Make Restutrant style Perkins Pumpkin Pancakes at Home
These soft and spiced Perkins-style pumpkin pancakes are just like the ones you love from the restaurant! Made with real pumpkin puree and warm spices, this easy recipe is perfect for cozy breakfasts or weekend brunch.
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!