What's inside
As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links at no extra cost to you.
This pumpkin pancake recipe makes about 12 fluffy 4-inch pancakes with 1 cup of pumpkin purée, balanced spices, and enough leavening for a light but evenly cooked center.
Pumpkin Pancake Recipe at a Glance
| Ingredient or setting | Amount or target | Why it matters |
|---|---|---|
| All-purpose flour | 2 cups, about 240 g | Provides structure without making the pancakes dense |
| Pumpkin purée | 1 cup, about 245 g | Adds moisture, color, and pumpkin flavor |
| Baking powder | 2 teaspoons | Creates most of the lift |
| Baking soda | 1/2 teaspoon | Supports browning and tenderness with the buttermilk |
| Ground cinnamon | 1 1/2 teaspoons | Gives the batter its main warm-spice flavor |
| Ground ginger | 1/2 teaspoon | Adds a sharper, brighter note |
| Pan temperature | 350°F, or medium-low to medium | Allows the center to cook before the outside over-browns |
| Batter resting time | 10 minutes | Hydrates the flour and reduces thin, uneven spreading |
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup (245 g) plain pumpkin purée, not pumpkin pie filling
- 2 large eggs
- 1 1/2 cups (360 ml) buttermilk
- 4 tablespoons (56 g) melted unsalted butter, cooled slightly
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons neutral oil or additional butter for the pan
The measured pumpkin matters. A smaller amount can make the pancakes taste faint and dry, while more than 1 cup adds enough moisture to produce a heavy, gummy middle. Canned pumpkin purée is convenient, but homemade purée also works if it has a similar thick, spoonable consistency.
As an Amazon Associate we earn from qualifying purchases at no extra cost to you.
How to Make the Pancakes
1. Mix the dry ingredients
Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Breaking up the baking powder and soda now helps prevent bitter or overly risen spots later.
2. Mix the wet ingredients separately
In a second bowl, whisk the pumpkin purée, eggs, buttermilk, melted butter, and vanilla until smooth. Let the melted butter cool for a few minutes first. Very hot butter can partially cook the eggs and leave small firm pieces in the mixture.
3. Combine without overmixing
Pour the wet mixture into the dry ingredients. Stir with a spatula or whisk only until no large dry pockets remain. A few small lumps are preferable to a perfectly smooth batter because excessive mixing develops gluten and can make the finished pancakes chewy.
4. Rest the batter for 10 minutes
Leave the bowl undisturbed for 10 minutes. The flour absorbs some of the buttermilk and pumpkin moisture during this pause, giving the batter enough body to hold a round shape. If the batter becomes extremely thick, fold in 1 tablespoon of buttermilk at a time; pumpkin varies in thickness between brands.
5. Preheat the pan carefully
Use a heavy skillet, griddle, or cast-iron pan over medium-low to medium heat. Aim for approximately 350°F on a surface thermometer. If you do not have one, sprinkle a few drops of water on the pan: they should sizzle and evaporate within about 2 seconds, not vanish instantly in a violent burst.
Lightly grease the surface. Too much fat can fry the edges and create patchy browning, while no fat at all can cause sticking, particularly in an unseasoned or worn pan.
6. Cook in measured portions
Use a 1/4-cup measure for each pancake. Pour the batter into the pan without pressing it excessively into a thin circle. Leave at least 1 inch between pancakes so steam can escape and you can turn them without tearing the edges.
Cook the first side for approximately 2 1/2 to 3 1/2 minutes. Turn when the edges look set, bubbles have appeared across the surface, and some of those bubbles remain open rather than immediately filling. The underside should be medium golden brown.
Cook the second side for 1 1/2 to 2 1/2 minutes. Pumpkin batter is thicker and darker than plain pancake batter, so color alone is not a perfect doneness test. The pancake should feel springy when lightly pressed, with no wet batter visible at the side.
| Batch size | Approximate batter per pancake | First-side cooking time | Second-side cooking time |
|---|---|---|---|
| Small | 2 tablespoons | 1 1/2–2 minutes | 1–1 1/2 minutes |
| Standard | 1/4 cup | 2 1/2–3 1/2 minutes | 1 1/2–2 1/2 minutes |
| Large | 1/3 cup | 3 1/2–4 1/2 minutes | 2–3 minutes |
Temperature and Batter Troubleshooting
- Dark outside, raw center: The pan is too hot or the pancakes are too large. Lower the heat and use a level 1/4-cup portion.
- Pale, greasy, spreading pancakes: The surface may be too cool or over-greased. Wipe out excess fat and allow the pan to preheat longer.
- Flat pancakes: Check that the baking powder and baking soda are fresh. Baking powder is especially vulnerable to losing strength after prolonged storage.
- Gummy texture: The batter may contain too much pumpkin, or the pancakes may have been removed before the center set. Weighing the pumpkin prevents accidental over-measuring.
- Tough pancakes: The batter was probably mixed too long. Stop as soon as the dry ingredients are incorporated.
- Uneven browning: The pan may have hot spots. Rotate the pan or move pancakes between batches, and allow the cooking surface to recover to its target temperature.
Serving, Holding, and Storage
Serve the pancakes immediately with butter, maple syrup, toasted pecans, yogurt, or a dusting of powdered sugar. For a group, keep finished pancakes in a single layer on a baking sheet in a 200°F oven for up to 20 minutes. Stacking them tightly traps steam and softens the crisp edges.
Cool leftovers completely before refrigerating them in an airtight container. They keep for up to 3 days. For longer storage, place parchment between pancakes and freeze them for up to 2 months. Reheat refrigerated pancakes in a toaster or skillet; microwave frozen pancakes in short intervals, then toast them briefly to improve the surface texture.
Frequently Asked Questions
Can I use pumpkin pie filling?
No. Pumpkin pie filling already contains sugar and spices, and its moisture level can differ substantially from plain pumpkin purée. Use a product labeled 100% pumpkin or plain pumpkin purée.
Can I replace the buttermilk?
Yes. Combine 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice or white vinegar, stir, and let it stand for 5 minutes. The result will not be identical to cultured buttermilk, but it supplies the acidity needed for the baking soda.
Why rest the batter instead of cooking immediately?
The 10-minute rest gives flour time to hydrate and lets the batter thicken slightly. This helps each portion stay compact, which is particularly useful because pumpkin purée makes pancake batter heavier than standard batter.
Can I make the batter ahead?
For the best rise, cook it after the 10-minute rest rather than storing the mixed batter overnight. You can measure the dry and wet ingredients separately the night before, refrigerate the wet mixture, and combine them just before cooking.