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Close up of buttermilk pumpkin pancakes.
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Buttermilk Pumpkin Pancakes

Make these delicious Buttermilk Pumpkin Pancakes. for breakfast this fall. A lightly spiced pancake filled with warm spices and pumpkin puree for the perfect flavour. Serve with your favourite toppings!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: North American
Keyword: fall recipes, pancakes, pumpkin
Servings: 12 pancakes
Calories: 118kcal
Author: Julia Pinney

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 2 large eggs at room temperature
  • 3/4 cup pumpkin puree
  • 3/4 cup buttermilk
  • 3 tablespoons butter melted
  • 2 tablespoons granulated white sugar
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • In a large mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk to combine.
  • In a separate mixing bowl, add the eggs. Whisk on high speed until foamy about one minute. Add the pumpkin puree, buttermilk, melted butter, sugar and vanilla extract. Mix well until combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Don't over mix the batter.
  • Heat your skillet and grease with butter or a non stick spray. Pour about 1/4 cup of batter in the skillet for each pancake. Make sure to leave plenty of space between the pancakes because the batter will spread as you pour it in the pan. Cook for about 2 - 3 minutes until the surface has bubbles forming. Flip and cook for a further 2 minutes. Remove from pan.
  • Place the cooked pancakes on a baking tray set over a baking rack and place in a warm oven while you make the rest of the pancakes.
  • Serve warm with your favourite toppings.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

    1. Cooking times provided are per batch!
    2. Don’t over mix the batter – When you add the wet ingredients to the dry ingredients, just fold them in until combined. Over mixing will result in rubbery pancakes.
    3. Keep pancakes warm as you cook the rest – Place the cooked pancakes on a baking rack placed over a baking tray and keep warm in the oven while you make the rest of the pancakes.
Nutrition Facts
Buttermilk Pumpkin Pancakes
Amount Per Serving (1 pancake)
Calories 118 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 40mg13%
Sodium 262mg11%
Potassium 83mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 2541IU51%
Vitamin C 1mg1%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.