Fluffy Pumpkin Pancakes 3.7 ★

35 min | intermediate | vegetarian

Stack of fluffy pumpkin pancakes on a white plate, topped with whipped cream and a mint sprig, with maple syrup pooling around the base; autumn props like small pumpkins, pinecones, and fall leaves in the background.

Published Jul 17, 2025

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

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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.

Stack of fluffy pumpkin pancakes on a white plate, drenched with maple syrup; a wedge is cut out to show the orange, tender interior. In the blurred background are a coffee cup, a glass of orange juice, and a pitcher of orange juice on a light wood table.

How to Make Fluffy Pumpkin Pancakes

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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.

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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.

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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.

Stack of fluffy pumpkin pancakes on a white plate, topped with whipped cream and a mint sprig, with maple syrup pooled around the base; small pumpkins and a white teapot blurred in the background.

Substitutions

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.

Five pumpkin pancakes cook on a flat griddle, their tops golden brown with darker toasted patches; a metal spatula rests at the edge, ready to flip.

Tips

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.

Nutrition Facts ^*

Energy	626	kcal
Protein	14	g
Total Fat	30	g
Carbohydrates	79	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

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.

Serving Suggestions

These fluffy pumpkin pancakes turn an ordinary weekend breakfast into something cozy and a little festive.

Try topping them with toasted pepitas or candied pecans for crunch that plays against the soft, tender crumb.

A side of crispy bacon or spicy breakfast sausage adds savory balance to all that sweet, spiced pumpkin goodness.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 3.7 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Jessie, Pittsburgh, PA: Is there such thing as too thick of a pancake? The batter was so thick with the pumpkin that they wouldnt cook all the way thru on the stove top and had to be finished in the oven which ended up kinda heavy and flat once they were actually cooked thru. — 3 ★

Eunice: Sorry that happened, Jessie. Try thinning the batter with a few tablespoons of milk and cooking smaller pancakes on lower heat. They should cook through without the oven.
Linda, Chicago: Very lite pancake, better with extra syrup 🎃 I will make this again! — 5 ★

Eunice: Glad you enjoyed them, Linda; extra syrup is perfect!
jamie__, Greensboro: I made this recipe exact, I had to add more buttermilk because the batter was so thick 🥞 Pumpkin pancakes tasted better than boxed but not better than a restaurant. I will not make this recipe again — 3 ★

Eunice: Sorry it wasn’t a match, Jamie. Pumpkin purée can really vary, so if the batter feels overly thick, add buttermilk a tablespoon at a time and make sure the flour is spooned and leveled (scooping can pack in extra). For a more “restaurant” flavor, try an extra pinch of salt and a splash of vanilla.