These pumpkin pancakes are perfect for fall! They are super fluffy pancakes full of one can of pumpkin puree and lots of spices.

Stack of pumpkin pancakes on a plate.

Can it even be the fall season without making pumpkin pancakes for breakfast (or dinner)? I wanted a pancake recipe that used a whole can of pumpkin puree. I hate only using half of a can! So it uses a whole can, but it is blotted to remove the excess moisture. Also, it has so many spices making these the best pumpkin pancakes.

Stack of pancakes on a plate.

Tips for making the pancakes

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it can compact it and cause too thick pancakes.
  • Tip 2: When blotting the pumpkin, spread it over a dinner plate and press two paper towel sheets into the pumpkin. Do this 4 times. It is a lot of paper towels, but it works!
  • Tip 3: After adding the dry ingredients, mix the batter until just combined. It is so easy to over mix pancake batter and you get more tough pancakes.
  • Tip 4: Pumpkin pancakes need a longer cook time on the griddle then regular pancakes. This because of the pumpkin, it needs to be quite golden brown. If not, the pancakes are chewy.
Wet ingredients in a bowl.
To get a better rise on the pancakes, make sure the egg, buttermilk, and milk are room temperature.
Pancake batter in a bowl.
The batter should be the consistency of cake batter, if its too thick like muffin batter, add a splash of milk.
Pancake batter on a griddle.
Cook the pancakes with melted butter. This gives them the perfect “crust”
Close up of the stack of pancakes.

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For more pancake recipes, try my sweet cream pancakes and mini pancakes.

Close up of a bite of pumpkin pancakes.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Stack of pumpkin pancakes on a plate.
5 from 2 reviews

Fluffy Pumpkin Pancakes

Stephanie Rutherford
These pumpkin pancakes uses a full can of pumpkin puree! They are super fluffy pancakes full of a lot of spices.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 35 minutes
Servings: 15 pancakes

Ingredients
 
 

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Ground nutmeg
  • 2 TBSP Brown sugar, packed
  • 1 Large egg
  • 15 oz Pumpkin puree can
  • 1 3/4 cup Buttermilk
  • 1/4 cup Milk
  • 1 tsp Pure vanilla extract
  • 2 TBSP Unsalted butter, melted
  • Unsalted butter, for frying

Instructions
 

  • In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
    2 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, 1/2 tsp Salt, 2 tsp Ground cinnamon, 1 1/2 tsp Pumpkin pie spice, 1/4 tsp Ground nutmeg
  • Spread the can of pumpkin puree on a dinner plate. Use 8 paper towel sheets (2 at a time) and press into the pumpkin to absorb the excess moisture. Do this 4 times.
    15 oz Pumpkin puree can
  • In a large bowl, add brown sugar, egg, pumpkin puree, buttermilk, milk, vanilla, and melted butter. Stir with a whisk. Add in the dry ingredients and mix until just combined. There will be a few lumps and this is normal.
    2 TBSP Brown sugar, 1 Large egg, 1 3/4 cup Buttermilk, 1/4 cup Milk, 1 tsp Pure vanilla extract, 2 TBSP Unsalted butter
  • Let the pumpkin batter sit for 10 minutes to allow for extra rise. Preheat a griddle to 350℉.
  • Melt one tablespoon of butter over the griddle. Use 1/3rd cup to place dollops of pancake batter on the griddle. Lightly spread it to a circle. For more fluffy pancakes, don't spread the batter that much. Heat until there are no more bubbles, and the bottom is lightly golden. Flip it and cook the other side until golden. Note: pumpkin pancakes need longer cook time than regular pancakes because of the pumpkin. The pancakes needs to be really golden brown.
    Unsalted butter
  • Serve with butter, whipped cream, and pancakes while hot.
Calories: 112kcal, Carbohydrates: 19g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 241mg, Potassium: 126mg, Fiber: 1g, Sugar: 4g, Vitamin A: 4513IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 1mg
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