Pumpkin Pancakes

Are you all pumpkin’d out yet or can I get one more recipe in before you all start throwing things at your monitor? HA. I just love this stuff and make sure I have canned pumpkin in my pantry all year round. I never get tired of it.

If you’ve never had canned pumpkin, these pumpkin pancakes are a good way to get a first timer’s toes wet, so to speak. There are many different versions out there, but this is my favorite way to make them.

Warning to die-hard pancake lovers: unlike a traditional fluffy, plump pancake, these pumpkin pancakes resemble more of a thick crepe, with a slightly moist center. They don’t rise up all high and mighty. But they are wonderful and it’s guaranteed you’ll want several!


1 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup low-fat buttermilk
1 large egg
1/2 cup pumpkin puree
3 tablespoons unsalted butter , melted


In a large bowl, combine all the dry ingredients. Make a well in the center and then add the rest of the ingredients. Mix until your batter is smooth and combined
Set a griddle or nonstick pan to high heat, then turn down to medium-low; melt a little butter or use cooking spray.
Pour a 1/4 cup of batter onto the surface, spreading them out slightly. Cook until bubbles form and begin to pop, 2-3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, 1-2 more minutes.
Adjust your heat as necessary.
Serve hot with syrup, butter, or honey.

Enjoy !!!