Pumpkin Pancakes – Deliciously thick and fluffy pancakes that are perfectly spiced and packed full of pumpkin. A quick and easy breakfast to make for autumn mornings!
I have the most delicious, quick and easy breakfast recipe for you to enjoy this autumn.
These pancakes are thick and fluffy, perfectly spiced with cinnamon, ginger, nutmeg, and cloves, and packed FULL of pumpkin puree.
With just a few simple, staple ingredients, you’ll have these pancakes made and ready to serve in under 30 minutes!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these pancakes. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Caster/granulated sugar
- Baking powder
- Baking soda
- Ground cinnamon, ginger, nutmeg, and cloves
- Buttermilk: See my recipe notes below in my recipe card on how to make your own buttermilk.
- Large egg
- Vanilla extract
- Canned pumpkin puree: NOT pumpkin pie filling.
How to make Pumpkin Pancakes
To make these pancakes, simply grab a medium mixing bowl and whisk together the flour, sugar, baking powder, baking soda, spices, and salt. Set aside.
In a separate large mixing bowl, whisk together the buttermilk, egg, vanilla, and pumpkin puree until combined.
Add the dry ingredients and whisk until combined, and no lumps remain.
Heat a frying pan over medium heat, and grease with cooking spray, oil, or a little butter.
Dollop 1/4 cup of batter into the pan, and cook until bubbles appear on the surface. Flip, and cook until browned on each side.
Repeat with the remaining batter, and serve warm with a drizzle of maple syrup.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Pumpkin Pancakes are:
- super quick and easy to make
- deliciously thick and fluffy
- perfectly spiced
- packed full of pumpkin
How long will these pumpkin pancakes last? These pancakes are best served on the day they are made, but can be individually wrapped in clingfilm and stored at room temperature for up to 3 days.
Can I freeze these pancakes? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge, and re-heat to your liking.
Alternatively, you can cover leftover pancake batter with clingfilm and keep refrigerated overnight.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these autumn recipes!
- Apple Cinnamon Oatmeal Cookies
- Pumpkin Cheesecake Streusel Bars
- Baked Apple Cider Doughnuts
- Apple and Rhubarb Crumble