Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 1/4 cups buttermilk; 4 tablespoons butter, melted; 3 tablespoons canned pumpkin; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon cinnamon; 1/4 teaspoon allspice

Servings: persons

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

1
preheat a skillet over medium heat.
2
Coat with oil or cooking spray Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
3
Blend ingredients together.
4
Combine remaining ingredients in a small bowl.
5
Mix in the dry ingredients with the wet ingredients and blend until smooth.
6
Pour the batter into the skillet to form 5-inch circles (1/4 cup portions).
7
When the batter stops bubbling and edges begin to harden, flip the pancakes.
8
They should be dark brown.
9
This will take about 1 to 2 minutes.
10
Flip the pancakes and cook the other side for the same amount of time, until dark brown.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggs, 1 1/4 cups buttermilk, 4 tablespoons butter, melted, 3 tablespoons canned pumpkin, and more.

Yes, Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pancakes

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