These are the BEST, fluffiest, Pumpkin Spice Pancakes! With moist pumpkin and the perfect amount of pumpkin spice, these pumpkin pancakes are just what your cozy fall mornings need.

If you’re looking for the perfect pumpkin pancake recipe that cooks up tall, fluffy, and melt-in-your-mouth delicious, you’re in the right place!

Syrup being poured on a pile of pumpkin pancakes with pecans and butter

Table of Contents

About the Recipe

We are HUGE fans of pumpkin pancakes around here. Not much screams “fall” more than a thick, fluffy pumpkin spice pancake for breakfast! I love that these pumpkin spice pancakes have some added nutrition thanks to pumpkin puree and so much cozy fall flavor with warm seasonal spices.

A pile of pumpkin spice pancakes on white plates with pumpkin in the background

Yum, yum, yum.

A pile of pumpkin pancakes with a section cut out

Why You’ll Love These Pumpkin Spice Pancakes

  • Super easy – These pumpkin pancakes are fluffy without having to fuss. No whipping egg whites; instead, they use a combo of just the right quantities of baking powder and baking soda for a fluffy result without a bunch of extra work.
  • Tried and true pumpkin pancake recipe: This Pumpkin Spice Pancakes is almost identical to the popular Fluffy Pumpkin Pancakes recipe on my other food blog, Kitchen Treaty, but with a bit more pumpkin spice for even more pumpkin spice flavor. I published this pumpkin pancakes recipe over a decade ago, and it’s earned many 5-star reviews!
  • Perfect for fall! – Cozy up with these pumpkin spice pancakes and feel the fall vibes take over in the best possible way!
Melt-in-Your-Mouth Pumpkin Spice Pancakes Recipe ingredients

Ingredients

  • Pumpkin – You’ll want one cup of pumpkin puree, either canned or homemade pumpkin puree (it’s fun and easy to make!)
  • Buttermilk – You can grab buttermilk from the store or make your own (which is usually what I do!) Just add 2 tablespoons vinegar or lemon juice to a 2-cup liquid measuring up, then fill the rest up with milk to the 2 cup mark. Stir and let sit for about 5 minutes.
  • Eggs – Two large eggs
  • Butter – Melt it and let it cool a bit so it doesn’t cook your eggs.
  • Flour – I generally use all-purpose flour, but a mix of whole wheat and all-purpose makes these a bit more hearty. A one-for-one GF flour mix should work too.
  • Sugar
  • Baking powder & baking soda – For the air pockets you know and love in perfect melt-in-your-mouth pancakes.
  • Pure vanilla extract
  • Pumpkin pie spice – A combo of cinnamon, ginger, nutmeg and cloves.
  • Salt
A pile of pumpkin pancakes with a section cut out and a bite being picked up ready to eat

Recipe Variations

  • For a vegan option, swap in two flax eggs, plant-based milk, and a neutral oil (like canola) or vegan butter.
  • Pumpkin Pecan Pancakes – Stir 1/2 cup chopped pecans in with the dry ingredients. Top with more pecans.

How to Make Pumpkin Spice Pancakes

  1. If you need to make your own buttermilk, make this first. It will need to sit for about 5 minutes to thicken up.
  2. Add the buttermilk and remaining wet ingredients to a large mixing bowl and combine them.
  3. Mix the dry ingredients together in a separate bowl.
  4. Add the dry ingredients to the wet and mix JUST until combined.
  5. Heat up your non-stick griddle or non-stick skillet and add some butter. Pour the batter onto the cooking surface and spread out the pancakes into a circle if needed.
  6. Flip them over when they get bubbly and a bit dry around the edges. Cook on the other side until golden and cooked completely through.
Adding the dry ingredients for Melt-in-Your-Mouth Pumpkin Spice Pancakes into the wet ingredients
Melt-in-Your-Mouth Pumpkin Spice Pancakes batter
Pumpkin spice pancakes on a platter with butter and pecans

Tips for Success

  • Don’t over-mix! – You want to mix pancakes JUST until the ingredients come together. If you keep going, you risk developing the glutens in the flour which will result in tough – not tender – pancakes.
  • For the fluffiest pancakes, let the batter rest – If you set aside the batter for just a few minutes, that gives the baking powder and baking soda time to react with the liquid and acid (respectively), and get a head start on creating the air bubbles that give you the fluffiest, most delicious pumpkin spice pancakes.
A stack of pumpkin pancakes with syrup being poured over
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Melt-in-Your-Mouth Pumpkin Spice Pancakes Recipe

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Author: Karen
Yield: 12 pancakes
Tall, pillowy stacks of fluffy pumpkin spice pancakes! This tried-and-true pumpkin pancake recipe brings all the fall vibes. Add a generous pat of melty butter, drizzle with maple syrup, and your morning's made!
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Ingredients

  • 2 cups buttermilk (or 2 cups milk + 2 tablespoons vinegar or lemon juice*)
  • 1 cup pumpkin puree
  • 2 eggs
  • 3 tablespoons unsalted butter (melted and cooled slightly; plus more butter for the cooking surface if desired)
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (reduce to 2 teaspoons for milder pancakes)
  • 1/2 teaspoon salt (fine-grain sea salt or table salt)

For serving:

  • butter
  • pure maple syrup
  • chopped nuts

Instructions

  • If you need to make your buttermilk, start with that. Add two tablespoons of vinegar or lemon juice to a 2-cup liquid measuring cup then fill it the rest of the way with milk (oat milk works for a non-dairy version). Mix together and let the mixture sit for 5-10 minutes until thickened.
  • Next, add the buttermilk to a large bowl and whisk in the pumpkin, eggs, melted butter, and vanilla. Mix until smooth.
  • In another bowl, mix the flour, sugar, baking powder, baking soda, spices, and salt.
  • Pour the dry mixture into the wet and gently stir just until it all comes together. Let the batter rest for five minutes while you heat the griddle or pan.
  • Set your griddle to 325°F or warm a large skillet over medium heat. A swipe of butter on the surface adds flavor and helps with browning + crispy edges, but if you’ve got a good non-stick pan, you can skip it.
  • Scoop the batter onto the hot surface (1/3 – 1/2 cup per pancake). When the edges look a little dry and you see bubbles developing on top—usually after 1 to 2 minutes—they’re ready to flip. Cook the second side another minute or two until golden and cooked through.
  • Serve pumpkin pancakes with butter and a drizzle of maple syrup.

Notes

* To make buttermilk: Pour 2 tablespoons of vinegar into a 2-cup measuring cup. Add enough whole milk, 2% milk, oat milk, soy milk, or unsweetened almond milk to reach the 2-cup line. Let the mixture rest for about 5 minutes until it thickens slightly.
Substitute the following if you don’t have pumpkin pie spice:
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Nutrition Facts

Serving: 2pancakes, Calories: 188kcal, Carbohydrates: 30g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 39mg, Sodium: 303mg, Potassium: 140mg, Fiber: 1g, Sugar: 8g, Vitamin A: 3372IU, Vitamin C: 1mg, Calcium: 123mg, Iron: 2mg

How to Freeze Pumpkin Pancakes

To freeze these pumpkin spice pancakes, lay them flat on a large baking sheet and place in the freezer. Once they’re frozen through, transfer to a gallon-sized freezer-safe bag and label. I like to pop them out and put them in the toaster to warm them back up one at a time for quick and easy weekday morning breakfasts.

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