14 Fluffy Buttermilk Pumpkin Pancakes Recipes

Just imagine waking up to the warm, spiced aroma of pumpkin wafting through your kitchen—these 14 fluffy buttermilk pumpkin pancakes recipes are about to make your autumn mornings unforgettable. Perfect for home cooks looking to add a seasonal twist to their breakfast table, each recipe promises a stack of comfort that’s as delightful to make as it is to devour. Ready to flip your way to pumpkin perfection? Let’s dive in!

Spiced Buttermilk Pumpkin Pancakes

These Spiced Buttermilk Pumpkin Pancakes are the autumnal breakfast of your dreams, blending the cozy warmth of pumpkin spice with the tangy kick of buttermilk. Trust us, your taste buds will throw a party!

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 3/4 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes—lumps are okay!
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if pancakes are browning too quickly.
7. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven. Tip: For fluffier pancakes, let the batter rest for 5 minutes before cooking.

Light, fluffy, and packed with flavor, these pancakes are a fall morning must-have. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra pumpkin pie spice for an Instagram-worthy breakfast.

Buttermilk Pumpkin Pancakes with Maple Syrup

Who knew that the secret to flipping your morning routine from meh to magnificent was hiding in your pantry all along? These Buttermilk Pumpkin Pancakes with Maple Syrup are here to prove that autumn flavors deserve a spot on your breakfast table year-round, and yes, they’re as dreamy as they sound.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: A few lumps are okay; overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s your cue to flip!
6. Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
7. Serve warm with maple syrup.

Absolutely fluffy with a hint of spice and everything nice, these pancakes are a cozy hug in edible form. Try stacking them high with a dollop of whipped cream and a sprinkle of cinnamon for an extra indulgent twist.

Gluten-Free Buttermilk Pumpkin Pancakes

Who knew that skipping gluten could lead to such fluffy, dreamy pancakes? These Gluten-Free Buttermilk Pumpkin Pancakes are here to prove that dietary restrictions don’t mean skimping on flavor or fun. Perfect for a cozy morning or a brunch that demands applause, they’re a fall favorite that’s too good to save for just one season.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted unsalted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup gluten-free all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 1 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes, so embrace the lumps!
4. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
7. Serve hot with your favorite toppings. Tip: A drizzle of maple syrup and a sprinkle of toasted pecans take these pancakes to the next level.

These pancakes boast a tender crumb and a rich, spiced pumpkin flavor that’s irresistibly comforting. Stack them high with a dollop of whipped cream and a dash of cinnamon for an Instagram-worthy breakfast that tastes as good as it looks.

Vegan Buttermilk Pumpkin Pancakes

These pancakes are the superheroes of breakfast, swooping in to save your mornings from the mundane. With a golden hue that rivals the sunrise and a fluffiness that could make a cloud jealous, they’re here to prove that vegan doesn’t mean sacrificing decadence.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1 cup vegan buttermilk (1 cup almond milk + 1 tbsp apple cider vinegar, let sit for 5 minutes)
• 1/2 cup pumpkin puree
• 1 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp sugar.
2. In another bowl, mix 1 cup vegan buttermilk, 1/2 cup pumpkin puree, 1 tbsp vegetable oil, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with vegetable oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Tip: Wait for bubbles to form on the surface before flipping, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Fluffy, spiced, and just the right amount of sweet, these pancakes are a fall morning’s dream. Serve them stacked high with a drizzle of maple syrup and a sprinkle of pecans for a crunch that sings.

Buttermilk Pumpkin Pancakes with Pecans

Rise and shine, pancake lovers! If you thought pumpkin spice season was just for lattes, prepare to have your breakfast game revolutionized with these fluffy, nutty delights that’ll make your taste buds do a happy dance.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup chopped pecans

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 3/4 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp unsalted butter, melted until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes, so embrace the lumps!
4. Gently fold in 1/2 cup chopped pecans.
5. Heat a non-stick skillet over medium heat and lightly grease it. Tip: A drop of water should sizzle when the pan is ready.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Buttery, nutty, and perfectly spiced, these pancakes are a textural dream with a crispy edge and a tender middle. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra pecans for that Instagram-worthy breakfast.

Buttermilk Pumpkin Pancakes with Cinnamon Cream

Pancakes just got a major upgrade, and your taste buds are in for a treat! Imagine fluffy, golden stacks infused with the cozy flavors of pumpkin and buttermilk, topped with a dreamy cinnamon cream that’ll make you want to skip straight to dessert.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup pumpkin puree
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cinnamon.
2. In another bowl, mix 1/2 cup pumpkin puree, 1 cup buttermilk, 1 large egg, and 2 tbsp unsalted butter, melted until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes—lumps are okay!
4. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip the pancakes and cook until golden brown, about 1-2 minutes more. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
7. For the cinnamon cream, whip 1/2 cup heavy cream, 1 tbsp powdered sugar, and 1/2 tsp vanilla extract until soft peaks form. Fold in 1/2 tsp ground cinnamon.
8. Serve the pancakes warm, topped with a generous dollop of cinnamon cream. Tip: Drizzle with maple syrup and sprinkle with extra cinnamon for an Instagram-worthy finish.

Unbelievably soft and packed with autumnal vibes, these pancakes are a weekend game-changer. Try layering them with the cinnamon cream in between for a decadent pancake cake that’s sure to impress.

Buttermilk Pumpkin Pancakes with Caramel Drizzle

Craving something that screams autumn but can’t wait for the leaves to turn? These buttermilk pumpkin pancakes with a sinful caramel drizzle are your ticket to flavor town, no season pass required.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup caramel sauce, warmed

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice until well combined.
2. In another bowl, mix 3/4 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay. Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Keep them warm in a low oven while you cook the rest.
7. Drizzle with 1/2 cup warmed caramel sauce before serving. For an extra indulgent touch, add a dollop of whipped cream or a sprinkle of toasted pecans.

Outrageously fluffy with a hint of spice, these pancakes are a cozy morning hug on a plate. Serve them stacked high with extra caramel drizzle for that Instagram-worthy breakfast or brunch that’ll have everyone asking for seconds.

Buttermilk Pumpkin Pancakes with Whipped Cream

Get ready to flip your morning routine on its head with these buttermilk pumpkin pancakes that are so fluffy, you might just start believing in breakfast magic. Perfect for when you want to pumpkin spice up your life without waiting for fall.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 3/4 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes, so embrace the lumps.
4. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes. Tip: The second side cooks faster, so keep an eye out to avoid over-browning.
6. While pancakes cook, whip 1/2 cup heavy cream, 1 tbsp powdered sugar, and 1/2 tsp vanilla extract to stiff peaks. Tip: Chill your bowl and beaters for faster whipping.
7. Serve pancakes warm with a dollop of whipped cream.

Whisk yourself away to pancake paradise where each bite is a cozy hug of spiced pumpkin and creamy delight. Try stacking them high with a drizzle of maple syrup and a sprinkle of pecans for extra crunch.

Buttermilk Pumpkin Pancakes with Chocolate Chips

So, you’ve decided to embark on a culinary adventure that combines the cozy vibes of pumpkin spice with the indulgent joy of chocolate chips, all wrapped up in the fluffy embrace of buttermilk pancakes. Let’s just say, your breakfast game is about to level up in the most delicious way possible.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup chocolate chips

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp pumpkin pie spice until well combined.
2. In another bowl, mix 3/4 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes, so a few lumps are perfectly fine.
4. Gently fold in 1/2 cup chocolate chips into the batter.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, or until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
8. Serve warm with your favorite toppings. Tip: A drizzle of maple syrup and a sprinkle of extra chocolate chips make these pancakes irresistible.

Unbelievably fluffy with a perfect balance of spiced pumpkin and melty chocolate, these pancakes are a fall morning dream. Try stacking them high with a dollop of whipped cream and a dusting of cinnamon for an extra special treat.

Buttermilk Pumpkin Pancakes with Apple Compote

Pancakes for breakfast? Groundbreaking. But wait until you get a load of these Buttermilk Pumpkin Pancakes with Apple Compote – they’re like autumn decided to throw a party in your mouth, and everyone’s invited. Light, fluffy, and packed with flavor, these pancakes are here to make your morning anything but basic.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 apples, peeled and diced
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup water

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes – lumps are totally okay!
4. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes. Tip: Keep the heat medium to avoid burning.
6. For the apple compote, combine 2 diced apples, 1/4 cup brown sugar, 1/2 tsp ground cinnamon, and 1/4 cup water in a saucepan over medium heat.
7. Simmer, stirring occasionally, until the apples are soft and the mixture has thickened, about 10 minutes. Tip: If it gets too thick, add a splash of water.
8. Serve the pancakes warm, topped with the apple compote.

Velvety pumpkin pancakes meet a sweet, spiced apple compote for a breakfast that’s as delightful to eat as it is to say. The contrast between the fluffy pancakes and the chunky compote is a texture dream, perfect for those who like their mornings with a side of wow.

Buttermilk Pumpkin Pancakes with Nutmeg Syrup

Zesty mornings call for something extraordinary, and these Buttermilk Pumpkin Pancakes with Nutmeg Syrup are here to answer that call with a flourish. Imagine fluffy, spiced pancakes meeting a sweet, aromatic syrup—breakfast just got a major upgrade.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup maple syrup
• 1/4 tsp ground nutmeg (for syrup)

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
2. In another bowl, mix 1 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes—lumps are okay!
4. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake.
5. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Tip: Keep the heat medium to avoid burning.
6. In a small saucepan, warm 1/2 cup maple syrup with 1/4 tsp ground nutmeg over low heat for 2 minutes, stirring occasionally. Tip: This syrup can be made ahead and reheated.
7. Serve the pancakes warm, drizzled with the nutmeg syrup.

Absolutely divine, these pancakes boast a tender crumb and a cozy spice profile that pairs perfectly with the fragrant syrup. Try stacking them high with a dollop of whipped cream and a sprinkle of cinnamon for an Instagram-worthy breakfast.

Buttermilk Pumpkin Pancakes with Ginger Infusion

Yippee! It’s time to flip the script on your morning routine with pancakes that pack a punch of autumn vibes, no matter the season. These buttermilk pumpkin pancakes with a ginger infusion are like a cozy sweater for your taste buds—comforting, spicy, and utterly irresistible.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground ginger until well combined.
2. In another bowl, mix 1 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes—lumps are okay!
4. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Serve warm with your favorite toppings. Tip: A dollop of whipped cream and a sprinkle of cinnamon can elevate these pancakes to brunch royalty.

Velvety with a hint of spice, these pancakes are a textural dream—fluffy inside with just the right amount of crisp on the edges. Try stacking them high with a drizzle of maple syrup and candied ginger for an extra kick that’ll wake up your palate faster than your morning alarm.

Buttermilk Pumpkin Pancakes with Honey Butter

Every morning deserves a little magic, and what better way to conjure up some joy than with a stack of fluffy, golden pancakes that taste like autumn in a bite? These buttermilk pumpkin pancakes with honey butter are here to turn your breakfast into a celebration, no fancy pants required.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/4 cup honey
• 1/4 cup unsalted butter, softened

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice until well combined.
2. In another bowl, mix 3/4 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes, so a few lumps are perfectly fine.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. While the pancakes cook, mix 1/4 cup honey with 1/4 cup softened unsalted butter to make the honey butter. Tip: For extra flavor, add a pinch of cinnamon to the honey butter.
8. Serve the pancakes warm with a generous dollop of honey butter on top.

Zesty, spiced, and irresistibly fluffy, these pancakes are like a hug for your taste buds. Try stacking them high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch that’ll make your morning unforgettable.

Buttermilk Pumpkin Pancakes with Vanilla Ice Cream

Goodness gracious, if these buttermilk pumpkin pancakes with vanilla ice cream don’t scream ‘fall flavor explosion,’ then I don’t know what does. Imagine fluffy, spiced pancakes meeting creamy vanilla ice cream in a breakfast (or dessert) match made in heaven.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 3/4 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup vanilla ice cream

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp ground cloves.
2. In another bowl, mix 3/4 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Serve warm with a scoop of 1 cup vanilla ice cream on top. Tip: For an extra indulgent touch, drizzle with maple syrup or sprinkle with toasted pecans.

Kickstart your morning with these pancakes that boast a perfect balance of fluffy and moist, thanks to the pumpkin puree. The vanilla ice cream melts into a luscious sauce, making each bite a delightful contrast of warm and cool. Try stacking them high for an Instagram-worthy breakfast that tastes as good as it looks.

Conclusion

Lovingly crafted, this roundup of 14 Fluffy Buttermilk Pumpkin Pancakes Recipes is your ticket to autumn breakfast bliss. Whether you’re after classic flavors or daring twists, there’s a stack here with your name on it. We’d love to hear which recipe wins your heart—drop a comment below! And if you’ve enjoyed this collection, why not spread the joy? Share it on Pinterest and let’s make mornings merrier together.