Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 1/2 cups (187g) plain/all-purpose flour; 1/4 cup (50g) caster/granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup (180ml) buttermilk*; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup (110g) canned pumpkin puree

Pumpkin Pancakes – Deliciously thick and fluffy pancakes that are perfectly spiced and packed full of pumpkin. A quick and easy breakfast to make for autumn mornings!

Why you’ll love this recipe

I have the most delicious, quick and easy breakfast recipe for you to enjoy this autumn.

These pancakes are thick and fluffy, perfectly spiced with cinnamon, ginger, nutmeg, and cloves, and packed FULL of pumpkin puree.

With just a few simple, staple ingredients, you’ll have these pancakes made and ready to serve in under 30 minutes!

Looking for more pumpkin recipes? Check out my Pumpkin Tres Leches Cake, Pumpkin Crinkle Cookies, and my Pumpkin Cinnamon Rolls.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these pancakes. You can find my recipe card at the bottom of this post for the complete list with their amounts.

Plain/all-purpose flour
Caster/granulated sugar
Baking powder
Baking soda
Ground cinnamon, ginger, nutmeg, and cloves
Salt
Buttermilk: See my recipe notes below in my recipe card on how to make your own buttermilk.
Large egg
Vanilla extract
Canned pumpkin puree: NOT pumpkin pie filling.

How to make Pumpkin Pancakes

To make these pancakes, simply grab a medium mixing bowl and whisk together the flour, sugar, baking powder, baking soda, spices, and salt. Set aside.

In a separate large mixing bowl, whisk together the buttermilk, egg, vanilla, and pumpkin puree until combined.

Add the dry ingredients and whisk until combined, and no lumps remain.

Heat a frying pan over medium heat, and grease with cooking spray, oil, or a little butter.

Dollop 1/4 cup of batter into the pan, and cook until bubbles appear on the surface. Flip, and cook until browned on each side.

Repeat with the remaining batter, and serve warm with a drizzle of maple syrup.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Pumpkin Pancakes are:

super quick and easy to make
deliciously thick and fluffy
perfectly spiced
packed full of pumpkin

How long will these pumpkin pancakes last? These pancakes are best served on the day they are made, but can be individually wrapped in clingfilm and stored at room temperature for up to 3 days.

Can I freeze these pancakes? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge, and re-heat to your liking.

Alternatively, you can cover leftover pancake batter with clingfilm and keep refrigerated overnight.

Did You Make This Recipe?

Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!

@SIMPLYBAKE_BLOG

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