These perfect Pumpkin Pancakes are fluffy, rich in pumpkin spice flavor, and easy to make, bringing the tastes of pumpkin season to your morning routine! Made with wholesome, real ingredients, these easy Pumpkin Pancakes are perfect for a special weekend morning or any time you want this great fall flavor for breakfast!
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Pumpkin pancakes are a fall breakfast staple and an irresistible breakfast option for any pumpkin lover! There’s something magical about the combination of warm spices, like cinnamon and nutmeg, with the natural sweetness of pumpkin puree. Our oldest daughter actually prefers these to regular pancakes year round.
And the creamy cinnamon syrup that we drizzle on top is pure perfection. You can totally use any syrup you like like classic maple or my regular buttermilk caramel syrup, but the extra cinnamon spice is out-of-this world and worth the five minutes of extra effort.
If you’re obsessed with all things pumpkin, you’ve also got to try my favorite pumpkin-packed recipes like Pumpkin French Toast with Whipped Pumpkin Butter, Easy Pumpkin Dump Cake, Baked Pumpkin Donuts, and Pumpkin Cupcakes with Cream Cheese Frosting!
Why We Love This Recipe
- These pancakes have the perfect balance of pumpkin flavor and spices!
- They’re quick and easy to make, perfect for a crisp fall morning or brunch on a special occasion.
- You can customize them easily by throwing in a handful of chocolate chips or chopped pecans.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour – Forms the base of the pancake batter, creating a fluffy and soft texture. You can substitute with whole wheat flour for a heartier bite.
- Granulated Sugar – Adds a touch of sweetness to balance the spices and pumpkin. Brown sugar can also be used for a richer flavor.
- Baking Powder – Helps the pancakes rise and become light and fluffy.
- Baking Soda – Works with the buttermilk to give the pancakes extra lift and fluffiness.
- Salt – Enhances the flavors of the other ingredients, balancing the sweetness.
- Ground Cinnamon, Nutmeg, Ginger – These classic pumpkin pie spices are essential for that cozy, fall flavor.
- Egg – Binds the ingredients together and adds richness to the pancakes.
- Buttermilk – Helps create tender, moist pancakes. If you don’t have buttermilk, you can make a substitute with regular milk and a little lemon juice.
- Pumpkin Puree – The star of the show! Use either canned pumpkin puree or homemade for a fresh twist.
- Vegetable Oil – Keeps the pancakes moist without weighing them down.
For the Cinnamon Syrup
- Salted Butter – Adds richness and flavor, making the syrup silky smooth.
- Granulated Sugar – Sweetens the syrup and gives it that lovely thick consistency.
- Buttermilk – Brings a slight tang to balance the sweetness, making the syrup irresistible.
- Light Corn Syrup – Helps thicken the syrup and gives it that glossy, pourable texture.
- Ground Cinnamon – The star spice, bringing all those warm, cozy fall flavors to the syrup.
- Baking Soda – This creates a fun bubbling effect and makes the syrup light and airy.
- Vanilla Extract – Adds the final touch of warmth and depth to round out the flavors.
How to Make Homemade Pumpkin Pancakes
- Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. This is your perfect flour mixture to ensure fluffy pancakes.
- Mix wet ingredients. In a separate bowl, whisk together the egg, buttermilk, pumpkin puree, and vegetable oil. You want these ingredients to be well blended but not overmixed. A few lumps in the batter are totally fine.
- Combine. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix—overworking the batter can make the pancakes flat, dry, or rubbery.
PRO TIP: Go ahead and whisk the wet ingredients together really well until they are nice and smooth, but once you add the wet ingredients to the dry ingredients, it’s okay for the batter to be a little lumpy.
- Cook. Heat a lightly buttered griddle or large skillet over medium heat. Drop about ⅓ cup of batter onto the cooking surface and cook until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown. Serve warm with a drizzle of maple syrup or your homemade cinnamon syrup.
To Make the Cinnamon Syrup
- Combine ingredients, boil, and simmer. In a large pot over medium heat, combine the butter, sugar, buttermilk, and corn syrup. Stir everything together and watch the magic happen as the butter melts into the mixture. Keep stirring until it all comes to a nice, smooth boil. Once boiling, reduce the heat and let the syrup simmer for about 5 to 10 minutes, letting all those delicious flavors blend together.
- Add cinnamon and baking soda. Now, it’s time to add the star of the show—cinnamon! Stir it in until the syrup smells like heaven. Next, add a pinch of baking soda and quickly stir it in. Be prepared for some bubbling action! The syrup will puff up a bit, which means it’s doing its thing.
- Finish with vanilla. Finally, remove the pot from the heat and stir in a splash of vanilla extract. This adds the perfect warm note to round out your syrup. Now you’re ready to drizzle this cinnamon goodness over your pancakes!
Recipe FAQ’s
Yes! Simply add pumpkin puree, pumpkin pie spice, and milk to your favorite pancake mix for a quick version.
If you don’t have buttermilk, use regular milk and add 1 tablespoon of lemon juice or vinegar to it. Let it sit for a few minutes before using.
You can substitute almond milk, oat milk, or any other non-dairy milk for the buttermilk. Coconut oil works well in place of butter.
Yes! Stack the pancakes between sheets of wax paper and place them in an airtight container. They’ll stay fresh in the freezer for up to 2 months.
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a toaster or microwave for an easy breakfast on busy mornings.
Tips for Success
- Don’t overmix the batter – a few lumps are totally fine! Overmixing can make your pancakes tough rather than light and fluffy.
- Cook the pancakes over medium heat to ensure that they cook through without burning the outside.
- Place cooked pancakes on a baking sheet in a low oven (about 200°F) to keep them warm while you finish the batch.
- Customize your pancakes by adding a handful of chocolate chips, chopped nuts, or dried cranberries to the batter for a fun twist!
What to Serve with Fluffy Pumpkin Pancakes
These pumpkin pancakes are delicious on their own, but they also pair perfectly with a few breakfast favorites!
A drizzle of maple syrup is a classic, or you can go the extra mile by making homemade Cider Syrup, Buttermilk Syrup, or try the Creamy Cinnamon Syrup recipe detailed below!
Add a side of Oven Baked Bacon, Candied Bacon, or Air Fryer Sausage Links for that sweet and savory balance we all love!
And, of course, a cup of cold milk or a decadent Pumpkin Pie Milkshake are some perfect companions to these fall-inspired pancakes!
Substitutions and Variations
- You can swap All-Purpose Flour for half whole wheat flour for a more nutritious option, though it will create a denser texture. I haven’t tried completely replacing the all-purpose flour with only whole wheat flour.
- Coconut oil or melted butter works great in place of vegetable oil if you want to switch up the fats in the recipe.
- No buttermilk on hand? Make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
- Freshly made pumpkin puree works just as well as canned, but the canned version is quicker and easier for busy mornings.
More Pumpkin Recipes You’ll Love
- Easy Homemade Pumpkin Pie
- Pumpkin Ice Cream
- Pumpkin Snickerdoodles
- Pumpkin Pie Smoothie
- Easy Pumpkin Turkey Chili
- Pumpkin Cheesecake Mousse
- Pumpkin Dinner Rolls
- Pumpkin Cheesecake Bars
Pumpkin Pancakes with Creamy Cinnamon Syrup
Ingredients
Pancakes
- 2 cups (282g) all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 large egg beaten
- 1 ¾ cups buttermilk
- 1 cup pumpkin puree
- 2 Tablespoons vegetable oil
Cinnamon Syrup
- ½ cup salted butter
- 1 ½ cups granulated sugar
- ¾ cup buttermilk
- 2 Tablespoons light corn syrup
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- 1 teaspoon baking soda
Instructions
Pancakes:
- Preheat griddle to medium heat. Combine dry ingredients.2 cups (282g) all-purpose flour, 3 Tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Combine wet ingredients. Stir just until combined – it's okay if there are some streaks of flour or lumps remaining.1 large egg, 1 ¾ cups buttermilk, 1 cup pumpkin puree, 2 Tablespoons vegetable oil
- Melt a little butter on your griddle and pour ⅓ cup of batter for each pancake. Cook just until bubbles start to form on the top of the pancake, then flip and cook until golden brown. Serve immediately with syrup.
Cinnamon Syrup:
- Combine butter, sugar, buttermilk, and corn syrup in a large pot over medium heat. Stir together until the butter has melted and everything comes to a boil. Reduce heat and simmer 5 to 10 minutes.½ cup salted butter, 1 ½ cups granulated sugar, ¾ cup buttermilk, 2 Tablespoons light corn syrup, 2 teaspoons vanilla extract
- Add cinnamon and stir well. Add baking soda and quickly stir. The syrup will bubble up. Remove from heat and stir in vanilla extract.¾ teaspoon ground cinnamon, 1 teaspoon baking soda
Notes
- With pancake mix: 2 cups pancake mix, 2 tablespoons brown sugar, 1 ½ teaspoons pumpkin pie spice, 1 ½ cups milk, 1 egg, 1 cup pumpkin puree.
Storage & Make Ahead
- Store: Keep leftover pancakes in an airtight container in the fridge for up to 4 days. Syrup will keep in a jar for up to 2 weeks.
- Freeze: Layer cooled pancakes with wax paper and freeze in an airtight container for up to 2 months.
- Reheat: Use a toaster, oven, or microwave to reheat pancakes. Toasting will give them the best texture.
- Make Ahead: Prepare the batter and store in the fridge for up to 24 hours, or cook and freeze pancakes for an easy breakfast later on.
