Fluffy Pumpkin Pancakes with Cinnamon Maple Butter
When fall comes knocking and cozy mornings call, there’s nothing better than a plate of warm, spiced pumpkin pancakes stacked high and dripping with syrup. These aren’t your average pancakes—each bite is infused with rich pumpkin puree, a hint of cinnamon, and a buttery softness that melts in your mouth. Whether you’re whipping these up for a weekend brunch or a weekday comfort breakfast, these pumpkin pancakes are fall in a bite. Let’s make magic happen.
Why You’ll Love These Pumpkin Pancakes
These pancakes are: Incredibly fluffy and moist thanks to the pumpkin puree. Lightly sweet with just the right amount of spice. Made with pantry staples—no fancy ingredients required. Perfect for meal prepping or lazy Sundays. Even better with cinnamon maple butter or whipped cream. And best of all? You can double the batch and freeze extras. Fall flavors anytime you want.
Ingredients
Dry Ingredients:
1½ cups all-purpose flour, 2 tbsp light brown sugar, 1½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger, ⅛ tsp ground cloves (optional)
Wet Ingredients:
1 cup buttermilk, ¾ cup pumpkin puree (not pumpkin pie filling), 1 large egg, 2 tbsp melted unsalted butter, 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. 2. In a separate bowl, combine the buttermilk, pumpkin puree, egg, melted butter, and vanilla. Whisk until smooth. 3. Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix. A few lumps are okay. Let the batter rest for 5–10 minutes while your griddle heats up. 4. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. 5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set—about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through. 6. Stack ’em up and serve immediately with maple syrup, cinnamon butter, whipped cream, or candied pecans.
Cinnamon Maple Butter (Optional, but Highly Recommended)
Ingredients: ½ cup unsalted butter, softened, 2 tbsp maple syrup, ½ tsp cinnamon, Pinch of salt
Instructions: Beat everything together until creamy. Store in the fridge and spread generously on warm pancakes.
Tips for the Perfect Pumpkin Pancakes
Don’t skip the buttermilk: It adds tang and helps create those fluffy pockets. Rest the batter: Gives time for the flour to absorb moisture and makes fluffier pancakes. Control the heat: Medium heat is key. Too hot and they’ll burn before cooking through. Make it gluten-free: Substitute with your favorite 1:1 gluten-free flour blend.
Storage and Reheating
Fridge: Store in an airtight container for up to 4 days. Freezer: Layer with parchment and freeze in zip bags for up to 2 months. Reheat: Pop in the toaster, air fryer, or microwave.
Final Thoughts
Pumpkin pancakes are more than a seasonal treat—they’re a year-round hug on a plate. Whether you top them with syrup, spiced butter, or just a dusting of powdered sugar, they deliver comfort in every forkful. Try this recipe once, and it’ll become a fall tradition in your kitchen.
Stick around—every visit tastes better than the last at The Buttered Bliss.
