Thick and Fluffy Pumpkin Pancakes

Thick and Fluffy Pumpkin Pancakes
Pumpkin pie, pumpkin cake and pumpkin bread and just some of the many tasty baked goods that you can make using pumpkin to infuse a little fall flavor into your kitchen. Another favorite of mine are pumpkin pancakes. I can’t think of a better way to start off a cool, fall morning than with a big stack of sweet and spicy pumpkin pancakes topped with a little butter and doused in maple syrup.

These are Thick and Fluffy Pumpkin Pancakes, the kind that make a dramatic tower on a breakfast table and soak up just the right amount of maple syrup. The pancake batter is made with pumpkin puree and it uses just 1/2 cup, which means that after baking that batch of pumpkin muffins you’ll have just the right amount leftover for pumpkin pancakes. The batter is sweetened with maple syrup and gets a hint of butteriness from buttermilk. I used my own homemade pumpkin pie spice blend of cinnamon, nutmeg, ginger and cloves to season these, but you can add those spices in any combination you like or use a store bought pumpkin pie spice mix.

They may be thick, but these pancakes are light and tender, not dense or heavy feeling. They do take a minute or so longer than some other pancake recipes do to cook, so after heating up my griddle and making the first batch, I will often turn down the heat to medium to ensure that the pancakes don’t get too dark as they cook.

Thick and Fluffy Pumpkin Pancakes, ready to eat

Thick and Fluffy Pumpkin Pancakes
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/4 cup maple syrup
1/2 cup pumpkin puree
3/4 cup buttermilk
1 tbsp oil
1 large egg
1/2 tsp vanilla extract

In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a medium bowl, whisk together maple syrup, pumpkin, buttermilk, oil, egg and vanilla until smooth. Pour into flour mixture and whisk until well-combined.
Heat a nonstick griddle to medium-high heat, and wait until the surface is hot enough that a drop of water skitters around the pan when dropped onto it (if the water evaporates immediately, the pan is too hot). Dollop batter onto pan and cook until golden, then flip and cook the second side until golden.
Turn down the heat to medium as you continue to make pancakes in batches so the pancakes don’t get too dark.
Serve immediately with butter and maple syrup.

Serves 4-6

21 comments

  1. this is where pumpkin goes best. my favorite way to use pumpkin. these look so good!

  2. PERFECT!!!!! My husband and I have been craving pumpkin pancakes! We went to the pancake place for them the other day and they told me they wouldn’t be there until october! holy moly! Gonna try this recipe!

    I’m starting a new series on my blog about baking. Would you want to guest post sometime?!?! E-mail me!

  3. These look delicious. Maybe I’ll surprise my boyfriend with these tomorrow for breakfast. He LOVES pumpkin…and pancakes.

  4. These are basically my favorite things of all time.. I didn’t want to make them before it was officially Fall but now it is and I’m so excited!!

  5. Yum! I need to find some pumpkin ASAP so I can make these!

  6. Oh yeah, pumpkin pancakes! What a way to ease into fall. :-) …Susan

  7. I want these like right now….ahhhhh

  8. These pancakes look so good! I love anything with pumpkin.

  9. We recently tried pumpkin pancakes and while the flavor was amazing the texture just didn’t do it for us. So the next day we popped the leftover batter into the waffle maker and they were AMAZING!! crisp but so light and fluffy on the the inside.

  10. Pumpkin and maple does sound like a dynamite combination – I can just imagine these moist, golden, and fresh off the griddle!

  11. Pumpkin pancakes are really the best thing EVER! These look amazing!

  12. It’s finally pumpkin season! Yum.

  13. YUM! I also made pumpkin pancakes today. :)

  14. These really look like perfect pancakes!

  15. I want to make these and add a little sweetened cream cheese instead of butter!

  16. Yum! I made these with a few changes. Used 1.25 cups whole wheat pastry flour and .25 cups soy flour, also used agave syrup with a little maple extract instead of maple syrup since I was out.

    Even with my changes these were delicious! Thanks so much for a lighter/fluffier pumpkin pancake recipe- they are usually so heavy.

  17. These are wonderful. Made them two days in a row. First day followed recipe exactly and oh so wonderful. Second day used whole wheat flour – a little stodgy so will try again with upping amount of pumpkin to see if helps lighten them. These are seriously a new fav. They make me want to get out of bed in the morning!!!

  18. This recipe is amazing! I converted it to gluten-free and reposted it over on my own little blog. These really are so good. Thank you!

  19. These are amazing! I just made them with hard white whole wheat flour and a little extra milk. Soooo fluffy and tasty!

  20. You should know that I made these this morning and they were FANTASTIC!! I followed the recipe to a T, and they were truly the best pumpkin pancakes I’ve ever had (and I’m picky). They thick and tall, but super fluffy as well. The pumpkin taste was delicious, pumpkin pie spice was plenty, and the sweetness was just right. I did add pecans, but other than that, I followed the exact recipe. Thanks for sharing!!

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