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My new Stupid Good Pumpkin Pancakes Recipe is just that – stupid good. I’m not going to call it the best pumpkin pancakes recipe. I won’t say it’s a delicious pumpkin pancakes recipe. When I made these, Mike was sitting a the table eating with the kids while I was finishing the perfect pumpkin pancakes for the photo 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 popular buttermilk 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. (Sorry, I know I said I wouldn’t call them the best. But they are.)

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How to Make Pumpkin Pancakes

  • 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.
  •  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.

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!

Happy Cooking!

Love,

Karlynn

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These pumpkin pancakes were dubbed "stupid good" and the name stuck. These are really the best pumpkin pancakes! #pancakes #buttermilkpancakes #pumpkin #cinnamon #pumpkinspice #pancake #pumpkinpancakes

5 from 1 vote
Stupid Good Pumpkin Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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

Course: Breakfast
Cuisine: American
Keyword: pumpkin pancakes
Servings: 16 pancakes
Calories: 114 kcal
Author: Karlynn Johnston
Ingredients
Wet Ingredients
  • 1 1/2 cups buttermilk
  • 1 1/2 cups pumpkin puree
  • 1 large egg
  • 2 tbsp melted salted butter
Dry Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup brown sugar, packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
Instructions
  1. Whisk together the wet ingredients until they are completely smooth and incorporated completely. 

  2. Whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a separate bowl.

  3.  Stir the dry ingredients into the pumpkin mixture just enough to combine. 

  4. While you let the batter sit, heat a lightly oiled griddle or frying pan over medium high heat. 

  5. 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.

  6. 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)

Nutrition Facts
Stupid Good Pumpkin Pancakes
Amount Per Serving
Calories 114 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 17mg 6%
Sodium 195mg 8%
Potassium 167mg 5%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 6g
Protein 3g 6%
Vitamin A 73.5%
Vitamin C 1.2%
Calcium 6.9%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.
22
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

4 Comments

  1. Lori Spaidal Reply

    I made a similar recipe years ago and made a syrup out cinnamon heart candies. Perfect!

  2. Hi. I made these this morning, too, but I think I had some trouble finding the right temperature to use on my electric griddle. Do you know what temperature is medium high? 375 degrees? Thank you!! slo

  3. Ok I got these in my email from you this morning and had everything to make them. Other than getting used to a thick batter these were better than iHop! We just had IHOP’s pumpkin spice pancakes this week and these are a thousand times better! Thank you thank you!

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