Pumpkin Pancake Recipe

The most reliable pumpkin pancake recipe uses 1 cup of pumpkin puree, 1 1/2 cups flour, 2 teaspoons baking powder, and a moderate 350°F griddle, producing tender pancakes without a wet center. Rest the batter for 10 minutes, cook 1/4-cup portions for about 2–3 minutes per side, and freeze cooled pancakes between sheets of parchment for up to 2 months.

This recipe makes approximately 12 medium pancakes, enough for 4 servings. Use plain canned pumpkin puree or freshly cooked pumpkin that has been drained until it has the consistency of thick applesauce; do not use canned pumpkin pie filling, which already contains sugar and spices.

Pumpkin Pancake Recipe at a Glance

Ingredients

• 1 1/2 cups all-purpose flour, about 190 g
• 2 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves, optional
• 2 large eggs
• 1 cup pumpkin puree, about 225 g
• 1 1/4 cups buttermilk, plus up to 2 tablespoons if needed
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• Butter or neutral oil for the griddle

The spice ratio is intentionally cinnamon-forward: 2 teaspoons cinnamon to 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a small amount of cloves. If using a prepared pumpkin-pie spice blend, substitute 2 3/4 teaspoons of the blend for the individual spices. Check the label first, since blends vary in strength and may contain little or no cloves.

How to Make Tender Pumpkin Pancakes

1. Mix the dry ingredients

Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl for about 20 seconds. Breaking up the leaveners and distributing the spices now prevents concentrated salty or bitter spots later.

2. Combine the wet ingredients

In a second bowl, whisk the eggs, pumpkin puree, buttermilk, melted butter, and vanilla until smooth. Let the melted butter cool for a few minutes before adding it so it does not partially cook the eggs.

3. Make a slightly lumpy batter

Pour the wet mixture into the dry ingredients and fold with a spatula until no large dry pockets remain. A few small lumps are desirable. Overmixing develops gluten and can turn pumpkin pancakes dense, chewy, or rubbery.

4. Rest the batter for 10 minutes

Leave the bowl at room temperature for 10 minutes before cooking. This gives the flour time to hydrate and allows the baking powder to begin producing gas, resulting in a more even crumb. Do not rest the batter for hours; the leavening will lose strength and the pancakes may become heavy.

5. Preheat the griddle to 350°F

Heat a flat griddle or large nonstick skillet over medium heat. If using an infrared thermometer, aim for approximately 350°F across the cooking surface. Without a thermometer, sprinkle a few drops of water on the pan: they should sizzle and evaporate within about 2 seconds, not sit motionless or vanish immediately.

Lightly grease the surface with butter or neutral oil. Excess fat can make the edges fry unevenly, while no fat at all can cause sticking, especially with a cast-iron or stainless-steel pan.

6. Portion and cook

Use a 1/4-cup measure for each pancake, leaving at least 1 inch between portions. Cook the first side for approximately 2–3 minutes, until bubbles appear across the surface and the edges look set. Flip once and cook for another 1–2 minutes.

The second side usually cooks faster because the pancake has already warmed through. Remove it when the center springs back lightly when pressed and no glossy batter remains around the edges. Keep finished pancakes in a single layer on a wire rack or in a 200°F oven while cooking the remainder.

How to Adjust the Batter

Pumpkin puree differs by brand and batch. Some varieties are thick and dry, while others contain considerable water. After the 10-minute rest, assess the consistency before adding more liquid.

Why Pumpkin Pancakes Can Turn Dense

Pumpkin contains more moisture and less starch than flour, so the ratio matters. Increasing the puree beyond 1 1/4 cups without adding flour produces pancakes that may look cooked outside but remain gummy inside. Measuring the puree by weight is particularly useful: 225 g is the target for this recipe.

• Too much mixing: Stir only until the flour disappears. A smooth, completely lump-free batter is often overworked.
• Too much puree: Drain watery homemade puree or measure the canned puree accurately.
• Too much heat: Pumpkin and brown sugar encourage browning, so high heat can darken the surface before the middle sets.
• Flattening after the flip: Pressing the pancakes releases steam and reduces their height.
• Old baking powder: Leavening loses effectiveness over time, especially after repeated exposure to humidity.

Freezing and Reheating Instructions

These pancakes freeze well when fully cooled before packaging. Cooling prevents trapped steam from forming ice crystals that make the surface soggy.

• Cool the pancakes completely on a wire rack, usually 30–45 minutes.
• Place a sheet of parchment between every pancake or stack of two pancakes.
• Transfer the stack to a freezer bag or airtight container and remove as much excess air as practical.
• Label the package with the date and use within 2 months for the best texture.
• Reheat one or two pancakes in a toaster or toaster oven until hot, usually 2–4 minutes.
• For a microwave, heat one pancake for 30–45 seconds, then add 15-second intervals as needed.

For a larger batch, reheat the pancakes in a 350°F oven for 8–12 minutes. Arrange them in one layer on a baking sheet and cover loosely with foil if they seem dry. Avoid thawing a whole frozen stack on the counter, because condensation can make the pancakes gummy.

Serving Suggestions and Portion Calculation

Each batch makes about 12 four-inch pancakes. At three pancakes per person, the recipe serves four; at two pancakes per person, it serves six lighter portions. Serve with yogurt, toasted pecans, sliced banana, apple compote, or a small amount of maple syrup.

For a less sweet breakfast, reduce the brown sugar from 2 tablespoons to 1 tablespoon. Do not remove the sugar entirely unless necessary: it contributes flavor and helps the surface brown. For a richer dessert-style version, add 1/2 cup mini chocolate chips, but expect slightly longer cooking because the added weight makes the batter spread more slowly.

Storage and Kitchen Ownership Details

Refrigerate leftover pancakes in an airtight container for up to 3 days. Separate them with parchment if you plan to reheat individual portions. The pancakes may dry out in the refrigerator, so a toaster or covered skillet generally produces a better texture than uncovered microwave heating.

Wash the mixing bowl and whisk soon after use, since dried pumpkin batter adheres firmly. If using cast iron, wipe the pan clean rather than soaking it for a long period, dry it fully, and apply a very thin layer of cooking oil. A nonstick surface should be cleaned with a soft sponge; metal utensils and abrasive cleaners can shorten its useful life.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin?

Yes, but fresh pumpkin should be roasted or steamed until tender and then drained if watery. Puree it until smooth and weigh out 225 g, or measure 1 cup by volume. Very wet puree may require up to 2 extra tablespoons of flour.

Can I make this pumpkin pancake recipe without buttermilk?

Yes. Combine 1 1/4 cups milk with 1 tablespoon lemon juice or white vinegar, stir, and wait 5 minutes before using. Plain milk also works, but the pancakes may have slightly less tang and a marginally different rise because the acidity helps activate the baking soda.

Why are my pumpkin pancakes raw in the middle?

The griddle was probably too hot, the pancakes were too large, or the batter contained excess puree. Reduce the heat toward 325–350°F, use a level 1/4-cup portion, and cook until bubbles appear throughout the surface before flipping. If the batter is visibly loose, fold in a tablespoon of flour and reassess.

Can I prepare the batter the night before?

It is better to mix the dry and wet ingredients separately and refrigerate them overnight, then combine them shortly before cooking. Fully mixed batter loses some leavening power and may produce flatter pancakes. Bring the wet mixture close to room temperature before combining so the melted butter does not solidify into small pieces.

Can I make these pancakes gluten-free?

Use a cup-for-cup gluten-free flour blend that includes a binder such as xanthan gum, following the blend manufacturer’s substitution guidance. Let the batter rest for 10–15 minutes because gluten-free flour often needs more time to hydrate. The finished pancakes may be slightly more delicate, so flip them only once and use a wide spatula.

How do I keep the pancakes warm without drying them out?

Place cooked pancakes on a wire rack set over a baking sheet in a 200°F oven. Avoid stacking them tightly while they are steaming hot, because trapped moisture softens the browned surfaces. Cover loosely with foil only if they will be held for more than 10 minutes.