stack of pumpkin buttermilk pancakes

Pumpkin Buttermilk Pancakes

Breakfast Favorites, Pancakes & Waffles, Southern Breakfasts
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These pumpkin buttermilk pancakes have the best flavors of autumn. If you love pumpkin, try this recipe for your next breakfast!

Okay, y’all. You know I love pumpkin. And I know you love pumpkin too. It’s autumn, so let’s get to it.

Last week, I shared my recipe for roasted pumpkin seeds. And we’ve got pumpkin pie cake and pumpkin pecan cobbler for you too.

Today we’re whipping up some amazing pancakes, which are made with pumpkin and all the spices of fall. These are my annual breakfast on Thanksgiving Day, and I hope they’ll become a tradition for your family as well.

Watch How to Make Pumpkin Buttermilk Pancakes

Tips and Tricks for Perfect Buttermilk Pancakes

Buttermilk is the key, so don’t switch it out for regular milk. Using fresh pure buttermilk is going to give you the best result. But if you don’t have buttermilk, you probably do have ingredients to make a good substitution. Try one of these easy methods.

For a great batter, let the 2 eggs and 1.5 cups of buttermilk sit on your counter for about 30 minutes to reach room temperature before you begin. This is going to really give your pancakes extra fluffiness.

Definitely do not overmix your batter – that will make your pancakes tough and leathery. So use your wooden spoon instead of an electric mixer. Leaving some small lumps in the batter is fine.

As for the spices, it can be a more economical choice to pick up some pumpkin pie spice, if you don’t typically bake with the 4 spices this recipe calls for.

Storing Leftover Pancakes

If you make extra, you can certainly freeze them. Place a piece of wax paper between each pancake. Then when you’re ready to eat them, about 60 seconds (for two pancakes) in the microwave will do the trick.

If you simply end up with extra batter, this can be poured into a sealed container and stored in the fridge for up to a few days.

If you’re not sure what to do with the rest of your buttermilk, try one of our other recipes that use it!

Canned pumpkin or fresh pumpkin?

This pancake recipe calls for canned pumpkin. However, you can certainly use fresh pumpkin. Use the same amount, so for example, use 1 cup of  fresh pumpkin in place of 1 cup of canned pumpkin. Follow these tips for preparing the pumpkin puree.

If you’re up for the entire experience, visit a local pumpkin farm or shop at a fresh produce market. Grab the perfect pumpkin and go to town. Since it’ll take longer, prepare the pumpkin puree the day before.

But canned pumpkin is easy and tastes great. Be aware that if you instead buy something called pumpkin pie filling, this will already have the pie spice in it, so leave out the spices if you’re using this option.

Additions to Pumpkin Buttermilk Pancakes

What can you add to a pumpkin pancake? You may have fewer choices than what you can do with a plain pancake (I probably wouldn’t add blueberries to these) but there are several tasty options.

Inside the pancake:

  • Chopped pecans
  • Chopped walnuts
  • Milk, dark, or white chocolate chips

On top of the pancake:

And what drink goes great with this fall breakfast treat? Pumpkin spice coffee? Yes! You can also get down Southern style with some pumpkin sweet tea!

We hope you’ll enjoy our Pumpkin Buttermilk Pancake recipe!

stack of pumpkin buttermilk pancakes

Pumpkin Buttermilk Pancakes

These pumpkin buttermilk pancakes have the best flavors of autumn. If you love pumpkin, try this recipe for your next breakfast!
No ratings yet
Course Breakfast, Brunch
Cuisine American, Southern
Servings 6
Calories 483 kcal


  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup canned pumpkin
  • 1.5 cups buttermilk
  • 4 tbsp butter melted
  • canola oil for cooking
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves


  • In a large mixing bowl, stir together the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, ginger, and cloves until fully mixed.
  • In a second bowl, beat together buttermilk, eggs, and melted butter. Stir in the pumpkin. (If adding chopped pecans or other nuts into the pancakes, stir them in now.)
  • Add a little canola oil to your griddle or skillet, and spread it around with a paper towel to coat the whole surface of your pan. Bring to Medium heat.
  • Pour the pumpkin mixture into the flour mixture. Stir with a wooden spoon until it's just blended together.
  • Scoop the batter onto the griddle/skillet, using a 1/4 cup measuring cup for each pancake.
  • Let cook until bubbles begin to appear on the surface, and then flip. Both sides should be cooked till golden brown.


Makes about 16 pancakes.


Calories: 483kcalCarbohydrates: 41gProtein: 9gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 86mgSodium: 673mgPotassium: 270mgFiber: 1gSugar: 9gVitamin A: 477IUCalcium: 161mgIron: 2mg
Keyword buttermilk, pumpkin
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