Pumpkin Pie Pancakes

These pumpkin spice pancakes are a light and cozy treat on a cool fall morning.

Prep:  10 minutes
Cook: 24 minutes
Yield: 6 Servings


  • 1 ¼ cup all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ½ tsp table salt
  • 1 ¼ cups buttermilk
  • 1 cup canned pumpkin, do not use pumpkin pie filling
  • 2 large uncooked large eggs
  • 3 TB packed dark brown sugar
  • 1 TB unsalted butter, melted         
  • 3 servings cooking spray


In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter.  Add dry ingredients to wet ingredients; fold in just to combine.

Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).

Yields 2 pancakes per serving.