Pumpkin spice buttermilk pancakes are fluffy, cozy, and packed with fall flavor, the perfect easy pumpkin pancake breakfast recipe. Psst, you’ll find 9 more Easy Pumpkin Pancake Recipes ideas further down in the blog.
Why I Keep Making These Pancakes
Okay, real talk: I’ve burned more pancakes than I’d like to admit. But these pumpkin spice buttermilk pancakes? They forgive me every single time. The buttermilk keeps them soft, the pumpkin keeps them moist, and the spice makes your whole kitchen smell like a candle you’d actually pay too much for.
Ever wonder why some pancakes turn out flat and sad while others puff up like little clouds? It’s mostly the buttermilk. That tangy magic reacts with the baking soda and gives you serious lift. FYI, this is the trick that changed my breakfast game for good.
The Good Stuff: Ingredients, Nutrition & Storage
What’s Actually In Your Stack
Let me be honest with you, these pancakes aren’t just tasty, they sneak in some real goodness too. Pumpkin puree is loaded with beta-carotene, fiber, and vitamin A, so your fluffy breakfast is quietly working in your favor. The buttermilk adds a little protein and calcium, and those warm spices like cinnamon and ginger bring antioxidants along for the ride.
Nutrients Worth Knowing
Here’s the quick breakdown of why I feel zero guilt:
- Pumpkin: high in fiber, vitamin A, and potassium
- Buttermilk: protein, calcium, and that signature tang
- Cinnamon & pumpkin spice: antioxidants and cozy vibes
- Eggs: a solid hit of protein to keep you full
Storage Tips (Because Leftovers Happen)
I always make a double batch, no shame. Store cooled pancakes in an airtight container in the fridge for up to 4 days, or freeze them with parchment between each one for up to 2 months. When you want them, just pop them in the toaster. IMO they taste almost fresher the second day.
Fun Ways to Switch It Up
Want to make this recipe your own? You totally can:
- Swap regular flour for whole wheat or oat flour for extra fiber
- Add chocolate chips or chopped pecans to the batter
- Use dairy-free buttermilk (milk plus a splash of lemon) if needed
- Top with maple syrup, Greek yogurt, or spiced apples
Who says you have to follow the rules exactly? Not me.
Pumpkin Spice Buttermilk Pancakes Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Difficulty: Easy
- In a big bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
- In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ones and stir gently. Leave a few lumps, please don’t overmix or you’ll get tough pancakes.
- Let the batter rest for 5 minutes so it thickens up nicely.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about ¼ cup of batter per pancake onto the hot surface.
- Cook until bubbles form on top and the edges look set, roughly 2 minutes.
- Flip and cook the other side for another 1 to 2 minutes until golden.
- Stack them high and serve warm with your favorite toppings.
A Couple Quick Tips From My Kitchen
Don’t crank the heat too high, or you’ll get burnt outsides and raw middles. Trust me, I learned that one the hard way. Medium heat and patience win every time. And if your first pancake flops? That’s just the tester one, totally normal.
Time To Grab Your Whisk
These pumpkin spice buttermilk pancakes are your easy, fluffy, fall breakfast fix, and honestly, they’re dangerously good. Craving more? Check out the other 9 Easy Pumpkin Pancake Recipes waiting for you in the blog.
