Pumpkin Pancakes


  • Nonstick spray
  • 2 eggs
  • 1¼ cups buttermilk
  • 4 tablespoons butter (melted)
  • 3 tablespoons canned pumpkin
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1¼ cups all-purposed flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice


Preheat a skillet over medium heat. Coat pan with cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer on medium speed until smooth.

Pour the batter in 1/3 cup portions into the hot pan. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1-3 minutes.

Flip the pancakes and cook the other side for the same amount of time, until brown.

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