Pumpkin Pancakes: 3 Easy Recipes to Try

Pumpkin pancakes are an easy stovetop breakfast made by stirring pumpkin puree and warm spices into a standard batter, then cooking spoonfuls on a hot griddle or frying pan until golden. The pumpkin adds natural sweetness and a soft, tender crumb, while cinnamon, ginger, nutmeg and cloves bring the classic autumn spice flavour. Most versions come together from scratch or from a shop-bought pancake mix in under 20 minutes.

This guide covers three versions in UK measurements: a fluffy buttermilk recipe, a quick pancake mix option and a gluten free oatmeal recipe.

Tips for Fluffy Pumpkin Pancakes

Make sure all your ingredients are fresh before you start. Stale baking powder, for example, will leave you with flat discs instead of fluffy pancakes.

Whisk the dry ingredients to remove any clumps, and don’t over-mix the batter, or the pancakes can turn out rubbery.

Rest the batter for at least five minutes before cooking, so the flour can absorb some of the liquid. This gives the pancakes a better texture.

Use a griddle or frying pan to cook your pancakes. If you’re using a nonstick pan, you won’t need any extra butter or oil.

A large griddle lets you cook several pancakes at once. Warm the oven on a low setting first, so you can keep finished pancakes warm while you cook the rest.

How to Serve Pumpkin Pancakes

Whether you make the buttermilk pancakes, the pancake mix version or the gluten free oatmeal one, there are plenty of serving ideas to try.

Many people prefer their pumpkin pancakes with butter on top, and maple syrup is also a great topping. Perhaps you want to add whipped cream and some chopped nuts for a change of pace.

Chocolate syrup is also really good drizzled over hot, cooked pancakes. Add more nutrients by adding sliced banana or fresh juicy berries on top. Prepare these ingredients while the batter is resting, so you have everything ready to go.

Perfect Pumpkin Buttermilk Pancake Recipe

You can always stir pumpkin spice into a boxed pancake mix, but it’s just as easy to make these from scratch.

No buttermilk? Add 2 tablespoons of white vinegar to 480ml of whole milk and leave for 10 minutes to make your own.

Don’t have pumpkin spice? No problem, use a teaspoon of ground cinnamon, ¼ teaspoon each of ground cloves and ground ginger, and ½ teaspoon of ground nutmeg instead. This recipe makes about 12 pancakes.

Ingredients:

• 480ml buttermilk
• 2 eggs
• 245g pumpkin puree
• 42g unsalted butter, melted
• 310g plain flour
• 1 tablespoon baking powder
• 65g caster sugar
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin spice
• ½ teaspoon salt
• ½ teaspoon bicarbonate of soda

Method:

1. Add the buttermilk, pumpkin puree, eggs, vanilla extract and melted butter to a bowl and whisk well.
2. Combine the flour with the bicarbonate of soda, baking powder, sugar, salt and spice in a second bowl.
3. Pour the flour mixture into the buttermilk mixture and stir briefly without over-mixing.
4. Let the pumpkin buttermilk batter sit for at least 5 minutes.
5. Heat a frying pan over a moderate heat and melt a little butter in it. If you’re using a nonstick pan, you don’t need the butter.
6. Pour about 80ml of the batter into the pan for each pancake.
7. Flip the pancake after a minute or two, or when it’s dry at the edges and starting to bubble.
8. Cook the other side for another minute or two, or until golden brown.
9. Repeat with the remaining batter.
10. Serve hot, topped with maple syrup, butter or both.

How to Make Pumpkin Pancakes with Pancake Mix

This is the time of year when everyone craves the sweet, comforting flavour of pumpkin pancakes. They’re easy to make since you’re starting from a shop-bought mix.

Feel free to stir in extras such as raisins, chocolate chips or chopped walnuts or pecans. If you love pumpkin bakes, our pumpkin cookies are worth trying too.

Ingredients:

• 210g pancake mix (any kind)
• 1 teaspoon pumpkin spice
• 125g pumpkin puree
• 60ml olive oil
• 480ml milk
• A little oil or cooking spray, as needed

Method:

1. Whisk the pancake mix with the pumpkin spice in a bowl.
2. Mix in the oil, pumpkin puree and milk until only just combined.
3. Let the batter sit for 5 minutes or more.
4. Heat a frying pan over a moderately high heat and add a little oil or cooking spray.
5. Add the batter to the pan, about 60ml at a time.
6. When you see tiny bubbles in the batter, flip the pancakes over and cook the other side.
7. Now you know how to make easy pumpkin pancakes with a shop-bought mix, you’ll want to make them often.

Gluten-Free Pumpkin Oatmeal Pancake Recipe

Ground oats take the place of flour in this tasty, gluten free pumpkin oatmeal pancake recipe. Make sure the almond milk (or regular milk if you prefer) is at room temperature before you begin, so the butter or coconut oil stays liquid.

If you’ve got spare pumpkin puree from a carving session, this is a great way to use it up, our guide to smart uses for your old Halloween pumpkin has more ideas.

Ingredients:

• 135g gluten free rolled oats
• 240ml almond milk, at room temperature
• 25g ground flaxseed
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon pumpkin spice
• 1 egg
• 2 tablespoons maple syrup
• 90g pumpkin puree
• 55g melted butter or coconut oil

Method:

1. Grind the oats in a food processor or blender for 1 minute.
2. Put the ground oats in a bowl and stir in the flaxseed, pumpkin spice, salt and baking powder.
3. Combine the almond milk, maple syrup, egg, butter or oil, and pumpkin puree in a bowl.
4. Now mix the dry ingredients with the wet ones.
5. Warm a little butter or oil in a frying pan over a moderate heat.
6. Add the batter, about 60ml at a time, to the pan and cook for 2 to 3 minutes or until set.
7. Flip and cook the other side, and serve with maple syrup.

Whichever recipe you try first, the natural sweetness pumpkin brings to a pancake batter is hard to beat. For more autumn baking, try our pumpkin muffins or pumpkin bread, and remember to use an eating pumpkin rather than a carving variety for the best flavour.