These Pumpkin Buttermilk Pancakes are a cozy autumn breakfast dream, blending warm spices with creamy buttermilk for a perfect balance of flavors. Each fluffy bite is infused with the rich, earthy sweetness of pumpkin, creating a comforting texture that melts in your mouth. Ready in just 35 minutes, they’re an effortless way to bring the essence of fall to your table.

Topped with a drizzle of maple syrup or a dollop of whipped cream, these pancakes are a feast for the senses. The golden edges offer a slight crisp, while the tender centers stay irresistibly soft. Whether it’s a lazy weekend or a busy morning, this recipe promises a delicious start to your day.

Ingredients for Perfect Pumpkin Buttermilk Pancakes

2 cups (16fl oz/480ml) buttermilk (or substitute with 2 cups milk + 2 tablespoons lemon juice or vinegar, let sit for 5 minutes)
1 cup (8oz/225g) pumpkin puree (canned or homemade)
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 tablespoons (1oz/28g) butter, melted (plus extra for cooking and serving)
2 cups (10oz/284g) all-purpose flour
½ cup (2½oz/71g) whole wheat flour (or substitute with all-purpose flour)
¼ cup (1½oz/43g) dark brown sugar (light brown sugar works too)
1 tablespoon baking powder
2 teaspoons pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
1 teaspoon salt
½ teaspoon baking soda
Maple syrup, for serving

Step-by-Step Instructions

Preheat your skillet: Place a nonstick skillet or griddle pan on the stove over medium-low heat to warm up.
Mix the wet ingredients: In a medium bowl, whisk together the buttermilk, pumpkin puree, eggs, vanilla extract, and melted butter until fully combined.
Combine the dry ingredients: In a separate medium bowl, mix the all-purpose flour, whole wheat flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda.
Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until just combined. Small lumps are okay—overmixing can make the pancakes tough.
Cook the pancakes: Lightly brush the warmed skillet with butter. Pour about ½ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook: Carefully flip the pancake and cook the other side until golden brown and the center is cooked through, about 1-2 minutes.
Keep warm: Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter.
Serve: Serve immediately with a pat of butter and warm maple syrup. Enjoy!

Perfect Pairings: Toppings and Sauces

Elevate your Pumpkin Buttermilk Pancakes with creative toppings! Try a dollop of whipped cream and a sprinkle of toasted pecans for a crunchy twist. For a fruity touch, add sliced bananas or a handful of fresh berries. If you’re feeling indulgent, drizzle with caramel sauce or chocolate syrup alongside the classic maple syrup.

Make-Ahead Magic: Storage and Reheating

These pancakes stay fresh for up to 3 days in the fridge when stored in an airtight container. To reheat, pop them in the toaster or warm them in a skillet over low heat for a crispy edge. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Mix It Up: Recipe Variations

Customize your pancakes to suit your taste! Swap the pumpkin pie spice for cinnamon and nutmeg for a simpler flavor. Add a handful of chocolate chips or chopped walnuts to the batter for extra texture. For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose and whole wheat flour.

Quick Tips for Fluffy Pancakes

Ensure your baking powder and soda are fresh for maximum fluffiness. Don’t overmix the batter—small lumps are okay! Let the batter rest for 5 minutes before cooking to allow the ingredients to meld. Use a measuring cup or ladle for evenly sized pancakes every time.

Essential Equipment for Pancake Success

A nonstick skillet or griddle is key for easy flipping. A silicone brush helps evenly distribute butter for cooking. Use a whisk to combine wet ingredients smoothly and a spatula for flipping pancakes without breaking them. Keep a clean kitchen towel handy to keep your pancakes warm while you cook the rest.