Pumpkin Pancakes

Pumpkin Pancakes – Deliciously thick, fluffy pancakes packed with pumpkin flavour and warm autumn spices. A quick and easy homemade breakfast that’s perfect for cosy autumn mornings!

Start your morning with a delicious stack of homemade Pumpkin Pancakes! These wonderfully thick and fluffy pancakes are packed with pumpkin purée and a cosy blend of cinnamon, ginger, nutmeg, and cloves. They’re perfectly sweet, warmly spiced, and full of comforting autumn flavour in every bite.

These easy pumpkin pancakes are made with simple ingredients, including buttermilk for a beautifully soft and tender texture. They’re ready in just 25 minutes, making them perfect for a cosy weekend breakfast or a special autumn brunch. Serve them warm with a generous drizzle of maple syrup and a little butter for an extra delicious treat!

Looking for more delicious pumpkin recipes? Try my Pumpkin Bread, Pumpkin Cinnamon Rolls, or Pumpkin Chocolate Chip Muffins.

Happy baking,

Marsha x

From the recipe box

Pumpkin Pancakes

Deliciously thick, fluffy pancakes packed with pumpkin flavour and warm autumn spices. A quick and easy homemade breakfast that's perfect for cosy autumn mornings!

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Prep 10 minutes minutes

Cook 15 minutes minutes

Total 25 minutes minutes

Yields 8 pancakes

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Ingredients

• 187 g plain/all-purpose flour
• 50 g caster or granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 180 ml buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 110 g canned pumpkin puree

Instructions

• In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
• In a separate large mixing bowl, whisk together the buttermilk, egg, vanilla extract, and pumpkin puree until smooth and combined.
• Add the dry ingredients to the wet ingredients and whisk gently until combined and no large lumps remain. Avoid overmixing.
• Heat a non-stick frying pan over medium heat and lightly grease with cooking spray, oil, or a little butter.
• Spoon approximately 60ml of batter into the pan for each pancake. Cook until bubbles begin to appear on the surface and the edges start to look set.
• Carefully flip the pancake and cook the other side until golden brown and cooked through.
• Repeat with the remaining batter, lightly greasing the pan between batches as needed.
• Serve warm with a drizzle of maple syrup and your favourite toppings.

Recipe notes

Buttermilk: To make your own, add 2¼ teaspoons of fresh lemon juice or white vinegar to 180ml milk. Stir and leave for 5–10 minutes until slightly thickened and curdled.

Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a frying pan, toaster, or microwave before serving.

Freezing: These pancakes freeze well for up to 2 months. Allow to cool completely, then freeze with parchment paper between each pancake in a freezer-safe container or bag. Reheat from frozen or thaw overnight in the fridge before serving.