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Perfect Pumpkin Pancakes that are easy to make and taste just like pumpkin pie! 

A stack of seven pumpkin pancakes on a white plate.

Can I add chocolate chips to my pumpkin pancakes?

Yes! Blueberries or chocolate chips can be folded into the pancake batter, or you can add them in after you scoop the batter onto a griddle to form designs or patterns. Use up to 1/2 cup of either blueberries or semi-sweet chocolate chips in this recipe.

How do I know when to flip my pancakes?

Pancakes should be cooked on a flat surface over medium high heat. When bubbles start to form on the top and the edges start to lose their shine, you’ll know it is time to flip. Your pancake should be golden brown on each side.

Can I use whole wheat flour in this recipe?

Yes! Whole wheat flour can be used interchangeably in this recipe. Please keep in mind that the use of whole wheat will make for a more dense pancake. You can use partial whole wheat to retain a bit of fluffiness.

A stack of pumpkin pancakes covered in syrup with a pat of butter on top.

What syrup should I use on my pumpkin pancakes?

Maple syrup is a classic topping option for pancakes and works great on pumpkin pancakes.  One of our personal favorites here at The Stay At Home Chef is our famous Liquid Cinnamon Roll Syrup. It tastes just like a cinnamon roll in liquid form! Caramel buttermilk syrup is also an excellent choice.

If you like this recipe, you may be interested in these other breakfast recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A stack of pumpkin pancakes covered in syrup with a pat of butter on top.
Perfect Pumpkin Pancakes that are easy to make and taste just like pumpkin pie!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
  • 1 1/2 cups buttermilk
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • pinch ground cloves
  • 2 cups all-purpose flour
Instructions
  • In a large mixing bowl, whisk together buttermilk, pumpkin puree, egg, and vanilla extract. Stir in brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves until combined. Stir in flour until no lumps remain.
  • Heat a non-stick skillet or griddle over medium-high heat. Lightly oil with a non-stick cooking spray or butter.
  • Working in batches, scoop about 1/4 cup of the batter on to the hot griddle. When bubbles form on top of pancake, use a spatula to flip the pancakes. Cook until both sides are browned and pancake is cooked through.
  • Serve hot.
Notes

Nutrition

Calories: 120kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Cholesterol: 16mg | Sodium: 130mg | Potassium: 181mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3245IU | Vitamin C: 0.8mg | Calcium: 79mg | Iron: 1.4mg
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Pancakes

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B Burton

can these be frozen for later use? what is best way to prepare after freezing?

Tetabo Klaus Taabua

5 stars
Thanks for the recipe, tasty and esay hope to received more in the future.

Thanks Tetabo

Lisa

What is the buttermilk substitute?

Karl Jenkins

5 stars
Thank you, Rachel – you make all this so easy & fun.

You are my new favorite person!!! 😉

These are probably the best looking pancakes I have seen in ages.. and WOW that caramel syrup really makes this dish. Great recipe!

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