This batch of pumpkin pancakes has been a Sunday morning tradition in my house for years. I first landed on this combination during a crisp October when I wanted something that smelled like a pumpkin patch and tasted like a hug. The pancakes are tender, lightly caramelized at the edges, and carry a gentle pumpkin flavor layered with cinnamon and warm pumpkin pie spice. They are sweet but not cloying, with a slightly cakey texture that holds syrup and whipped cream beautifully.

I discovered how comforting they could be when I served them to friends who had never tried pumpkin beyond pie. The stack disappeared quickly, and a neighbor asked for the recipe the same day. What makes these especially reliable is the balance between the wet pumpkin puree and the acidic buttermilk, which activates the baking soda and creates lift. The melted butter helps develop browning on the griddle while keeping the interior moist. These pancakes are a great way to use canned pumpkin or leftover puree from other recipes, and they adapt well to dietary swaps when you need them to.

Ingredients

• All-purpose flour: 1 cup. Use a well-shaken, spooned-and-level cup for accuracy. I often use King Arthur or a trusted store brand for consistent texture; it provides the structure that keeps the pancakes tender yet not gummy.
• Brown sugar: 1 tablespoon. Light brown sugar adds a slight molasses note that complements pumpkin; pack lightly into the measuring spoon.
• White sugar: 1 tablespoon. Balances the brown sugar and helps with caramelization on the griddle.
• Baking powder and baking soda: 1 teaspoon baking powder and 1/2 teaspoon baking soda. The combination gives both immediate rise from baking powder and extra lift plus browning from the baking soda reacting with buttermilk.
• Spices: 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice (optional but recommended). Use fresh spices for the best aroma; McCormick or your local bulk spice jar both work fine.
• Salt: 1/4 teaspoon. Essential to balance sweetness and enhance the pumpkin flavor.
• Buttermilk: 1 cup. If you do not have cultured buttermilk, use 1 cup milk plus 1 tablespoon vinegar and let sit 5 minutes; this acidity is important for texture.
• Pumpkin puree: 1/2 cup. Canned 100 percent pumpkin puree is convenient; avoid pie filling which contains added sugar and spices.
• Egg: 1 large. Provides structure and helps with even browning.
• Melted butter: 2 tablespoons. Adds flavor and helps the edges brown; if you prefer, use neutral oil but you will miss some of the buttery aroma.
• Vanilla extract: 1 teaspoon. Rounds out the flavor and lifts the spices.

Instructions

Mix dry ingredients: In a large bowl whisk together 1 cup all-purpose flour, 1 tablespoon brown sugar, 1 tablespoon white sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice (if using), and 1/4 teaspoon salt. Whisk until homogenous so you do not end up with pockets of baking powder or soda. This step ensures even leavening and an even spice distribution. Mix wet ingredients: In a second bowl whisk 1 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth. If your butter is too hot, let it cool slightly before adding so the egg does not scramble. The acidity of the buttermilk will react with the baking soda once combined. Combine: Pour the wet mixture into the dry mixture and fold gently with a rubber spatula until just combined. Batter should be slightly thick with a few small lumps. Do not overmix; overworking activates gluten and will make the pancakes tough. If the batter seems too thick, add up to 1 tablespoon more milk or buttermilk to reach a pourable but still substantial consistency. Heat the pan: Heat a heavy skillet or nonstick griddle over medium heat and lightly grease with butter or neutral oil. The ideal surface temperature is around 350 to 375 degrees Fahrenheit for steady browning. If you do not have a thermometer, test with a drop of batter: it should sizzle gently and spread slowly. Cook pancakes: Pour about 1/4 cup batter per pancake onto the hot surface. Cook until bubbles appear on the top and the edges look set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more until golden and cooked through. Avoid pressing down with the spatula. Keep cooked pancakes warm in a low oven set to 200 degrees Fahrenheit while you finish the batch. Serve: Serve stacks with warm maple syrup, a dollop of whipped cream, toasted pecans, or a dusting of cinnamon sugar. These pancakes pair beautifully with crisp bacon or a citrusy fruit salad to cut through the richness.

Storage Tips

To store cooked pancakes, cool them completely on a wire rack to avoid condensation, then layer with parchment paper in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a zip-top freezer bag for up to 3 months. Reheat from frozen in a toaster oven or 350 degrees Fahrenheit oven for 8 to 10 minutes, flipping once, until warmed through. If you prefer stovetop reheating, a skillet over low heat with a light coat of butter restores crisp edges while warming the center.

Ingredient Substitutions

If you need a dairy-free version, replace buttermilk with unsweetened almond or oat milk plus 1 tablespoon lemon juice and use melted coconut oil instead of butter. For a vegan approach, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and plant-based milk as the acidic component; omit butter or use vegan margarine. For a gluten-free version, use a 1-to-1 gluten-free flour blend with xanthan gum; the texture will be slightly different but still tender. You can reduce the sugar by half, or swap maple syrup for honey as a topping, but avoid substituting canned pumpkin with pumpkin pie filling because the added sugar and spices will change texture and sweetness.

Serving Suggestions

Serve a stack with warm pure maple syrup and a pat of butter for a classic presentation. For a more refined brunch option, top with brown butter whipped cream and toasted pecans, or serve with a citrus fruit compote to add brightness. These pancakes pair well with savory sides such as crisp bacon or country sausage, and a simple arugula salad with lemon vinaigrette lightens the meal. Garnish with a dusting of powdered sugar or a pinch of extra cinnamon for a cozy finish.

Cultural Background

While pancakes have ancient roots across many cultures, the pumpkin variation is distinctly American, tied to autumn harvest traditions and Thanksgiving flavors. Canned pumpkin became widely available in the early 20th century, making pumpkin-infused breakfast items common in home kitchens. The use of pumpkin pie spice is a modern shorthand to replicate a blend of cinnamon, nutmeg, ginger, and cloves that evokes classic pumpkin pie while simplifying the seasoning process.

Seasonal Adaptations

In fall, emphasize warm spices and serve with spiced pecans or a salted caramel drizzle. For winter holidays, add orange zest to the batter and top with cranberry compote to add a festive tartness. In spring or summer, lighten the dish by reducing spices and topping the pancakes with yogurt and fresh berries. For holiday brunches, make mini pancakes and serve on skewers with fruit and dollops of mascarpone for a party-friendly option.

Meal Prep Tips

Make a double batch of pancakes and freeze individual portions for quick mornings. Label bags with date and reheat directly from frozen in a toaster oven for best texture. If prepping batter ahead, mix dry and wet ingredients separately and combine within 30 minutes of cooking; avoid storing mixed batter for more than a couple hours because the leavening power will decline. Pack reheated pancakes with a small container of syrup and some toasted nuts for a portable breakfast.

These pumpkin pancakes are easy to make, comforting to eat, and flexible enough for everyday breakfasts or special occasions. I encourage you to experiment with toppings and substitutions until you find your favorite combination. There is a particular joy in watching someone else’s face light up at their first bite, and that is why I keep this recipe in my regular rotation.