Pumpkin Pancake Recipe: Fluffy Spiced Pancakes with Buttermilk

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Pumpkin pancakes should be tall, tender, and lightly spiced, with a golden surface rather than a pale, damp one. Pumpkin puree adds moisture and weight, so the batter needs a bit more leavening and a gentle hand. This recipe uses buttermilk for lift and tang, brown sugar for a hint of caramel, and a warm spice mix that tastes like autumn without overpowering the syrup.

The recipe makes about 10 pancakes, enough for four people, and the batter comes together in 10 minutes. Total time from start to table is roughly 30 minutes.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 2 tablespoons packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 1/4 cups (300 ml) buttermilk, at room temperature
• 3/4 cup (170 g) canned pumpkin puree
• 2 large eggs
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Butter or neutral oil for the griddle
• Maple syrup, for serving

Instructions

1. Heat the pan. Place a griddle or large nonstick skillet over medium-low heat. Pumpkin batter browns quickly because of the sugar, so a moderate temperature is better than a hot one. If your griddle has a thermostat, set it to 350°F (175°C).
2. Whisk the dry ingredients. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and all the spices. Break up any brown sugar lumps with your fingers.
3. Whisk the wet ingredients. In a second bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, and vanilla until smooth. If the butter is too hot, it can cook the eggs, so let it cool for a few minutes first.
4. Combine. Pour the wet mixture into the dry and stir with a spatula until just combined. Small lumps are fine. Overmixing develops gluten and makes tough pancakes.
5. Rest the batter. Let it stand for 5 to 10 minutes. It will thicken slightly and the leavening will begin to work.
6. Grease and pour. Lightly brush the griddle with butter. Pour 1/4 cup of batter per pancake and leave 2 inches between them. Use the back of the measuring cup to spread each pancake slightly, since this batter is thick and will not flatten on its own.
7. Cook the first side. Cook for 2 to 3 minutes until bubbles form around the edges and the surface looks matte rather than wet. The underside should be deep golden.
8. Flip once. Turn the pancakes and cook for another 2 minutes, until the centers spring back when pressed gently.
9. Keep warm. Hold finished pancakes on a baking sheet in a 200°F (95°C) oven in a single layer while you cook the rest.

Tips

• Check the first pancake. It is a test. If it browns before the center sets, lower the heat. If it spreads too thin, stir in 2 tablespoons more flour.
• Use room-temperature buttermilk. Cold buttermilk firms up the melted butter into clumps.
• No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 1/4 cups of whole milk, rest for 5 minutes, and use as directed.
• Do not press the pancakes. Flattening them with a spatula squeezes out the air.
• Wipe the pan between batches. Browned butter bits burn and leave dark spots on later pancakes.
• Measure the pumpkin. Too much puree makes the center gummy. Stick to 3/4 cup.

Variations

Toppings

• Warm maple syrup with a small pat of butter
• Whipped cream with a dusting of cinnamon
• Toasted walnuts or pecans
• Spiced cream cheese: 4 ounces softened cream cheese, 2 tablespoons powdered sugar, 1 tablespoon milk, and a pinch of cinnamon
• Sliced baked apples or sautéed pears
• Plain yogurt with a spoonful of honey

Storage and Reheating

Let leftover pancakes cool completely, then stack them with small squares of parchment between them. Refrigerate in an airtight container for up to 3 days. To freeze, lay the pancakes flat on a tray for 1 hour, then transfer to a freezer bag for up to 2 months. Reheat in a toaster, a 350°F oven for 8 to 10 minutes, or the microwave for 30 to 45 seconds, covered with a damp paper towel to prevent drying out. The raw batter does not keep well because the baking powder loses strength, so cook it the same day.

Serving a Crowd

For a weekend brunch, double the recipe and keep the pancakes warm on a wire rack set over a baking sheet in a 200°F oven. The rack lets air circulate, so the pancakes stay fluffy instead of steaming and going soft. Set out a few bowls of toppings, such as chopped nuts, sliced bananas, warm maple syrup, and whipped cream, and let everyone build their own stack. A pot of coffee or a pitcher of cider makes a natural pairing.

If you have leftover batter, it can be cooked into smaller silver-dollar pancakes, which are easy for children to hold and freeze neatly in a single layer. Use 1 tablespoon of batter per pancake and cook for about 1 1/2 minutes per side.

Make-Ahead and Meal Prep

Pancakes are a good candidate for a weekly batch. Cook a double recipe on Sunday, cool the pancakes on a rack so steam can escape, then freeze them in a single layer before bagging. On busy mornings, pop two straight from the freezer into a toaster. This is faster than mixing a fresh batter, and the texture holds up well because the pumpkin keeps the crumb moist.

FAQ

Why are my pumpkin pancakes gummy in the middle?

Usually the heat is too high, so the outside browns before the center cooks, or there is too much puree. Lower the heat slightly and measure the pumpkin carefully.

Can I use pumpkin pie spice instead of individual spices?

Yes. Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves.

Can I make the batter ahead?

You can mix the dry ingredients and the wet ingredients separately the night before, keeping the wet mixture refrigerated. Combine them just before cooking.

Can I use fresh pumpkin?

Yes. Roast and puree it, then strain off excess liquid so it has the thickness of canned puree. Wetter puree makes a thinner batter.

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