The Best Pumpkin Buttermilk Pancakes

Some mornings are for staying in your pj’s a little longer and making a homemade breakfast that feels special. These pumpkin buttermilk pancakes are exactly what a cool fall morning calls for. They have us dreaming of mornings when the coffee is warm, the air is crispy, and a stack of these fluffy pancakes is on the table.

They’re super soft, fluffy, full of pumpkin flavor, and warmly spiced with pumpkin spice. The pancake batter starts with classic buttermilk pancake ingredients with pumpkin puree and pumpkin pie spice blended into the batter for that fall flavor. The buttermilk creates that fluffy texture as these pancakes bake on the hot skillet. Stack them high and finish them with extra butter, a generous drizzle of warm spiced maple syrup, and a sprinkle of chopped pecans and flaky salt. 

The warm maple syrup will soak into every layer of these pancakes, making each bite sweet and super comforting. They’re the perfect fall breakfast to make a Saturday morning worth slowing down for. Or if you’re a big breakfast-for-dinner person, these would make a delicious pairing with a side of eggs and salty bacon. No matter how you choose to enjoy them, their cozy flavors will have you lingering around the table for just one more bite! 

Why You’ll Love These Pumpkin Buttermilk Pancakes

• They’re thick and fluffy. The buttermilk is the key to making deliciously fluffy pancakes. As the buttermilk sits in the batter, it creates large air bubbles to make the batter rise while also softening the flour. 
• The perfect fall breakfast. Adding a little pumpkin puree and pumpkin pie spice instantly makes these pancakes taste like fall. They’re perfect for a slow Saturday morning or breakfast for dinner during the autumn months.
• Packed with pumpkin pie flavor! If you’re a pumpkin head in the fall like we are, you’ll be making these on repeat. 

How to Make Pumpkin Buttermilk Pancakes, Step by Step

Step 1. Mix dry and wet ingredients in separate bowls.

First, grab two large mixing bowls – one for wet ingredients and one for dry ingredients. You will mix them separately before blending them. This will help create a smooth, even batter. 

In one large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin spice until evenly blended. Set this bowl to the side while you whisk together the wet ingredients. Stir melted butter, buttermilk, and pumpkin puree until smooth. Whisk in eggs, one at a time, before stirring in the vanilla extract and brown sugar. 

Tip: Use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is sweet and has extra additives. Make sure you are getting the canned pumpkin puree for this recipe.

Step 2. Fold in the dry ingredients until a smooth batter forms.

Once everything is combined, you’re ready to combine the dry with the wet ingredients. Pour the flour mixture into the buttermilk mixture and use a silicone spatula to fold the flour mixture into the wet ingredients. Mix the batter until you no longer see any flour streaks. 

Tip: Don’t overmix the batter. Mix until just combined. Overmixed batter can result in a tougher texture. 

Step 3. Heat a griddle or skillet and cook pancakes two at a time. 

You want your griddle or large skillet to be hot when you add the pancakes to the skillet. A hot skillet helps to cook the pancakes that have crisp edges and soft centers. It will also keep the batter from sticking to the pan because it heats the outer layer almost immediately. 

Heat the skillet for about 10 minutes over medium-low heat before you start cooking the pancakes. Grease the surface of the skillet with butter or nonstick cooking spray. 

Use a 1/3 cup measuring cup to pour even dollops of batter onto the skillet. Cook on each side for about 3-4 minutes. When you start to see bubbles form on the surface of the pancakes, flip them over to cook on the other side. Cook them for an additional 3-4 minutes or until cooked through. 

Place the cooked pancakes on a plate and cover them with a clean dish towel to hold some of the heat while you make the other batches.  

Tip: The buttermilk will make this batter a bit thicker in texture, but once you flip them over, you can flatten them out by gently pressing on the pancake with the back of the spatula.

Step 4. Warm spiced maple syrup on the stove and serve with a stack of warm pancakes.

If you’ve never warmed up maple syrup for your pancakes, you are missing out! It truly takes the pancakes to another level. 

The flavor of the maple syrup seems to strengthen as it warms up. And for this recipe, we added in a bit of pumpkin pie spice for some added coziness. In a small skillet, heat up some maple syrup and pumpkin pie spice until it is warm. 

Serve the pancakes with extra butter, a healthy drizzle of warm spiced maple syrup, chopped pecans, and a sprinkle of flaky sea salt for a salty-sweet taste.

Tips for making the best fluffy pumpkin pancakes

• Use room temperature eggs. Room temperature eggs will keep the batter at an even temperature, resulting in a super smooth batter. If they are too cold, it can make the batter clump and create a lumpy batter.
• Don’t over mix the batter. As we mentioned above, make sure you don’t overmix the batter. You want light, fluffy, soft pancakes. Mix until the flour is evenly incorporated. 
• Let the skillet get hot before cooking. Heat the skillet for about 10 minutes over medium-low heat to get hot. A hot skillet is going to create those golden-brown edges while cooking the centers evenly. If you notice the pancakes are cooking too quickly, reduce the heat a bit. 
• Use the same amount of batter for each pancake. A 1/3-cup measuring cup makes the perfect pancake size. Making the pancakes consistent will allow them to cook at the same rate. Plus, they look better when they’re uniform and stacked.
• Wait for bubbles to form before flipping the pancakes. If you see bubbles forming on the top of the pancake, you know it’s time to flip. Also make sure the edges look set before flipping.

The best toppings for pumpkin pancakes

These pancakes are already packed with flavor, so it’s important you top them with things that will enhance the pumpkin flavor in the pancakes. Here are some of our favorite pairings: 

• Warm maple syrup
• Extra butter
• Toasted pecans or walnuts
• Flaky sea salt, 
• Whipped cream
• Cinnamon

Storing leftover pumpkin buttermilk pancakes

Store leftover pancakes in an airtight container or bag in the refrigerator for up to 1 week or up to 3 months in the freezer. Reheat in a toaster or microwave until warm.

Shop the Tools