Fluffy Pumpkin Pancakes

Cozy and fluffy with warm autumn spices, these pumpkin pancakes make the perfect breakfast for chilly mornings when you want something comforting and delicious. The real pumpkin purée brings natural sweetness and moisture, while the browned butter adds a rich nuttiness that elevates the flavor. These pancakes are thick, tender, and perfect for stacking high, crowned with whipped cream and drizzled maple syrup for that extra indulgence.

I first made this recipe on a brisk October weekend, and it quickly became a favorite for weekend family breakfasts, with everyone loving how fluffy and light they are even with the hearty pumpkin inside.

Ingredients

• One and a half cups all-purpose flour: for the base that holds everything together
• Two tablespoons brown sugar: to add subtle sweetness and help with caramelization
• Two teaspoons baking powder: for lift and fluffiness
• Half a teaspoon baking soda: to activate with the acidic buttermilk, enhancing rise
• Half a teaspoon salt: to balance the sweetness and bring out flavors
• One teaspoon ground cinnamon: for warm, familiar spice
• Half a teaspoon ground ginger: adding a gentle zing and earthiness
• Quarter teaspoon ground nutmeg: contributing a sweet and nutty aroma
• Quarter teaspoon ground cloves: to deepen the spice profile with a hint of warmth
• Three quarters cup pure pumpkin purée: giving color, moisture, and natural sweetness—avoid pumpkin pie filling which contains added spices and sugars
• Two large eggs: providing structure and richness
• One and a quarter cups buttermilk: adding tenderness and slight tang for fluffiness
• Two tablespoons unsalted butter, browned: browned until nutty, intensifying the flavor
• One teaspoon pure vanilla extract: to round out the flavors
• Half teaspoon maple extract: imparting subtle sweetness and depth
• One cup whipped cream: for serving to add lightness and creaminess
• Half a cup pure maple syrup: for drizzling and a natural sweet finish

Instructions

Mix Dry Ingredients:

Whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl to ensure even distribution of spices and leavening agents for consistent flavor and rise.

Prepare Wet Ingredients:

In a separate bowl, blend the pumpkin purée, eggs, buttermilk, browned butter that has cooled slightly, vanilla extract, and maple extract until smooth and cohesive with no streaks.

Combine Wet and Dry Mixtures:

Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon just until the flour disappears and a few lumps remain, avoiding overmixing to keep pancakes tender.

Rest the Batter:

Allow the batter to sit about five minutes at room temperature so the flour hydrates and the leavening agents begin activating, helping the pancakes become airy and soft.

Cook the Pancakes:

Heat a nonstick skillet or griddle over medium heat and lightly grease it. Scoop about a quarter cup of batter per pancake, cook 2 to 3 minutes until bubbles form and edges set, flip, and cook another 2 minutes until golden and cooked through, adjusting heat as needed.

Serve with Toppings:

Stack pancakes on warm plates, top with whipped cream and a generous drizzle of warm maple syrup for a balanced, indulgent breakfast.

Pumpkin purée is my favorite part of this recipe because it adds a sweet natural earthiness and so much color. One fall morning while making these, my kids insisted on helping with the browned butter and ended up tasting it right from the pan, filling the kitchen with pure joy and laughter.

Storage Tips

Cooked pancakes can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a toaster or microwave, or freeze cooked pancakes layered between parchment paper in a ziplock bag for up to two months and thaw at room temperature or heat from frozen with a little butter in a pan.

Ingredient Substitutions

Use half a cup of Greek yogurt with three quarters cup milk instead of buttermilk to keep the batter tender if needed. Replace brown sugar with coconut sugar for a deeper caramel flavor, or swap browned butter for browned plant-based margarine for a dairy-free option while preserving nuttiness.

Serving Suggestions

Toss in toasted pecans or chocolate chips into the batter for added texture, and sprinkle roasted pumpkin seeds on top for crunch. Pair your pumpkin pancakes with a spiced chai latte or freshly brewed coffee to enhance the cozy autumn vibe.

Serve warm with whipped cream and a generous drizzle of maple syrup for a cozy, indulgent breakfast. These pancakes also freeze and reheat well for quick mornings.

Your Recipe Questions Answered

→ Why are my pancakes not fluffy?

Overmixing the batter develops gluten, resulting in denser pancakes. Use fresh baking powder and soda, and mix just until combined for the best lift.

→ Can I prepare the batter in advance?

You can mix dry and wet ingredients ahead but combine them just before cooking. Refrigerate assembled batter up to 4 hours; expect slight texture changes.

→ Is canned or homemade pumpkin purée better?

Both work well. Homemade purée should be thick to avoid thinning the batter, which can affect texture and cooking.

→ How do I prevent pancakes from sticking to the pan?

Use a well-heated, lightly greased nonstick skillet or griddle. Allow pancakes to release naturally when edges set before flipping.

→ What are good topping suggestions?

Whipped cream and warm maple syrup complement these pancakes perfectly. For added texture, try toasted pecans, chocolate chips, or roasted pumpkin seeds.