Recipe

Zesty Pumpkin Pancakes

Toasty, warm pumpkin pancakes with bright citrus zip, crisp edges, and cozy spice. A fall breakfast that tastes like you actually tried, even if you rolled out of bed 20 minutes ago.

By Matt Campbell

•

4.8

A stack of golden pumpkin pancakes on a ceramic plate with a pat of melting butter and a drizzle of maple syrup, with orange zest and cinnamon scattered nearby on a sunlit kitchen table

Jump to Recipe

These pancakes are for the mornings when you want cozy but not sleepy. Pumpkin brings the toasty, warm vibe. Cinnamon and ginger bring the sweater weather energy. Then we hit it with citrus zest and a squeeze of lemon, because pumpkin without something bright can taste a little flat, like it is wearing a great outfit in bad lighting.

The result is a stack that is fluffy in the middle, a little crisp at the edges, and actually seasoned. If you have ever eaten a pumpkin pancake that tasted like sweet beige, this is your redemption arc.

A whisk mixing pumpkin pancake batter in a glass bowl on a wooden counter with measuring spoons nearby

Why It Works

Bright flavor, not just sweet. Orange zest and a little lemon wake up the pumpkin and spices.
Fluffy texture without drama. The baking powder and baking soda (plus a gentle mix) bring the lift, and you do not have to whip egg whites or do anything weird.
Crisp edges on demand. A properly heated skillet and a small swipe of butter give you that golden lace.
Accessible ingredients. Canned pumpkin, pantry spices, basic flour. No specialty fall items required.

Pairs Well With

Storage Tips

Keep Them Fluffy Later

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 for 30 minutes, then bag them up with parchment between layers. Best within 2 months.

Reheat:

Toaster: My favorite for crisp edges. Toast from frozen on a medium setting.
Oven: 350°F for 8 to 10 minutes (frozen) on a sheet pan.
Microwave: Works in a pinch, but they will soften. Cover with a damp paper towel and heat in 20 second bursts.

Pro tip: If they feel a little dry on day two, a quick brush of melted butter before reheating brings them right back.

Common Questions

Can I use pumpkin pie filling instead of pumpkin puree?

Not recommended. Pumpkin pie filling is already sweetened and spiced, which throws off the balance and can make the batter too thick. Use 100% pumpkin puree.

What makes these “zesty”?

Orange zest in the batter plus a small squeeze of lemon. It is subtle, but it keeps the pumpkin flavor from tasting heavy.

My pancakes are browning too fast. What should I do?

Turn the heat down to medium-low and wipe the pan with a paper towel to remove any burnt butter solids. Also, make sure your skillet is not screaming hot before the first pour.

Can I make the batter ahead?

You can mix the dry ingredients and wet ingredients separately the night before, then combine in the morning. Once baking soda is in play, fully mixed batter is best cooked within 30 to 45 minutes for the fluffiest results.

Can I make these dairy-free?

Yes. For a simple buttermilk substitute, use 1 1/4 cups unsweetened oat milk plus 1 tablespoon lemon juice, then let it sit 5 minutes to slightly thicken. Keep the 1 tablespoon lemon juice in the main ingredients too, that is for flavor and the “zesty” profile. Swap melted butter for a neutral oil or melted coconut oil.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk
Measuring cups and spoons
Microplane or fine grater (for zest)
Nonstick skillet or griddle
Thin spatula
Wire rack (optional, for keeping them from steaming)

I started making pumpkin pancakes back when I was trying to cook my way into real kitchen instincts, the kind you do not get from a textbook. The first batches were good, but they all had the same problem: they tasted like pumpkin plus sugar, and that was it. One morning I grated orange zest straight into the bowl on a whim, like a reckless little kitchen gremlin, and suddenly the whole stack tasted brighter and more “awake.” Now I do it every time. It is my favorite kind of cooking trick: small effort, big payoff, and it makes people think you have a secret.

Zesty Pumpkin Pancakes

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 (about 10 to 12 pancakes)

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons brown sugar (packed)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon kosher salt
1 1/4 cups buttermilk
3/4 cup pumpkin puree (100% pure pumpkin)
2 large eggs
3 tablespoons melted butter (plus more for the pan), slightly cooled
1 teaspoon vanilla extract
1 tablespoon orange zest (from 1 large orange)
1 tablespoon fresh lemon juice

For serving (pick your vibe)

Warm maple syrup
Butter or whipped butter
Toasted pecans or walnuts
Greek yogurt or crème fraîche
Extra orange zest and a pinch of cinnamon

Instructions

Mix the dry ingredients. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Mix the wet ingredients. In a separate bowl, whisk buttermilk, pumpkin puree, eggs, melted butter, vanilla, orange zest, and lemon juice until smooth.
Combine gently. Pour wet into dry and fold with a whisk or spatula just until you do not see dry flour. Lumps are good. Overmixing is the enemy of fluffy pancakes.
Rest the batter. Let it sit for 5 minutes. This hydrates the flour and helps the pancakes cook up tender.
Heat the pan. Warm a nonstick skillet or griddle over medium heat. Add a small swipe of butter. You want it to sizzle softly, not burn.
Cook. Scoop about 1/4 cup batter per pancake. Cook 2 to 3 minutes, until bubbles form on top, the edges look set, and the underside is deep golden. Flip and cook 1 to 2 minutes more, until golden and the centers spring back lightly when you tap them. If they are browning before the middles set, turn the heat down.
Keep warm. Transfer to a wire rack or a sheet pan in a 200°F oven while you finish the batch.
Serve. Go classic with butter and maple syrup, or get fancy with yogurt, toasted nuts, and extra zest.

Matt’s little panic-saving tip: If the batter thickens a lot while sitting, whisk in 1 to 2 tablespoons of buttermilk to loosen it back up. Pumpkin likes to drink liquid when you are not looking.

Nutrition information is estimated.

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