Pumpkin Pancakes ♥ Recipe

Pumpkin Pancakes ♥ AVeggieVenture.com. Light and fluffy, spiked with pumpkin spices. WW5 for 2 pancakes.
Today's simple pancake recipe: Light and fluffy pancakes, a pretty pumpkin color and spiked with the pumpkin spices that somehow, more than pumpkin itself, make something taste like "pumpkin".

Amused or bemused? Does either one describe your reaction to the flood of pumpkin recipes come October? (Or even jumping the gun in late August and early September, like stores which inflict Christmas carols just after back-to-school sales. Or so it seems, anyway.)

Me, I fall in the amused camp. Pumpkin is fun! The last couple of years, I've made pumpkin pancakes using my sister's wonderful Lifetime Pancakes recipe. Happy little boyzz at the table gobbling pancakes? Definite amusement.

So maybe, just maybe, Make Tonight a Pancake Night? Move over Taco Tuesday and Pizza Friday, pancakes are the new game in town!


Hands-on time: 15 minutes
Time to table: 15 minutes
Makes about 9 medium-size pancakes

1/2 cup low-fat buttermilk or non-fat Greek yogurt
1/2 cup water
1/2 cup 100% pumpkin purée
2 tablespoons vegetable oil
1 large egg

1 cup flour, fluffed to aerate before measuring or 125g
1 tablespoon sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt

Butter, for skillet
Butter and warm syrup, for serving

In a large bowl, whisk the buttermilk, water, pumpkin, oil and egg. Separately, stir together the flour, sugar, baking soda, baking powder and pumpkin pie spice. Dump the flour mixture into the buttermilk mixture, use a wooden spoon to mix just until the two are combined, you don't want to overmix the pancake batter.

Brush a tiny bit of butter on a non-stick skillet or griddle. Cook pancakes on medium heat until done all the way through the center, flipping once.

Serve hot with butter and syrup.

MAKE-AHEAD TIPS It only takes a few minutes to mix pancakes but for a head start the night before, mix the dry ingredients and wet ingredients separately, you'll want to refrigerate the weg ingredients. Then combine the two in the morning, up to a half hour before making pancakes.
SCALING UP OR DOWN? My sister's Lifetime Pancakes recipe has the ingredient amounts for "tiny" and "small" and "medium" and "large" batches of pancakes. That post includes lots of tips and variations. Lots of rave reviews for those pancakes!
DONENESS The pumpkin adds enough natural golden color to the pancake batter that you have to watch carefully to make sure the pancakes cook through. Make sure they get a little brown!
HOMEMADE PUMPKIN PIE SPICE You can find pumpkin pie spice in the spice aisle or mix your own, my favorite combination of spices is here, Baked Pumpkin Donuts & Donut Holes.
LEFTOVERS These pancakes are really good cold, you can even use them to make small peanut butter sandwiches, say.

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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2015

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This sounds really good! I've been looking for a good home-made pumpkin pancake recipe! I learned a different way to make a "pan cake" a while back. It totally changed our pancake meals for the better because now the cook can eat with the family instead of cooking for everyone else first and then eating last. I suspect your recipe will work with this method just as well as all the other ones I've tried have. Mix up the batter as usual. Preheat the oven to 375F. Take an oven proof skillet (I use cast iron), and heat it on the stove. Melt a tablespoon or so of butter in it and swipe it around until the bottom and sides of the pan are coated with butter. Pour in all the pancake batter at once, and cook it on medium heat on the stove top until the top of the batter starts to bubble a bit. Put the pan in the oven and bake it for about 20 minutes, or just until it pulls away from the sides of the pan. Test with a tooth pick if you're not sure the center is cooked completely. Remove, cut into wedges and serve as you would regular pancakes, with butter, syrup or whatever toppings you like. Leftover pieces (ha! leftovers?) reheat much more appetizingly than pan-fried pancakes do, which is a bonus. :)

  2. FeatheredGems ~ Brilliant! Totally love your idea! And yes, I have the idea that this recipe would work with your technique! I’m gonna give it a short! Thanks so much for writing!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna