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Hi Bold Bakers!
A lot of pumpkin bake goods can be a bit dense, which is excellent if you want a loaf of filling pumpkin bread, but not great if you want delicious pumpkin flavor and a moist, fluffy treat.
These pumpkin buttermilk pancakes solve that problem entirely. I will stand behind buttermilk pancakes forever. The tangy flavor of buttermilk is a bonus, but the reason it works so well in pancakes is because it actually helps to activate the baking soda. This means before the pancake even hits the heat, it’s being made light and fluffy and bubbly from within the batter.
Combine that foolproof recipe with some pumpkin puree and pumpkin pie spice, and you have the perfect fall breakfast. I highly recommend making this on a chilly Sunday when no one in the house has anything to do except relax and enjoy!
What Are Pumpkin Buttermilk Pancakes?
Buttermilk pancakes are a wonderful pancake recipe on their own, but this is a great fall twist. With the addition of buttermilk, which helps make it all fluffy, you can’t go wrong — they basically make themselves. Do note that the batter may seem thick because of the buttermilk and the pumpkin puree, but it will spread once it starts heating up.
What You Need To Make Pumpkin Buttermilk Pancakes
How To Make Pumpkin Buttermilk Pancakes
If you’ve made pancakes before, you’ve got this! And if you haven’t? Never trust the first pancake; it always looks a little wonky. Here is how you make pumpkin buttermilk pancakes (get the full recipe with measurements down below):
- Set your nonstick skillet or griddle pan over medium-low heat.
- In a medium bowl, whisk together the buttermilk, pumpkin puree, eggs, vanilla extract, and butter until combined.
- In another medium bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, pie spice, salt, and baking soda. Then, add the dry ingredients into the wet ingredients. Stir until combined with some small lumps still remaining. You want to be sure not to overmix your batter.
- Brush some butter onto your warmed skillet/griddle pan and pour about a 1/2 cup of batter onto the skillet.
- Once you see bubbles forming on the surface of the batter, flip the pancake and cook the other side.
- Once the center is cooked through, set the pancake aside and cover it with a clean kitchen towel to keep the cooked pancakes warm while you cook the remaining batter.
Gemma’s Pro Chef Tips For Making Pumpkin Buttermilk Pancakes
- Buttermilk is essential for the soft and fluffy texture of these pancakes. If you don’t have buttermilk, you can easily make your own homemade buttermilk.
- You can use canned pumpkin puree or use your own homemade pureed pumpkin, or even butternut squash, for this recipe!
- The whole wheat flour in these pancakes add a subtle, lovely nuttiness. You can add more if you like: replace the flour amounts in the recipe with 1¼ cups (6¼oz/177g) all-purpose flour and 1¼ cups (6¼oz/177g) whole wheat flour, or leave it out entirely and just use 2½ cups (12½oz/355g) all-purpose flour.
- If you don’t have pumpkin pie spice, you can make your own Homemade Pumpkin Pie Spice.
- Make sure to keep your skillet on medium-low or low heat, or the outside of your pancakes can overcook before the center is done.
- These make large pancakes, but you can always use a smaller scoop if you prefer smaller pancakes!
How To Store Pumpkin Buttermilk Pancakes
You can store leftover pancakes in an airtight container in your refrigerator for 2-3 days or pop them in the freezer for up to 3 months. To reheat, pop them in the microwave for about 10 to 20 seconds. Or, pop them straight into your toaster!
FAQs About Buttermilk Pancakes
- Why does my pancake batter look lumpy, did I do something wrong? Nope! If your batter is a little lumpy, then your pancake will come out nice and fluffy.
- How can I make my batter not be runny? I’d recommend slowly pouring in the liquids instead of adding more flour.
Need More Breakfast?
And don’t forget to buy my Bigger Bolder Baking cookbook for more recipes!
Full (and printable) recipe below!
Prep Time 15 mins
Cook Time 20 mins
When you're having a fall breakfast or brunch, whip up a stack of my Pumpkin Buttermilk Pancakes recipe and savor the sweet and warm spices!
Author: Gemma Stafford
Servings: 9 pancakes
- 2 cups (16floz/480ml) buttermilk
- 1 cup (8oz/225g) pumpkin puree
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 2 tablespoons (1oz/28g) butter, melted
- 2 cups (10oz/284g) all-purpose flour
- ½ cup (2½oz/71g) whole wheat flour
- ¼ cup (1½oz/43g) dark brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon baking soda
- butter (for cooking)
- Butter and maple syrup (for serving)
Set a nonstick skillet or griddle pan on the stove over medium-low heat.
In a medium bowl, whisk together the buttermilk, pumpkin puree, eggs, vanilla extract, and butter until combined.
In a separate medium bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, pie spice, salt, and baking soda and then add this to the wet ingredients. Stir until combined but with some small lumps still remaining.
Brush some butter onto your warmed skillet and pour about a ½ cup of batter onto the skillet.
Once bubbles have formed on the surface of the batter, flip the pancake and cook the other side.
Once the center is cooked through, set aside on a plate and cover with a clean kitchen towel to keep the pancakes warm while you cook the remaining batter.
Serve immediately with butter and warm maple syrup.