Ultimate Fluffy Pumpkin Pancakes Recipe (Serves 4)

These fluffy pumpkin pancakes transform your regular breakfast into a fall-inspired treat. Ready in just 25 minutes!

Key Takeaways:

• Perfectly spiced, ultra-fluffy pancakes using real pumpkin puree
• Simple 25-minute recipe suitable for beginners
• Make-ahead and freezer-friendly
• Customizable with various toppings

Time Requirements

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• 1/3 cup measuring cup
• Non-stick griddle or large frying pan
• Spatula
• Measuring spoons and cups

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Wet Ingredients:

• 1 1/2 cups buttermilk
• 1 cup pumpkin puree
• 2 large eggs
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

For Serving (Optional):

• Butter
• Maple syrup
• Whipped cream
• Chopped pecans

Step-by-Step Instructions

Preparation Phase

1. Set out all ingredients 30 minutes before starting:

• Place eggs, buttermilk on counter
• Measure butter (3 tablespoons) and cut into pieces for faster melting
• This ensures everything mixes properly at room temperature

1. Prepare your workspace:

• Clear counter space
• Set out measuring cups/spoons
• Place mixing bowls and whisk within reach
• Position a clean plate for finished pancakes

1. Heat your cooking surface:

• For electric griddle: Set to 325°F
• For stovetop: Place pan over medium heat
• Allow 5-7 minutes to heat properly

1. Melt the butter:

• Place butter pieces in microwave-safe bowl
• Heat in 15-second intervals
• Stop when just melted (about 30 seconds total)
• Set aside to cool slightly (3-5 minutes)

Mixing the Batter

1. Combine dry ingredients:

• Use the large mixing bowl
• Add flour first (2 cups, leveled with knife)
• Add brown sugar (pack into tablespoon)
• Add baking powder, baking soda, spices, salt
• Whisk thoroughly for 30 seconds to blend
• Look for even color throughout

1. Mix wet ingredients:

• In medium bowl, crack eggs
• Whisk eggs until yolks and whites blend
• Add buttermilk, whisk to combine
• Add pumpkin puree, whisk until smooth
• Pour in cooled melted butter
• Add vanilla
• Whisk until everything is well combined
• Mixture should be uniform in color

1. Combine wet and dry ingredients:

• Pour wet mixture into bowl with dry ingredients
• Using rubber spatula or wooden spoon, gently fold together
• Stir in circular motion from bottom up
• Stop when you still see small lumps
• Batter should look slightly thick and spoonable
• Do not overmix – about 10-12 gentle stirs maximum

1. Rest the batter:

• Set timer for 5 minutes
• This allows flour to absorb liquid
• Helps create fluffier pancakes

Cooking Instructions

1. Test griddle temperature:

• Sprinkle few drops of water on surface
• Drops should “dance” and evaporate in 2-3 seconds
• If they disappear instantly, too hot
• If they sit and bubble slowly, too cool

1. Prepare cooking surface:

• Lightly brush with oil or butter
• Use paper towel to spread evenly
• Surface should look glossy but not wet

1. Pour the pancakes:

• Use 1/3 cup measure for each pancake
• Hold cup close to surface (2-3 inches above)
• Pour steadily in one spot
• Let batter spread naturally
• Leave 2 inches between pancakes

1. First side cooking (2-3 minutes):

• Watch for bubbles forming on surface
• Edges will start to look slightly dry
• Bubbles should pop and leave small holes
• Bottom should be golden brown (peek under edge)

1. Flipping technique:

• Slide thin spatula completely under pancake
• Lift edge slightly to check color
• In one quick motion, flip pancake over
• If batter splashes, wait longer next time

1. Second side cooking (1-2 minutes):

• Cook until golden brown
• Center should spring back when touched
• No wet batter should seep out when pressed

1. Keep pancakes warm:

• Heat oven to 200°F
• Place cooked pancakes on oven-safe plate
• Stack with paper towels between layers
• Keep warm until ready to serve

1. Clean between batches:

• Wipe griddle with paper towel if needed
• Re-grease surface lightly
• Adjust heat if pancakes are cooking too fast/slow

Troubleshooting

Common Issues:

• Gummy Centers: Heat too high or flipped too soon
• Burnt Exterior: Lower heat; griddle too hot
• Flat Pancakes: Check if baking powder is fresh
• Tough Pancakes: Avoid overmixing batter

Variations & Substitutions

• Replace buttermilk with regular milk + 1 tablespoon vinegar
• Use gluten-free flour blend (1:1 ratio)
• Add chocolate chips or chopped nuts to batter
• Swap pumpkin pie spice with 1 tsp cinnamon + 1/4 tsp each nutmeg, ginger, cloves

Storage & Reheating

• Refrigerate: Up to 3 days in airtight container
• Freeze: Stack with wax paper between layers, freeze up to 2 months
• Reheat: Microwave 20-30 seconds or toast until warm

Safety Tips

• Ensure griddle isn’t too hot to prevent burns
• Keep children away from hot cooking surface
• Test doneness with clean utensil
• Use fresh ingredients and check expiration dates

Recipe yields 12-14 four-inch pancakes (serves 4)