These thick and fluffy pumpkin pancakes are everything a fall breakfast should be. Made with real pumpkin puree, buttermilk, and a blend of cinnamon, nutmeg, ginger, and cloves, they're lightly sweet, full of warm spices, and delicious with a little butter and maple syrup. And just look at how thick they are!
There's something about fall that makes pancakes even more appealing, especially when breakfast becomes dinner. Please tell me I'm not the only one making pancakes on a Monday night while watching football! Whether you're making a big weekend breakfast or keeping dinner simple, these pumpkin pancakes are a great way to put that extra can of pumpkin to good use.
A Few Tricks for Thick, Fluffy Pancakes
I'll admit it: pancakes are one of those things that should be easy, but somehow don't always cooperate. Hard-boiled eggs are another one for me! Fortunately, a few simple tricks make a big difference, especially when you're cooking with pumpkin.
- Don't overmix the batter. Stir the wet and dry ingredients together just until combined. A few small lumps are perfectly fine. Too much mixing can make the pancakes dense instead of fluffy.
- Give the batter a few minutes to rest. About 5 minutes is plenty. This gives the flour time to hydrate and helps the batter thicken slightly before cooking.
- Stick with medium heat. Pumpkin pancakes are thicker and contain more moisture than traditional pancakes. Cooking over medium heat gives the centers time to cook without burning the outside.
- Know when to flip. Look for bubbles forming on the surface and edges that are beginning to set. Flip gently and resist the temptation to press down with your spatula. You want to keep all that fluffiness!
What to Serve with Pumpkin Pancakes
Warm maple syrup and a pat of butter are hard to beat. For a little extra fall flavor, add toasted pecans or walnuts and a sprinkle of cinnamon.
If you're making these for a special breakfast, whipped cream is another delicious option. And if you're serving them for breakfast-for-dinner night, a side of scrambled eggs or crispy bacon rounds things out nicely.
Storing and Reheating Leftovers
If you happen to have leftovers, let the pancakes cool completely before storing them in an airtight container in the refrigerator for up to 3–4 days.
These also freeze well! Arrange the cooled pancakes in a single layer to freeze, then transfer them to a freezer-safe bag or container for up to 2 months. Reheat them in the toaster, microwave, or a skillet over low heat until warmed through.
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Thick and Fluffy Pumpkin Pancakes
- Total Time: 40 min
- Yield: 8-10 pancakes 1x
Description
Thick and fluffy pumpkin pancakes made with real pumpkin puree, buttermilk, and warm fall spices. Cooked until golden brown, they're perfect for a cozy breakfast or breakfast-for-dinner night.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or cooking spray, for greasing the pan
Instructions
- 1. Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- 2. Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, egg, buttermilk, melted butter, and vanilla extract until combined.
- 3. Make the batter. Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine. Avoid overmixing, which can make the pancakes dense. Let the batter rest for about 5 minutes.
- 4. Heat the skillet. Heat a large nonstick skillet over medium heat. Lightly grease with butter or cooking spray.
- 5. Cook the pancakes. Pour about ¼ cup batter into the skillet for each pancake, gently spreading it into a circle about 5 inches wide if needed. Cook for 2–3 minutes, or until bubbles begin forming on the surface and the edges look set.
- 6. Flip and finish. Carefully flip each pancake and cook for another 2–3 minutes, until golden brown and cooked through. Repeat with the remaining batter, adjusting the heat if the pancakes brown too quickly.
- 7. Serve warm. Top with butter, maple syrup, or your favorite pancake toppings.
Notes
Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will change the flavor of the pancakes.
Cooking tip: These pancakes are thicker than traditional pancakes, so medium heat works best. If the outsides brown before the centers are cooked, lower the heat slightly.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Other Fall Recipes You Will Love:
- Pumpkin French Toast with Whipped Maple Cinnamon Butter: I promise you, the butter is AMAZING!
- Pumpkin Roll: Our pumpkin roll has less cream cheese and less sweetening of a filling but remains every bit as indulgent and satisfying.
- How to Poach the Perfect Egg: This silky, perfectly cooked egg is simple to make and so elegant at the same time.
- Homemade Blueberry Pancakes: Blueberries bursting with flavor in a fluffy pancake stack – that's what homemade breakfast dreams are made of.
- Homemade Coffee Cake: Sip your morning brew alongside a slice of Homemade Coffee Cake (just like Entennmanns!
Thick and Fluffy Pumpkin Pancakes
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Mmmmm ...pumpkin pancakes