the best Buttermilk Pumpkin Pancakes

Nothing says fall like a stack of fluffy pumpkin pancakes. Made in the way of my Grandma, this is an old-fashioned recipe using real pumpkin and buttermilk for the best pumpkin pancakes!

A stack of pumpkin pancakes with a dollup of cinnamon butter on the top.

Fluffy, hearty, flavorful, warm, and generous…I’m talking about these pumpkin pancakes, of course.

These pancakes remember that it is still morning, after all, and are simple to make. Resulting in nothing but fluffy and thick pancakes that will bring the whole family happily marching to the table.

Pumpkin pancakes that are light and fluffy.

These pancakes remind me of an acceptable morning version of my favorite pecan pie. In fact, You’ll often find me sprinkling a bit of crushed pecan bits on the top of these before pouring on the real maple syrup.

And guys, you MUST use real maple syrup on pumpkin pancakes.

stack of fluffy and hearty pumpkin pancakes topped with cinnamon butter

Could there be anything more fall-inspired than pumpkin pancakes topped with real maple syrup?

cinnamon roll coffee latte. Easy to make at home without an espresso machine

The only thing better, in my opinion, is if you added a great big cinnamon latte. Mmmmm. Heck to the yes.

A stack of pumpkin pancakes with a dollup of cinnamon butter on the top.

Buttermilk Pumpkin Pancakes

| 18 pancakes
Prep Time | 15 minutes
Cook Time | 10 minutes
Print Recipe Pin Recipe
A simple, old-fashioned pumpkin pancake recipe that your family will love! A wonderful weekend breakfast for cooler fall mornings.


  • 2 Cups flour
  • 1 Tbsp Baking powder
  • ½ tsp baking soda
  • 1/2 tsp nutmeg
  • ½ tsp salt
  • ½ cup pumpkin
  • 2 Tbsp sugar
  • 1 Tbsp brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 – 2 Cups buttermilk
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • In a large bowl, mix flour, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, mix pumpkin, sugars, eggs, vanilla and 1.5 cups of the buttermilk. Add to dry ingredients and whisk together. Add remaining ½ cup buttermilk in small amounts until you reach the consistency you like. Batter should be quite thick, but slightly runny. If you like thinner pancakes, add more buttermilk until you reach the consistency you prefer.
  • Preheat a griddle on med-high heat and lightly coat with butter.
  • Spoon batter onto griddle, approximately ¼ cup per pancake, unless you want larger pancakes.
  • Cook until you see bubbles forming on the top, then gently flip and cook 1-2 minutes longer.
  • Serve with sweet cinnamon butter and syrup or other toppings of your choice.


Calories: 96kcalCarbohydrates: 15gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 23mgSodium: 157mgPotassium: 163mgFiber: 1gSugar: 4gVitamin A: 378IUVitamin C: 1mgCalcium: 88mgIron: 1mg

Other yummy Fall Recipes to try:

Little pumpkin pecan pies made in a mini muffin tin. So easy and tasty!

mini Pecan Pumpkin Bites

Naturally Sweetened Butternut Squash Cake

Pumpkin Caramel Cream Cheese Poke Cake

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1 thought on “the best Buttermilk Pumpkin Pancakes”

  1. 5 stars
    This recipe is so good, I did add a bit of cinnamon because to me that is a must with pumpkin. I can’t wait until next weekend when I can make these again! I have shared this recipe with 15 people already, seriously go for the real buttermilk not the milk and vinegar substitute…it is worth it!

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