It's Saturday morning, October 25th, here in Casablanca, Morocco. The air is beautifully mild, a perfect gentle slide into autumn. While I'm a long way from the pumpkin patches of my home in Austin, Texas, my kitchen cravings are right on schedule. It's pumpkin season! These Fluffy Pumpkin Pancakes are my absolute favourite way to celebrate. They are incredibly light and airy, packed with real pumpkin and a generous helping of warm spices. They make the whole house smell like a cozy fall dream and are the perfect, special start to a weekend.
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My non-negotiable tip: You must let the batter rest for at least 10 minutes. On my first test, I was impatient and cooked them right away. They were dense and flat. That 10-minute rest is when the baking powder and soda react with the buttermilk, creating the bubbles that guarantee a light, airy, super-fluffy pancake. It's the most important step!
The Perfect, Fluffy Fall Breakfast
This recipe is a fall classic for a reason. It uses a full cup of 100% pure pumpkin puree and tangy buttermilk, which work together to create an unbelievably moist and tender crumb. The batter is thick, rich, and fragrant with pumpkin pie spice. Cooked gently in a buttery pan, they puff up beautifully, creating the perfect golden-brown, fluffy pancakes to douse in warm maple syrup.
Why You'll Love This Recipe
- Incredibly Light & Fluffy: The combination of buttermilk, baking soda, and baking powder creates a serious lift, making these pancakes wonderfully airy.
- Packed with Real Pumpkin Flavour: Uses a full cup of pumpkin puree and lots of pumpkin pie spice for a true, cozy fall taste.
- Super Easy to Make: This is a simple "muffin method" recipe. You just mix the wet, mix the dry, and gently combine. No mixer needed!
- Ready in 30 Minutes: A perfect, fast, and impressive breakfast for a fall weekend or even a special weekday treat.
- Freezes Beautifully: Make a double batch! These are fantastic for meal prep.
Ingredients
Here's what you'll need for this cozy, fluffy breakfast. For the full list with precise measurements, see the recipe card at the end of the post!
For the Pancakes
- Flour: All-purpose flour, spooned and leveled.
- Sugar: Light brown sugar adds a wonderful, light molasses flavour that's perfect with pumpkin.
- Leavening: Baking powder and baking soda. Using both is key to the lift.
- Spices: A full tablespoon of pumpkin pie spice (or more!) and salt to balance the flavours.
- Buttermilk: Full-fat buttermilk, at room temperature. This is essential for the tangy flavour and fluffy texture.
- Pumpkin: 100% pure pumpkin puree (NOT pumpkin pie filling), at room temperature.
- Eggs: 2 large eggs, at room temperature.
- Fat & Flavour: Unsalted butter, melted and cooled, and pure vanilla extract.
For Serving
- Butter (for the pan and for serving)
- Warm, pure maple syrup
- Toasted pecans (optional)
- Whipped cream (optional)
How to Make Fluffy Pumpkin Pancakes
This recipe is simple, but the secret is in the mixing (or lack thereof!).
Step 1: Mix the Dry Ingredients
In a large mixing bowl, I whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Whisking them well now ensures all the leavening and spices are evenly distributed, so I don't have to overmix the batter later.
Step 2: Mix the Wet Ingredients
In a separate medium bowl, I whisk together the room-temperature buttermilk, pumpkin puree, room-temperature eggs, melted (and cooled) butter, and vanilla extract until the mixture is smooth and a beautiful, pale orange colour.
Step 3: Combine and REST (The Important Part!)
I pour the liquid ingredients into the dry ingredients. Using a rubber spatula, I gently fold the batter, scraping the bottom of the bowl, just until the last streaks of flour have disappeared.
Do not overmix! The batter should be thick and lumpy. This is the #1 secret to fluffy pancakes. Now, I let the pancake batter rest for at least 10 minutes, no less. This is when the gluten relaxes and the leaveners start to work.
Step 4: Cook the Pancakes
I heat a large non-stick skillet or a cast-iron griddle over low-medium heat. I add just a "slither" (a very thin pat) of butter. Too much butter will burn and make the pancakes splotchy.
Using a ⅓-cup measuring cup, I scoop the thick batter onto the pan. I find I can usually fit 2-3 at a time without overcrowding.
I cook them for about 1 minute 30 seconds on the first side. I look for the edges to be set and a few bubbles to pop on the surface (not the whole pancake). Using a thin, plastic spatula, I gently slide it under the pancake, shimmy it to the center, and flip it with a quick flick of the wrist.
I cook for another 1 minute 30 seconds on the second side, until it's also golden brown. I place the finished pancakes on a wire rack set on a baking sheet in a warmed oven (200°F/93°C) to keep them warm while I cook the remaining batter.
Step 5: Serve Warm
I serve the pancakes stacked high, with a pat of butter and a generous pour of warm, pure maple syrup.
Common Mistakes to Avoid
- Overmixing the Batter: This is the #1 pancake sin! If you whisk the batter until it's smooth, you will develop the gluten in the flour and end up with tough, flat, rubbery pancakes. Lumpy batter is good!
- Pan is Too Hot: This is a common mistake with pumpkin pancakes. The sugar and pumpkin in the batter will cause them to burn on the outside before the center is cooked. Start with low-medium heat and be patient.
- Flipping Too Soon (or Too Late): If you flip too soon, you'll have a mess. If you wait until the entire surface is covered in bubbles (like with regular pancakes), you've waited too long, and the bottom is likely burnt. Look for the edges to be set and just a few bubbles to have popped in the center.
Tips and Tricks for Success
- Room Temperature Ingredients: This is my top tip for fluffy pancakes. Using room temperature buttermilk, pumpkin, and eggs helps the batter mix together evenly and quickly, which prevents overmixing.
- Rest the Batter: I'll say it again: that 10-minute rest is non-negotiable. It allows the flour to hydrate and the baking soda/powder to activate, creating a much lighter, fluffier pancake.
- The First Pancake is a Test: The first pancake is always a test. It's for the cook! Use it to gauge your pan's heat. If it burns too fast, turn the heat down. If it takes 5 minutes to brown, turn it up slightly.
- Use Pumpkin Puree, Not Pie Filling: You must use 100% pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced and will ruin the recipe.
Variations
This recipe is a perfect fall classic, but it's easy to customize!
- Add Mix-Ins: After the batter is mixed, gently fold in ¾ cup of mini chocolate chips, toasted chopped pecans, or walnuts.
- Make it Gluten-Free: This is an easy swap. Just use your favourite high-quality 1-to-1 gluten-free baking blend (one that contains xanthan gum) in place of the all-purpose flour.
- No Buttermilk? You can make a quick substitute! Add 1 ½ tablespoons of white vinegar or lemon juice to 1 ½ cups of whole milk. Let it sit for 5-10 minutes. It will curdle slightly and be ready to use!
How to Serve
These Pumpkin Pancakes are the star of a cozy fall breakfast.
- They are a must with a drizzle of warm, pure maple syrup and a pat of salted butter.
- They are fantastic for a Thanksgiving or Christmas morning breakfast.
- I love to top them with toasted pecans for crunch and a dollop of lightly sweetened whipped cream.
- Serve with a side of salty, crispy bacon or breakfast sausage to balance the sweetness.
Make Ahead and Storage
- Make Ahead: You can make the batter (without the baking soda) the night before and store it, covered, in the fridge. In the morning, let it come to room temp for 20 minutes, then gently whisk in the baking soda just before cooking.
- Storage: Store leftover pancakes in an airtight container or ziptop bag in the refrigerator for up to 3 days.
- Freezing: These pancakes freeze beautifully! Let them cool completely, then stack them with small squares of parchment paper between each one. Place the stack in a freezer-safe bag. They will keep for up to 3 months.
- Reheating: The best way to reheat is in a toaster or toaster oven! This brings back their slightly crisp edges. You can also pop them in the microwave for 30-60 seconds.
Recipe Notes / What I Learned
This recipe is a great example of "less is more" when it comes to heat. My instinct is always to crank the heat to get them done fast, but with pumpkin pancakes, that's a mistake. The sugars in the pumpkin and brown sugar will burn. Low and slow (low-medium heat) is the only way to get that perfect, even, golden-brown crust while ensuring the center is perfectly cooked and fluffy.
Nutrition Snapshot
Estimated Nutrition Per Pancake (assuming 12 pancakes): ~165 calories · 4g protein · 30g carbs · 3g fat (This is an approximation and can vary based on the specific brands of ingredients used.)
Pumpkin Pancakes
Equipment
- Large bowl
- Medium bowl
- Whisk
- Spatula
- Large saute pan or skillet
- ⅓ cup measuring cup
- Wire rack
Ingredients
Group: Ingredients
- 2 Cups All-Purpose Flour (250 grams)
- ¼ Cup Light Brown Sugar (50 grams)
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1-2 Tablespoons Pumpkin Pie Spice
- 1 ½ Cups Buttermilk (12oz) at room temperature
- 1 Cup Pumpkin Puree (8oz) at room temperature
- 2 Large Eggs at room temperature
- 3 Tablespoons Unsalted Butter, melted
- 2 Teaspoons Pure Vanilla Extract
Instructions
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a medium bowl whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
- Pour liquid ingredients into the dry ingredients and use a spatula to gently fold, mix until majority of the flour streaks have gone, a few are fine, but you don't want to overmix and overdevelop the gluten. Make sure to scrape down the sides of the bowl as well. Let pancake batter rest for at least 10 minutes, no less.
- In a large saute pan or skillet over low-medium heat add a slither of butter, honestly too much and you'll burn the pancakes. Using a third cup measuring cup scoop one serving of the pancake batter into the pan.
- Depending on your pan and the heat your pancakes may cook a little differently, you will start to notice after the first one. Start by timing 1 minute 30 seconds, you should see air bubbles popping on top of the pancake, you want a few bubbles but not the whole pancake, if you wait until the whole pancake has bubbles you'll most likely have burned the bottom of the pancake.
- Using a plastic spatula gently slide it under the pancake, then shimmy it around a bit to get a good place covering the majority of the pancake. Using your wrist, not your whole arm, gently flip the pancake and cook for another minute and 30 seconds. Place pancakes on a wire rack and place them in a warmed oven (200F/93C) while you cook the remaining. Serve with warmed syrup.
Notes
Nutrition
FAQs
Can I use fresh pumpkin puree instead of canned?
Yes, you can use homemade roasted pumpkin puree. Just make sure it is very thick and smooth, not watery. If your puree is wet, I recommend blotting it between paper towels first to remove excess moisture, or your batter will be too thin.
Why are my pancakes flat, not fluffy?
The top three reasons are: 1) You overmixed the batter, 2) You didn't let the batter rest for 10 minutes, or 3) Your baking powder or baking soda is old and no longer active.
Can I make these dairy-free?
Yes! Use a plant-based buttermilk (1 ½ cups unsweetened almond or oat milk + 1 ½ tablespoon lemon juice) and use melted coconut oil or your favourite plant-based butter instead of the unsalted butter.
