Crock of maple syrup pouring onto stack of pumpkin pancakes

Pumpkin Pancakes

Soft and fluffy pumpkin pancake recipe.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 pancakes
Calories 197kcal
Author I Heart Eating


  • 2 cups buttermilk 1
  • 1 ¼ cups pumpkin puree NOT pumpkin pie mix
  • 2 large eggs
  • ¼ cup oil ²
  • 1 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour ³
  • 1/4 cup granulated sugar
  • 1 ½ teaspoons baking soda
  • 1 tablespoon pumpkin pie spice 4
  • ¼ teaspoon salt
  • Butter


  • In a large bowl, whisk buttermilk, pumpkin, eggs, oil, and vanilla until well-combined.
  • Add flour, sugar, baking soda, pumpkin pie spice, and salt. Whisk just until incorporated. Don't overmix.
  • Let batter rest for about 5 minutes.
  • Heat a griddle or skillet and grease with butter.
  • Scoop 1/3 cup batter and pour into the griddle.
  • The pancakes are ready to flip when the edges look dry and set and bubbles form and begin to pop, 1-3 minutes.
  • Flip and cook on the other side until golden brown and completely cooked through, 1-3 more minutes.


  1. Regular or low-fat
  2. Oils such as vegetable, canola, olive, or melted coconut oil will work. If using melted coconut oil, be sure to have your buttermilk and eggs at room temperature.
  3. Be sure to properly measure the flour by stirring it to break it up, lightly spooning it into the measuring cup, and then leveling it off. 
  4. If you stronger spice, use 1.5-2 tablespoons of pumpkin pie spice.
  5. Nutrition values are estimates. 


Serving: 1pancake | Calories: 197kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 240mg | Potassium: 148mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4077IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg