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Home » RECIPE » Breakfast » Extra Fluffy Pumpkin Pancakes

Extra Fluffy Pumpkin Pancakes

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By: Shinee Published: 10/18/2021Updated: 11/23/2021

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These easy pumpkin pancakes are so fluffy and soft – truly the best fall breakfast!! All you need is simple pantry ingredients and 35 minutes!

3 pumpkin pancakes stacked on a plate with a slice of butter and maple syrup being poured on top.

Table of Contents

  • Why you’ll love these pancakes:
  • Key ingredients:
  • How to make this recipe:
  • 4 tips for perfect pancakes:
  • Storing Tip:
  • Pumpkin Pancakes

Why you’ll love these pancakes:

  • These pumpkin pancakes are unbelievably fluffy and thick.
  • This recipe is practically foolproof and so easy to make.
  • And, of course, you’ll love the pumpkin flavor with a hint of warm cinnamon!
A pile of pumpkin pancakes on a serving platter.

Key ingredients:

  • Pumpkin puree – Not to be confused with pumpkin pie filling! You want pure pumpkin puree here! I’ve made this recipe with homemade pumpkin puree as well. Technically, we use squash because it’s way more flavorful!
  • Buttermilk is key for fluffy soft texture! If you don’t have it on hand, try my homemade buttermilk substitute (method #2 works better for this recipe!)

How to make this recipe:

It’s super easy to whip up in the morning. Especially if you’ve prepared the dry ingredients the night before!

A collage of 4 photos of making pumpkin puree.

Whisk the dry ingredients. And whisk the wet ingredients in a separate bowl. Then combine the two and mix until just combined.

It’s ok if your batter still has some lumps left. In fact, that how you want your batter to be!

Heat non-stick skillet over medium high heat. And drop about 1/4 cup of batter in the skillet. I use 12-inch skillet and I cook 4 pancakes at a time.

Tip

Use a large cookie scoop to scoop the batter for uniform pancakes.

A pile of pumpkin pancakes on a serving platter.

4 tips for perfect pancakes:

  • Don’t over-mix the batter. It’s totally ok if your batter has small lumps!
  • Heat the pan thoroughly before dropping the batter.
  • Use this large cookie scoop to drop the batter for uniform pancakes and convenience.
  • Flip the pancakes when the edges of the pancake starts to set. It usually take 3 minutes. (I noticed that with pumpkin pancakes, if you wait for large bubbles to appear on top, they tend to brown a bit too much on other side.)
Stack of 3 pancakes sliced off on a fork.

Storing Tip:

Store the leftovers in the fridge, covered, for up to 3 days. Use a toaster to reheat the pancakes.

Love pancakes? These are must-try gluten-free pancakes!!

Stack of 3 pancakes sliced off on a fork.

Pumpkin Pancakes

These easy pumpkin pancakes are so fluffy and soft – truly the best fall breakfast!!
5 from 1 vote
serves: 16 4-inch pancakes
Prep: 10 minutes
Cook: 25 minutes
Total : 35 minutes
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Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon coarse kosher salt
  • 1 cup (240g) pure pumpkin puree Note 1
  • 1 cup (240ml) buttermilk Note 2
  • 2 large eggs
  • 3 tablespoons unsalted butter melted

For serving:

  • Maple syrup
  • Butter
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt.
  • In another large bowl, whisk together pumpkin puree, buttermilk, eggs and melted butter.
  • Add dry ingredients and mix until just combined. (TIP: Don't over-mix the batter. It should be slightly lumpy!)
  • Heat a large non-stick skillet on medium-high heat. (I use 12-inch skillet.)
  • Drop about ¼ cup of batter per pancake. (I use this large cookie scoop for convenience and uniform pancakes). Cook the pancakes for about 3 minutes, or until the edges start to set. Using a spatula, flip the pancakes and cook for another 2-3 minutes. Continue with the remaining batter.
  • Serve the pancakes warm with additional butter and maple syrup.

Tips & Notes:

Note 1: Make sure to use pure pumpkin puree, not pumpkin pie filling! You can also use homemade pumpkin/squash puree.
Note 2: If you don’t have buttermilk on hand, make a DIY version by combining 3/4 cup of sour cream with 1/4 cup of water.
Storing Tip:
Store the leftovers in the fridge, covered, for up to 3 days. Use a toaster to reheat the pancakes.

Nutrition Facts:

Serving: 1pancake Calories: 104kcal (5%) Carbohydrates: 16g (5%) Protein: 3g (6%) Fat: 3g (5%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 28mg (9%) Sodium: 159mg (7%) Potassium: 79mg (2%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 2503IU (50%) Vitamin C: 1mg (1%) Calcium: 44mg (4%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Breakfast
Cuisine:American
Stack of 3 pancakes sliced off on a fork.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. easypeasylifematters says

    Posted on 2 October 2015 at 10:08 pm

    Yummy these sound amazing!!! Can’t wait to try them! 🙂

    Reply
    • Shinee says

      Posted on 4 October 2015 at 9:26 am

      Thank you!

      Reply

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