Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s well-puréed and not watery. If too watery or loose, you can drain by squeezing out excess moisture using a cheese cloth.

Why are my pancakes dense?

Overmixing or cooking at too high a temperature can cause dense pancakes. Too much pumpkin can also cause density, as it becomes too moist and can’t fluff up properly.

Can I make the batter ahead of time?

I don’t recommend making the batter ahead of time. If you need to make pumpkin pancakes in advance, cook the pancakes and store in the fridge.

Fluffy Pumpkin Pancakes

Name: Fluffy Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Pancakes
Ingredients: 1 cup all-purpose flour; 1 tbsp sugar; 1-2 tsp pumpkin pie spice; 1 tbsp baking powder; ½ tsp baking soda; ⅛ tsp fine salt; 1 cup (8 oz) buttermilk; 3 tbsp pumpkin puree; 1 egg; 1 tsp vanilla; 2 tbsp butter, melted

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Cozy pumpkin pancakes warmed with pumpkin spices and made fluffy with a scoop of pumpkin puree.

Author: Nancy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4-6 servings
Category: Breakfast
Method: Cook
Cuisine: Pancakes

Ingredients

1 cup all-purpose flour
1 tbsp sugar
1-2 tsp pumpkin pie spice
1 tbsp baking powder
½ tsp baking soda
⅛ tsp fine salt
1 cup (8 oz) buttermilk
3 tbsp pumpkin puree
1 egg
1 tsp vanilla
2 tbsp butter, melted

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Instructions

In a large mixing bowl, add flour (1 cup), sugar (1 tbsp), pumpkin pie spice (1-2 tsp, depending on your preference), baking powder (1 tbsp), baking soda (1/2 tsp), and a pinch of salt. Whisk until all the dry ingredients are evenly mixed.
In a medium bowl, add buttermilk (1 cup), pumpkin puree (3 tbsp), egg, and vanilla (1 tsp). Use a hand mixer or whisk to mix everything together until smooth.
Melt butter (2 tbsp) and add to the wet ingredients. Immediately whisk or mix.
In the bowl with the dry ingredients, create a well in the center. Gently pour the wet ingredients into the dry ingredients, then fold them together. Careful not to overmix or whisk the batter; a few lumps are ok. Let the batter rest while heating the stove and oven.
Heat a large pan over medium heat. Have baking spray or small pads of butter ready for each batch of pancakes. Set the oven to 175º or 'keep warm' setting.
Grease the pan and pour 1-2 cookie scoops (with trigger release) of batter for each pancake, depending on your size preference.* Let cook until pancakes begin to bubble and the sides have begun to set.
Flip and cook for half the time on the second side (ex, if the pancakes are cooked for 4 minutes, flip and cook for 2 minutes).
Place pancakes on an oven-safe plate and gently cover with foil. Add to the oven to keep warm while you cook the rest of the pancakes.
When ready to serve, top with butter and your favorite maple syrup. Enjoy!

Medium Cookie Scoop, 2 tbsp

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Notes

*Pancakes shown in the recipe photos use 1 cookie scoop, about 2 tbsp. You can do two scoops per pancake for larger pancakes.