Pumpkin Pancakes

By Florence Fabricant

Updated October 10, 2023

Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4(80)
Comments
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Ingredients

Yield:4 to 6 servings

  • 1 cup all-purpose flour

  • ½ cup whole-wheat flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 tablespoon sugar

  • ½ teaspoon cinnamon

  • 1 extra-large egg

  • 2 tablespoons melted butter

  • 1 cup cooked pumpkin puree

  • 1 cup buttermilk

  • Warm maple syrup

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

33 grams carbs; 47 milligrams cholesterol; 206 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 3 grams fiber; 311 milligrams sodium; 6 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the flours, baking powder, salt, sugar and cinnamon together in a bowl. 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. Add more buttermilk if necessary.

  2. Step 2

    Heat a large skillet or griddle and brush with butter or cooking oil. 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.

  3. Step 3

    Serve with warm maple syrup.

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Ratings

4 out of 5
80 user ratings
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Comments

Franchesca

These were dense and flavorless. I followed the recipe as written and my ingredients were good.

MJoyM

This is a simple, versatile recipe. Ive found it excellent as written. I’ve also played with using a variety of alternate ingredients, like walnut oil in place of butter, adding chocolate chips and walnuts, adding some mashed bananas to the pumpkin. I double the amount of cinnamon, and also add a bit of vanilla. I’ve used a combination of spelt and teff flour with great success! I enjoy fluffy cakes by separating the egg white from the yolk, beat until stiff and fold in at the end. If you like pumpkin, give this recipe a try!

Doris J

Needed to use 2 cups of buttermilk, added 3 tablespoons of sugar and another egg to make these edible. I do not recommend this recipe

Franchesca

These were dense and flavorless. I followed the recipe as written and my ingredients were good.

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