Pumpkin Buttermilk Pancakes

Pumpkin pancakes are quick and easy to make, taste like fall, and have a vegetable hiding in them which easily makes them a favorite breakfast recipe at my house.

Let’s get started!


Preheat a large nonstick or cast-iron skillet or griddle over medium heat.


In a medium mixing bowl add the flour, brown sugar, baking powder, pumpkin pie spice, and salt. Whisk together to combine.


Make a well in the center of the flour mixture with the whisk.


Add the pumpkin puree, 1 ½ cups buttermilk, oil, eggs, and vanilla to the well in the center of the flour mixture. Use a whisk to slowly combine the batter. Stir just until the mixture comes together.


Spray the baking pan or griddle with a little cooking spray or grease it with a little butter. Drop ¼ cup of batter in the center of the skillet or griddle.


When the pancake starts to have bubbles on the top of it, flip it over to cook on the other side. When the pancake is cooked through place it on a cooling rack set inside of a baking sheet and pop it in a 200 F. degree oven to keep warm.


Serve the warm pancakes with your choice of toppings such as maple syrup or buttermilk syrup and whipped cream.

Bread bun

Other Recipes

Pumpkin Sheet Cake

Pumpkin  Cupcakes