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4.84 from 6 votes
A stack of pumpkin pancakes topped with butter and syrup.
Pumpkin Buttermilk Pancakes Recipe
Prep Time
15 mins
Cook Time
20 mins

When you're having a fall breakfast or brunch, whip up a stack of my Pumpkin Buttermilk Pancakes recipe and savor the sweet and warm spices!

Course: Breakfast
Cuisine: American
Servings: 9 pancakes
Author: Gemma Stafford
  • 2 cups (16floz/480ml) buttermilk
  • 1 cup (8oz/225g) pumpkin puree
  • 2 large eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 2 tablespoons (1oz/28g) butter, melted
  • 2 cups (10oz/284g) all-purpose flour
  • ½ cup (2½oz/71g) whole wheat flour
  • ¼ cup (1½oz/43g) dark brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • butter (for cooking)
  • Butter and maple syrup (for serving)
  1. Set a nonstick skillet or griddle pan on the stove over medium-low heat.

  2. In a medium bowl, whisk together the buttermilk, pumpkin puree, eggs, vanilla extract, and butter until combined.

  3. In a separate medium bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, pie spice, salt, and baking soda and then add this to the wet ingredients. Stir until combined but with some small lumps still remaining.

  4. Brush some butter onto your warmed skillet and pour about a ½ cup of batter onto the skillet.

  5. Once bubbles have formed on the surface of the batter, flip the pancake and cook the other side.
  6. Once the center is cooked through, set aside on a plate and cover with a clean kitchen towel to keep the pancakes warm while you cook the remaining batter.

  7. Serve immediately with butter and warm maple syrup.