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Fluffy Pumpkin Pancakes

Rachel Riesgraf
The most delicious and fluffy pumpkin pancakes topped with the most dreamy cinnamon honey butter that takes just a minute to whip up. All the best fall flavors wrapped up in an amazing breakfast!
4.82 stars
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast


Pumpkin pancakes:

  • 2 cups flour
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup pumpkin puree
  • 1 ¾ cup buttermilk room temperature (see note 1)
  • 2 tablespoons butter, softened
  • 2 eggs
  • 2 teaspoons vanilla

Cinnamon honey butter:

  • ½ cup butter 8 tablespoons, at room temperature
  • ¼ cup powdered sugar
  • 2 tablespoons honey
  • 1 teaspoon cinnamon


  • In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  • In a small bowl, whisk together pumpkin, buttermilk, butter, eggs, and vanilla.
  • Mix the wet ingredients into the dry ingredients until just combined. Some lumps are OK; do NOT overmix, that'll result in chewy pancakes. Let batter sit 5-10 minutes while you prepare the cinnamon honey butter!
  • Add all cinnamon honey butter ingredients to a small bowl and use an electric mixer to beat until smooth and fluffy, about 1-2 minutes.
  • Heat a large skillet or griddle over medium-high heat and grease with butter or oil. Pour about ⅓ cup of pancake batter into the skillet and gently spread the batter to form a circle. Cook 2-3 minutes or until bubbles appear on the surface. Flip and cook an additional 1-2 minutes or until golden. Repeat with remaining batter.
  • Serve warm with cinnamon honey butter and maple syrup!


  1. If you don't have buttermilk, you can make your own by mixing together 1 ¾ cup of milk with 2 tablespoons white vinegar or lemon juice. Let mixture sit for 10 minutes before using. 
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