Perfect Autumn Pumpkin Pancakes | Easy Fluffy Recipe
There’s something magical about crisp fall mornings. The air is cool, the leaves are a kaleidoscope of burnt oranges and browns, and there’s a cozy warmth in the kitchen as you whip up a batch of these fluffy pumpkin pancakes. This pumpkin pancake recipe captures the essence of the fall season, offering the perfect balance of comforting spices and rich pumpkin flavor. Pair them with a drizzle of homemade maple syrup and a cup of coffee, and you’ve got the ultimate fall breakfast.
Saturdays Are for Pancakes
In our home, Saturdays are sacred. It’s the one day of the week we can slow down and savor a leisurely morning. We switch up our usual buttermilk pancakes for these delicious pumpkin pancakes, and it’s always a hit. My kids adore them—my son couldn’t stop at just two or even three! With each bite, you get that perfect pumpkin spice flavor, making these pancakes a true fall breakfast favorite.
Quick and Easy Pumpkin Pancakes
What makes this pumpkin pancake recipe a great way to start your weekend is how easy it is to prepare. These fluffy pumpkin pancakes come together in just a few minutes, using everyday pantry items like flour, baking powder, and brown sugar. Even better, you can use either fresh homemade pumpkin puree or canned pumpkin puree—both will give you that delightful pumpkin flavor. The thick batter cooks beautifully on a hot griddle, yielding pancakes with a golden-brown exterior and a soft, tender interior.
Perfect for Leftovers
Don’t worry if you end up with leftover pancakes—just pop them in an airtight container or wrap them in plastic wrap, and store them in the fridge. They reheat perfectly, making for a quick breakfast during the week. You could even freeze them on a baking sheet and then transfer them to a freezer bag for longer storage. Next time you’re craving a taste of fall, you’ll be all set.
Homemade Maple Syrup Drizzle
To take these pancakes to the next level, I love to make a simple maple syrup drizzle. In a medium bowl, mix 1/2 cup of pure maple syrup with powdered sugar, adding the sugar in 1/2 cup increments. Stir until you reach your desired consistency, then drizzle over your warm stacked pancakes. This sweet topping perfectly complements the pumpkin spice flavor and adds that extra touch of fall indulgence.
Get Creative with Toppings
These pancakes are delicious as-is, but they’re also a blank canvas for your favorite toppings. Add a handful of chocolate chips to the pancake batter for a sweet twist, or top your stack with a dollop of peanut butter, a drizzle of coconut oil, or a sprinkle of pumpkin pie spice. For a healthier option, swap out the whole milk for almond milk or oat milk, or use whole wheat flour instead of all-purpose flour.
Celebrate the Fall Season
Whether you’re enjoying these pumpkin spice pancakes on a crisp fall morning or serving them up as part of a special brunch recipe, they’re sure to become a family favorite. The combination of flavors—cinnamon, vanilla extract, and that unmistakable pumpkin spice—makes these pancakes a must-try this pumpkin season. So, gather your ingredients, fire up the electric griddle, and let the delicious fall flavor of these pancakes warm your heart and home.
Pumpkin Pancakes with Maple Syrup Drizzle
Ingredients:
Dry Ingredients:
- 2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 2 tbsp brown sugar (optional, for a touch of sweetness)
Wet Ingredients:
- 1 1/3 cup pumpkin puree (canned or homemade pumpkin puree)
- 1 egg, room temperature
- 1 1/4 cup buttermilk (or almond milk mixed with 1 tbsp lemon juice for a dairy-free option)
- 1 tsp vanilla extract
- 3 tbsp butter, melted (or coconut oil)
Maple Syrup Drizzle:
- 1/2 cup pure maple syrup
- Powdered sugar (add in 1/2 cup increments until desired consistency is reached)
Instructions:
- In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, and pumpkin pie spice to create your flour mixture.
- Make a well in the center of the dry ingredients. In a separate bowl, combine the pumpkin puree, egg, buttermilk, vanilla extract, and melted butter.
- Pour the wet ingredients into the well of the flour mixture. Gently mix until just combined—be careful not to overmix. The batter should be slightly lumpy.
- Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of pancake batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
- In a medium bowl, mix 1/2 cup pure maple syrup with powdered sugar, adding the sugar in 1/2 cup increments. Stir until you reach your desired consistency.
Storage Tips:
Store leftover pancakes in an airtight container in the fridge for up to four days. Reheat them on a hot griddle or in a toaster oven for best results. You can also freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for longer storage.
Let me know what you think of this perfect fall breakfast, and make sure to follow me over on Instagram where I share what I’m baking, making, and doing in real time!
Pumpkin Pancakes
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 1/3 cup pumpkin puree
- 1 egg
- 1 1/4 cup buttermilk made by mixing 1 1/4 cup milk with 1 tbsp lemon juice
- 1 tsp vanilla
- 3 tbsp butter melted
Instructions
- In a large mixing bowl, combine the flour, baking powder, salt, baking soda, cinnamon, and pumpkin pie spice. Stir well to evenly distribute the dry ingredients.
Make a well in the center of the dry mixture.
In the well, add the pumpkin puree, egg, buttermilk, vanilla, and melted butter.
Gently mix the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are okay.
Heat a lightly greased griddle or frying pan over medium heat.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes, until golden brown.
Serve warm with your favorite toppings.
Enjoy your homemade pumpkin pancakes!
Want to try out some more amazing fall recipes? You’ve got to whip up a batch of these Soft Pumpkin Cookies with Penuche Frosting. I think we made them about 10 times last year, and I’m about to whip up my first batch of the season tomorrow!
