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High Heels and Grills

husband and wife, foodies for life

Pumpkin Pancakes

Breakfast

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This is the best Pumpkin Pancakes recipe you can find! They are so full of flavor and very moist. Make up extras to freeze for later!

Happy September, friends! Everywhere I’ve lived, the fall season is so short that if you blink, you’ll miss it. It’s either hot, hot, hot, in August or snowing in October. So in my mind, the whole month of September is falltime. And what says ‘fall’ better than a little pumpkin in your life?! Seriously. These pumpkin pancakes hit just the spot for my family and me this weekend.

Stack of Pumpkin Pancakes with whipped cream on top.

My sister-in-law was the first to make these babies for me and I’ve been hooked ever since. It sure helps that they’re super easy to make. This means they’re one great meal to make for guests!

Other pumpkin recipes you might like:

Pumpkin Snickerdoodles – Yummy twist on a classic favorite.
Maple Glazed Pumpkin Poptarts – Way easier to make than you’d think.
Pumpkin Layered Dessert – No bake.

Stack of Pumpkin Pancakes with Whipped Cream on top.
5 from 1 vote
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Pumpkin Pancakes

This is the best Pumpkin Pancakes recipe you can find! It makes super moist pancakes that are so full of flavor. Make extra pancakes and freeze them for later!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 pancakes
Author Sarah Averett

Ingredients

  • 3 cups all-purpose flour
  • 3/4 tsp. salt
  • 2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 3 Tbsp. light brown sugar
  • 15 oz Libby's pure pumpkin
  • 3 cups buttermilk
  • 3 lg. eggs

Instructions

  1. Heat a large griddle to medium heat and spray with cooking spray.

  2. In a large bowl, mix together the flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.

  3. Add the pumpkin, buttermilk, and eggs to the dry ingredients and mix gently. {If batter seems stiff, add water until it can easily be spooned onto a griddle.}

  4. Scoop about 1/3 cup of batter onto the griddle and let cook until bubbles form on top. Flip and let the other side cook until lightly browned. Repeat until all the batter is gone.

I like to serve mine with some homemade whipped cream and some hot maple syrup. {If you don’t have real maple syrup on hand, here is my favorite alternative.} I hope you’re enjoying this lovely change in seasons!

-Sarah

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    Recipe Rating




  1. Roanna says

    great recipe! i wonder if i can get pumpkin pie filling in italy… if not, i might try it with cooked mashed pumpkin.

    for me pumpkin, cinnamon and nutmeg are autumn… my favourite season just around the corner!

    Reply

    • Jalene says

      Most recipes that call for canned pumpkin, you should NOT use pumpkin PIE filling!!! So, YES, just used PLAIN cooked, mashed, pumpkin, or the flavor will NOT be right! 🙂

      Reply

  3. Christina Hermosa says

    I made some this morning! I had to use my pumpkin spice though because I didn’t have the pumpkin puree. But it tasted great and just like pumpkin! 🙂

    christinasemporium.blogspot.com

    Reply

  5. Carole says

    Now I have never even heard of pumpkin pancakes. We don’t get pumpkin pie filling here but use fresh – does the filling have added ingredients?

    Have a great week.

    Reply

    • Jalene says

      The filling DOES have added ingredients. I’ve made things with fresh pureed pumpkin, and it still turns out good. Though, I do recommend using a cheese cloth (or something similar) to help get some of the liquid out so that it is closer to the texture of canned pumpkin.

      Reply

  12. Nikki says

    Oh my goodness, those pancakes look delish! I think I will give them a try next weekend. I found ya on Monday Mingle & I’m a new follower. I hope you have a great holiday weekend!

    Reply

  15. Mary ~ says

    I can’t wait to make these! I love LOVE pumpkin! I just pinned your recipe and will be making them soon! I saw your share at the Craft-O-Matic link party! Thanks for the yummy share!

    Reply

  24. Tonya says

    Oh, my these look amazing! I love pumpkin in anything. 🙂 I am vising from Whimsy Wednesdays over at NY Melrose Family. Thanks for sharing.

    Reply

  36. Cynthia L. says

    Your photography is really good and the photo makes me want to get a fork and dive right in!

    Thanks for linking up to Foodie Freinds Friday (http://www.foodiefriendsfriday.com/). We would appreciate it if you could add our link party to your page! Thanks so much

    Hope you will come back next week and link up another one of your wonderful recipes!

    Reply

  50. Katie's Nesting Spot says

    Thank you so much for linking up to A Crafty Soiree! I’ve featured your project in the newest one. Come check it out, it will be up at midnight EST and will also have a giveaway from You Can Make This in it!

    Reply

  64. Brooke says

    MMM I have made these twice in the past 2 weeks! They are so so good! Thanks for the great recipe. I made my homemade buttermilk syrup to go along with it and it is to die for! SO delicious!

    Reply

  66. Jamie Kidd says

    I just found these on Pinterest a few weeks ago, and I had to tell you that these are so fantastic! They are hands down the bf’s favorite weekend treat. Since it’s just us two, I halve the recipe (using 2 eggs), and I lazily substituted pumpkin pie spice for all the spices. I also add chocolate chips. We always have left overs, but they freeze and reheat with a few seconds in the microwave beautifully. Thanks for the great recipe!

    Reply

  70. Shelby says

    Oh wow! I made these gluten free by swapping the flour for millet flour and a teaspoon of xanthum gum. Let me just say…soooooooo delicious! Thanks so much for this recipe!

    Reply

  71. Linda S says

    This recipe was posted quite a while ago but I literally found it about 3 hours ago. I was looking for something different to have with our broiled fish. On a whim, I decided to make these! What the heck, pumpkin is a veggie – right? My hubby chuckled as he lapped up his maple syrup and whipped cream with the pancakes 🙂 Since there are just the two of us and this recipe made a lot of batter, I was wondering if anyone knows if you can cover and save the batter to make the next morning or do you have to make them when you make the batter? Of course, the alternative is simply to make them and toast them in the morning but I would rather cook them fresh.

    Reply

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