Mom's Best Recipes
Recipe

Light and Fluffy Pumpkin Pancakes

Classic fall pancakes with cozy pumpkin spice flavor, crisp edges, and an impossibly tender middle. Weekday-easy, weekend-worthy.

Author By Matt Campbell
4.8
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Fall cooking has a certain vibe. You want warmth, spice, and comfort, but you also want it light, not heavy enough to send you straight back to bed. These pumpkin pancakes hit that sweet spot: fluffy centers, golden crisp edges, and that “pause mid-bite” seasoning level where the cinnamon and vanilla actually show up.

They are the kind of classic that feels like a treat but behaves like a weeknight recipe. No weird ingredients, no fussy steps, and no sadness pancakes. Just a simple batter, a hot skillet, and a little patience while the first batch tells you whether your pan runs hot like mine does.

Why It Works

  • Extra fluffy texture from buttermilk and a quick rest, which gives the flour time to hydrate and the batter time to thicken.
  • Classic fall flavor from pumpkin puree plus warm spices, balanced with enough salt to keep everything from tasting flat.
  • Crisp edges, tender middle thanks to a properly preheated pan and a light hand with the batter.
  • Reliable flipping using a visual cue: bubbles on top and set edges, not vibes.

Pairs Well With

Storage Tips

Fridge: Let pancakes cool completely, then store in an airtight container with parchment between layers. They keep well for 3 to 4 days.

Freezer: Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag with parchment between layers. Best within 2 months.

Reheat (best texture): Warm in a toaster on a low setting for crisp edges, or in a 350°F oven for 6 to 8 minutes. Microwave works in a pinch, but you will lose some of that nice edge.

Common Questions

Can I use regular milk instead of buttermilk?

Yes. For a quick swap, add 1 1/2 tablespoons lemon juice or white vinegar to 1 1/2 cups milk, stir, and let it sit for 5 minutes. It will not be identical, but it will still give you tender pancakes and enough tang to keep the baking soda in check.

Why are my pancakes dense?

The big three: overmixing, old baking powder, or a pan that is not hot enough. Mix just until you do not see dry flour, and let the batter rest for 5 to 10 minutes.

Can I make the batter ahead?

You can mix the dry and wet separately the night before. Combine right before cooking for the fluffiest results. Fully mixed batter will lose some lift as it sits.

What pumpkin should I use?

Use 100% pumpkin puree, not pumpkin pie filling. The pie filling is pre-sweetened and spiced, and it will throw off the recipe.

How do I know when to flip?

Look for bubbles that pop and leave little holes on top, and edges that look set, not shiny. Flip once and do not press them down. That is how you squash the fluff.

I love fall food, but I am not always in the mood for “fall food that takes all day.” These pancakes are my compromise recipe: they taste like you planned a cozy morning, even if you are making them between emails and a half-empty coffee mug. The first time I tested them, I got cocky and cranked the heat, and the outside browned fast while the inside stayed a little too soft. Lesson learned. Medium heat, let the pan settle, and suddenly they were the kind of fluffy that makes you stare at the stack like, “Did I do that?”