These pumpkin pancakes are the ultimate autumn breakfast!! They’re soft, full of fall flavor, and completely irresistible when topped with homemade cinnamon buttermilk syrup. Luckily, this pumpkin pancake recipe is as easy as it is tasty!
Easy Pumpkin Pancakes
I love pancakes, and I love pumpkin, so sharing a Pumpkin Pancakes recipe is just inevitable. Like I’ve shared before, I haven’t always been a fan of pumpkin-flavored recipes, but now that I’ve converted I’m all about sharing the delicious fall pumpkin dishes with you guys.
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We tried these amazing Pumpkin Spice Pancakes back in July and couldn’t believe how soft and delicious they were. They had just the right amount of pumpkin and cinnamon that made you want to eat a stack without even knowing it. They’re quick too. We’ve realized you can’t beat soft, super tasty Pumpkin Pancakes in minutes!
Pumpkin Pancake Ingredients
Most know that pumpkin and cinnamon go hand in hand. Along with those ingredients you’ll need a few others to make this recipe, but I promise you won’t regret giving these pancakes a try. They’re phenomenal! Here are the ingredients you’ll need to make these pumpkin pancakes:
- pumpkin puree
- vegetable oil
- brown sugar
- baking powder
- baking soda
How to Make Pumpkin Pancakes
Begin by mixing the milk, pumpkin, egg and oil. You’ll mix the dry ingredients in a separate bowl and then combine the two.
You’ll mix this until it’s just combined and then cook 1/4 – 1/3 cup of the pancake mixture on the griddle for a few minutes on each side.
We like to top this off with some butter and syrup or even better – Cinnamon Buttermilk syrup! But before we share that recipe we wanted to share some FAQ about pumpkin pancakes.
How to make pumpkin pancakes with Bisquick? Yes – just mix together 1 egg, 1 1/2 cups milk, 2 cups Bisquick, 1/2 cup canned pumpkin, 1 teaspoon cinnamon and 1/2 teaspon all-spice. The batter will be thick but will cook the same.
Can you freeze pumpkin pancakes? Of course – just place a sheet of wax paper between each pancake and stack together. Then place in a freezer-safe Ziploc bag and freeze for 1-2 months.
For this recipe, regular syrup would be great but we knew it would be even better with buttermilk syrup (have you tried it before?? AMAZING!!) With the fall flavors, I added a little bit of cinnamon to the syrup and the result was out of this world. Here is the recipe for that:
Cinnamon Buttermilk Syrup
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup buttermilk (or for a substitute we do 1/2 cup milk with 1 tsp. lemon juice)
- 1 tsp. vanilla
- 1 tsp cinnamon
- 1/2 tsp baking soda
Melt butter in a pan on low-medium heat. Add sugar, buttermilk, vanilla and cinnamon and mix well. Add baking soda and stir until all combined.
I honestly am not sure if you can find a more delicious fall-flavored breakfast recipe than this one. I really think you’ll love this recipe because even the non-pumpkin lovers in the family were devouring these guys. 😉
For more favorite pumpkin breakfast recipes, check out:
- Pumpkin Waffles
- Pumpkin Cinnamon Rolls
- Pumpkin French Toast Bake
- Cinnamon Sugar Pumpkin Muffins
- Pumpkin Cinnamon Roll Cake
- Pumpkin Coffee Cake
- Pumpkin Pie Smoothie
Pumpkin Pancakes Recipe
These pumpkin pancakes are the ultimate autumn breakfast!! They're soft, full of fall flavor, and completely irresistible when topped with homemade cinnamon buttermilk syrup.
- 1 1/2 cups milk
- 1 1/3 cup pumpkin puree
- 1 egg
- 2 tbsp vegetable oil
- 2 cups flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Mix together milk. Pumpkin, egg and oil in a medium bowl.
In a separate bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
Add dry ingredients to wet ingredients and stir just enough to combine.
Heat a lightly greased griddle or frying pan over medium/high heat.
Scoop about ¼ - ⅓ cup for each pancake. Brown on both sides and serve hot.
Serve with cinnamon buttermilk syrup and ENJOY!