Craving the warm cozy flavor of Perkins pumpkin pancakes but don’t feel like heading to the restaurant? This easy copycat recipe brings that same soft fluffy texture and perfectly spiced pumpkin flavor right to your kitchen.Inspired by the seasonal favorite Perkins restaurant style.
These homemade perkins pancakes are full of fall goodness made with real pumpkin puree and a swirl of cinnamon.Whether you are making a special weekend breakfast or a comforting fall brunch this recipe is quick and tastes just like the original Perkins-style pancakes you love.
If you love fall flavors, you’ll also enjoy our moist and easy pumpkin bread recipe
Ingredients You Will Need for Pumpkin Pancakes
Here is a complete list of pumpkin puree pancake ingredients to make this easy pancake recipe with pumpkin right at home.
- 1 cup all-purpose flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- 1 cup buttermilk
- ½ cup pumpkin puree
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
How to Make Restaurant-Style Perkins Pumpkin Pancakes (Step-by-Step)
Want to make Perkins pumpkin pancakes in restaurant style but don’t know how to make pumpkin pancakes. This copycat recipe are fluffy, flavorful and taste just like they came from Perkins you are in the right place.This step-by-step pumpkin pancake recipe will walk you through everything from mixing the batter to flipping pancakes like a pro.
Mix the Dry Ingredients
In a large mixing bowl and add all the dry ingredients and give them a good whisk to combine everything evenly.
- cup all-purpose flour
- tbsp brown sugar
- tsp baking powder
- tsp baking soda
- tsp salt
- tsp cinnamon
- tsp nutmeg (optional)
This dry blend adds the classic warm fall flavors and forms the base of your pancakes.
Prepare the Wet Ingredients
In another bowl and add all wet ingredients:
- cup buttermilk
- cup of pumpkin puree
- large egg
- tbsp melted butter
- tsp vanilla extract
Whisk until everything is well combined.This creamy mix is the heart of your pancake batter with pumpkin puree giving it that rich seasonal flavor.
Combine and Mix Gently
Slowly pour the wet mixture (for better mixing) into the dry ingredients.Stir gently with a spatula or whisk just until the batter comes together.A few small lumps are okay in the batter but don’t overmix to fiz the batter.
Because overmixing can make pancakes dense so keep it light and easy.
Preheat and Grease the Pan
Warm up a non-stick pan or griddle on medium heat.Add a little butter or oil to grease it.Let the pan get hot before adding the batter.This helps your pancakes turn out fluffy with golden edges.
Cook the Pancakes
Scoop around ¼ cup of batter and gently pour it onto the hot pan to form each pancake. Let it cook for 2–3 minutes until you see bubbles on top.
- You see bubbles forming on the surface.
- The edges start to look set
Flip Like a Pro
Now comes the fun part flipping the pancakes!Use a flat spatula to gently flip them.Cook the other side for 1–2 minutes until both sides are golden and the middle is cooked.If flipping is tricky wait for bubbles to appear and make sure the spatula slides under easily no need to rush.
Pro Tips for Fluffy and Soft Perkins Pumpkin Pancakes
Want to make your pancakes turn out just like the restaurant version? These simple Copycat Perkins pancakes cooking tips will help you get that perfect texture every time. Follow these expert tricks and easy tips to get soft and fluffy pancakes without any hassle!
1. Don’t Overmix the Batter
One of the best tips for fluffy pancakes is to mix the batter just until the ingredients are combined. A few lumps are totally fine. Overmixing can lead to dense pancakes that don’t rise well.
2. Let the Batter Rest
Once the batter is mixed let it rest for 5 to 10 minutes.This helps make the pancakes lighter and fluffier.This helps the ingredients settle and gives you extra lift when cooking an easy trick for how to make pancakes soft and fluffy.
3. Use Pumpkin Puree the Right Way
Be sure to use pure pumpkin puree not pumpkin pie filling for the best flavor and texture. It gives your pancakes rich flavor and a soft texture without making them too heavy.
4. Use the Best Pan for Pancakes
A non-stick skillet or a flat griddle is the best pan for pancakes.It ensures even cooking and makes flipping easier without sticking.
5. Cook on Medium Heat
Don’t rush by using high heat. Medium heat is perfect for cooking pumpkin pancakes slowly and evenly giving you golden brown outsides and a soft inside.
6. Wait for Bubbles Before Flipping
Once you see little bubbles popping on top that means to flip the pancake.This small step helps you avoid undercooked or dense pancakes.
Craving more Perkins-inspired breakfasts? Try these crispy Perkins potato pancakes next!
Nutrition Information of Pumpkin Pancake
273 calories, 36g carbs, 6g protein, and 8g fat per 2 pumpkin pancakes (Source: Nutritionix)
Final Thoughts
I hope you love this pumpkin pancakes recipe.This one is a must-try!These fluffy and delicious fall pancakes are cozy, full of flavor and taste just like Perkins. Whether you are making a special weekend brunch or just want an easy breakfast for fall this restaurant-style recipe is a perfect pick.
Equipment You Will Need
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Make Restutrant style Perkins Pumpkin Pancakes at Home
Ingredients
- 1 cup all-purpose flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon powder
- ¼ tsp nutmeg
- 1 cup buttermilk
- ½ cup pumpkin puree (canned or homemade)
- 1 Large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Whisk dry ingredients: In a bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, whisk buttermilk, pumpkin puree, egg, melted butter, and vanilla
- Make the batter: Slowly mix the wet into the dry ingredients until just combined (don’t overmix).
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter. Pour ¼ cup batter for each pancake.
- Flip and finish: Cook until bubbles form and edges are set, then flip and cook the other side for 1–2 minutes.
- Serve warm: Top with butter, maple syrup, whipped cream, or chopped pecans.
Pro Tips
- Don’t overmix the batter this helps keep them soft and fluffy.
- Use real pumpkin puree (not pumpkin pie filling).
- Add a pinch of ginger or cloves for a deeper fall flavor.
Storage
- Refrigerate leftover pancakes for up to 3 days
- Freeze in a zip bag with parchment paper between each pancake (up to 2 months)
- Reheat in toaster or microwave before serving.
Notes
- Pumpkin Puree Tip: Use canned pumpkin puree for convenience, but you can also use homemade puree—just make sure it’s not too watery.
- No Buttermilk? Substitute with 1 cup milk + 1 tbsp lemon juice or vinegar. Let it sit for 5 minutes before using.
- Spice Level: Feel free to add a pinch of ground ginger or cloves if you love a stronger fall spice flavor.
- Make It Healthier: Swap half of the all-purpose flour with whole wheat flour, and use coconut sugar or maple syrup instead of brown sugar.
- Add-ins: You can fold in chopped pecans, walnuts or even chocolate chips for a fun twist!
- Pancake Size: For mini pancakes, use 2 tablespoons of batter per pancake great for kids!
