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Pumpkin Pancakes

Course Breakfast
Cuisine American
Keyword Pumpkin Pancakes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4


  • cup  all-purpose flour  
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg lightly beaten
  • 1 cup buttermilk
  • 1/3 cup canned pumpkin
  • 1 tbsp unsalted butter melted
  • 1 tbsp unsalted butter
  • Maple Syrup (Optional)
  • Fresh Raspberries (Optional)


  1. In a large bowl combine the flour, sugar, baking powder, and baking soda. Add egg, buttermilk, pumpkin, and melted butter; whisk to combine.

  2. Heat a nonstick skillet over medium-high heat. Add 1 teaspoon unsalted butter; swirl pan to coat. 

  3. Spoon heaping tablespoons of batter 2 inches apart into skillet.

  4.  Cook for 1 to 2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn.

  5. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium.

  6. Repeat with remaining batter and unsalted butter.

  7. Serve warm with syrup and raspberries.