Fluffy Buttermilk Pumpkin Spice Pancakes

Is there anything better on a crisp autumn morning than soft, fluffy Pumpkin Pie Spice Pancakes made with buttermilk? These pancakes use pure canned pumpkin purée for convenience, a touch of brown sugar for depth, and warm pumpkin pie spice for classic fall flavor.

These buttermilk pumpkin pancakes are ideal for chilly mornings or relaxed holiday brunches. They pair perfectly with hot coffee or a pumpkin spice latte for adults, and a creamy hot chocolate for kids. The recipe is straightforward and quick to scale when you need to feed a crowd.

Why you’ll love this recipe

• Simple to make – The method is straightforward and beginner-friendly, whether you usually make pancakes from scratch or not.
• Seasonal flavors – Pumpkin and warm spices capture the essence of fall in every bite.
• Great for brunch – Easy to double or triple for a family gathering or a holiday buffet.
• Kid-approved – Slightly sweet and cozy, these pancakes are a hit with children and adults alike.

Tools you’ll need

You don’t need specialty equipment. The basics used here are:

• Measuring cups and spoons
• Mixing bowls (separate bowls for dry and wet ingredients)
• A whisk
• A nonstick skillet or electric griddle
• A spatula and a measuring cup for portioning batter

Ingredients and substitutions

Below are notes on key ingredients and possible swaps. The full ingredient list and quantities appear in the recipe section further down.

1. All-purpose flour – Works well for tender pancakes. For a gluten-free version, use a reliable gluten-free flour blend or an alternative like almond flour, with some adjustments.
2. Baking powder & baking soda – Both leavening agents help create a light, airy texture. Baking soda activates with the acidity in the buttermilk.
3. Buttermilk – Provides acidity and tang. If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk, letting it sit 5 minutes.
4. Pumpkin purée – Use pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
5. Light brown sugar – Adds a mild molasses note; white sugar will work if that’s all you have.
6. Egg – Binds ingredients and contributes structure.
7. Unsalted butter – Melted and cooled; gives richness. Use unsalted so you control the salt level.
8. Pumpkin pie spice – The warm spice blend defines the flavor. Use store-bought or a homemade mix of cinnamon, ginger, nutmeg, and cloves.
9. Vanilla extract – Adds warmth and rounds out the flavors.

How to make pumpkin pie spice pancakes

The method is quick and forgiving. Mix dry ingredients, whisk wet ingredients, combine gently, and cook on a preheated griddle. Below are the steps in order.

Make the batter

Whisk the dry ingredients together: flour, salt, baking powder, baking soda, pumpkin pie spice, and brown sugar.

In a separate bowl, whisk together pumpkin purée, egg, buttermilk, melted cooled butter, and vanilla until smooth.

Pour the wet mixture into the dry ingredients and fold gently until combined. A few small lumps are fine—don’t overmix or the pancakes will be tough.

Note: Fold gently. The batter should be slightly lumpy. Overmixing develops gluten and yields dense pancakes.

Cook the pancakes

Preheat your oven to 200°F (to keep pancakes warm) and heat a skillet or griddle over medium. Use a ½-cup measuring cup to portion the batter for uniform pancakes. Reduce heat to medium-low once batter hits the surface.

Cook about 2–3 minutes per side until golden and cooked through. Look for small bubbles appearing on the surface as a cue to flip. Transfer cooked pancakes to a baking sheet in the warm oven while finishing the batch.

Tip: Flip when small bubbles form on the surface. That indicates the pancake is ready to turn.

More baker’s tips

• Preheat the griddle or skillet so the batter starts cooking immediately for even browning.
• Cook multiple pancakes at once on a large griddle or use two skillets to speed service when feeding a group.
• If you grease the pan, butter adds the best flavor; a nonstick pan may not need greasing at all.
• Use a clean spatula to slide under pancakes for a tidy flip.
• Adjust the heat as necessary to prevent burning while ensuring the pancake cooks through.
• Try toppings beyond butter and maple syrup: honey, fruit compote, toasted nuts or pumpkin seeds, whipped cream, or a dusting of powdered sugar all complement the pumpkin flavor.

Storage

Store leftovers in an airtight container in the refrigerator for a few days. Reheat on a griddle, in a toaster, or in the microwave. For longer storage, cool completely, separate with parchment paper, and freeze in a sealed bag for up to 3 months. Reheat from frozen in a toaster or microwave.

FAQs

Pumpkin Pie Spice Pancakes with Buttermilk — Recipe

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