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+ servings
A tall stack of pumpkin spiced pancakes, topped with whipped cream and cinnamon.
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5 from 2 votes

Pumpkin Pancakes

These quick, easy, and fluffy pancakes are full of seasonal flavour!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American, Comfort Food
Servings: 6 People
Calories: 339kcal
Author: Marie Porter

Ingredients

  • 2 Cups All-Purpose Flour
  • ½ Cup Brown Sugar Packed
  • 1 tablespoon Baking Powder
  • 1 tablespoon Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Cloves
  • ½ teaspoon Salt
  • 1 ½ Cups Buttermilk*
  • 1 Cup Pumpkin Puree
  • 2 Large Eggs
  • 2 tablespoon Vegetable Oil

Instructions

  • In a bowl, combine flour, brown sugar, baking powder, and spices. Set aside.
  • In blender, process buttermilk, pumpkin, egg, and oil until smooth. Pour into dry ingredients. Lightly stir, just until combined.
  • Lightly oil your griddle or frying pan, preheat over medium or medium-low heat. Scoop ¼ cup amounts of batter onto the griddle. Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter. Cook until bubbles start popping through top surface. Flip, cook until done.
  • Serve with maple syrup, whipped cream, and a sprinkling of nutmeg!

Notes

*If not buttermilk, use 1.5 cups milk, with 1 tablespoon lemon juice mixed in.

Nutrition

Calories: 339kcal | Carbohydrates: 58g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 498mg | Potassium: 254mg | Fiber: 3g | Sugar: 22g | Vitamin A: 6533IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 3mg