Go Back
+ servings
A stack of pumpkin pancakes with a fork holding cut pieces of pancake.

Pumpkin Pancakes

These pumpkin pancakes are light and fluffy buttermilk hotcakes flavored with pumpkin puree and spices. The perfect easy breakfast for the colder weather months!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 273kcal
Author Sara Welch


  • 2 cups all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons butter melted
  • 1/2 teaspoon vanilla extract
  • cooking spray
  • maple syrup and whipped cream for serving optional


  • Place the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl; stir to combine.
  • Add the buttermilk, pumpkin puree, egg, butter and vanilla extract to the bowl. Mix until just blended and a batter forms.
  • Heat a griddle over medium heat. Coat the griddle with cooking spray.
  • Place 1/4 cup scoops of batter onto the griddle 3 inches apart from each other.
  • Cook for 2-3 minutes per side or until pancakes are golden brown.
  • Serve, topped with maple syrup and whipped cream if desired.



Calories: 273kcal | Carbohydrates: 45g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 392mg | Potassium: 362mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6610IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 3mg