Fluffy Pumpkin Pancakes Recipe

Name: Fluffy Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup Buttermilk or buttermilk substitute; 1 large Egg; 1/4 cup Vegetable Oil; 2/3 cup Pumpkin Puree; 1 1/4 cup All purpose flour; 1/4 cup White sugar; 1 tsp Baking soda; 1 1/4 tsp Baking powder; 1 tsp Cinnamon; 1/2 tsp Nutmeg; 1/4 tsp Ground Cloves; 1 pinch Salt; 1 Nonstick cooking spray

Servings: persons

1 1/4 cup Buttermilk or buttermilk substitute
1 large Egg
1/4 cup Vegetable Oil
2/3 cup Pumpkin Puree
1 1/4 cup All purpose flour
1/4 cup White sugar
1 tsp Baking soda
1 1/4 tsp Baking powder
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground Cloves
1 pinch Salt
1 Nonstick cooking spray

1
In a large bowl, combine the buttermilk, egg, oil, pumpkin puree and mix well.
2
In a separate bowl combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ground cloves, salt and mix.
3
Add the flour mixture to the pumpkin mixture, until well combined.
4
Heat griddle or frying pan over medium high heat.
5
Spray with nonstick cooking spray.
6
Pour scoops full of batter onto hot griddle or pan.
7
When bubbles form, gently flip the pancakes.
8
Finish cooking until nice and golden brown on both sides.
9
Serve hot and enjoy!!
10
!

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cup Buttermilk or buttermilk substitute, 1 large Egg, 1/4 cup Vegetable Oil, 2/3 cup Pumpkin Puree, and more.

Yes, Fluffy Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fluffy Pumpkin Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions