The First Taste of Fall: Pumpkin Pancakes

Welcoming the shift in seasons with a warm spiced stack, kitchen notes for extra fluffiness, and a playlist to match.

Sep 06, 2026

I am so ready for the weather to shift, my heart and mind are in fall season already. I need pumpkins and all the spiced baked goods I can possibly get my hands on. If you share the same sentiment. Here is the perfect recipe to welcome fall into your home. Its a pretty straight forward recipe nothing elaborate.

I am thinking of testing out apple and pear pancakes later this week. I’m just full of optimism during this time of year.

What you will need:

Dry Ingredients:

2 cups (250 g) of all-purpose flour
3 tablespoons (38 g) of granulated sugar
1 tablespoon (12 g) of baking powder
1 teaspoon (4 g) of baking soda
½ teaspoon (2g) kosher salt
2 teaspoon (6 g) of cinnamon,
Optional: 1 teaspoon of Pumpkin spice

Wet Ingredients:

2 large eggs, room temperature
1 cup (255 g) of pumpkin puree
1 ¾ cups (420 ml) cultured buttermilk, room temperature
3 tablespoons (42 g) of unsalted butter, melted and slightly cooled
2 teaspoons (8 g) of vanilla extract

Kitchen Notes:

Bring your ingredients to room temperature. Let the buttermilk and eggs come to room temp., and allow the melted butter to cool slightly before mixing.
Do not overmix. Gently fold the wet and dry ingredients with a spatula until well combined. A few lumps are normal! If you overmix it will develop gluten and the pancakes will be tough.
Let the batter rest for 10-15 minutes. This allows the flour to hydrate, resulting in tender pancakes.
No buttermilk? Make a quick substitute. For every 1 cup of buttermilk, combine 1 cup of whole milk with 1 tablespoon of squeezed lemon or distilled white vinegar. Let it sit at room temperature for 10 minutes before using. It’s not the same as cultured buttermilk but it works in a pinch.

Method:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until combined.

2. In a separate bowl, whisk together the buttermilk, eggs, pumpkin puree, melted butter, and vanilla together until well combined.

3. Pour the wet mixture into the dry ingredients and fold together just until combined. It’s okay if there are a few small lumps in the batter. We do not want to overmix.

The batter would be thick and scoopable but still be able to slowly spread when it hits the pan.

4. Let the batter sit at room temperature for 10-15 minutes. Meanwhile preheat the griddle or large skillet, I prefer a nonstick pan, over medium-low to medium-high heat. Once the batter is done resting, do not stir it again.

5. Brush the pan with butter to lightly grease it. Working in batches, add ½ cup of batter for each pancake. Cook until the edges look set and bubbles appear across the surface. Flip gently and cook the second side for another 1-2 minutes, or until golden brown.

6. Serve warm with butter and your favorite toppings. You could do some toasted pecans, maple syrup, chocolate chips, apple compote or cinnamon butter.

I try to watch my sugar intake during this time of year, because I bake a lot. So I either replace the sugar with allulose or I just skip adding any sugar. They still taste amazing. and when I am lazy, I just make the 3 ingredient pumpkin pancakes: pumpkin + eggs + cinnamon.