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When I made these pumpkin pancakes, Mike was sitting at the table eating with the kids while I was finishing the photos to this recipe. He started eating them, put his fork down and said “Lynn. These are stupid good. STUPID GOOD. These are the best pancakes I have ever eaten.”
And the name stuck. If you want The Best Homemade Pancakes Recipe from Scratch, those are plain pancakes that are also great. This pumpkin pancake recipe was adapted from my popular buttermilk pancakes recipe, which is the only recipe I have used for my entire baking life (so like only 10 years because I’m young) simply added pumpkin to it and adjusted the ratios since those are the fluffiest pancakes on my website.
But if you want the BEST pumpkin pancakes, read on.
Ingredients in Pumpkin Pancakes
- Buttermilk – this is what makes these so rich and decadent
- Pumpkin puree – not pumpkin pie filling
- Egg – large size
- Salted butter
- All-purpose flour
- Brown sugar – this adds a caramel flavor to the pancakes, much better than white sugar
- Spices, baking powder, – cinnamon
How to Make Pumpkin Pancakes
Have a read on some tips for making fluffy pancakes, and then tackle these!
- Whisk together the wet ingredients
- Whisk together the remaining dry ingredients.
- Stir the dry ingredients into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle.
- Cook each pancake until the top has bubbled and the edges have browned and
then flip. Cook on the other side until it’s browned.
Pumpkin Pancakes Tips
- Let the Pancake Batter Sit for a While. The batter is actually better when it sits for a while, all the components doing their reacting with each other in the little culinary dance that happens in kitchen science.
- Shake the buttermilk before you use it. Yup, sometimes you forget and then you’re leaving the sour fatty part of the buttermilk stuck to the inside of the container!
- Use Salted Butter. Oil has it’s place, but butter is what makes these richer and decadent.
- Use a skillet on medium-high heat, closer to medium than high. Does that make sense? You need a heat that is closer to medium, but not high or you will burn those pancakes.
Top these pumpkin pancakes with maple syrup and enjoy! Who else is getting excited for Halloween? Make sure to check out some of my Halloween recipes!
Happy Cooking!
Love,
Karlynn
Stupid Good Pumpkin Pancakes
Ingredients
Wet Ingredients
- 1 1/2 cups buttermilk
- 1 1/2 cups pumpkin puree
- 1 large egg
- 2 tablespoons melted salted butter
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Whisk together the wet ingredients until they are completely smooth and incorporated completely.
- Whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a separate bowl.
- Stir the dry ingredients into the pumpkin mixture just enough to combine.
- While you let the batter sit, heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. You can use thick batter and spread it out using the back of a spoon, This will make the THICKEST pancakes you will ever have! If you want to thin the batter, add a little bit of buttermilk at a time, mixing in until the batter reaches a thinner consistency.
- Cook each pancake until the top has bubbled and the edges have browned and then flip. Cook on the other side until it’s browned. Serve hot. If the pancakes are thick they make not bubble through, so watch the sides.
Notes
Tips & Tricks
- Let the Pancake Batter Sit for a While. The batter is actually better when it sits for a while, all the components doing their reacting with each other in the little culinary dance that happens in kitchen science.
- Shake the buttermilk before you use it. Yup, sometimes you forget and then you’re leaving the sour fatty part of the buttermilk stuck to the inside of the container!
- Use Salted Butter. Oil has it’s place, but butter is what makes these richer and decadent.
- Use a skillet on medium-high heat, closer to medium than high. Does that make sense? You need a heat that is closer to medium, but not high or you will burn those pancakes.
Nutrition
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Sheila May Martin says
One of my sons has Celiac Disease, so could I use a gluten-free flour in this recipe?
Thanks for all your recipes and your wit!
Laureen says
These are fantastic! I added some leftover homemade cranberry sauce to them just for added burst of flavour
Julia Leszko says
These were great. Enjoyed them. Question, on what quantity of batter do you consider 1 serving. Recipe says16 servings. I made 18 silver dollar pancakes, and would consider two of them a serving. 🎃
Kaela says
Delicious
Cheryl B says
These are stupid good!
Dianne says
Any adjustment to make waffles?
Karlynn Johnston says
This batter is SO thick I would honestly try them in a waffle maker!
Lori Spaidal says
I made a similar recipe years ago and made a syrup out cinnamon heart candies. Perfect!
SusanLynne says
Hi. I made these this morning, too, but I think I had some trouble finding the right temperature to use on my electric griddle. Do you know what temperature is medium high? 375 degrees? Thank you!! slo
Karlynn Johnston says
It’s about 375!
April says
Ok I got these in my email from you this morning and had everything to make them. Other than getting used to a thick batter these were better than iHop! We just had IHOP’s pumpkin spice pancakes this week and these are a thousand times better! Thank you thank you!
Karlynn Johnston says
You are so welcome!