Pumpkin Pancakes, A Delicious Fall Treat! Recipe

Name: Pumpkin Pancakes, A Delicious Fall Treat!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Plus 2 Tablespoons Cake Flour; 2 Tablespoons Brown Sugar; 2 Tablespoons Baking Powder; 1-1/4 teaspoon Pumpkin Pie Spice; 1 teaspoon Salt; 1-1/2 cup Buttermilk; 1/2 cups Libby's Pure Pumpkin; 1/4 cups Water; 2 Tablespoons Vegetable Oil; 1 whole Large Egg

Servings: persons

1
Combine flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl. Mix.
2
In a smaller bowl, combine buttermilk, pumpkin, water, egg, and oil. Mix well.
3
Add pumpkin mixture to flour mixture.
4
Mix until moistened. Batter may be lumpy, but that's okay!
5
Pour batter onto greased griddle. As always, I used my favorite, Pam baking spray!
6
These pancakes turned out delicious! They have a subtle hint of pumpkin and are moist and fluffy! If you like a little more pumpkin, just add in some extra!
7
Tip: This recipe makes about 12 large pancakes. You can double the recipe and make smaller pancakes, then freeze the extra! Just pull them out of the freezer and toss them in the toaster!

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups Plus 2 Tablespoons Cake Flour, 2 Tablespoons Brown Sugar, 2 Tablespoons Baking Powder, 1-1/4 teaspoon Pumpkin Pie Spice, and more.

Yes, Pumpkin Pancakes, A Delicious Fall Treat! 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.

That's it — enjoy your meal!

Pumpkin Pancakes, A Delicious Fall Treat!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions