These pancakes are everything good about fall: a brisk October morning, a worn-in slouchy sweater, a grande Pumpkin Spice Latte, all served up in a beautiful heaping stack of carbs. They’re completely delicious, perfectly fluffy, and really, really simple to make. If you have a can of pumpkin puree in your pantry, you probably have the ingredients make some pumpkin pancakes right now.
Pumpkin Pancake Ingredients
Buttermilk or buttermilk substitute: This recipe calls for buttermilk, which makes the pancakes soft and moist and just a little tangy. But if you don’t have buttermilk, you can make a quick buttermilk substitute with regular milk (dairy-free milk works too) and lemon juice or vinegar. Baking staples: The bulk of the ingredients here are just baking staples, flour, brown sugar, baking powder and soda, salt, and an egg. Pumpkin pie spices: These pancakes are spiced with cinnamon, allspice, ginger, and nutmeg. You can use all those spices separately, or if you have pumpkin pie spice in your spice drawer, use 1 slightly heaping teaspoon pumpkin spice instead. Pumpkin puree: Pumpkin puree is just pure, pureed pumpkin (don’t mix it up with sweetened pumpkin pie filling). You can usually find it in the baking aisle. This recipe won’t use up an entire can of pumpkin puree, so see my post What to Do With Leftover Pumpkin Puree for storage tips and recipe ideas for the leftovers. Vegetable oil: Just a little vegetable oil in the batter helps keep the pancakes moist. If you don’t have vegetable oil, you can substitute the same amount of melted butter.
How to Make Pumpkin Pancakes.
Can I freeze pumpkin pancakes?
Yes! Pancakes in general freeze pretty well. Freeze in a freezer bag with a small sheet of parchment paper between each pancake and reheat in the microwave for 20-30 seconds. Extend the time slightly for each additional pancake you’re reheating.
What goes with pumpkin pancakes?
These pancakes can be served on their own with just a side of fall fruits (apples, grapes, mangos, pears, and raspberries are what are in season right now). Or serve as part of a full breakfast spread with eggs, thick-cut bacon or sausage, and maybe some roasted potatoes.
More Pancake (and Waffle) Recipes
Fluffy Pancakes for Two Banana Pancakes for Two Pancakes for One Crispy Waffles
A Note on Recipe Yield
This recipe is designed to serve two, so it will make exactly four large and fluffy pancakes. But if you’re serving the pancakes alongside a full breakfast or making them for kids/dainty eaters, you could definitely stretch the recipe to make six smaller pancakes and feed three. If you’d like to double or triple the recipe, hover over the serving size below or click if you’re on mobile, and slide the slider. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
