The BEST Pumpkin Pancakes Recipe

I finally found the pumpkin pancakes that turn out thick, fluffy, and perfectly spiced every single time. One bite and you’ll know why these are the ones I make on repeat all fall.

I’m obsessed with these pumpkin pancakes because they taste bold, spiced, and actually worth getting out the skillet for. I love how the pumpkin puree makes every bite thick and tender without feeling heavy, and the cinnamon hits right away without taking over.

But the real magic is that soft middle with those slightly crisp edges. So good.

I keep coming back to this recipe when I want breakfast to feel a little extra without being fussy or fake. And yes, I absolutely want the stack dripping with syrup, because that’s where these pancakes really show off.

Totally irresistible every time.

Ingredients

• All-purpose flour keeps the pancakes soft, sturdy, and easy to flip.
• Brown sugar adds cozy sweetness with a little caramel vibe.
• Baking powder helps them puff up nice and fluffy.
• Baking soda gives extra lift, especially with that tangy buttermilk.
• Fine salt keeps the sweet spices from tasting flat.
• Cinnamon brings the classic pumpkin-spice warmth everyone expects.
• Ginger adds a tiny kick so they’re not boring.
• Nutmeg makes the batter taste deeper and more bakery-like.
• Cloves are strong, but a little makes everything feel cozy.
• Pumpkin puree adds moisture, color, and that real fall flavor.
• Whole milk keeps the batter rich without feeling heavy.
• Buttermilk adds tang and helps the pancakes stay tender.
• Eggs hold everything together and give the pancakes structure.
• Melted butter makes them taste richer.

  Basically, it’s worth it.

• Vanilla rounds out the spices and makes the sweetness pop.
• Griddle butter or oil gives those golden, crispy little edges.

Ingredient Quantities

• 1 3/4 cups all purpose flour
• 2 tablespoons packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1 cup whole milk
• 1/4 cup buttermilk
• 2 large eggs
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract
• Butter or neutral oil for the griddle, about 1 tablespoon

How to Make this

1. In a large bowl whisk together 1 3/4 cups all purpose flour, 2 tablespoons packed brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves until evenly combined.

2. In a separate bowl whisk 1 cup canned pumpkin puree, 1 cup whole milk, and 1/4 cup buttermilk until smooth.

3. Add 2 large eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract to the pumpkin mixture and whisk until fully incorporated.

4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; small lumps are fine and do not overmix.

5. Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.

6. Preheat a griddle or large nonstick skillet over medium heat and brush or rub with butter or neutral oil, about 1 tablespoon total to coat the surface.

7. For each pancake, pour about 1/4 cup batter onto the hot griddle, spacing pancakes to allow for spreading.

8. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook the second side until golden brown and cooked through, about 1 to 2 minutes more.

9. Transfer pancakes to a warm plate and repeat with remaining batter, adding more butter or oil to the griddle as needed. Serve immediately.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Rubber spatula or wooden spoon for folding
5. Dry and liquid measuring cups plus measuring spoons
6. Griddle or large nonstick skillet
7. 1/4 cup measure or small ladle for portioning batter
8. Turner or spatula for flipping pancakes
9. Pastry brush or paper towel for oiling the griddle
10. Warm plate or baking sheet to hold cooked pancakes

FAQ

The BEST Pumpkin Pancakes Recipe Substitutions and Variations

• All purpose flour: use a 1-to-1 gluten free baking blend (measure cup for cup) for a gluten free version
• Packed brown sugar: substitute granulated sugar plus 1 tablespoon molasses per cup, or use coconut sugar cup for cup for a less refined option
• Whole milk or buttermilk: replace with unsweetened almond milk or oat milk; for a buttermilk substitute stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit 5 minutes
• Melted unsalted butter: swap equal amount neutral oil such as canola or avocado oil, or use melted coconut oil for a hint of flavor

Pro Tips

1. Let the batter rest a full 5 minutes, then give it a gentle stir just before scooping. That short pause lets the flour hydrate and the leavening wake up, which gives lighter, more tender pancakes without extra mixing.

2. Keep the griddle at medium rather than medium-high. A steady moderate heat lets the pumpkin flavor develop and the sugars caramelize without burning the outside while the center stays undercooked. If pancakes brown too fast, lower the heat a touch and wait a minute between batches for the pan to cool.

3. Use a 1/4 cup scoop for uniform pancakes and only flip once when you see bubbles and set edges. Flipping multiple times deflates them and makes them dense. If you want extra fluffy stacks, tent finished pancakes loosely with foil to stay warm while you finish the rest.

4. Finish with a small pat of butter or a drizzle of maple syrup right after plating so it melts into warm creases. For added texture and flavor contrast, sprinkle toasted chopped pecans or a pinch of flaky salt on top.