Originally posted November 20, 2011

Pumpkin Buttermilk Pancakes

Pumpkin Buttermilk Pancakes by car2ngrl

Nothing says ''Fall'' like pumpkin so why not make it a part of your breakfast?

I used to make these pancakes with a Sandra Lee recipe that utilized boxed pancake mix. However, ever since I started making these from scratch, I stopped buying it. After a little research, though, I modified my buttermilk pancake recipe to incorporate pumpkin.

The result is a subtly flavored pancake that's even better with maple syrup.


  • 1-1/3 cups sifted flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon*
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1 cup buttermilk
  • 3/4 cup pumpkin puree
  • 3 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup vegetable oil
  • *You can also replace these spices with 1 teaspoon of pumpkin spice. (I don't because I'm not a big fan of nutmeg.)
12 pancakes


Sift the dry ingredients together in a large bowl.

Then whisk in the remaining ingredients.

Heat griddle -- 325ยบ on my electric griddle but this may differ based on location. It doesn't need to be greased if it's non-stick.

Pour a 1/4 cup of batter onto the griddle.

When the pancake edges look slightly dry [a couple of minutes], flip the pancakes. It should take less time to finish cooking the other side of the pancake.

20 minutes


  • commented about 8 years ago

    LOL I guess that's one reason why we should all make pumpkin a pantry staple...and maple syrup. It's weird, the pumpkin flavor is subtle when eaten on their own but add the maple syrup and POW! It screams pumpkin. (Or at least my brain's freakish interpretation of pumpkin.) Hope you enjoy it when you take it for a taste run.

  • commented about 8 years ago

    those look so good that i am mad at you because now i think i can't go on until i make some.


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