If pumpkin pie pancakes appeal to you, these buttermilk pumpkin pancakes are a must-try. They’re fluffy, simple to make, and sweetened with maple syrup instead of refined sugar—so the whole family will enjoy them!
Before I tell you why this pumpkin pancake recipe is a keeper, one quick confession: my husband claims not to like pumpkin. Yet when I made these, he changed his mind immediately. That’s how good they are—skeptics become fans fast.
I’m a big pumpkin fan, especially in baked goods. These pancakes combine everything I love about pumpkin desserts but in a breakfast-friendly form: warm spices, moist pumpkin, and tender crumb from buttermilk.
What makes these pancakes stand out? They’re delightfully fluffy thanks to real buttermilk, lightly spiced with pumpkin pie spice, and sweetened with pure maple syrup rather than refined sugar. The maple notes complement the pumpkin perfectly.
How to make buttermilk pumpkin pancakes
Start with full-fat buttermilk if you can—store-bought buttermilk gives the best rise and texture. If you’re in a pinch you can make a quick substitute with milk and lemon juice or vinegar, but the results won’t be quite as puffy.
Use pure pumpkin puree (not pumpkin pie filling) for true pumpkin flavor. You’ll need one cup for this recipe. The rest of the ingredients are standard pancake components: flour, leavening, spices, an egg, butter, and vanilla.
Butter is important—both in the batter and on the griddle. It adds flavor and gives the pancakes those golden, slightly crisp edges you want. When cooking, melt a little butter on the hot griddle so each pancake sears and browns evenly.
One key tip: once the wet and dry ingredients are combined, let the batter rest for at least five minutes. This pause allows the leavening to start working and the batter to relax, which produces noticeably puffier pancakes.
Are these pumpkin pancakes healthy?
“Healthy” depends on your perspective, but here are a few reasons I consider these pancakes a better-for-you option:
- The recipe avoids refined sugar in the batter—pure maple syrup provides the sweetness.
- Pure pumpkin adds fiber, vitamins, and a subtle moisture that reduces the need for excess fat.
- You can easily swap in whole wheat flour for part or all of the all-purpose flour if you prefer, though you may need a touch more buttermilk to reach the right consistency.
Leftovers keep well: store pancakes in an airtight container on the counter for a day, in the fridge for a few days, or in the freezer for quick mornings. Reheat gently in a toaster or oven to retain texture.
These pancakes have become a regular at my house. Even my picky eaters reach for seconds—especially with a generous drizzle of maple syrup and a dollop of whipped cream.
Give the pumpkin season a head start: pop these on your weekend brunch menu and enjoy warm, spiced, tender pancakes the whole family will love.
Buttermilk Pumpkin Pancakes
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5 from 14 reviews
- Author: Katherine | Love In My Oven
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These buttermilk pumpkin pancakes are an easy, family-friendly breakfast that delivers tender, fluffy pancakes with warm pumpkin spice and natural sweetness from maple syrup.
Ingredients
Scale
- 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
- 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 large, heatproof bowl. Set it aside while you prepare the dry ingredients.
- In a large bowl whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. In the bowl with melted butter, whisk in the pumpkin puree, then add the egg, maple syrup and vanilla. Slowly whisk in the buttermilk until combined. Pour the wet mixture into the dry ingredients and gently fold until no streaks of flour remain; do not overmix.
- Heat a griddle or large skillet over medium-high heat. Melt a little butter on the surface or use nonstick spray. When the butter sizzles, drop about 1/3 cup of batter per pancake onto the griddle. Cook until the edges look set and bubbles form on top, then flip and cook another minute or so until cooked through. Keep finished pancakes warm in a 200°F oven while you cook the rest. Serve with plenty of maple syrup and optional whipped cream.
Store leftovers in an airtight container for 1 day at room temperature or 2–3 days in the refrigerator. Pancakes freeze well for up to two months; reheat from frozen in a toaster or oven.
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 best results use store-bought buttermilk. A quick homemade substitute (milk + 1 1/2 tbsp lemon juice or vinegar) works in a pinch but yields slightly less fluffy pancakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes