These spicy pumpkin pancakes are light, fluffy, and full of flavor. They make the perfect fall breakfast.


What’s not to love? These Pancakes are full of pure pumpkin and delicious spices. They come together very quickly and add to any Fall morning.  They are also very versatile, which is exactly the type of recipe we love. Add your favorite fall spices and the nuts your family enjoys. If you want to go all out, you can add our pumpkin syrup and top with whipped cream.  Enjoy these sweet pancakes on a crisp Fall morning. Seriously, there is nothing better! You may also want to try our buttermilk pancakes, pumpkin coffee creamer, and pumpkin french toast


Flour-we recommend using All Purpose flour

Baking Soda and Baking Powder– the combination of these two leveling agents will create the “fluff” for these light and fluffy pancakes.

Sugar-adds the sweetness

Salt- it enhances the flavor.

Eggs-two large eggs

Spices-Cinnamon, ginger, and allspice.

Vanilla extract– adds a wonderful flavor. You can use vanilla flavoring.

Oil-Olive oil or canola both work well.

Buttermilk-this ingredient is vital. The fat content in the buttermilk is what adds a fabulous texture and taste. Many people will say they don’t like buttermilk. You can’t taste it and this is what makes pancakes GREAT.

Pure canned pumpkin– this is pure pumpkin, NOT the pumpkin pie mix.

Nuts-we use pecans or walnutsButter-we make our pancakes in butter; this is key and makes them FABULOUS!


These pumpkin pancakes are so easy, you just need:

griddle or skillet (we use a cast iron skillet)

Mixing bowl

Measuring cups

Measuring spoons


You won’t believe how easy these pancakes are! They take no time to prepare and your family will love them. 


Gather all your ingredients and turn your griddle or skillet on to ensure it gets hot.


  1. In a large bowl whisk together the flour, sugar, baking powder, baking soda, allspice, ginger, cinnamon and salt. 
  2. Add vanilla extract, eggs, oil, buttermilk, and pumpkin, mixing well with a spoon. 
  3. Fold in nuts of your choice.
  4. Have your skillet or griddle hot, add a pat or two of butter, and drop pancake batter by large spoonful onto the griddle or into the skillet. 
  5. Cook on one side until brown, flip, and continue cooking until pancakes are done.


You’ll see many pancake recipes tell you that your ingredients need to be at room temperature. I have never worried about this, and it’s never affected the recipe. 

If you want your pancakes to be fluffy (don’t over-mix your batter), remember not to smash your pancakes down with your spatula. Smashing will make them have more of a crust edge and dense, not light and fluffy. 


You can top these pancakes with our skillet-fried apples, whipped cream, cinnamon syrup, or sorghum. Many people enjoy chocolate and pumpkin together, so adding chocolate chips is fun!


How do I know when the pancakes are ready to flip?

When bubbles in the batter start to pop, and the edges are setting up, it’s time to flip them. It should be easy to get a spatula underneath them.

Do I have to use buttermilk, or can I use regular milk?

You can use regular milk, but it will change the pancake’s taste and texture. If you don’t have buttermilk, you can use this substitute, but again, it’s not exactly the same because you are missing the fat from the buttermilk.


You can easily freeze these pancakes. Once you have cooked them, place them on a baking sheet and place them in your freezer for 30 minutes to an hour. Place them in a freezer bag, and they will keep for up to 2 months.

To reheat, place in the microwave, warming them up for 20 seconds at a time. You can also place them on a baking sheet and put them in the oven at 350 for 8-10 minutes. 

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This recipe makes 10-12 pancakes, depending on what size you make them. You can easily double this recipe if you need it for a large group. You could also easily half it for just 2-3 people.

Easy Pumpkin Pancakes

You'll love this easy recipe for the delicious pumpkin pancakes!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 servings


  • 2 cups all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 tablespoons oil I use Canola
  • 1 1/4 cups buttermilk
  • 1 cup pure canned pumpkin Not the pumpkin pie mix
  • 1 cup nut pieces of your choice Optional
  • 1 stick butter or margarine for griddle or skillet


  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, allspice, ginger, cinnamon and salt. Add vanilla extract, eggs, oil, buttermilk and pumpkin mixing well with a spoon. Fold in nuts. Have your skillet or griddle hot, add a pat or two of butter or margarine, drop pancake mix by large spoonful onto griddle or into skillet. Cook on one side until brown, flip and continue cooking until pancakes are done.
Keyword Pumpkin Pancakes
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Recipe Rating


  1. Substituting sweet potatoes for the pumpkin is delicious also.I omit the nuts though.Because the cakes are sweet,I use a lite syrup so not to over load the sweetness too much.

  2. Buttermilk really goes in the syrup, or was that a mistake in the recipe?

      1. Thanks for the quick reply!

  3. I’m with you, Judy, bring on the pumpkin recipes. I have to say that except for muffins and Halloween decorations, I was not a pumpkin fan until a few years ago. Fell in love with pumpkin pancakes (many places here in New England will have them on the breakfast menu soon) and then moved on to just about everything else. Also, pumpkin ice cream is making its annual appearance right now at many local stands, how yummy will that be! Guess we’re having these tomorrow with Vermont maple syrup, can’t get any more autumnal than that.

  4. sounds so good I make pumkin muffins & they’re so moist can’t wait to try these