If pumpkin pie pancakes appeal to you, these buttermilk pumpkin pancakes won’t disappoint. They’re light and fluffy, made without refined sugar, and perfect for the whole family.
Before I explain why this pumpkin pancake recipe stands out, one important note: my husband Etienne claims he doesn’t like pumpkin. Yet when I served these pancakes, he loved them. That alone convinced me this recipe is worth sharing.
I adore pumpkin in baked goods — especially paired with warm spices and a hint of maple. These pancakes capture that cozy autumn flavor while staying uncomplicated to prepare.
What makes these pancakes so good? They’re fluffy thanks to buttermilk, easy to make, and relatively wholesome since the batter is sweetened with pure maple syrup instead of refined sugar. Add butter, maple syrup, or a dollop of whipped cream on top and you’ve got a special breakfast that still feels homey and simple.
How to make buttermilk pumpkin pancakes
There are a few key ingredients and techniques that make a big difference:
- Buttermilk — store-bought buttermilk gives the best, fluffiest texture. You can make a quick substitute with milk and lemon juice or vinegar in a pinch, but the texture will be slightly different.
- Pure pumpkin puree — use canned pure pumpkin (not pumpkin pie filling) or homemade puree. You’ll need 1 cup for the recipe.
- Maple syrup for sweetness — I avoid refined sugar and rely on pure maple syrup, which complements the pumpkin flavor beautifully.
- Butter — melted butter in the batter and a little butter on the griddle give pancakes a rich, golden edge and a restaurant-style flavor.
After combining wet and dry ingredients, let the batter rest for about five minutes. This short rest allows the ingredients to react and the batter to puff slightly, resulting in lighter pancakes when cooked.
The rest of the ingredients are pantry staples: all-purpose flour (you can use whole wheat with a little more buttermilk if needed), baking powder, baking soda, pumpkin pie spice (or a simple spice mix), an egg, vanilla, and melted unsalted butter.
Are these pumpkin pancakes healthy?
“Healthy” can mean different things to different people, but here’s why I consider these pancakes a healthier choice compared with many classic recipes:
- No refined sugars in the batter — sweetness comes from pure maple syrup.
- They include pumpkin puree, which adds fiber and nutrients.
- You can adapt the flour — replace all-purpose with whole wheat if you prefer (you may need a touch more buttermilk).
If you make extra, the pancakes store well: keep leftovers on the counter for a day, in the fridge for a few days, or frozen for up to two months for quick breakfasts.
My family has enjoyed these many times while I perfected the recipe, and even the skeptics ask for seconds. Serve them warm with plenty of maple syrup and optional whipped cream for a crowd-pleasing breakfast.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice*
- 1/4 tsp salt
- 3 tbsp unsalted butter, melted
- 1 cup pure pumpkin puree**
- 1 egg
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 3/4 cup buttermilk, room temperature***
Instructions
- Start by melting the butter in a heat-proof bowl and set it aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In the bowl with the melted butter, whisk in the pumpkin puree. Add the egg, maple syrup, and vanilla, and whisk until combined. Slowly whisk in the buttermilk.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined—stop when no streaks of flour remain. Let the batter rest for about 5 minutes to improve texture.
- Heat a griddle or skillet over medium-high heat. Melt a little butter on the griddle or use non-stick spray. When the butter is sizzling, drop 1/3 cup portions of batter onto the griddle. Cook until bubbles form on the surface and the edges look set, then flip and cook for another minute or so until cooked through and golden.
- Keep cooked pancakes warm in a low oven (about 200°F) while you finish the batch. Serve with plenty of maple syrup and optional whipped cream.
Leftovers: store in an airtight container at room temperature for 1 day, in the refrigerator for 2–3 days, or freeze for up to 2 months.
Notes
*If you don’t have pumpkin pie spice, substitute: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice.
**Use pure pumpkin puree, not pumpkin pie filling.
***For the best rise and texture use store-bought buttermilk. You can make a substitute with milk plus 1 1/2 tablespoons lemon juice or vinegar, but pancakes will be a touch less fluffy.
These pancakes strike a balance between comfort and wholesome ingredients: the pumpkin adds moisture and nutrients, maple syrup provides natural sweetness, and buttermilk keeps them tender and airy. Give them a try and enjoy a cozy, seasonal breakfast that’s easy to pull together.