Fluffy Pumpkin Pancakes with Honey and Walnuts
Nothing says fall like a warm stack of Pumpkin Pancakes. Packed with comforting flavors of cinnamon and pumpkin, these pancakes are perfect for a cozy breakfast. Based on the First Watch Pumpkin Pancakes recipe!
My absolute favorite pancakes are the First Watch Pumpkin Pancakes! But, they only have them for a few months each year. So, I had to develop my own copycat recipe for those fluffy, crispy, pumpkin pancakes. In this recipe, there is a rich blend of buttermilk, pumpkin and cinnamon, all topped off with a decadent topping of walnuts and whipped cream, that makes you feel just like you are at a restaurant!
One of the best parts about making pancakes is that they are great to store and enjoy later. You can even make these pumpkin pancakes the night before to reheat and serve on a weekday!
The secret to any delicious pancake is to let it cook and get golden on one side, before flipping it. And try to flip it only one time! Avoid smashing the pancake with your spatula, since we want soft, fluffy pancakes, not dense ones. If you have some patience and let the pancakes turn golden in the skillet, you will have the most perfect pumpkin pancakes of your life!
Ingredients Needed
To make this First Watch pumpkin pancakes recipe, here’s what you’ll need:
- Flour: You can use all-purpose flour, whole wheat flour, or a gluten-free replacement!
- Egg: Egg binds the ingredients together and helps keep the pumpkin pancakes nice and fluffy.
- Buttermilk: Buttermilk adds moisture and a slight tanginess!
- Pumpkin Puree: Use canned pumpkin puree here. Make sure it is not pumpkin pie filling!
- Butter: Butter balances out the flavors and adds some moisture.
- Sugar: To make your First Watch pumpkin pancakes slightly sweet!
- Baking Powder: Baking powder gives these pancakes a little bit of rise while they cook.
- Salt: To balance out the flavors!
- Cinnamon: Adds a warm, cozy flavor.
- Vanilla: For extra flavor!
- Toppings: I like to top off my pumpkin pancakes with whipped cream, honey and crushed walnuts!
Substitutions & Additions
You can easily customize this recipe to suit your taste or meet dietary needs with a few simple ingredient swaps! Here are some different options for these pumpkin pancakes:
- If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk as a substitute.
- Swap the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free.
- If you prefer a less sweet pancake, reduce the sugar to 1 tablespoon, or substitute it with maple syrup for a richer flavor.
- Try adding chocolate chips or cranberries into the batter for a fun twist. You can also substitute the walnuts with pecans or omit them entirely for a nut-free version.
How to Make the Copycat First Watch Pumpkin Pancakes Recipe
- Prep Dry Ingredients: Mix all dry ingredients (flour, baking powder, sugar, salt, cinnamon, vanilla powder) in a bowl.
- Combine with Wet Ingredients: Pour in the buttermilk, beat in the egg, add pumpkin puree, butter. Whisk it until all ingredients are blended.
- Preheat Skillet: Heat a skillet and add a small piece of butter. Spread it over the surface as it starts melting.
- Measure Batter: Place 2 tbsp scoops of the pancake batter on the skillet to form a circle.
- Cook: Cook for 3 minutes until one side becomes golden. Then flip on the other side.
- Serve & Enjoy: Serve with some whipped cream, honey and crushed walnuts.
Serving Suggestions
For a restaurant-style breakfast just like at First Watch, serve these pumpkin pancakes with a side of eggs, some overnight malted waffles or stuffed breakfast biscuits, a hearty Farmer’s casserole or cheese and onion quiche, and your choice of sausage or air fryer candied bacon!
I personally love this pumpkin pancake recipe with whipped cream, a drizzle of honey, and crushed walnuts. For a more indulgent option, you can top them off with caramel sauce or maple syrup!
Pair with you breakfast favorites and a hot cup of coffee, spiced chai or Biscoff latte!
How to Store Pumpkin Pancakes
Store any leftover pumpkin pancakes in an airtight container in the refrigerator for up to 3 days! To reheat, place them in the toaster or a skillet to keep them crispy on the outside.
To freeze, place the pancakes in a single layer on a sheet pan and freeze, then transfer them to a freezer bag for up to 2 months.
Alternatively, you can store them in a freezer bag with a parchment paper or wax paper in between each layer.
More Breakfast Recipes to Try
- Buttermilk Quinoa Pancakes
- Ham & Egg Breakfast Pot Pie
- Baked Pumpkin Spice Donuts
- Apple Brioche French Toast Casserole
- Cheesy Bacon Mini Egg Muffins
Fluffy Pumpkin Pancakes with Honey and Walnuts
Ingredients
Dry Ingredients
- 1 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Wet Ingredients
- 1 large egg
- 1 cup buttermilk
- 1 cup pumpkin puree
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
For topping (optional)
- ¼ cup crushed walnuts
- honey
- whipped cream
Instructions
- Mix all dry ingredients (flour, baking powder, sugar, salt, cinnamon, vanilla powder) in a bowl.
- Pour in the buttermilk, beat in the egg, pumpkin puree, melted butter and vanilla extract. Whisk it until all ingredients are blended.
- Heat a skillet and add a small piece of butter. Spread it over the surface as it starts melting.
- Place approximately two tablespoons of the pancake batter on the skillet to form a pancake.
- Cook for 3 minutes until one side becomes golden. Then to the other side and cook 2-3 minutes until golden.
- Serve with some whipped cream, honey and crushed walnuts.
