I made this Pumpkin Buttermilk Pancakes Recipe on a chilly Saturday morning when I wanted something warm and a little indulgent without much fuss. The batter comes together in one bowl, and the buttermilk keeps every pancake soft and tangy in the best way.
I love how the pumpkin and warm spices fill the kitchen with that unmistakable fall smell while they cook. My family devoured the whole stack before I even finished flipping the last batch. Once you try these, I promise they’ll become your go-to weekend breakfast all autumn long.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 ½ cups all-purpose flour – gives the pancakes their structure without making them dense
- 2 tablespoons brown sugar – adds a gentle caramel sweetness that pairs well with pumpkin
- 1 ½ teaspoons baking powder – helps the pancakes rise light and fluffy
- ½ teaspoon baking soda – reacts with the buttermilk for extra lift
- ½ teaspoon salt – balances the sweetness and sharpens the spice flavors
- 1 teaspoon ground cinnamon – the backbone of that cozy fall flavor
- ¼ teaspoon ground ginger – adds a subtle warm bite
- ¼ teaspoon ground nutmeg – rounds out the spice blend nicely
- 1 pinch ground cloves – use sparingly, a little goes a long way
- 1 ¼ cups buttermilk – the tang and acidity keep the pancakes tender, don’t substitute regular milk if you can help it
- ¾ cup pumpkin puree – use plain canned pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced
- 1 large egg – binds the batter together
- 2 tablespoons melted butter – adds richness and helps with browning
- 1 teaspoon vanilla extract – rounds out the flavor with a warm background note
Note: This recipe makes about 12 medium pancakes, serving 4 people.
Equipment You Need
- Large mixing bowl – for whisking together the dry ingredients
- Medium mixing bowl – for combining the wet ingredients
- Whisk – to blend everything smoothly without overmixing
- Nonstick griddle or skillet – for even cooking and easy flipping
- Measuring cups and spoons – to keep your ratios accurate
- Ladle or ¼-cup scoop – for pouring consistent-sized pancakes
- Wide spatula – makes flipping the pancakes clean and simple
How to Make Pumpkin Buttermilk Pancake Recipe?
Making these pancakes is as simple as whisking two bowls together and cooking them low and slow on the griddle. I like to prep my dry and wet ingredients separately first, then combine them right before cooking so the batter stays fresh and airy. Follow these steps and you’ll have a warm stack ready in under half an hour.
Whisk the Dry Ingredients
I start by whisking the flour, brown sugar, baking powder, baking soda, salt, and all the spices together in a large bowl. This step spreads the leavening and spices evenly through the flour so you don’t get a clump of cinnamon in one bite. It only takes a minute, but it makes a real difference in the final texture.
Mix the Wet Ingredients
In a separate bowl, I whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth. The mixture should look like a thick, creamy orange batter with no streaks of egg or butter left. I like to let the melted butter cool slightly first so it doesn’t scramble the egg when they combine.
Combine the Batter
I pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula or whisk. I only mix until the flour disappears, since overmixing leads to tough, chewy pancakes instead of soft, fluffy ones. A few small lumps in the batter are completely fine and expected.
Heat the Griddle
While the batter rests for a couple of minutes, I heat my griddle or skillet over medium-low heat and add a light coating of butter or oil. Getting the temperature right matters here, since too hot and the outside burns before the inside cooks through. I test it with a small drop of batter first to make sure it sizzles gently.
Cook the Pancakes
I scoop about a quarter cup of batter onto the griddle for each pancake, leaving space between them to spread. I wait until bubbles form across the surface and the edges look set before flipping, usually around two to three minutes per side. Each side should turn a deep golden brown with a slightly crisp edge.
Serve Warm
Once both sides are cooked through, I transfer the pancakes to a plate and keep them warm under a clean kitchen towel while I finish the rest of the batch. Serving them warm right off the griddle is when they taste their absolute best.
Additional Tips for Making This Recipe Better
- I always bring my buttermilk and egg to room temperature first, since cold ingredients can make the batter seize up and cook unevenly.
- I never skip resting the batter for a couple of minutes, because it lets the baking powder start working and gives fluffier pancakes.
- I keep my heat on medium-low the entire time, even if it feels slow, since pumpkin batter burns faster than plain pancake batter due to the sugar content.
- I use a light hand with my measuring cup when scooping flour, since packing it in makes the pancakes dense instead of airy.
- I keep a warm oven set to its lowest setting to hold finished pancakes while I cook the rest of the stack.
Common Mistakes to Avoid
- I’ve overmixed the batter before, and it turned my pancakes rubbery instead of soft, so now I stop stirring the moment the flour disappears.
- I once used pumpkin pie filling instead of plain puree by mistake, and the pancakes turned out overly sweet and oddly spiced, so I always double-checked the can label.
- I’ve cooked on heat that was too high, which left the outside dark before the middle set, so I stick to medium-low no matter how impatient I get.
- I used to flip the pancakes too early, and they fell apart on the griddle, so now I wait for the bubbles and set edges before touching them.
- I forgot to grease the griddle between batches once, and the last few pancakes stuck badly, so I re-oil it lightly every two or three pancakes.
How to Serve Pumpkin Buttermilk Pancakes?
I like stacking these pancakes high on a plate and finishing them with a generous drizzle of maple syrup and a pat of butter melting on top. A light dusting of powdered sugar or a sprinkle of cinnamon adds a nice visual touch for photos or guests. Chopped pecans or walnuts scattered over the top give a satisfying crunch against the soft pancakes.
For a heartier breakfast spread, I pair the stack with crispy bacon or breakfast sausage on the side. A dollop of whipped cream or a swirl of cream cheese glaze also makes the whole plate feel a little more special for weekend mornings.
Variations
- Dairy-free option: swap the buttermilk for a plant-based milk mixed with a tablespoon of lemon juice or vinegar
- Sugar-free option: replace the brown sugar with a sugar substitute like monk fruit sweetener
- Protein boost: stir a scoop of vanilla protein powder into the dry ingredients
- Flavor add-ins: fold in mini chocolate chips or chopped pecans for extra texture
- Buttermilk pumpkin waffles: pour the same batter into a waffle iron for a crispier version
- Whole wheat swap: use half whole wheat flour and half all-purpose flour for a heartier bite
Nutritional Information
Here’s a quick look at what one serving of these pumpkin buttermilk pancakes typically provides.
- Calories: around 220 per serving
- Protein: about 6 grams
- Carbohydrates: around 34 grams
- Fat: approximately 7 grams
Make Ahead and Storage
Storage: These pancakes keep well in an airtight container in the refrigerator for up to 4 days. Let them cool completely before stacking them with parchment paper in between to prevent sticking.
Reheating: I reheat leftover pancakes in the microwave for about 20 to 30 seconds, or in a toaster for a slightly crisper edge. A quick warm-up in a skillet over low heat also works well if you want to refresh the outside texture.
Freezing: These pancakes freeze beautifully for up to 2 months when stacked with parchment between each one and sealed in a freezer bag. I just pop them straight into the toaster from frozen for a quick breakfast on busy mornings.
Why You’ll Love This Recipe?
These pumpkin buttermilk pancakes bring together everything I want from a fall breakfast: warmth, softness, and just the right amount of spice.
- Easy to prepare: the batter comes together in about 10 minutes with simple pantry staples.
- Perfectly fluffy texture: the combination of buttermilk and baking soda gives a soft, tender crumb every time.
- Versatile for dietary needs: it’s simple to adapt into a dairy-free or sugar-free version without losing flavor.
- Great for meal prep: the pancakes freeze and reheat well, making busy mornings much easier.
- Family-friendly flavor: the mild pumpkin spice appeals to both kids and adults without being overpowering.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use homemade pumpkin puree as long as it’s well-drained and smooth, since extra moisture can make the batter too thin.
What can I substitute for buttermilk?
You can mix regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes as a quick substitute.
Why are my pancakes turning out flat?
Flat pancakes usually mean your baking powder or baking soda is old, or the batter was overmixed, so check your leaveners are fresh.
Can I make the batter the night before?
I recommend mixing the dry and wet ingredients separately and combining them right before cooking for the fluffiest results.
How do I keep pancakes warm while cooking the whole batch?
I place cooked pancakes on a baking sheet in a 200°F oven, which keeps them warm without drying them out until I’m ready to serve.
Pumpkin Buttermilk Pancakes Recipe
Ingredients
Method
- I start by whisking the flour, brown sugar, baking powder, baking soda, salt, and all the spices together in a large bowl. This step spreads the leavening and spices evenly through the flour so you don’t get a clump of cinnamon in one bite. It only takes a minute, but it makes a real difference in the final texture.
- In a separate bowl, I whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth. The mixture should look like a thick, creamy orange batter with no streaks of egg or butter left. I like to let the melted butter cool slightly first so it doesn’t scramble the egg when they combine.
- I pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula or whisk. I only mix until the flour disappears, since overmixing leads to tough, chewy pancakes instead of soft, fluffy ones. A few small lumps in the batter are completely fine and expected.
- While the batter rests for a couple of minutes, I heat my griddle or skillet over medium-low heat and add a light coating of butter or oil. Getting the temperature right matters here, since too hot and the outside burns before the inside cooks through. I test it with a small drop of batter first to make sure it sizzles gently.
- I scoop about a quarter cup of batter onto the griddle for each pancake, leaving space between them to spread. I wait until bubbles form across the surface and the edges look set before flipping, usually around two to three minutes per side. Each side should turn a deep golden brown with a slightly crisp edge.
- Once both sides are cooked through, I transfer the pancakes to a plate and keep them warm under a clean kitchen towel while I finish the rest of the batch. Serving them warm right off the griddle is when they taste their absolute best.
Notes
- I always bring my buttermilk and egg to room temperature first, since cold ingredients can make the batter seize up and cook unevenly.
- I never skip resting the batter for a couple of minutes, because it lets the baking powder start working and gives fluffier pancakes.
- I keep my heat on medium-low the entire time, even if it feels slow, since pumpkin batter burns faster than plain pancake batter due to the sugar content.
- I use a light hand with my measuring cup when scooping flour, since packing it in makes the pancakes dense instead of airy.
- I keep a warm oven set to its lowest setting to hold finished pancakes while I cook the rest of the stack.
