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Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

Start your morning with these PUMPKIN PANCAKES – a breakfast packed with flavors of pumpkin and butter, all perfect for fall! Fast and so easy to make with simple ingredients, that your family will surely love. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 - 8 pancakes
Calories 381kcal
Author Imma


  • 2 cups (250g) all-purpose flour 
  • 1 teaspoon (5g) salt
  • 2 tablespoons (25g) packed light brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons (8g) baking powder
  • 1 teaspoon (6g) baking soda
  • 1 teaspoon (1.89g) pumpkin spice (homemade here)
  • 2 large eggs
  • 1 cup (240g) pumpkin puree
  • 1 ¾ cups (428.75g) buttermilk
  • ¼ cup (56.75g) butter , melted plus more cold butter for griddle 
  • 1 teaspoon (4.2g) vanilla extract


  • In a large bowl, combine flour, salt, brown sugar, granulated sugar, baking powder, baking soda, and pumpkin spice, if using any.  Whisk to fully combine. 
  • In another medium bowl, whisk together eggs, pumpkin puree, buttermilk, melted butter, and vanilla extract.  
  • Add the egg mixture to the dry ingredients and gently fold with a rubber spatula until just combined. You will have a thick batter. Do not over mix.
  • Heat a lightly oiled cast iron or frying pan over medium-high heat. Scoop about ¼ cup each of the batter onto the cast iron. Do not overcrowd the frying pan. You will probably need to help spread the batter if the batter is too thick.
  • Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry on the side for about 2 minutes or until bubbles start to appear on the surface and edges of the pancake.  
  • Flip and cook the other side for another minute or two until golden brown. Repeat until the pancake mixture is all used up.
  • To keep the cooked pumpkin pancakes warm, place them on a baking sheet, and place in a 250 degrees F oven while cooking the rest of the pancakes or finishing breakfast.  
  • Remove and serve immediately with syrup and/or butter. 


  1. For the flour, I used all-purpose but you can always substitute it with whole wheat, buckwheat, or oat flour with good results. Just add more milk if you’ll be using the oat or whole wheat flour. 
  2. Eggs can be omitted in this recipe if you don’t like to use them. However, removing them can make your egg less fluffy. 
  3. For buttermilk, you can substitute it with any milk of your choice, and that’s perfectly fine. Make sure that the milk you will use doesn’t have a strong flavor like coconut milk. 
  4. Do not hesitate to toss tasty add-ins into this pancake mixture like chocolate chips, cinnamon, a dash of nutmeg, cacao nibs, sprinkles, or whatever may suit your taste (or mood). 
  5. Butter? Use non-dairy replacement like coconut oil, or any plant-based oil of your choice. 
  6. Using this pancake batter for your waffle machine is not a problem also. It feels good to have variations, right? 
  7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1pancake | Calories: 381kcal | Carbohydrates: 57g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 805mg | Potassium: 467mg | Fiber: 3g | Sugar: 15g | Vitamin A: 8044IU | Vitamin C: 3mg | Calcium: 206mg | Iron: 4mg