These buttermilk pumpkin pancakes are especially great for cold fall/winter mornings! Serve with syrup.

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
8
Yield:
16 pancakes
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.

  • 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

171 calories; protein 4.5g; carbohydrates 18.5g; fat 8.9g; cholesterol 47.7mg; sodium 414.7mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2019
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 puree in the freezer and that really was the inspiration for trying this recipe. And I m glad I did because these are very good pancakes. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2020
I was concerned that I was adding to much spice but it was perfect. I didn’t have pumpkin pie spice . Google said 1 1/2 tsp cinnamon, 3/4 tsp ground ginger, 1/4 tsp nutmeg and 1/4 tsp allspice. They were yummy and so good for a cloudy fall brunch. Read More
Rating: 5 stars
12/31/2019
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 puree in the freezer and that really was the inspiration for trying this recipe. And I m glad I did because these are very good pancakes. Read More
Advertisement