Pumpkin Pancakes

in Breakfast, Pumpkin

Pumpkin Pancakes

Another record! More than 20 straight days of 90+ degree weather. Where is this “fall” of which they speak?

The masses are talking about comfort foods, soups, stews, and pumpkins while I’m scouting Target for that cheap Halloween toffee candy. You know, the khaki-colored wrapped goo in the black and orange wax paper? We called it “Old People Candy” growing up. I love that stuff (now). That’s when you know it’s fall in southeast Texas – when the “bag o’ stickies” hits the shelves 🙂

Since Pumpkin Pie Fudge did nothing to get Mother Nature’s attention or sympathy, I’ll try again. I know we don’t really get fall in southeast Texas, but seriously – is a slightly-cooler-than-hot “cold” front too much to ask? I don’t think so.

Pumpkin Pancakes

Buttermilk pancakes and pumpkin make the perfect fall breakfast.


  • 1 1/4 cup all-purpose flour
  • 1/8 cup sugar
  • 1 1/8 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1 egg
  • 1 cup buttermilk
  • 1/8 cup melted butter
  • 1/2 cup canned pumpkin


  1. Heat a non-stick skillet over medium heat.
  2. Sift together dry ingredients in medium bowl.
  3. Beat the eggs, buttermilk together and stream in melted butter while whisking.
  4. Whisk in the canned pumpkin - taste for pumpkin-ness and adjust pumpkin pie spice/pumpkin as desired. (Be prepared to toss in a bit more flour at the end if you use more pumpkin).
  5. Whisk the dry and the wet ingredients - batter will be lumpy but do not over-mix.
  6. Ladle 1/3 cup of batter onto the skillet and cook until the bubbles pop and the top of the pancake loses the wet look (about 2-3 minutes). Flip and cook 1-2 minutes more.
  7. Top the stack of pancakes with a pat of butter and serve with syrup and a garnish of pumpkin pie spice or cinnamon.


Yields: 6-8 pancakes

Estimated time: 15 minutes

10 comments… add one
  • yum! I *attempted* pumpkin pancakes this wknd but the recipe I used was a disaster (too thick even with tons of milk added extra so I had burned, raw pancakes). Starring this to try NEXT wknd 🙂

  • I won’t make you too jealous, but it was in the 50’s when I got up this morning. But we are expected to be in the 80’s by Friday. So I feel our pain, I need a cool Fall too!!

    I’m on the first plane to Texas for these pancakes.

  • They sound so good – but when would I eat them – far too ambitious for breakfast… Maybe lunch when mon mari is gone so I don’t have to share…
    So, do kids wear swimsuits under their costumes? In Wisconsin we wore snowsuits…

  • Deborah

    We’ve actually had a fall here this year. Usually it goes straight from summer to winter! This is the second post I’ve seen for pumpkin pancakes today – I must be destined to make them!!

  • Ugh, hot in that parta Texas too, huh? We got the first day of “Fall” today, overcast, raining and a bit chilly. Now it’s back up to 85, supposed to be warmer tomorrow.

  • Those look so great!

    PS: Thanks for letting me know whose chili gravy recipe that was!

  • Mmmm, you know how I love pumpkin. These would be so very good right now as a midnight snack.

  • I have been looking for 2 days for a pumpkin pancake recipe that’s not a big to-do! Thanks! My kids are eating this for dinner and really enjoying it. I stole a bite as well. 🙂

    (Btw, I probably scaled back on the size because of the “customers,” but I got 11 pancakes.)

  • Jynielle Wells

    I was looking for a breakfast recipe to match the wonderful weather we’ve had in South Georgia this week. These were perfect! My husband said they were the best pancakes he’s had!

  • Natalie

    These pancakes are delightful. It is beautiful fall weather here in Ohio and these pancakes were a perfect pairing with the homemade pumpkin spice syrup in my coffee 🙂 Thanks for sharing these great recipes!

Leave a Comment