Fluffy Pumpkin Pancakes with Cinnamon | CookOS

Pumpkin Pancakes

Name: Fluffy Pumpkin Pancakes with Cinnamon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large eggs; 1 1/4 cup buttermilk; 1 1/2 tsp vanilla extract; 1/3 cup pumpkin puree; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking soda; 2 tbsp sugar; 1/2 tsp kosher salt; 3/4 tsp cinnamon; 1 tbsp neutral oil, for cooking; Butter, for serving; Maple syrup, for serving

Fluffy pumpkin pancakes made with pumpkin puree, buttermilk, and warm cinnamon spice. This recipe freezes beautifully, making it ideal for meal prep or quick weekday breakfasts.

🌍American 🏷️Pumpkin pancakes 🏷️Pancakes 🏷️Pumpkin 🏷️Cinnamon 🏷️Breakfast Brunch

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

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Ingredients

2 large eggs
1 1/4 cup buttermilk
1 1/2 tsp vanilla extract
1/3 cup pumpkin puree
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
2 tbsp sugar
1/2 tsp kosher salt
3/4 tsp cinnamon
1 tbsp neutral oil, for cooking
Butter, for servingoptional
Maple syrup, for servingoptional

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Instructions

1
In a large bowl, combine the eggs, buttermilk, vanilla extract, and pumpkin puree.
2
Add the all-purpose flour, baking soda, sugar, kosher salt, and cinnamon to the bowl.
3
Whisk until just combined. Be careful not to overmix; a few lumps are okay.
4
Let the batter rest for 10 minutes to allow the gluten to relax.
5
Heat a griddle or non-stick skillet over medium-low heat. Add a neutral oil and wipe with a paper towel to create a thin, even layer.
6
Ladle the batter onto the hot griddle to form pancakes of your desired size. Cook for about 2 minutes, until bubbles form on the surface.
7
Flip the pancakes and cook for another 1.5 minutes on the second side, until golden brown.
8
Serve warm with butter and maple syrup.

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Tips & Notes

Pro tips

Don't overmix the batter after combining wet and dry ingredients—lumpy batter yields fluffier pancakes than smooth batter.
Let the batter rest for 5 minutes after mixing to allow the baking soda to activate and create lift.
Cook on medium heat, not high—pumpkin pancakes brown quickly due to the sugar and puree, risking a burnt exterior and raw interior.
Use a neutral oil with a high smoke point like vegetable or canola oil for even cooking and no burnt flavor.

Substitutions

All-purpose flour → whole wheat flour (use 1 1/4 cups for 1 1/2 cups all-purpose; pancakes will be denser)
Buttermilk → Greek yogurt thinned with milk, or milk + lemon juice (note: reduces tanginess slightly)
Cinnamon → pumpkin pie spice (use 1 tsp in place of 3/4 tsp cinnamon for more warming spices)

Storage & make-ahead

Store cooled pancakes in an airtight container in the freezer for up to 3 months; reheat in a toaster or 350°F oven for 5-10 minutes.

Common Questions

Can you make pumpkin pancakes ahead of time?

Yes. Cook the pancakes, cool completely, then layer between parchment paper and freeze in an airtight container for up to 3 months. Reheat in a toaster or 350°F oven until warmed through.

Can you substitute buttermilk in pumpkin pancakes?

Yes. Mix 1 tablespoon lemon juice or white vinegar with 1 1/4 cup regular milk and let sit 5 minutes, or use plain yogurt thinned with water.

Why are my pumpkin pancakes dense?

Overmixing the batter activates gluten and deflates air bubbles. Mix wet and dry ingredients until just combined—small lumps are fine.

How do you know when pumpkin pancakes are done cooking?

Wait until bubbles form on the surface and the edges look set before flipping. Flip once and cook until the bottom is golden brown, about 1-2 minutes.