Total Time
Prep 5 mins
Cook 10 mins

From the blog of Sugarcrafter

Ingredients Nutrition


  1. In a medium bowl, whisk together the flour, baking soda, salt, brown sugar, cinnamon, nutmeg, and cloves.
  2. In a small bowl, whisk together the buttermilk, pumpkin, and eggs. Gradually whisk the dry ingredients into the wet ingredients until incorporated.
  3. Drop the mixture by tablespoonfuls on to a hot, buttered griddle. Cook for a couple minutes before flipping to cook the other side.
  4. Repeat with the remainder of the batter. Serve with butter and maple syrup.


Most Helpful

Such amazing pumpkin pancakes!!! Will make again and again! :)

trubliss December 06, 2011

What a nice change to regular pancakes! I followed the recipe exactly, using 2% milk, and the result what thick hearty pancakes. Definitely turn down the heat and cook these slowly as they won't be cooked through if you cook them to fast. I made a single batch and got 9 dollar roll size pancakes. I served them, as suggested, with butter and maple syrup. Yum!

karen December 06, 2011

Made a double batch of your pancakes (I'm one of those who also likes 'em cold, rolled up for dipping in something sweet!) & they were very, very nice! Used the buttermilk version ~ Ummm, yes! Thanks for sharing the recipe! [Made & reviewed in Everyday Is a Holiday recipe tag]

Sydney Mike September 15, 2011

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