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5 from 7 votes

Pumpkin Pancakes

Pumpkin Pancakes are deliciously pumpkin-y. Perfect for fall. There are gooey pockets of chocolate and a savory quality to these pancakes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Cost: $8


  • 1 cast iron skillet or griddle


  • 1 cup all-purpose flour
  • 1 1/2 tablespoons light or dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1 cup buttermilk shaken
  • 1 large large egg
  • 1/4 cup pumpkin puree
  • 2 tablespoons unsalted butter melted and cooled slightly


  • Pre-heat oven to 200˚F.
  • In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves, and ginger. In a measuring cup (or small bowl), measure out the buttermilk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more. Lots of mixin’!
  • In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Let the batter sit for 5 minutes before cooking.
  • Brush your pre-heated griddle or skillet with 1 tablespoon of butter. Scoop the batter, using a 1/4 cup measure, to the warm skillet. Cook until small bubbles form on the surface of the pancake and then flip. Cook on the opposite side for about 40 seconds, or until golden brown.
  • Transfer done pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the pancakes until you've gone through all of the batter. Serve with warm maple syrup.


Tips and Tricks:
  1. Don’t skip the sifting of ingredients. There’s nothing worse than getting a bite full of a baking soda clump. 
  2. You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven but microwaving works too!
  3. For the fluffiest pancakes, let your batter rest for five minutes before cooking. This gives the leavening agents time to properly activate.
  4. Preheat your griddle! This is so important for even heating.
  5. If you find yourself having trouble flipping your pancakes, use an additional spatula on the other side of the pancake. Sometimes two’s better than one. 
  6. If your pancakes are browning too quickly, reduce the heat. 


Calories: 234kcal