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Buttermilk Pumpkin Pancakes

Rated as 5 out of 5 Stars

"These buttermilk pumpkin pancakes are especially great for cold fall/winter mornings! Serve with syrup."
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15 m servings 171
Original recipe yields 8 servings (16 pancakes)


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  1. Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Whisk in buttermilk, pumpkin, oil, eggs, and vanilla extract until well blended.
  2. Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
  3. Pour batter by scant 1/3 cupfuls into the hot skillet, working in batches. Cook until bubbles form on the surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying the skillet with cooking spray between batches as needed. Serve warm.

Nutrition Facts

Per Serving: 171 calories; 8.9 18.5 4.5 48 415 Full nutrition

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12.31.19 Nice texture, very light and tender (thank you buttermilk!). Used a 1/4 cup measure (my standard for pancakes) and ended up with 10 pancakes. I had some 1/2 cup scoopfuls of pumpkin ...