Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup whole-wheat flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon sugar; 1/2 teaspoon cinnamon; 1 extra-large egg; 2 tablespoons melted butter; 1 cup cooked pumpkin puree; 1 cup buttermilk; Warm maple syrup

Servings: persons

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 teaspoon cinnamon
1 extra-large egg
2 tablespoons melted butter
1 cup cooked pumpkin puree
1 cup buttermilk
Warm maple syrup

1
Mix the flours, baking powder, salt, sugar and cinnamon together in a bowl.
2
Beat the egg, melted butter and pumpkin together and add them along with the buttermilk to make a batter that is a little thicker than the buttermilk.
3
Add more buttermilk if necessary.
4
Heat a large skillet or griddle and brush with butter or cooking oil.
5
When the surface is very hot, fry the pancakes, a few at a time, turning them as they brown on one side to brown on the other.
6
Serve with warm maple syrup.

674

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup whole-wheat flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 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

How did you like this recipe?

Frequently Asked Questions