Stupid Good Pumpkin Pancakes Recipe (2024)

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When I made these pumpkin pancakes, Mike was sitting at the table eating with the kids while I was finishing the photos to this recipe. He started eating them, put his fork down and said “Lynn. These are stupid good. STUPID GOOD. These are the best pancakes I have ever eaten.”

And the name stuck. If you want The Best Homemade Pancakes Recipe from Scratch, those are plain pancakes that are also great. This pumpkin pancake recipe was adapted from my popularbuttermilk pancakes recipe, which is the only recipe I have used for my entire baking life (so like only 10 years because I’m young) simply added pumpkin to it and adjusted the ratios since those are the fluffiest pancakes on my website.

But if you want the BEST pumpkin pancakes, read on.

Ingredients in Pumpkin Pancakes

Buttermilk – this is what makes these so rich and decadent
Pumpkin puree – not pumpkin pie filling
Egg –large size
Salted butter
All-purpose flour
Brown sugar– this adds a caramel flavor to the pancakes, much better than white sugar
Spices, baking powder,– cinnamon

How to Make Pumpkin Pancakes

Have a read on some tips for making fluffy pancakes, and then tackle these!

Whisk together the wet ingredients
Whisk together the remaining dry ingredients.
Stir the dry ingredients into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle.
Cook each pancake until the top has bubbled and the edges have browned and
then flip. Cook on the other side until it’s browned.

Pumpkin Pancakes Tips

Let the Pancake Batter Sit for a While.The batter is actually better when it sits for a while, all the components doing their reacting with each other in the little culinary dance that happens in kitchen science.
Shake the buttermilk before you use it. Yup, sometimes you forget and then you’re leaving the sour fatty part of the buttermilk stuck to the inside of the container!
Use Salted Butter. Oil has it’s place, but butter is what makes these richer and decadent.
Use a skillet on medium-high heat, closer to medium than high. Does that make sense? You need a heat that is closer to medium, but not high or you will burn those pancakes.

Top these pumpkin pancakes with maple syrup and enjoy! Who else is getting excited for Halloween? Make sure to check out some of my Halloween recipes!

Happy Cooking!

Love,

Karlynn

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Stupid Good Pumpkin Pancakes

These pumpkin pancakes were dubbed "stupid good" and the name stuck. These are really amazing pumpkin pancakes!

5 from 12 votes

Review

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Breakfast

Cuisine: American

Servings: 16 pancakes

Calories: 114

Author: Karlynn Johnston

Ingredients

Wet Ingredients

▢ 1 1/2 cups buttermilk
▢ 1 1/2 cups pumpkin puree
▢ 1 large egg
▢ 2 tablespoons melted salted butter

Dry Ingredients

▢ 2 cups all-purpose flour
▢ 1/3 cup brown sugar, packed
▢ 2 teaspoons baking powder
▢ 1 teaspoon baking soda
▢ 1 teaspoon pumpkin pie spice
▢ 1 teaspoon ground cinnamon
▢ 1/2 teaspoon salt

Instructions

Whisk together the wet ingredients until they are completely smooth and incorporated completely.
Whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a separate bowl.
Stir the dry ingredients into the pumpkin mixture just enough to combine.
While you let the batter sit, heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. You can use thick batter and spread it out using the back of a spoon, This will make the THICKEST pancakes you will ever have! If you want to thin the batter, add a little bit of buttermilk at a time, mixing in until the batter reaches a thinner consistency.
Cook each pancake until the top has bubbled and the edges have browned and then flip. Cook on the other side until it's browned. Serve hot. If the pancakes are thick they make not bubble through, so watch the sides.

Recipe Notes

These are delicious with my brown sugar sauce. (find the recipe on my site for details)

Tips & Tricks

Let the Pancake Batter Sit for a While.The batter is actually better when it sits for a while, all the components doing their reacting with each other in the little culinary dance that happens in kitchen science.
Shake the buttermilk before you use it. Yup, sometimes you forget and then you’re leaving the sour fatty part of the buttermilk stuck to the inside of the container!
Use Salted Butter. Oil has it's place, but butter is what makes these richer and decadent.
Use a skillet on medium-high heat, closer to medium than high. Does that make sense? You need a heat that is closer to medium, but not high or you will burn those pancakes.

Nutrition Information

Calories: 114kcal, Carbohydrates: 19g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 17mg, Sodium: 195mg, Potassium: 167mg, Fiber: 1g, Sugar: 6g, Vitamin A: 3675IU, Vitamin C: 1mg, Calcium: 69mg, Iron: 1.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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