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Pumpkin Pancakes

Light, fluffy Pumpkin Pancakes are a wonderful way to start your day, especially on holidays
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin
Servings: 12 pancakes
Calories: 152kcal
Author: Debbie


  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin spice mix
  • 1 cup pumpkin puree
  • 1 3/4 cup buttermilk
  • 2 tablespoons butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract


  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and pumpkin spice mix.
  • In a medium bowl, thoroughly mix the pumpkin puree, buttermilk, butter, eggs, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined well. There may be a few lumps and that is okay.
  • Heat a griddle or non-stick skillet over medium-high heat. Add a small amount of oil. Pour about 1/4 cup pancake batter onto the griddle forming a circle.
  • Cook until you see bubbles forming in the batter. Flip the pancakes and continue cooking until golden brown.
  • Serve with warm maple syrup and toasted walnuts, to taste.


NOTE: The nutrition information does not include the syrup or walnuts


Serving: 3each | Calories: 152kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 371mg | Potassium: 131mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3334IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg