Fluffy Pumpkin Pancakes

Prep Time	Cook Time	Total Time
20 min	15 min	35 min

Introduction

These fluffy pumpkin pancakes are cozy, fall-inspired stacks with warm spices in every bite and the softest, pillow-like texture.

They are perfect for a lazy weekend brunch, holiday breakfast, or any chilly morning when you crave something special.

Real pumpkin purée, brown sugar, and browned butter give these pancakes deep flavor, while buttermilk keeps them tender and light.

Prep mode (keeps screen active)

Brown the butter

If your butter is not browned yet, melt it in a small saucepan over medium heat.

Cook, stirring often, until the milk solids turn deep golden brown and smell nutty, then cool slightly.
Mix the dry ingredients

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and all the spices.

Advertisement
Mix the wet ingredients

In a medium bowl, whisk the pumpkin, eggs, buttermilk, browned butter, vanilla, and maple extract until smooth.
Combine wet and dry

Pour the wet ingredients into the bowl with the dry ingredients.

Stir gently with a spatula until just combined; the batter should look thick and a little lumpy.

Let the batter rest for 5 to 10 minutes while you heat your pan or griddle.
Preheat and grease the pan

Heat a nonstick skillet or griddle over medium heat, or to about 325°F on an electric griddle.

Lightly grease the surface with butter or neutral oil before each batch.

Advertisement
Cook the pancakes

Scoop about 1/4 cup of batter per pancake onto the hot surface, spacing them a few inches apart.

Cook until the edges look set and small bubbles form across the surface, 2 to 3 minutes.

Flip carefully and cook the second side until golden and cooked through, about 1 to 2 minutes more.
Serve and enjoy

Serve the pancakes warm, stacked on plates with whipped cream and plenty of warm maple syrup.

Add extra butter, toasted pecans, or a sprinkle of cinnamon sugar if you like.

Buttermilk -> milk plus lemon juice or vinegar: Stir 1 tablespoon lemon juice or vinegar into 1 1/4 cups milk, then let stand 5 minutes. This homemade buttermilk brings tangy flavor and helps the pancakes rise almost as high as real buttermilk.
All-purpose flour -> half whole wheat flour: Swap 3/4 cup of the all-purpose flour for whole wheat flour to add nutty flavor and extra fiber. The pancakes stay fluffy but taste a little heartier, which pairs nicely with the warm spices.
Eggs -> ground flaxseed and water (flax eggs): For each egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water, then let thicken 5 minutes. The pancakes become slightly denser but still tender, with a subtle nutty flavor that fits the pumpkin spices.

Mix just until combined: Overmixing develops gluten and makes pancakes tough, so stop stirring as soon as the dry streaks disappear. A few small lumps in the batter are completely fine and actually help with fluffiness.
Let the batter rest: That 5 to 10 minute rest allows the flour to hydrate and the leavening to start working. You get taller, more tender pancakes with less risk of a raw center.
Keep your pan at steady medium heat: If the pan is too hot, the outsides burn before the centers cook through. If it is too cool, the pancakes spread too much and turn pale instead of golden.
Use a measuring cup for even pancakes: Portioning the batter with a 1/4 cup measure keeps all the pancakes the same size for even cooking. Even size also makes stacking and serving much prettier.
Keep finished pancakes warm and fluffy: Place cooked pancakes on a wire rack set over a sheet pan in a 200°F oven. This keeps them warm without steaming the bottoms, so they stay light instead of soggy.

Why did my pumpkin pancakes turn out dense instead of fluffy?: Dense pancakes usually come from overmixing the batter or adding too much pumpkin. Next time, level your flour and pumpkin when measuring, and stop stirring as soon as everything is just combined.
Can I make the pancake batter ahead of time?: You can whisk the dry and wet ingredients separately up to one day ahead and refrigerate them. Combine them right before cooking, otherwise the leavening weakens and the pancakes lose their lift.
How do I know when to flip the pancakes?: Wait until the edges look matte and set, and small bubbles cover most of the surface. If the bottom is deeply golden and the pancake feels stable under the spatula, it is ready to flip.
Can I freeze leftover pumpkin pancakes?: Yes, cool them completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a toaster or 300°F oven until warm, which brings back their soft, fluffy texture.
What should I do if the batter seems too thick or too thin?: If the batter feels scoopable but very stiff, whisk in a tablespoon or two of extra buttermilk. If it pours like water, sprinkle in a tablespoon of flour at a time until it slightly thickens.