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+ servings
A stack of pumpkin pancakes with a dollup of cinnamon butter on the top.

Buttermilk Pumpkin Pancakes

A simple, old-fashioned pumpkin pancake recipe that your family will love! A wonderful weekend breakfast for cooler fall mornings.
Print Recipe
Keywordpancakes, pumpkin
Prep Time15 minutes
Cook Time10 minutes
Servings18 pancakes


  • 2 Cups flour
  • 1 Tbsp Baking powder
  • ½ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ cup pumpkin
  • 2 Tbsp sugar
  • 1 Tbsp brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 - 2 Cups buttermilk


  • In a large bowl, mix flour, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, mix pumpkin, sugars, eggs, vanilla and 1.5 cups of the buttermilk. Add to dry ingredients and whisk together. Add remaining ½ cup buttermilk in small amounts until you reach the consistency you like. Batter should be quite thick, but slightly runny. If you like thinner pancakes, add more buttermilk until you reach the consistency you prefer.
  • Preheat a griddle on med-high heat and lightly coat with butter.
  • Spoon batter onto griddle, approximately ¼ cup per pancake, unless you want larger pancakes.
  • Cook until you see bubbles forming on the top, then gently flip and cook 1-2 minutes longer.
  • Serve with sweet cinnamon butter and syrup or other toppings of your choice.


Calories: 96kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 157mg | Potassium: 163mg | Fiber: 1g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg