Pumpkin Spice Pancakes



I have been a fan of pumpkin muffins for as long as I can remember and a couple of years ago I decided to try pumpkin pancakes for a fall Saturday morning treat. It was love at first bite! I try to keep them special and only allow myself to make them in the fall, but it’s not easy.




These Pumpkin Spice Pancakes are light and fluffy and delightfully spiced. The pumpkin puree gives these pancakes a nice flavor and a rich color that just looks like fall. They are delicious when served with maple syrup and a sprinkle of cinnamon, but sometimes I splurge and top them with homemade cinnamon whipped cream. Ok, my mouth started watering just thinking about it!




You should definitely add these to your breakfast rotation!

Pumpkin Spice Pancakes

These Pumpkin Spice Pancakes are light and fluffy and delightfully spiced.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 16 small pancakes


  • 2 cups whole wheat or all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1 3/4 cups buttermilk
  • 1 egg - room temperature
  • 1 cup pumpkin puree
  • 2 tablespoons vegetable oil


  • In a large bowl, whisk together the flour, nutmeg, ginger, cinnamon, baking soda, baking powder, salt, and brown sugar. Add the buttermilk, egg, pumpkin, and oil and whisk until combined. Being careful not to over mix.
  • Preheat a skillet over medium heat. Pour 1/4 cup of batter in circles on the skillet. Be careful not to overcrowd. Cook until bubbles begin to appear on the surface and the bottoms are lightly browned about 1-2 minutes. Flip the pancakes and cook for an additional 30 seconds to 1 minute, until the pancakes are cooked through.


I don’t always keep buttermilk on hand, so when I need some and don’t want to send the hubby out to the store, I place about 1-2 tablespoons white vinegar into my measuring cup and then add milk until I reach 1 3/4 cups. Then let this set while I get the rest of my ingredients ready.
The original recipe called for whole wheat flour and that is what I typically use, but you can substitute with all-purpose flour if that’s what you have on hand.
Recipe slightly adapted from here.
Keywords breakfast, brunch, pumpkin


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