Martha Stewart Pumpkin Pancakes Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart pumpkin pancakes are the kind of fall breakfast I make on repeat, and this version is inspired by Martha Stewart’s classic American home-cooking style. They’re light and tender, fragrant with cinnamon, ginger and a pinch of cloves, and the pure pumpkin keeps the crumb moist without making them heavy. There’s just enough sweetness that a drizzle of maple syrup is all they need. The batter comes together in one bowl plus another, and the whole thing feels like a slow Sunday morning even on a busy weekday.

From start to finish you’re looking at about 35 minutes, with 15 minutes of prep and 20 minutes at the stovetop. It’s an easy recipe to pull off, even if you’re new to pancakes, because the cues are clear: bubbles on top, dry edges, a gentle flip. Make a batch for a cozy weekend breakfast, a holiday brunch, or a potluck where you want something warm and a little special.

Why This Martha Stewart Pumpkin Pancakes Works

The balance of leaveners is what gives these pancakes their lift. Baking powder and baking soda both go in, and the buttermilk provides the acid the soda needs to react, so the batter rises properly instead of sitting flat.

Folding the batter gently and letting it rest for 5 to 10 minutes makes a real difference. The rest hydrates the flour and lets the leaveners start working, which gives you a tender pancake with an even, golden surface.

What You’ll Love About It

Three things stand out: the warm spice blend that makes the kitchen smell like fall, the moist, tender texture from the pumpkin, and how quickly the batter comes together. They’re sweet enough to eat plain and good enough to make all season.

Ingredients

Here’s everything you need for four servings.

• 1 1/4 cups (156g) all-purpose flour
• 2 tablespoons (25g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup (240ml) buttermilk — well shaken
• 3/4 cup (183g) pumpkin puree — use pure pumpkin, not pumpkin pie filling
• 2 large eggs
• 3 tablespoons (43g) unsalted butter — melted and slightly cooled, plus more for the skillet
• 1 teaspoon pure vanilla extract
• Maple syrup — for serving

Equipment

• Large bowl — for the dry ingredients
• Medium bowl — for the wet ingredients
• Whisk — for both bowls
• Rubber spatula — for folding the batter
• Nonstick skillet or griddle — large, set over medium heat
• 1/4 cup (60ml) scoop — for portioning the batter
• Thin spatula — for flipping

How to Make Martha Stewart Pumpkin Pancakes

Step 1: Mix the Dry Ingredients

Whisk 1 1/4 cups (156g) all-purpose flour, 2 tablespoons (25g) sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/8 teaspoon cloves in a large bowl until evenly combined, about 30 seconds. Make a well in the center and set it aside.

Step 2: Whisk the Wet Ingredients

In a medium bowl, whisk 1 cup (240ml) buttermilk, 3/4 cup (183g) pumpkin puree, 2 large eggs, 3 tablespoons (43g) melted butter, and 1 teaspoon vanilla until completely smooth. Keep going until there are no streaks of egg or pumpkin left, since pockets of either will show up in the finished pancakes.

Step 3: Fold the Batter Gently

Pour the wet ingredients into the well in the dry ingredients and fold with a rubber spatula just until the flour disappears. The batter will be thick, and a few small lumps are fine. Don’t overmix here, or the gluten develops and the pancakes turn out tough and flat.

Step 4: Let the Batter Rest

Let the batter rest for 5 to 10 minutes while the skillet heats. It will thicken slightly and the leaveners will begin to work, which gives you a better rise at the stovetop.

Step 5: Heat the Skillet

Heat a large nonstick skillet or griddle over medium heat and brush it lightly with butter. Test the heat with a teaspoon of batter: it should sizzle softly and set at the edges within 30 seconds without browning instantly. If it darkens right away, pull the heat down a notch.

Step 6: Cook the First Side

Scoop a scant 1/4 cup (60ml) of batter per pancake onto the skillet, spreading it slightly with the back of the scoop because the batter is thick. Cook 2 to 3 minutes, until bubbles form across the surface and the edges look dry and matte.

Step 7: Flip and Finish

Flip the pancakes with a thin spatula and cook 1 to 2 minutes more, until golden brown on the second side and the center springs back when pressed. Adjust the heat down if the undersides darken before the centers set. The pancakes are done when they’re firm to the touch and no wet batter remains in the middle.

Step 8: Keep Them Warm

Transfer the finished pancakes to a plate and keep them warm in a 200°F (95°C) oven while you cook the remaining batter. Brush the skillet with a little more butter between batches.

Step 9: Serve

Serve the pancakes warm with maple syrup and extra butter, if you like.

What to Serve With It

These pancakes pair well with crisp cooked beef or turkey sausage links, a bowl of fresh berries, and a dollop of whipped cream or plain Greek yogurt. A hot cup of coffee is the natural match alongside.

Tips for the Best Results

Bring the buttermilk and eggs to room temperature before you start so the batter comes together smoothly. Let the melted butter cool slightly before whisking it in, or it can seize against the cold buttermilk. And keep the skillet at a steady medium heat rather than cranking it up, so the centers cook before the outsides darken.

Easy Variations

• Chocolate Chips — fold 1/2 cup (90g) semisweet chips into the batter.
• Pecan Crunch — scatter 1/3 cup (40g) chopped toasted pecans over the batter.
• Extra Spice — add 1/4 teaspoon ground nutmeg with the other spices.
• Lemon Zest — whisk 1 teaspoon fresh zest into the wet ingredients.

Storing and Reheating

• In the Fridge — store leftovers in an airtight container for up to 3 days.
• In the Freezer — freeze between sheets of parchment in a zip-top bag for up to 2 months.
• Make Ahead — whisk the dry ingredients and store airtight up to 1 month.
• To Reheat — warm in a 350°F (175°C) oven for 5 to 7 minutes until hot.

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart pumpkin pancakes recipe ahead of time?

You can mix the dry ingredients up to a month ahead and keep them airtight. The batter itself is best used the day it’s made, though you can rest it in the fridge for up to an hour before cooking.

Can I use something other than buttermilk?

Stir 1 tablespoon lemon juice or white vinegar into 1 cup (240ml) of milk and let it stand 5 minutes as a swap. The acidity is what helps the baking soda work.

Why are my pancakes flat and tough?

Overmixing is usually the cause, since it develops gluten and knocks out the air. Fold just until the flour disappears, and make sure your baking powder is fresh.

Where did pumpkin pancakes come from?

Pumpkin was a staple in early American cooking, and cooks folded it into batters and breads long before it became a fall tradition. Pumpkin pancakes as we know them grew popular alongside other pumpkin baked goods in the 20th century.

Martha Stewart-Inspired Pumpkin Pancakes

Print Recipe

These light, tender pumpkin pancakes are fragrant with warm cinnamon and ginger, with a moist crumb from pure pumpkin and just enough sweetness to need only a drizzle of maple syrup. Inspired by Martha Stewart’s classic American home-cooking style, this is an original adaptation built for cozy fall mornings.

• Author: Anabelle Mclean
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Yield: 4 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/4 cups (156g) all-purpose flour
• 2 tablespoons (25g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup (240ml) buttermilk, well shaken
• 3/4 cup (183g) pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 3 tablespoons (43g) unsalted butter, melted and slightly cooled, plus more for the skillet
• 1 teaspoon pure vanilla extract
• Maple syrup, for serving

Instructions

1. Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves together in a large bowl until evenly combined, about 30 seconds. Make a well in the center and set aside.
2. In a medium bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, and vanilla until completely smooth, with no streaks of egg or pumpkin remaining.
3. Pour the wet ingredients into the well in the dry ingredients and fold gently with a rubber spatula just until the flour disappears; the batter will be thick and a few small lumps are fine. Do not overmix, which develops gluten and makes the pancakes tough and flat.
4. Let the batter rest for 5 to 10 minutes while the skillet heats; it will thicken slightly and the leaveners will begin to work.
5. Heat a large nonstick skillet or griddle over medium heat and brush lightly with butter. Test the heat by dropping in a teaspoon of batter: it should sizzle softly and set at the edges within 30 seconds without browning instantly.
6. Scoop a scant 1/4 cup (60ml) of batter per pancake onto the skillet, spreading slightly with the back of the scoop because the batter is thick. Cook 2 to 3 minutes, until bubbles form across the surface and the edges look dry and matte.
7. Flip the pancakes with a thin spatula and cook 1 to 2 minutes more, until golden brown on the second side and the center springs back when pressed. Adjust the heat down if the undersides darken before the centers set.
8. Transfer the finished pancakes to a plate and keep warm in a 200°F (95°C) oven while you cook the remaining batter, brushing the skillet with a little more butter between batches.
9. Serve warm with maple syrup and extra butter, if desired.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze between sheets of parchment in a zip-top bag for up to 2 months. Reheat in a toaster or in a 350°F (175°C) oven for 5 to 7 minutes until hot, or microwave in 20-second bursts. The dry ingredients can be whisked together and stored airtight up to 1 month; the batter is best used the day it is made.

Nutrition

• Calories: 339
• Sugar: 13.4g
• Sodium: 528mg
• Saturated Fat: 7.2g
• Carbohydrates: 45.7g
• Fiber: 2.7g
• Protein: 9.4g
• Cholesterol: 112mg

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