Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups low-fat buttermilk; 1 ⅓ cups pure pumpkin; 2 Egglands Best eggs (large); 2 tablespoons canola oil; 2 teaspoons vanilla extract; 2 ¼ cups all-purpose flour; ¼ cup light brown sugar, packed; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; ½ teaspoon ginger; ½ teaspoon nutmeg; ½ teaspoon salt

Servings: persons

1 ½ cups low-fat buttermilk
1 ⅓ cups pure pumpkin
2 Egglands Best eggs (large)
2 tablespoons canola oil
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
¼ cup light brown sugar, packed
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt

1
In a large bowl, mix dry ingredients: flour, brown sugar, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt.
2
Blend well and set aside.
3
In another large bowl, whisk pumpkin, eggs, buttermilk, canola oil, and vanilla extract until well well mixed; slowly add dry ingredients and beat well.
4
Using a 1/3 cup dry measuring cup, or a large ladle, pour batter onto a non-stick skillet heated over medium-high heat.
5
Cook until bubbles begin to form and the edge of the pancake are done, approximately 1 minute; flip and cook on the other side for another minute.
6
Repeat until all batter is used.
7
Top with butter and maple syrup, or with fresh whipped cream.

1088

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 15 ingredients. The key ingredients include: 1 ½ cups low-fat buttermilk, 1 ⅓ cups pure pumpkin, 2 Egglands Best eggs (large), 2 tablespoons canola oil, 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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