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

5 5

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

5 5

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!

5 5

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]