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Pumpkin Pancakes

These pumpkin pancakes are tender, light, and warmly spiced, perfect for cozy mornings. Made with pumpkin purée, buttermilk, and a blend of cinnamon and nutmeg, they develop a golden-brown exterior and fluffy interior, ideal for stacking and drizzling with maple syrup.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups whole wheat flour
  • 1 cup pumpkin purée canned or fresh roasted
  • 1 1/4 cups buttermilk or milk with lemon juice
  • 2 large eggs for binding and richness
  • 3 tablespoons melted butter or neutral oil
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • oil for greasing for cooking

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Ladle or spoon
  • Non-stick skillet or griddle

Method
 

  1. Preheat your skillet or griddle over medium heat until it shimmers slightly when you flick a few drops of water—this ensures the perfect cooking temperature.
  2. In a large mixing bowl, whisk together the pumpkin purée, buttermilk, eggs, and melted butter until the mixture is smooth with just a few small lumps.
  3. In a separate bowl, combine the whole wheat flour, cinnamon, nutmeg, baking powder, and salt. Whisk until evenly mixed.
  4. Pour the dry ingredients into the wet mixture and gently fold everything together with a spatula. Do not overmix; a few lumps are okay—this keeps the pancakes tender.
  5. Lightly oil the heated skillet or griddle. Using a 1/4 cup measure, pour batter onto the surface, spacing them apart for easy flipping.
  6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The pancakes will develop a slight golden hue around the edges.
  7. Flip each pancake carefully using a spatula and cook for another 2 minutes, until golden brown and cooked through on the inside.
  8. If desired, cover the pancakes with a lid for the last 30 seconds to help them fluff up further.
  9. Remove the pancakes from the skillet and let them rest for a minute. Repeat with remaining batter, adding more oil as needed.
  10. Serve the warm pancakes stacked high, drizzled with maple syrup, and topped with nuts or berries if you like.

Notes

For extra flavor, add chopped pecans or cranberries to the batter before cooking. To keep pancakes warm, place them in a low oven while finishing the batch.