The Best Pumpkin Pancakes

The Best Pumpkin Pancakes

Published on February 18, 2026 | By

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup packed light brown sugar
  • 1 cup pumpkin puree
  • 1 1/2 cups buttermilk
  • 3 Tbsp butter, melted, plus more cold butter for griddle
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat a non-stick electric griddle to 375 degrees.
  2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.
  3. In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined.
  4. Pour pumpkin mixture into well in dry mixture and whisk just until combined. Let batter rest 3 minutes.
  5. Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden.
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