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Pumpkin Pancakes
4.4 from 48 votes

Pumpkin Pancakes

Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Course: Breakfast

Ingredients

  • 1 ½ cups buttermilk low fat
  • ½ cup milk whole
  • 1 ⅓ cups pumpkin puree
  • 1 egg large
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons vanilla extract pure
  • 2 cups all-purpose flour
  • ⅓ cup light brown sugar packed
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 2 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pecans finely chopped, toasted

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together buttermilk, whole milk, pumpkin, egg, oil and vanilla.
  2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
  3. Stir dry ingredients into the pumpkin mixture until just combined. Fold in toasted pecans.
  4. Heat a lightly oiled griddle or nonstick frying pan over medium high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until surface of pancakes have some bubbles and a few have burst, about 1 to 2 minutes.
  6. Using a thin spatula, carefully flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven.
  7. Continue with more oil and remaining batter.
  8. If desired, top with additional toasted pecans, butter and high quality maple syrup.

Notes

  • Helpful resources:
  • Ran out of buttermilk? Use my simple buttermilk substitute instead.
  • Learn how to measure flour.
  • Learn how to toast nuts.