Pancakes are one of our favorite weekend breakfasts. These pumpkin spice pancakes are so moist, fluffy (thank you buttermilk) and full of fall flavors like pumpkin, cinnamon, nutmeg, brown sugar, and ginger. If you like pumpkin spice you are going to love these pancakes. They also freeze and reheat really well so you can enjoy them any day of the week.
One of my favorite things about this recipe is it uses a full can of pumpkin. I despise those pesky recipes that call for a partial can and then I am left figuring out what to do with the remaining pumpkin puree.
How to make pumpkin spice pancakes
Sift together all of the dry ingredients (flour, baking powder, baking soda, salt, and spices) into a large bowl.
Whisk together the wet ingredients (brown sugar, eggs, buttermilk, vanilla, melted butter, and pumpkin) in a separate bowl.
Fold the wet ingredients into the dry ingredients, until just combined do not overmix.
Preheat a griddle or skillet to medium heat. Grease with a little butter, cooking spray or my personal favorite bacon grease. I love the extra flavor I get by cooking bacon first and then using a little of the grease to oil my griddle or pan before frying my pancakes.
Pour 1/4 cup portions of the batter onto the prepared griddle/skillet. Flip the pancakes when they are puffy and bubbles start to form on top. Cook for an additional 1-2 minutes until golden brown.
Serve immediately or keep warm in the oven while you cook the remaining pancakes.
- Make your own buttermilk by adding one tablespoon of white vinegar or lemon juice to your measuring cup and filling with milk to the one cup measurement line. Allow it to sit for five minutes.
- Don’t overmix the batter! A few lumps are fine. If you overmix the pancake batter too much gluten will form and your pancakes will be tough and chewy.
- Use canned pumpkin puree, not pumpkin pie mix. Pumpkin pie mix already has spices added.
How to keep pancakes warm
Keep cooked pancakes warm on a sheet pan in a 200 degrees Farenheight oven.
How yo freeze pancakes
- Once they are completely cooled, freeze pancakes in a zip-top bag with layers of parchment paper in between each pancake.
- Label the bag with the contents and date.
- Pancakes will keep in the freezer for up to 6 months.
- Reheat pancakes directly from the freezer using your toaster or microwave.
I publish new recipes every week! Sign up for my email newsletter to be the first to know when new recipes are published.
If you try this recipe, let us know! Leave a comment and rate it! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.
If you like these pancakes you might also want to check out my post on how to make delicious french toast.