Soft, fluffy buttermilk pancakes with the flavor of pumpkin and spices. These pumpkin spice pancakes are quick and easy to prepare and can be made on the stovetop, or a Blackstone griddle. They make a large enough batch to serve a family or freeze some for breakfast throughout the week. They are the perfect fall pancake.

Pumpkin pancakes stacked on a plate topped with butter, syrup and chopped pecans.

Pumpkin spice is a favorite fall flavor combination and these buttermilk pumpkin pancakes are sure to impress any pumpkin spice lover.

And if you are looking for more pumpkin breakfast options, then you may also love giant Pumpkin Chocolate Chip Scones or a warm and delicious Pumpkin Cinnamon Roll.

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Pancakes are one of my favorite breakfast foods. They are my go-to order when eating breakfast at a restaurant, but they are super easy to make at home.

They are made with simple pantry ingredients and can be made in so many flavor combinations.

These pumpkin spice pancakes use canned pumpkin, buttermilk, and pumpkin spice, giving them the flavor of pumpkin pie. They are light, fluffy, and perfect for fall.

I love this recipe because it takes only a few minutes to whip up the batter and you don’t need to let it rest before cooking the pancakes.

These pancakes can be cooked on the stovetop in a skillet or with a griddle, or you can use an electric griddle.

If you happen to have a Blackstone Griddle, it is an excellent way to cook a large batch, allowing you to cook 8-12 pancakes at a time depending on the size of your griddle.

Leftover pancakes keep well in the fridge for a few days, but my favorite thing about them is they can be stored in the freezer for months, which makes them nice for a quick, weekday breakfast. Just pop them in the toaster or air fryer and off you go.

We love to top them with homemade Cinnamon Butter. But if you really want to take them over the top, we suggest a drizzle of homemade Pumpkin Spice Syrup.

Since you will have some leftover pumpkin, we suggest making a batch of salted caramel pumpkin muffins; they are easy and delicious and can also be frozen, making a quick grab-and-go snack!

Stack of pancakes with wedge cut out topped with butter and syrup.

Ingredients & Substitutions

For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.

All-purpose flour: This recipe calls for all-purpose flour, but whole wheat flour also works well, or you can do a combination of the two. I have not tested this recipe with gluten-free flour, but a one-to-one gluten-free flour substitute should work with this recipe.

Sugar: These pancakes are made with both granulated sugar and brown sugar. The granulated sugar adds a bit of sweetness, while the brown sugar pairs well with the pumpkin to give the pancakes a slight caramel flavor. You could easily increase or decrease either of these depending on how sweet you like your pancakes and your flavor preference.

Pumpkin puree: This recipe calls for canned pumpkin, not to be confused with pumpkin pie filling. Pumpkin pie filling could be used, but as pumpkin pie filling contains both spice and sweetener, you will want to adjust the spices and sugar accordingly.

Pumpkin pie spice: Pumpkin pie spice is a combination of cinnamon, nutmeg, ginger, and cloves and is what gives pumpkin spice foods and beverages their signature flavor. You should be able to find this in the spice aisle of any grocery store, but you can easily make your own. Or use any combination of those spices you like.

Buttermilk: Buttermilk helps make these pancakes extra light and fluffy, as the acid in the buttermilk will react with the leavening agent to give the pancakes more lift. Buttermilk also adds a slight tangy flavor to the pancakes. If you don’t have buttermilk you can make a buttermilk substitute by adding a tablespoon of lemon juice to regular milk.

Pro Tip: If using a stovetop griddle, be sure the pan is centered over the burner, and watch the temperature carefully. If you find the pancakes getting too brown, turn down the heat and remove the griddle from the stove for a minute before continuing to avoid burning the pancakes.

Blackstone Griddle Pumpkin Pancakes

These pancakes can easily be made on a Blackstone Griddle with no adaptations needed for the recipe.

Preheat the seasoned griddle to medium heat, and coat with a small amount of butter or oil.

Pour the pancakes onto the griddle with a ladle or using a bowl with a pour spout. Allow them to cook for 5-6 minutes until the edges look set and the top of the pancakes are covered in bubbles, then flip and cook for another 1-2 minutes.

Syrup being poured on a stack of pancakes.

Serving Suggestions

My favorite way to eat these pancakes is topped with butter, real maple syrup, and chopped pecans. Chopped Candied Pecans are even better.

But you could top them with whipped cream, apples, or even a cream cheese drizzle.

Pumpkin pancakes are also delicious with sweet cinnamon butter.

Storing Leftover Pancakes

Leftover pancakes can be stored in an airtight container for about three days in the refrigerator.

These pancakes also freeze exceptionally well, making them perfect for quick, weekday breakfasts.

You can store them in a large ziplock bag or airtight container. Layer them with a piece of wax or parchment paper between the pancakes to prevent them from sticking together and making it easy to grab just one or two.

Pancakes served with a glass of orange juice and maple syrup and pecans on the side.

Reheating Leftover Pumpkin Pancakes

Leftover pancakes can be heated in the toaster, oven, or air fryer.

To reheat in the oven, place them on a baking sheet, wrap them with aluminum foil, and heat at 350°F for about ten minutes. In the air fryer, just put them in the basket at 350°F for 3-4 minutes.