Fluffy Pumpkin Pancakes

There is nothing quite like starting a crisp autumn morning with a stack of fluffy pumpkin pancakes. These pancakes are bursting with cozy, warm spices and the natural sweetness of real pumpkin purée, making them the perfect comfort breakfast for fall celebrations or any day when you want a little seasonal magic on your plate. The addition of browned butter brings a rich note that elevates the flavor, while the combination of buttermilk and gentle folding creates a tender, airy texture that melts in your mouth.

I first tried these during a chilly fall weekend, and now they are a weekly request from my whole family when we want something special yet easy in the morning. They always bring a smile to the breakfast table.

Ingredients

• All purpose flour: One and a half cups of allpurpose flour to give the pancakes structure look for fresh flour with no clumps for best results
• Brown sugar: Two tablespoons of brown sugar to add a subtle caramel sweetness packed firmly for accurate measuring
• Baking powder and baking soda: Two teaspoons of baking powder and half a teaspoon of baking soda to ensure the pancakes rise and stay fluffy
• Salt: Half a teaspoon of salt to balance the sweetness and enhance all the flavors
• Warm spices: A teaspoon of ground cinnamon half a teaspoon of ground ginger a quarter teaspoon each of ground nutmeg and ground cloves these warm spices are key to creating that signature pumpkin spice flavor so fresher ground spices will make the difference
• Pumpkin purée: Three quarters of a cup of pure pumpkin purée not pumpkin pie filling so you get pure pumpkin flavor without extra sweetness or spices
• Eggs: Two large eggs to bind the batter and add richness preferably at room temperature for better mixing
• Buttermilk: One and a quarter cups of buttermilk which reacts with the leavening agents to make the pancakes tender and fluffy
• Butter: Two tablespoons of unsalted butter browned for an irresistible nutty aroma be sure to watch closely as it can go from browned to burnt quickly
• Extracts: One teaspoon of pure vanilla extract and half a teaspoon of maple extract to round out the flavor profile with warm sweet notes
• For serving: Whip some fresh cream and have pure maple syrup ready to drizzle for that perfect finish

Instructions

Mix Dry Ingredients:

In a large bowl whisk together the flour brown sugar baking powder baking soda salt and all the warm spices until the mixture looks even and there are no lumps. This step is important for even flavor and proper rise.

Prepare Wet Ingredients:

In a separate bowl combine the pumpkin purée eggs buttermilk browned butter vanilla extract and maple extract. Whisk them together thoroughly until the mixture is smooth and uniform ensuring the pumpkin and all the extracts are well incorporated.

Combine Wet and Dry Mixtures:

Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon gently fold everything together. Avoid stirring too much some lumps are okay. Overmixing will develop gluten and make pancakes less tender.

Rest the Batter:

Let the batter sit at room temperature for about five minutes. This rest period lets the flour hydrate and the leavening agents start to work helping the pancakes become as fluffy as possible.

Cook the Pancakes:

Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour quarter cup portions of batter onto the hot surface leaving space between each pancake. Cook for about two to three minutes until bubbles form on the surface and the edges start to set. Flip gently and cook for another two minutes until golden and cooked through. Adjust heat as needed to avoid burning.

Serve with Toppings:

Pile the warm pancakes on plates. Top generously with whipped cream and pour warm maple syrup over the stack. These finishing touches make the dish feel truly indulgent and bring out the spices beautifully.

Browned butter is my secret weapon here it adds a rich nutty quality that you just don't get with melted butter. One fall morning I browned extra butter and the aroma filled the house even my usually slow to rise family was in the kitchen fast to see what was cooking.

Storage Tips

Store leftover pancakes in an airtight container in the refrigerator for up to two days. To reheat pop them in the toaster or warm them gently in a skillet so they keep their fluffy texture and don’t become soggy. For longer storage freeze pancakes separated by parchment paper in freezer safe bags for up to two months.

Ingredient Substitutions

If you don’t have buttermilk blend half a cup of Greek yogurt with three quarters of a cup of milk for a similar tang and texture. Coconut sugar can replace brown sugar for a slightly deeper caramel flavor. For a dairy free version use high quality plant based margarine in place of butter and look for vegan vanilla extract.

Serving Suggestions

Try folding in toasted pecans or chocolate chips into the batter to add a delightful texture contrast. Sprinkling roasted pumpkin seeds on top right before serving brings a nice crunch. These pancakes pair wonderfully with a warm spiced chai latte or your favorite coffee blend for a breakfast that feels both cozy and indulgent.

These pumpkin pancakes are an easy way to bring seasonal flavor to your morning. Keep the batter a bit lumpy and brown your butter for best results.

Common Questions About Recipes

→ Why are my pancakes not fluffy?

Overmixing the batter or using expired leavening agents can reduce fluffiness. Mix just until combined and check the freshness of baking powder and baking soda.

→ Can I prepare the batter in advance?

You can mix wet and dry ingredients separately ahead but combine them just before cooking. If needed, refrigerate combined batter up to 4 hours to maintain texture.

→ Is canned or homemade pumpkin purée better for these pancakes?

Both work well. Homemade purée should be thick and not watery to avoid thinning the batter and affecting texture.

→ Why do my pancakes stick to the pan?

Ensure the skillet is well-heated and lightly greased. Use a good nonstick surface and allow pancakes to release naturally before flipping.

→ What can I add for extra texture or flavor?

Fold toasted pecans or chocolate chips into the batter or sprinkle roasted pumpkin seeds on top for a delightful crunch.

→ How can I intensify the flavor of these pancakes?

Brown the butter until golden and nutty before adding; warming maple syrup before drizzling also enhances flavor.