Pumpkin Pancake Recipe – Fluffy Fall Breakfast With Cinnamon Butter

Pumpkin pancakes land on the plate with a kind of quiet confidence. Warm, spiced, golden-edged. This isn’t a novelty breakfast. This is a weekend ritual that sticks.

You’ll learn how to make homemade pumpkin pancakes that come out fluffy, full of flavor, and ready for fall mornings. No need for specialty flours or niche spices. Just everyday ingredients, the right ratio of pumpkin to batter, and a cinnamon butter that melts into every fold.

If you’ve been searching for a reliable pumpkin pancake recipe that hits the mark every time, this one has stood the test for me. I’ve written notes on dozens. This is the version I print, annotate, and come back to every season.

Along the way, you’ll also get one key comparison that might shift how you mix your next batch. I’ll show you what happens when you swap milk and vinegar for real buttermilk. I’ve done both. The difference surprised me.

These pumpkin spice pancakes work beautifully as a slow breakfast, a cozy brunch centerpiece, or even a late September breakfast-for-dinner kind of thing. However you serve them, they deliver.

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Pumpkin Pancake Batter That Stays Light, Even with Real Pumpkin

Most homemade pumpkin pancakes lean heavy. The puree can weigh down the batter and mute the rise.

This version uses just enough pumpkin to keep the batter moist without dragging it down. The flour blends with a mix of baking soda and baking powder, while brown sugar adds warmth without overwhelming sweetness.

I always sift the flour before measuring. Even if I’m in a rush. It keeps the texture from turning gummy and makes a real difference in the final rise. You’ll also notice cinnamon, nutmeg, and optional ground cloves, measured to support the pumpkin, not mask it.

In my kitchen notebook, I’ve marked down this ratio. One cup of buttermilk to three-quarters cup of puree. That’s where the batter stays pourable, not stodgy. If you’ve had trouble getting easy pumpkin pancakes to feel light, this balance might help.

I often serve this recipe as a cozy fall brunch after making a batch of sweet potato pancakes. The contrast in color and spice keeps the table interesting without competing for flavor.

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Pumpkin Puree and Buttermilk: Why the Right Pairing Matters

I’ve tried this with both real buttermilk and the quick version using milk plus vinegar. Both work, but the outcome shifts.

With real buttermilk, the batter holds together better on the skillet. It forms those fluffy pumpkin pancakes with golden crusts and tender centers that don’t feel doughy.

With milk and vinegar, the batter spreads just a bit more. You’ll still get lift, but the edges crisp faster, and the flavor runs slightly flatter.

For weekend brunch, I reach for buttermilk every time. If I’m short and need an easy pumpkin recipe midweek, I’ll make do with the vinegar swap. But the difference is worth noting. If you’re planning for guests, real buttermilk helps you stay consistent.

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Cinnamon Butter That Softens as It Sits

The cinnamon butter here plays more than a supporting role. It’s essential. It melts into the pancakes while they’re still warm, catching every edge and fold, pulling the spices forward.

To make it, you’ll need just four things. Softened butter, cinnamon, powdered sugar, and vanilla. You can follow my cinnamon butter recipe if you want it in more detail.

This cinnamon butter also keeps well. I often make a double batch and use the leftovers on pumpkin bread or swirl it into warm muffins. It never goes to waste.

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Cooking the Pancakes: Skillet Temperature and Timing

A medium skillet works best. Hot enough to sizzle, but not so hot the batter burns before it sets.

I spoon about a quarter cup of batter at a time. Once bubbles form and the edges look slightly dry, I flip. That usually takes about two to three minutes. The second side goes quicker.

It helps to keep a low oven ready, just 200°F. I place the finished pancakes on a baking sheet to hold while the next batch cooks. This keeps everything warm without steaming the texture soft.

You’ll find the full pancake recipe steps straightforward. The trick is in the timing. A nonstick pan helps, but a seasoned cast iron will also give you great browning.

After the last round, I serve them in stacks of three, topped with chilled cinnamon butter and a little maple syrup. It’s a combination that makes even an ordinary morning feel generous.

If you like this format, the pumpkin waffles use nearly the same base, just adjusted for crispness and height. They’re a good alternative when you want a different texture with the same flavor profile.

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Serving Notes: Fall Mornings, Leftover Plans, and Freezing

Serve these pancakes hot with cinnamon butter first, syrup second. If you’re feeding a group, layer them in a warm dish towel on a platter and let everyone grab their own. It feels homey and keeps them soft without drying out.

For leftovers, I cool them completely, then stack with parchment between each and freeze. To reheat, a quick trip in the toaster works better than the microwave. They come back with nearly the same texture.

This recipe also holds its own beside savory dishes. If I’m making brunch, I’ll sometimes pair these with eggs or roasted potatoes to balance the sweetness. It makes a rounded plate that feels satisfying without being heavy.

If you’re already planning ahead for cozy fall weekends, I’d also suggest making a batch of pumpkin muffins alongside this recipe. They travel well and fill out any breakfast table with minimal effort.

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Save and Share This Pumpkin Pancake Tradition

These fluffy pumpkin pancakes with cinnamon butter have become one of my constants. They hold up across seasons and serve just as well for a quiet morning as they do for a full table.

If you try them, I’d love to hear how they turned out for you. Share your thoughts or tweaks in the comments. And save this to your Pinterest breakfast board so you can come back to it on your next cozy fall morning.

There’s something about that first bite. The warm center, the butter melting slowly. It just feels like a win.

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