Fluffy Pumpkin Pancakes Recipe (2024)

These are honestly the best pancakes I’ve ever made - fluffy, melt-in-your-mouth. I’ve made them a bunch of times almost exactly to recipe - the only thing I do is sub 3/4 cup of plain yogurt + 3/4 cup milk for the buttermilk, because I rarely have buttermilk. I never cool the butter because I don’t have the time, I just whisk it into the wet ingredients at the end and it seems to be fine. I subbed mashed banana for the pumpkin this morning and they were equally delicious.

I made these with low fat Buttermilk-that was all I could find at Trader Joe’s. Followed the directions and ended up with 17 pancakes. Topped with a small amount of maple syrup -these were quite tasty.

Our household loves this recipe! Agree with other commentors that they take longer to cook than advertised, so keeping the heat lower is critical to avoid almost-burnt outsides and doughy insides.This morning, I didn't realize that we were out of maple syrup until these were on the griddle, so I mixed up some cream cheese, yogurt, and powdered sugar to dollop on top. Yum! We'll be doing that again, even when we have maple syrup on hand!

Made just as directed, and they were excellent.
(Added chocolate chips to a few just for fun - YUM.)

Delicious! I made these healthier and vegan in just a few easy ways:- Used white whole wheat flour- Added flax and a handful of oats- Omitted eggs- Used soy milk with apple cider vinegar- Vegan butterThey turned out beautifully! Each pancake was about an inch thick, fluffy and flavorful. We ate them for dinner!

Learned not to use bread flour. Really let the cakes cook for a while at lower heat this time for a bit before flipping. Much improved. These don't cook like a normal pancake, they need much more time. This second batch was exceptional. I also think that letting the batter sit just a minute before ladling onto the griddle made a difference.

A great tweak on standard pancakes...once you're comfortable with the proportions, you really don't need a recipe. Also, you can use sweet potato puree (or a well-mashed baked sweet potato) instead of pumpkin. Or take the 1/2 cup of flour and make it oats...but let them soak in the buttermilk before combining everything. Toss in some ground flax seed...you know, enjoy what's on hand.

I substituted red mill gluten free flour for regular flour (1:1 substitute) and a combination of yogurt (3/4 cups), half and half (1/4 cup) and almond/coconut milk (1/2 cup) for the buttermilk. I also added chopped pecans. It turned out great.

Sauté some sliced Fuyu persimmons in butter, add some brown sugar then serve over to top of the pancakes for a visual and tasty treat.

These were some of the best I have ever made. One thing I tried was mixing the spices and pumpkin together and let them sit over night in the refrigerator. The flavor was better developed.

These were so fluffy and delicious!! Added a little bit of orange zest to the batter, and then to top at the end and it was *chefs kiss*. Also didn’t have buttermilk, worked great to do half whole milk half whole milk yoghurt.

Delicious! Instead of pan frying, I preheated the oven to 425 F, used a 10-inch iron skillet, and baked this for 30 minutes.

I used almond milk and gluten free flour, fresh grated ginger. Heavenly.

These are incredibly good. I didn’t have buttermilk so I used 1 cup of milk + 1/2 cup of plain Greek yogurt and the mixture was a tad thick but still cooked up beautifully. I also only had 1 egg on hand and it made no discernible difference. I thought I was being clever subbing brown sugar for white sugar but it didn’t incorporate evenly, don’t do it!

i used this weird healthy flour that my aunt had instead and they turned out perfect! also added dark chocolate chips and they were bussin

Made buttermilk using fairlife and 2T apple cider vinegar. No spices because kids would have a heart attack. Didn’t tell them there was pumpkin in it and they could tell. Ha! These were amazing.

#1 made these twice now and both times have been absolutely one of my all time favorites! This last time, I only had one egg, so substituted 1/4 cup homemade plain yogurt for the second. I never buy buttermilk, so I just diluted more yogurt to a buttermilk consistency using the substitution guide provided by NYT. I always do a small test pancake with whatever pancakes I am cooking. These are pretty moist, be patient and let them get pretty dry and almost dry to the middle before turning. See #2

#2 Let the batter sit for at least 20 minutes before using! Do a small test pancake! I use a scant 1/4 cup and that makes a pancake my spatula can support. Cook until edges are dry about an inch in and it's good and crisp then turn. I rotate the pan so they cook evenly once or twice. This recipe makes a lot! Love that!

3/8t baking soda3/8t salt ~a smidge less than 1/2t

I thought these were too salty. I don’t see others saying the same, so maybe I used the incorrect measuring spoon.

Whatever you do, don’t substitute the flour with oat flour. They crumbled on the pan and fell apart. I ended up baking the rest of the batter as muffins.

As an avowed waffle person who doesn't like pumpkin pie...these are my favorite pancake ever. The only pancake I look forward to eating!! Yossi is a recipe dream queen. The only sub I make--beyond the necessary buttermilk subs should none be in my fridge--is 1.5 teaspoons of Alicia Kennedys Pumpkin Spice blend from Burlap and Barrel instead of the suggested mix.

I'm not sure why this is so popular. It was a pretty average pancake, relatively chewy, stayed pretty flat rather than fluffy. Perhaps the meh texture was user error, but I followed the directions without substitutions. Biggest problem for me was that they lacked flavor. Folks sampling the pancakes knew they had cinnamon and nutmeg and a bit of pumpkin but nothing notable. Wondering if the buttermilk tang drowned it out? I've made many pumpkin pancakes that were fluffy and flavorful - not these

These are so delicious! I made them vegan with ground flax seed replacing the eggs and sourdough discard and a little bit of alternative milk instead of buttermilk. The combo of sourdough discard and baking soda make the pancakes fluffy!

Very good

Light, fluffy and the spice combination is spot on. No buttermilk, so I substituted with my go-to buttermilk replacement of oatmilk mixed with 1 Tbs of lemon juice. Combine and let sit for a few minutes before adding all other wet ingredients.

Good pumpkin flavor but way too thick for me. I would not make these again.

1. Cook down pumpkin. I’ll open several cans and cook it down until thickened. It’ll keep in the fridge for a few days and can be used it other recipes, like the chocolate chip streusel pumpkin bread. Made these pancakes once without doing this step, operative word being “once”. 2. Used about ⅓ whole wheat flour3. Sub brown sugar for white4. Brown the butter. You’re gonna melt it anyway, take the extra few minutes to brown it. So worth it.

So, I made this after Thanksgiving and accidentally put ground oregano instead of ginger.... added some ginger and a tablespoon of bourbon once I realized the error. Everyone still loved it. Served with apple walnut compote.

This recipe turned out perfectly as is but 1/4 C of dark chocolate chips should be mandatory.