4.6 from 237 votes
Pumpkin Pancakes
These Pumpkin Pancakes blend pumpkin puree with warm spices like cinnamon, nutmeg, and cloves into a thick, tender batter. Made with buttermilk and folded gently, the pancakes yield a soft interior and golden exterior. They’re cooked on a griddle or skillet and served warm with butter and maple syrup, offering a seasonal breakfast with cozy autumn flavors.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
235 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 1 cup buttermilk at room temperature
- 1/2 cup pumpkin not pumpkin pie filling, canned
- 1 egg at room temperature, large
- 2 tablespoons butter at room temperature, melted
- 1 teaspoon vanilla extract pure
- butter for serving
- maple syrup for serving
Instructions
- Preheat an electric griddle to 350 degrees F. You can also make the pancakes in a large skillet.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Don't over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thinner pancakes.
- Coat with griddle pan with nonstick cooking spray. Pour about 1/3 cup of batter onto heated skillet. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
- Serve pancakes warm with butter and maple syrup, if desired.
Cup of Yum
Notes
- A griddle is recommended, but a skillet heated to medium also works well for cooking pancakes.
- Substitute whole wheat flour or all-purpose gluten-free flour if desired.
- Chocolate chips can be stirred into the batter for a sweeter variation.
Nutrition Information
Calories
235kcal
(12%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
47mg
(16%)
Sodium
230mg
(10%)
Potassium
403mg
(9%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
4925IU
(99%)
Vitamin C
1.3mg
(1%)
Calcium
186mg
(19%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 235
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 230mg | 10% |
| Potassium | 403mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 4925IU | 99% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 186mg | 19% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.