October shows up and I immediately go into “put pumpkin in literally everything” mode. Breakfast included!!
These cinnamon pumpkin pancakes are the peak of that energy. Fluffy, warmly spiced, and they actually taste like real pumpkin (not a candle, lol).
Why Your Pancakes Turn Out Fluffy
Fluffy pancakes aren’t luck…. they’re technique. Rule number one: DO NOT OVERMIX. Lumps in the batter? Good! That means you haven’t beaten the gluten into submission and your pancakes will stay tender instead of turning into rubber discs.
ROOM TEMP ingredients matter. Cold buttermilk hitting a hot pan shocks the batter and cooks unevenly. Pull your egg and buttermilk out 30 minutes ahead (yes, actually do it)…. your patience shows up in the final stack.
Check your BAKING POWDER too. Drop a spoonful in hot water. No fizz? It’s dead. Old leavener kills the rise and gives you sad, flat pancakes. Use the fresh stuff.
Finally? Let the batter REST for 5 minutes before ladling. The flour hydrates, bubbles build, and your pancakes puff up taller. Worth the wait!
Don’t Skip Room Temperature Ingredients
- BUTTERMILK from the fridge chills the batter and slows the rise. Pull it out 30-40 minutes before you start mixing.
- Your EGG needs the same treatment. Cold egg plus melted butter creates a scrambled mess in seconds. Set it on the counter when you begin preheating.
- If you forgot the egg, drop it in warm (not hot!) water for 5 minutes. Comes out room temp, no problem.
- That melted butter MUST cool to room temp first. Hot fat scrambles the egg on contact and ruins your smooth batter.
Room temp ingredients emulsify smoothly, trap air for fluffy pancakes, and bake up even on the griddle…. Cold stuff just fights you the whole way.
How to Avoid Overmixing the Batter
Stop mixing the SECOND you don’t see streaks of flour. Lumps are your friends here, seriously! Overmixing wakes up the gluten, which makes tough, rubbery pancakes. Nobody wants that….
Use a fork or small whisk (not a big spoon). Stir in slow, lazy circles from the bottom up, just until the dry bits disappear into the wet. Aggressive stirring equals tough pancakes, every time! Pour the wet ingredients in stages if you’re nervous.
Add half, fold gently, then the rest. Batter should look thick and a bit shaggy. Let it rest 2 minutes before pouring so the flour hydrates and the baking powder activates. Fluffy pancakes, here we come!
Topping Ideas Beyond Maple Syrup
- Brown butter. Melt butter until golden and nutty, then drizzle it generously over the stack. (It actually beats plain butter every time.)
- Whipped mascarpone with maple syrup and cinnamon. Spread it on top like frosting!
- Candied pecans. Toss them in a skillet with brown sugar and salt until caramelized.
- Spiced apple compote. Cook diced apples with cinnamon and brown sugar until tender.
- Pumpkin butter. Spoon it on warm pancakes. It doubles down on pumpkin flavor.
- Hot honey. Stir cayenne into warm honey before drizzling. Sweet AND spicy!
- Toasted pepitas for crunch and a salty bite.
- Vanilla Greek yogurt instead of butter for tangy creaminess.
Storing & Reheating Leftover Pancakes
- REFRIGERATE PROMPTLY – Cool to room temp first (~10 minutes), then stash in an airtight container. Keeps up to 3 days.
- FREEZE FOR LATER – Layer between parchment paper in a freezer bag. Stays good for 2 months… (ideal for those no time to cook mornings).
- TOASTER IS YOUR FRIEND – Skip the microwave. Medium setting delivers crispy edges with a warm middle.
- SKILLET WORKS TOO – Medium-low heat, tiny pat of butter, 1 minute per side. Tastes close to fresh.
- MICROWAVE AS A LAST RESORT – It’ll make them soft. Cover with a paper towel so they don’t turn soggy!
Recipes Like This One
- Mouthwatering Cherry Waffles
- Pumpkin Coffee Cake
- Blueberry Butter Swim Biscuits
- Cherry Cinnamon Rolls
- Tasty Blueberry Biscuits
- Mouthwatering Cherry Crepes
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 13-16 g
- Fat: 15-20 g
- Carbohydrates: 110-125 g
Ingredients
For the dry mixture:
- 1 1/4 cups all-purpose flour
- 2 tbsp packed light brown sugar
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
For the wet mixture:
- 1 cup buttermilk, at room temp
- 1/2 cup canned pumpkin (not pie filling)
- 1 large egg, room temp
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
For serving:
- Butter, to taste
- Maple syrup, as desired
Step 1: Heat Your Cooking Surface
Preheat an electric griddle to 350°F, or set a large skillet over medium heat.
This ensures your cooking surface is hot and ready when the batter is mixed.
I like to start preheating early so there’s no waiting around when the batter is ready.
Step 2: Whisk the Dry Spiced Blend
- 1 1/4 cups all-purpose flour
- 2 tbsp packed light brown sugar
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
In a large bowl, whisk together the all-purpose flour, packed light brown sugar, baking powder, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until thoroughly combined.
Set aside after mixing.
Step 3: Blend the Pumpkin Mixture
- 1 cup buttermilk, at room temp
- 1/2 cup canned pumpkin (not pie filling)
- 1 large egg, room temp
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
In a medium bowl, whisk together the buttermilk, canned pumpkin, large egg, melted and cooled unsalted butter, and pure vanilla extract until smooth.
Make sure the butter is not hot, to prevent scrambling the egg.
Step 4: Fold Into a Lumpy Batter
- mixed dry ingredients from Step 2
- mixed wet ingredients from Step 3
Pour the wet ingredients from Step 3 into the bowl of dry ingredients from Step 2.
Stir just until combined; the batter should be thick and a little lumpy.
Be careful not to overmix the batter—overmixing can make the pancakes tough.
If you prefer thinner pancakes, add a bit more buttermilk at this stage.
Step 5: Griddle Until Golden Brown
- batter from Step 4
- butter, to taste (for greasing)
Lightly coat the preheated griddle or skillet with nonstick cooking spray or a small amount of butter.
Spoon about 1/3 cup of batter per pancake onto the surface.
Cook until bubbles form and the edges look set, about 2-3 minutes.
Carefully flip and cook for another 2-3 minutes or until golden brown and cooked through.
Repeat with remaining batter.
I find using an ice cream scoop helps portion the batter evenly.
Step 6: Plate and Top Warm
- butter, to taste
- maple syrup, as desired
Serve the pancakes warm, topped with a pat of butter and a drizzle of maple syrup, if desired.
These pancakes are especially delightful fresh off the griddle with the classic toppings.
Cinnamon Pumpkin Pancakes
Ingredients
Method
- Preheat an electric griddle to 350°F, or set a large skillet over medium heat. This ensures your cooking surface is hot and ready when the batter is mixed. I like to start preheating early so there’s no waiting around when the batter is ready.
- In a large bowl, whisk together the all-purpose flour, packed light brown sugar, baking powder, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until thoroughly combined. Set aside after mixing.
- In a medium bowl, whisk together the buttermilk, canned pumpkin, large egg, melted and cooled unsalted butter, and pure vanilla extract until smooth. Make sure the butter is not hot, to prevent scrambling the egg.
- Pour the wet ingredients from Step 3 into the bowl of dry ingredients from Step 2. Stir just until combined; the batter should be thick and a little lumpy. Be careful not to overmix the batter—overmixing can make the pancakes tough. If you prefer thinner pancakes, add a bit more buttermilk at this stage.
- Lightly coat the preheated griddle or skillet with nonstick cooking spray or a small amount of butter. Spoon about 1/3 cup of batter per pancake onto the surface. Cook until bubbles form and the edges look set, about 2-3 minutes. Carefully flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. I find using an ice cream scoop helps portion the batter evenly.
- Serve the pancakes warm, topped with a pat of butter and a drizzle of maple syrup, if desired. These pancakes are especially delightful fresh off the griddle with the classic toppings.