Pumpkin Pancake Recipe for Fall Brunch

Pumpkin Pancake Recipe

This pumpkin pancake recipe is perfect for fall brunch. It’s pumpkin meets buttermilk pancakes. Anyone can make this recipe. I promise it’s that easy.

– Jessa Marie

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Happy Halloween everyone! It’s the last day of October and my absolute favourite holiday of the year. So I have something special for you. Pumpkin pancakes! I’m sure some of you thought I couldn’t put pumpkin in breakfast, but you are sadly mistaken.

Why spend money on this fall breakfast favourite at a fancy brunch spot when you can make them at home! Not that you can go out right now if your city is still on lockdown, but even so, it’s still a good recipe to have in your back pocket.

I know I’ve put out a lot of pumpkin recipes this month, so maybe by this point you’re sick of pumpkins. But I promise you this recipe is worth using that last can of pumpkin purée in your pantry. Because these pumpkin pancakes are filled with fluffy, fall, pumpkin spice goodness that you don’t want to miss out on.

First of all they combine two of the best things in the world brunch and pumpkins. Secondly, they taste really good and smell like a pumpkin spice latte on the perfect fall day. They’re Sunday brunch meets October. They’re brunchtober!

Pumpkin Pancakes with Powdered Sugar and Honey
Pumpkin Pancakes with Powdered Sugar and Honey

Friendly Pumpkin Health Facts

These pancakes use real pumpkin and buttermilk in them. Fun fact pumpkin is actually categorized as a fruit, because of their seed content. So technically these are fruit pancakes not vegetable pancakes.

Pumpkin is also a great source for vitamin A and antioxidants. In other words, it’s great for boosting your immune system and giving you healthy skin (source, healthline).

So all I have to say is do something nice for your body this weekend. And give yourself a break from adulting by making these brunchtastic pumpkin pancakes. Without further ado, here are my pumpkin pancake recipe tips.

Pumpkin Pancake Recipe Tips

  1. If you don’t have buttermilk, it’s not the end of the world. You can still make these pumpkin pancakes! All you need is regular milk and white vinegar or lemon juice. The formula is 1 cup of buttermilk = 1 cup milk + 1 tbsp white vinegar (or lemon juice).

  2. If you want your pancakes to be thicker and fluffier, pour half a ladle’s worth of batter into your pan and let it cook until it can maintain its shape. Once you feel like it won’t spread anymore (i.e. the edges are firm), slowly pour a little batter at a time on top of your pancake. Make sure you keep it in the centre, and don’t pour too much or else it will spill over the sides. Your pumpkin pancake should rise higher now because of the first initial rise and this second layer of batter on top.

  3. Toppings are important for these pumpkin pancakes! So chop some fruit. Add some chocolate chips. Sprinkle that powdered sugar. Get the whip cream out. And don’t forget the maple syrup!
Pumpkin Pancake Stack
Pumpkin Pancake Stack

Pumpkin Pancake Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes

Serves: 4

Ingredients

Pumpkin Pancake Batter
Toppings (Optional)

Tools

Recipe Steps

Pumpkin Pancake Prep

  1. Firstly, gather all of your ingredients. If you don’t have buttermilk at home, see Tip #1 before continuing. (see image 1)
  2. Secondly, mix flour, baking powder, baking soda, and salt in a bowl. Then set aside for later. (see image 1)
  3. Next lightly beat eggs, sugar, and vanilla in a large bowl. Then add in pumpkin purée and pumpkin spice and mix until well combined. (see images 2 and 3)
  4. Add a third of the flour mixture and a third of the buttermilk into the large bowl and mix well. Continue to do this until all ingredients are added, and batter is completely mixed. (see images 4 and 5)
  5. Leave batter to rest for 10-15 minutes while you preheat your frying pan to medium. Grease pan with butter for cooking. See Tip #2 if you want thicker pancakes.

Flipping Your Pancakes

  1. Once the pan is evenly heated, scoop half a ladle’s worth of pancake batter into the pan. Allow it to cook for 1-3 minutes or until the edges begin to firm or the middle starts to bubble before flipping with a spatula. (see image 6)
  2. Flip and cook other side for 1-2 minutes. You should see the pancake start to rise off the pan. Then remove from pan and set aside on a plate. Repeat cooking steps 1 and 2 for the rest of the batter. (see image 7)
  3. Finally garnish with toppings! I like powdered sugar, and honey with these pancakes. But you can use chocolate chips and maple syrup too. Get creative! Add some whip cream on there. Enjoy! (see images 8 and 9)

Looking for more fall recipes like this one, subscribe below, so you never miss a new one! Check out my pumpkin coffee cake recipe in the mean time. Thanks for cooking with Life is Rosy!

Pumpkin Pancake Stack

Pumpkin Pancake Recipe

Jessa Marie
Check out this easy pumpkin pancake recipe. It's perfect for fall brunch.
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 4
Calories 375 kcal

Equipment

  • large bowl
  • wooden spoon
  • large frying pan

Ingredients
  

Pumpkin Pancake Batter

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup pumpkin purée
  • 1 tsp pumpkin pie spice
  • 1.5 cups buttermilk see tips section if you don’t have buttermilk
  • 2 tbsp butter for cooking

Toppings (Optional)

  • Honey and Powdered Sugar
  • Chocolate Chips and Maple Syrup
  • Nutella and Whip Cream

Instructions
 

Pumpkin Pancake Prep

  • Firstly, gather all of your ingredients. If you don’t have buttermilk at home, see Tip #1 before continuing. (see image 1)
  • Secondly, mix flour, baking powder, baking soda, and salt in a bowl. Then set aside for later. (see image 1)
  • Next lightly beat eggs, sugar, and vanilla in a large bowl. Then add in pumpkin purée and pumpkin spice and mix until well combined. (see images 2 and 3)
  • Add a third of the flour mixture and a third of the buttermilk into the large bowl and mix well. Continue to do this until all ingredients are added, and batter is completely mixed. (see images 4 and 5)
  • Leave batter to rest for 10-15 minutes while you preheat your frying pan to medium. Grease pan with butter for cooking. See Tip #2 if you want thicker pancakes.

Flipping Your Pancakes

  • Once the pan is evenly heated, scoop half a ladle’s worth of pancake batter into the pan. Allow it to cook for 1-3 minutes or until the edges begin to firm or the middle starts to bubble before flipping with a spatula. (see image 6)
  • Flip and cook other side for 1-2 minutes. You should see the pancake start to rise off the pan. Then remove from pan and set aside on a plate. Repeat cooking steps 1 and 2 for the rest of the batter. (see image 7)
  • Finally garnish with toppings! I like powdered sugar, and honey with these pancakes. But you can use chocolate chips and maple syrup too. Get creative! Add some whip cream on there. Enjoy! (see images 8 and 9)
Keyword breakfast, brunch, Buttermilk Pancakes, Pumpkin, pumpkin pancakes

Check out my easy apple crumble recipe for more fall recipes and subscribe below, so you never miss another recipe!

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