Go Back
+ servings
a stack of pumpkin buttermilk pancakes

Pumpkin Buttermilk Pancakes

This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 134kcal


  • 1 1/2 cups all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3 tablespoons butter melted


  • Sift all dry ingredients together in a large bowl.
  • Whisk together wet ingredients in a separate bowl.
  • Pour wet ingredients over dry and stir gently to combine, taking care not to over mix. Batter should be a bit lumpy.
  • Using a buttered large griddle over medium low heat, place 1/4 cup dollops of batter and allow to cook for 5-8 minutes per side, until golden brown. Flip and repeat.
  • Serve warm with maple syrup and pumpkin spice pumpkin seeds or nuts. YUM!


Calories: 134kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 167mg | Potassium: 167mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg