Pumpkin Pancakes

Is there a better way to start a fall day than with pumpkin pancakes?  I can’t think of one.  I fell in love with pumpkin pancakes over ten years ago.  A little cafe my husband and I used to frequent had them, and I ordered them every time.  I’d always walk in saying I was going to try something different….but when push came to shove, I just couldn’t.  Alas, the cafe closed down and I’ve never seen them anywhere else, so I decided to try making my own.  Over the years I have tried different recipes and my own variations – some were heavy, even gluey – but none of them worked until now.  These are light and fluffy – using two eggs instead of one makes the difference here (not to mention buttermilk, my all-time fave).  I made them for dinner tonight and they got a big thumbs-up.

Pumpkin Pancakes
Prep time
Total time
These spicy, pumpkin pancakes are fluffy, tasty, and healthy! Top with pure maple syrup and toasted pecans for a perfect fall breakfast.
Serves: 12 pancakes
  • 1 cup all-purpose flour
  • 1 cup whole wheat white flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • 1 cup low-fat buttermilk
  • ½ cup fat-free milk
  • ½ cup pumpkin puree
  • 2 large eggs
  • 3 tablespoons brown sugar
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  1. In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
  2. In a medium bowl, whisk together the buttermilk, milk, oil, brown sugar, and eggs until well incorporated. Whisk in the pumpkin and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix as this will make the pancakes dense.
  3. Heat a non-stick griddle over medium-low heat. Once the griddle is hot, pour about ¼ cup of batter on the griddle for each pancake (an ice cream scoop gets it right every time!). Cook until small bubbles form on the top of the pancake and the bottom has browned, about 2-3 minutes. Flip the pancakes and cook 2-3 minutes more. Repeat until you're out of batter!
  4. Serve piping hot with warm maple syrup and toasted pecans. Got a chocolate craving? Take a walk on the wild side and sprinkle mini chocolate chips over the pancakes as soon as you pour the batter in the pan. If you've never tried pumpkin and chocolate together now is the time to try.
Nutrition Information
Serving size: 6