Go Back

Pumpkin Buttermilk Pancakes

Melt-in-your mouth pumpkin pancakes with a delectable tang of buttermilk and cinnamon-nutmeg sweetness.
Servings 10 pancakes
Author A Cookable Feast


  • 2 cups all-purpose flour
  • 1 tbs. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1 egg
  • 3/4 cup pumpkin puree
  • 2 cups buttermilk
  • 1/4 cup grapeseed oil or other mild, high-smoke-point cooking oil
  • 1/4 cup water
  • 2 tsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • Toppings of your desired choice, such as chopped pecans, butter, and pure maple syrup


  1. If using a pancake griddle, preheat to your desired temperature (375 degrees is generally good).
  2. In a large mixing bowl or mixing pitcher, mix all of the dry ingredients: the flour, baking powder, cinnamon, baking soda, salt, and nutmeg.
  3. Crack the egg and separate the whites from the yolk, putting the whites in one bowl and the yolk in another. Beat the whites until foamy bubbles form.
  4. Mix the egg yolk in the third bowl with the pumpkin puree, then blend in the other wet ingredients: the buttermilk, oil, water, maple syrup, and vanilla extract. Stir in the foamy egg whites just enough to incorporate them throughout the other wet ingredients (you want to still see some of the foam bubbles).
  5. Add the wet ingredients to the dry ingredients and mix just enough so that all is melded together and there is no lingering flour at the bottom or sides of the bowl (some lumps in the batter is good).
  6. To your griddle or greased frying pan over medium-high heat, spoon out the batter to make pancakes of your preferred size. Pancakes will typically be ready to flip when small bubbles start forming in the batter on the sides facing up, about three minutes in. Flip the pancakes and let cook another three minutes, or to your desired doneness. Serve with pecans, butter, and maple syrup or other preferred toppings.