Soft, fluffy pancakes made with buttermilk, pumpkin and flavoured with pumpkin spice. These pancakes are quick and easy. They make a large enough batch to serve a family or freeze some for breakfast throughout the week. They are the perfect fall pancake.
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Pancakes are one of my favourite breakfast foods. I love them because they are easy to make, use simple ingredients, and can be made in so many flavour combinations.
These pumpkin spice pancakes use canned pumpkin, buttermilk and the added flavour of pumpkin spice. They are light, fluffy, and super moist. And they are perfect for fall.
This recipe will make 12-18 pancakes, depending on how big you like them. They keep well in the fridge for a few days but can be kept in the freezer for months, which makes them nice for a quick, weekday breakfast. Just pop them in the toaster, and off you go.
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!
Why We Love This Recipe
It’s quick – This is a quick pancake recipe. It takes only a few minutes to whip up the batter and you don’t need to let it rest before cooking the pancakes.
It’s easy – The recipe uses simple, everyday ingredients. You should be able to find what you need at any grocery store.
It freezes well – These pancakes freeze well, making them a great recipe to prepare on the weekend so you can have pancakes throughout the week. Just pop them in the toaster to reheat, just like you would frozen waffles. The air fryer works great, too!
To make these pancakes, you will need the following:
- All-purpose flour
- Sugar, granulated and brown
- Pumpkin pie spice
- Baking powder
- Baking soda
- Pumpkin puree
- Vanilla extract
Pro Tip – This recipe calls for canned pumpkin, not to be confused with pumpkin pie filling. Pumpkin pie filling could be used, but you will want to adjust the spices accordingly.
Begin by mixing the dry ingredients in a large bowl, then set the bowl aside.
Next, mix the wet ingredients in a separate bowl, reserving ½ cup of the buttermilk. Add the wet mixture to the dry ingredients and gently whisk to combine.
Add the reserved buttermilk a little at a time until you get the consistency you are looking for. I like a thicker pancake, but add more buttermilk if you like thinner pancakes.
Now, you will pour your batter onto a hot griddle. I like to use about ¼ cup of batter per pancake, but you can make them as big or small as you like.
Cook until bubbles form on top, then flip and cook for about another minute or two, depending on how thick your pancakes are.
Remove from the griddle and serve as desired.
Either a stovetop or electric griddle can be used for this recipe. When using a stovetop griddle, be sure the pan is centred 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.
My favourite way to eat these pancakes is topped with butter, real maple syrup and chopped pecans.
But you could top them with whipped cream, apples, or even a cream cheese drizzle.
I also love to have my pumpkin pancakes with sweet cinnamon butter.
Leftover pancakes will keep for a few days in the fridge or months in the freezer. You can store them in an airtight container or wrapped in plastic in the refrigerator.
In the freezer, layer them with a piece of wax or parchment paper between the pancakes and store either in an airtight container or ziplock bag.
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 aluminium 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.
More Breakfast Recipes
Easy Pumpkin Spice Pancakes
- 2 Cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 teaspoon pumpkin pie spice
- ½ tsp salt
- ½ Cup canned pumpkin not pumpkin pie mix
- 2 tablespoon sugar
- 1 Tbsp brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 – 2 Cups buttermilk
- In a large bowl, mix flour, sugars, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
- In a separate bowl, mix pumpkin, eggs, vanilla and 1.5 cups of the buttermilk. Add to dry ingredients and whisk together. Add remaining ½ cup buttermilk in small amounts until you reach the consistency you like. Batter should be quite thick, but slightly runny. If you like thinner pancakes, add more buttermilk until you reach the consistency you prefer.
- Preheat a griddle on med-high heat and lightly coat with butter.
- Spoon batter onto griddle, approximately ¼ cup per pancake, unless you want larger pancakes.
- Cook until you see bubbles forming on the top, then gently flip and cook 1-2 minutes longer.
- Serve topped with butter, maple syrup, and chopped pecans, if desired.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.