This pumpkin pancakes recipe became a fall ritual in my kitchen the first crisp October I decided to use a can of pumpkin I had saved from the pantry. I wanted something simple, comforting, and a little nostalgic. The batter comes together quickly, the aroma of cinnamon and pumpkin pie spice fills the house, and the pancakes cook up tender and airy with a delicate orange hue. The first time I served them my partner closed their eyes after the first bite and declared this the best way to spend a chilly morning. They have since become a weekend favorite, requested for birthdays and slow Sundays alike.

I discovered a few important details along the way that make these pancakes reliably fluffy and well flavored. The balance of baking powder and baking soda gives lift while the buttermilk reacts with the soda to create a tender crumb. The pumpkin puree adds moisture and a subtle earthy sweetness without weighing the batter down. A small amount of melted butter enriches the texture and improves the mouthfeel. These pancakes are forgiving, quick to prepare, and very easy to customize depending on what you have on hand. Serve them plain with a drizzle of maple syrup or go all out with whipped cream and toasted pecans for a special treat.

Ingredients

• All-purpose flour: 1 cup. Use a standard brand such as Gold Medal or King Arthur for consistent results. Spoon into the measuring cup and level off rather than scooping to avoid compacting the flour which leads to dense pancakes.
• Brown sugar: 1 tablespoon. Light brown sugar adds moisture and a hint of molasses. Packed lightly into the tablespoon measurement for best balance.
• White sugar: 1 tablespoon. Balances the brown sugar and helps with browning on the griddle.
• Baking powder and baking soda: 1 teaspoon baking powder and 1/2 teaspoon baking soda. The combination provides lift and lightness. Check expiration dates for best rise.
• Spices: 1/2 teaspoon cinnamon and 1/2 teaspoon pumpkin pie spice. Use fresh spices for the best aroma. Pumpkin pie spice can be a blend of cinnamon, nutmeg, ginger, and cloves.
• Salt: 1/4 teaspoon. Small but crucial for balanced flavor.
• Buttermilk: 1 cup. If you do not have buttermilk use 1 cup milk plus 1 tablespoon vinegar and let sit five minutes. This acidity interacts with baking soda to produce a tender crumb.
• Pumpkin puree: 1/2 cup. Use canned or homemade pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
• Egg: 1 large. Binds and adds structure while keeping the cakes tender.
• Melted butter: 2 tablespoons. Adds richness and improves browning. You can substitute neutral oil if preferred.
• Vanilla extract: 1 teaspoon. Rounds out the spices with a warm, sweet note.

Instructions

Mix dry ingredients:In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon brown sugar, 1 tablespoon white sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Whisk thoroughly to distribute the leavening and spices evenly. Sifting is optional but helps remove any lumps from brown sugar. Set the bowl aside.Mix wet ingredients:In a separate large bowl whisk 1 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth. If using the milk plus vinegar method, add the vinegar to 1 cup milk and wait five minutes before mixing with the other wet ingredients. The mixture should be homogenous and slightly glossy.Combine:Pour the dry ingredients into the wet and stir gently with a spatula until just combined. The batter should be slightly thick and a few small lumps are fine. Overmixing develops gluten and yields tougher pancakes. Rest the batter for two to five minutes while your pan heats to allow the leavening to begin working and the spices to meld.Heat the pan:Heat a heavy skillet or griddle over medium heat and brush lightly with melted butter or oil. The surface should be hot enough that a drop of batter sizzles gently. If the pan is too hot pancakes will darken before cooking through. Aim for a surface temperature around 375 degrees Fahrenheit if using an infrared thermometer.Cook pancakes:Spoon about 1/4 cup batter per pancake onto the hot pan. Cook until bubbles appear across the surface and the edges look set, about two to three minutes. Flip with a thin spatula and cook the second side for one to two minutes more until golden brown and cooked through. Keep cooked pancakes warm in a single layer on a baking sheet in a 200 degree Fahrenheit oven while you finish the batch.

Storage Tips

Cool pancakes completely before storing to avoid condensation that makes them soggy. Store in an airtight container in the refrigerator for up to four days. For longer storage freeze in a single layer on a baking sheet, then transfer to a resealable freezer bag. Thaw in the fridge overnight or reheat directly from frozen in a toaster oven at 300 degrees Fahrenheit for about five to eight minutes until warmed through. When reheating from chilled the oven method keeps edges crisp while preserving interior moisture.

Ingredient Substitutions

If you need dairy free options substitute buttermilk with an equal amount of unsweetened almond or oat milk plus 1 tablespoon lemon juice and let sit five minutes. Replace melted butter with melted coconut oil or neutral vegetable oil. For gluten free use a 1 to 1 gluten free flour blend that contains xanthan gum. If you want less sugar reduce the white sugar to 1 teaspoon and the brown sugar to 2 teaspoons. These swaps will slightly alter texture but maintain the overall flavor profile.

Serving Suggestions

Serve warm with pure maple syrup and a pat of butter for classic comfort. For a more festive plate add a dollop of lightly sweetened whipped cream and a sprinkle of chopped toasted pecans. Top with Greek yogurt, a drizzle of honey, and a scattering of toasted pumpkin seeds for texture. Pair with crisp bacon or turkey sausage and a bright fruit compote to balance the warm spices.

Cultural Background

Pumpkin as an ingredient is central to many autumnal traditions across North America. Using pumpkin in griddle cakes adapts the long tradition of griddle breads and pancakes to seasonal produce. Spiced pancakes echo the flavors found in pumpkin pie and other holiday desserts, bringing the same warm spices to a casual breakfast setting. Regional variations include adding molasses in New England or folding in pecans in the southern United States.

Seasonal Adaptations

In winter add a pinch of ground cloves or cardamom for deeper spice. In spring lighten the batter by folding in mashed banana and reducing pumpkin to 1/4 cup. For a savory twist omit the sugars and spices and add grated cheese and chives to the batter for a pumpkin flatbread suitable for brunch paired with eggs.

Meal Prep Tips

Double the batter and refrigerate unused portion for up to 24 hours. Cook pancakes straight from the chilled batter adding a few extra seconds on each side. For grab and go breakfasts cook a large batch then stack with parchment paper and store in the fridge. Reheat two pancakes in the toaster or oven and pack with fruit and a small container of syrup for an easy breakfast to take along.

These pumpkin pancakes are an easy way to celebrate the season in a simple, everyday manner. They are forgiving, adaptable, and always welcome around our table.