. This keeps them warm without getting soggy.
I hope this pumpkin pancake recipe brings as much joy to your table as it has to mine. There’s something deeply satisfying about mastering a dish that turns simple ingredients into a moment of pure comfort. Now, grab your whisk and get that griddle heating. I’d love to hear how yours turn out—tell me in the comments! And if you’re looking for more brunch inspiration, be sure to browse our recipe collection. For deep dives into culinary science that informed techniques here, I always recommend Serious Eats.
