Pumpkin Pancakes

These pancakes remind me of pumpkin bread, which is moist and wonderfully spiced with cinnamon, clove, allspice, and nutmeg.

Plus you get the added benefit of real pumpkin which gives your ordinary pancake a bit of heft making for a hearty breakfast.
Thankfully if you are a beginning cook pancakes are very forgiving. If your batter is too runny you can always add a little more flour. If your pancake batter is too thick, you can add a little more buttermilk and you will be fine.

Serves: 4

  • 1 1/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 cup vegetable oil
  • 1 egg ( slightly beaten )
  • 1 1/2 cups buttermilk ( 1/8 – 1/4 cup more if needed to keep batter thinner )
  • 1/3 cup pureed pumpkin (pumpkin from a can will work)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla


  1. In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients. Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended. Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
  2. Heat a frying pan to a medium heat or use a griddle and heat to 350 degrees. Oil the cooking area slightly with vegetable oil, and then pour batter onto surface. I find about 1/2 cup of batter creates a pancake that is easy to handle. Flip your pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side. After pancakes are flipped cook for another minute or two.
  3. Turning pancakes is made much easier if you spray your pancake turner with a non stick spray.
  4. This recipe makes about nine 4″ – 5″ pancakes. Serve warm with your favorite syrup.
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