These pumpkin pancakes are incredibly easy to whip up on a fall morning. The cardamom is optional but paired with the bright pumpkin and cinnamon flavors- it really makes these the best pumpkin pancakes.

A stack of pumpkin pancakes and butter

Is canned pumpkin and pumpkin purée the same thing?

Yes! Canned pumpkin and pumpkin purée are the same thing. It is the cleaned, steamed, and reduced-to-a-pulp flesh of the pumpkin.

What you don’t want to mix up is canned pumpkin and pumpkin pie filling (or mix). Pumpkin pie filling also comes in a can but it contains sweeteners and spices. While it is convenient if you don’t have your own spices, it can sometimes be too sweet. You want to look for “100% Pure” when looking for canned pumpkin.

A can of pure pumpkin

The advantage of canned pumpkin versus making your own is that canned pumpkin is always consistent with the amount of sweetness and water content. While a fresh pumpkin can wildly vary on those characteristics. Whichever method you choose of getting pumpkin, you can use this sweet and earthy purée to make the most delicious fall baked goods!

A stack of pumpkin pancakes with butter and syrup


If you enjoyed this recipe, you might like to try these other delicious pumpkin recipes.

A stack of pumpkin pancakes and butter
Yield: 8 4" pancakes

Easy Pumpkin Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

These pumpkin pancakes are incredibly easy to whip up on a fall morning or weekend brunch.


  • 120 grams (1 cup) all-purpose flour
  • 7 grams (2 teaspoons) baking powder
  • 50 grams (1/4 cup) granulated sugar
  • large pinch salt
  • 2 teaspoons pumpkin pie spice (*see note for recipe)
  • 1/2 teaspoon cardamom (optional)
  • 160 grams (2/3 cup) pumpkin purée
  • 240 grams (1 cup, 240 ml) buttermilk (*see note for substitution)
  • 1 large egg
  • 14 grams (2 tablespoons) oil or melted butter


  1. In a large bowl, whisk together the flour, baking powder, sugar, salt, pumpkin pie spice, and (optional) cardamom.
  2. In a separate bowl, whisk together the pumpkin purée, buttermilk, egg, and oil or melted butter. Pour the wet mixture into the bowl with the dry mixture.
  3. Gently stir together the batter until just combined. It will be lumpy and that is okay. Let the batter stand for about 5 minutes before cooking.
  4. Meanwhile, preheat a griddle or large skillet over medium-high heat. Lightly grease with non-stick cooking spray or butter.
  5. Ladle batter onto the hot griddle. Cook for about 3-4 minutes before flipping. You will know the cakes are ready to flip when bubbles form on top.
  6. Serve with real maple syrup.


*Pumpkin Pie Spice recipe

*Buttermilk Substitute: Mix together 1 scant cup of milk plus 1 tablespoon white vinegar or lemon juice. Let sit for 5 minutes before using.

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