About This Recipe

Pumpkin spice pancakes are the ultimate fall morning ritual — tall, fluffy stacks infused with real pumpkin puree and warm spices, pooled in maple syrup. These are Pinterest's most-saved fall breakfast every September, and once you make them you'll understand why. The secret is real pumpkin puree (not pie filling), a rested batter, and the discipline to never, ever press down with a spatula.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Made with REAL pumpkin — not extract — for authentic flavor in every bite
  • Fluffy, thick, and perfectly spiced with cinnamon, nutmeg, and ginger
  • Ready in 30 minutes — perfect cozy fall weekend breakfast
  • Freezer-friendly — make a double batch and reheat all week

Pumpkin Spice Pancakes (Fluffy Fall Breakfast)

Pumpkin Spice Pancakes (Fluffy Fall Breakfast)
10 min
Prep
20 min
Cook
30 min
Total
4
Servings
⭐ 4.9
Rating
285
Calories

Ingredients

  • 1 cup (125g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp brown sugar
  • 3/4 cup (180ml) buttermilk
  • 1/2 cup (120g) pumpkin puree (not pie filling)
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • Butter and maple syrup for serving
  • Optional: whipped cream, pecans, cinnamon sugar

Instructions

  1. 1Mix dry ingredients In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and brown sugar. M...
  2. 2Mix wet ingredients In a separate bowl, whisk buttermilk, pumpkin puree, egg, melted butter, and vanilla until smooth and well combined....
  3. 3Combine gently Pour the wet ingredients into the dry ingredients. Stir with a spatula until JUST combined — lumps are fine and actually...
  4. 4Heat the pan Heat a non-stick skillet or griddle over medium heat. Lightly butter it. When a drop of water dances on the surface, it'...
  5. 5Cook the pancakes Pour 1/4 cup batter per pancake. Cook until bubbles form across the surface and edges look set, about 2-3 minutes. Flip ...
  6. 6Serve immediately Stack high and serve with warm maple syrup, a pat of butter, and optional whipped cream and toasted pecans. Dust with ci...

Ingredients

1 cup (125g) all-purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1.5 tsp pumpkin pie spice 1/2 tsp cinnamon 1/4 tsp salt 2 tbsp brown sugar 3/4 cup (180ml) buttermilk 1/2 cup (120g) pumpkin puree (not pie filling) 1 large egg 2 tbsp melted butter 1 tsp vanilla extract Butter and maple syrup for serving Optional: whipped cream, pecans, cinnamon sugar

Step-by-Step Instructions

  1. 1

    Mix dry ingredients

    In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and brown sugar. Make a well in the center.

  2. 2

    Mix wet ingredients

    In a separate bowl, whisk buttermilk, pumpkin puree, egg, melted butter, and vanilla until smooth and well combined.

  3. 3

    Combine gently

    Pour the wet ingredients into the dry ingredients. Stir with a spatula until JUST combined — lumps are fine and actually good. Overmixing kills fluffiness. Let batter rest 3 minutes.

  4. 4

    Heat the pan

    Heat a non-stick skillet or griddle over medium heat. Lightly butter it. When a drop of water dances on the surface, it's ready.

  5. 5

    Cook the pancakes

    Pour 1/4 cup batter per pancake. Cook until bubbles form across the surface and edges look set, about 2-3 minutes. Flip ONCE and cook 1-2 minutes more until golden.

  6. 6

    Serve immediately

    Stack high and serve with warm maple syrup, a pat of butter, and optional whipped cream and toasted pecans. Dust with cinnamon sugar for extra fall flavor.

Pro Tips

🏆 Chef Tips
  • Use pumpkin PUREE not pumpkin pie filling — pie filling has added sugar and spices.
  • Let the batter rest 3 minutes — this activates the baking powder for extra fluffiness.
  • Never press down on pancakes with a spatula — that squeezes out the air and makes them flat.
  • Keep finished pancakes warm on a baking sheet at 200°F while you cook the rest.

Frequently Asked Questions

Yes — cool completely then stack with parchment between layers. Refrigerate up to 3 days or freeze up to 2 months. Reheat in toaster or oven at 350°F for 5 minutes.
Yes — 100% pure canned pumpkin (like Libby's) is perfect and what most recipes use. Just make sure it's pure pumpkin, not pie filling.
Either the batter was overmixed, baking powder is old, or the pan wasn't hot enough. Mix gently until just combined and test the pan temperature first.
Substitute buttermilk with oat milk + 1 tsp apple cider vinegar, and replace butter with coconut oil. Results are still excellent.

Nutrition Per Serving

285
Calories
7g
Protein
44g
Carbs
9g
Fat
2g
Fiber
12g
Sugar
380mg
Sodium
5g
Sat. Fat