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Pumpkin Buttermilk Pancakes

September 17, 2014 by Audra 37 Comments

pumpkinpancakes3

So here was the situation: I’m sitting down for breakfast at my Mother-in-law’s a few weeks ago, and she brings a stack of the fluffiest pumpkin pancakes to the table. She’s got one heck of a green thumb, and her late summer harvest yielded lots of cooking pumpkins which meant we enjoyed a weekend of fresh pumpkin inspired recipes. Anyway, I couldn’t get over how fluffy, light and delicious these pancakes were.

I asked for the recipe which she said she had printed from the internet and when she found it, guess what- it was my recipe! Ha! Hers were way better than I remember mine being- so I thought I should take her notes on the process and re-post this baby. Truly they are too good to be passed up and I really love re-circulating some of these oldies but goodies.

PumpkinPancakes2

The only two changes to the original recipe are minor, but seemed to make a big difference. (Now I must also point out that these were made with fresh garden pumpkin puree which is naturally way better than the canned stuff, but the canned pureé is all I ever seem to get my hands on over here and it works too.) Anyway, this version contains a bit more egg, and requires letting the batter sit out on the counter for a few minutes before spooning it onto the griddle. My MIL says she discovered that letting the baking soda/powder do it’s thing for a few minutes before cooking seems to really get that batter fluffy. (And let me tell you these were that and more!)

pumpkinpancakes

It’s been feeling more fall-like this week than ever, and though I do feel a bit caught in between late summer and fall, as the days are 70s and sunny but the mornings are cool and crisp. I can’t quite make up my mind as to what season I’m committed to, but I can eat these pancakes any old time of year!!

Pumpkin Buttermilk Pancakes

Pumpkin Buttermilk Pancakes

Yield: 12 pancakes

Ingredients

  • 1 1/2-2 cups buttermilk
  • 1 cup pumpkin puree
  • 1 egg plus 1 egg white
  • 2 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. In a bowl, mix together 1 1/2 cups buttermilk, pumpkin, egg, egg white, and oil. Combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Add extra buttermilk if the batter is too thick.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Let batter rest on the counter for 5-7 minutes, and then scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when bubbles form and pop, and when a lifted edge is golden brown.
  3. Serve warm with maple syrup and butter.
Recipe adapted from: AllRecipes

Filed Under: Breakfast, Recipes Tagged With: Buttermilk, Pumpkin

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Comments

  1. Georgia The Comfort of Cooking says

    October 15, 2012 at 5:04 pm

    Your pancakes look perfect, Audra! Love you spiced ’em up with a little pumpkin… great idea for using leftover puree after making another recipe. Thanks for sharing!

    Reply
  2. Mimi @ Culinary Couture says

    October 15, 2012 at 5:56 pm

    These look perfect for a Fall breakfast! And I couldn’t agree with you more about the challenge of waiting to eat the foods you make. I recently put some pancake recipes on my blog and I had to eat them BOTH when they were cold. Oh the sacrifices you make when you’re a food blogger.

    Reply
  3. Angie says

    October 15, 2012 at 6:39 pm

    Very seasonal and delicious! A perfect autumn breakfast!

    Reply
  4. Sue says

    October 15, 2012 at 8:16 pm

    Just made these for dinner (love breakfast for dinner). Used half whole wheat pastry flour and added about a cup of chopped pecans. Really good. Now I’m making your triple pumpkin cupcakes – the batter tastes delicious – can’t wait til they are out of the oven.

    Reply
  5. Warm Vanilla Sugar says

    October 16, 2012 at 11:33 pm

    These sound sooo scrumptious!

    Reply
  6. Audra says

    October 16, 2012 at 11:54 pm

    Yes! Perfect for dinner :)

    Reply
  7. Jessica says

    October 16, 2012 at 11:54 pm

    Oh those look so delicious! I just had pumpkin pancakes the other day at my family’s favorite breakfast place and they were honestly to die for. I would love to be able to make my own! Thanks for the recipe :)

    -Jessica (Sew In Love)

    Reply
  8. claire says

    October 17, 2012 at 12:01 am

    these are pretty!!

    Reply
  9. Becca Looney says

    October 17, 2012 at 8:44 pm

    I know how you feel when it comes to photographing hot food. I usually just want to get it in my belly before it gets cold, and if I stop to the pictures, then it gets cold and I’m not happy. The pancakes look delicious, all covered in buttery and syrupy goodness :)

    Reply
  10. Christine says

    December 9, 2012 at 8:01 pm

    These were wonderful and received rave reviews from my boyfriend. I subbed in 1/2 cup of whole wheat flour and reduced the amounts of baking soda and powder as I live at almost 4,000 ft.; it can be a challenge sometimes to adapt sea-level recipes but it worked out great! Thanks so much!

    Reply
  11. Dan says

    December 1, 2013 at 11:45 am

    I subbed whole wheat pastry flour for 1/2 the flour called for. Made for an outstanding tender pancake. Nd to use full amount of buttermilk. Rose very well for pumpkin. Great recipe.

    Reply
  12. Katrina @ Warm Vanilla Sugar says

    September 17, 2014 at 10:49 am

    This recipe is lovely! I love how you pumpkin-ized buttermilk pancakes. Yum!

    Reply
  13. Tricia says

    September 17, 2014 at 1:03 pm

    these could not look more delicious. YUM!!!!

    Reply
  14. Tricia says

    September 17, 2014 at 1:06 pm

    question…so is it raw or cooked? the pumpkin puree? for soup i have taken a fresh pumpkin and roasted it first before scooping the flesh out. what did you MIL do?

    Reply
    • Audra says

      September 21, 2014 at 10:30 pm

      Roasted pumpkin that is scooped out and pureed :)

      Reply
  15. Broma Bakery says

    September 17, 2014 at 1:12 pm

    Pumpkin pancakes are my absolute favorite. These look devine!

    Reply
  16. Liz @ Floating Kitchen says

    September 17, 2014 at 6:20 pm

    Ha ha – what a funny story! That’s great!

    Reply
  17. Baker Momma says

    September 17, 2014 at 10:57 pm

    Can’t wait to try these. Enjoyed the story too!

    Reply
  18. Jessica @ Sweet Menu says

    September 17, 2014 at 11:39 pm

    Wow these pancakes look and sound amazing! Just gorgeous and fluffy, I love the addition of the spices too.

    Reply
  19. Meriem @ Culinary Couture says

    September 18, 2014 at 12:22 am

    Bookmarking these for Saturday morning!

    Reply
  20. Elisa @ Insalata di Sillabe says

    September 18, 2014 at 5:55 am

    These truly look divine and totally scream Fall to me! When the weather starts to get crispier and leaves start changing colors, well…pumpkin is all I can think about and it looks like I can’t avoid putting it in everything, so pumpkin pancakes? here I come!

    xo, Elisa

    Reply
  21. Jessica says

    September 18, 2014 at 9:26 am

    Mmm mmm!

    Reply
  22. Medeja says

    September 19, 2014 at 5:50 am

    Yumm.. must try pancakes.. :)

    Reply
  23. Joanne says

    September 21, 2014 at 4:52 pm

    I also think pancakes just taste way better when someone else makes them. Not sure why that is, but it’s ALWAYS true! These look awesome.

    Reply
  24. jandrsmama says

    September 27, 2014 at 8:34 pm

    OK, I confess: I goofed when I made this recipe. They were, however, still amazing! I had to make one purposeful substitution (olive oil instead of vegetable oil–was out of every other reasonable kind of oil), but I was truly attempting to follow the recipe exactly. Instead, I dumped an entire 12-oz. can of pumpkin puree into the wet mixture! So, if some of you are wondering, “Hm. I wonder if I could stretch this by putting in more pumpkin?” the answer is, “Yes! You can!” Two additional observations: (1) The recipe called for cloves while the instructions mentioned allspice. I went with the cloves, but I think that allspice would add a nice bite, too. (2) I served ours with maple syrup and toasted pecans. The pecan really added some zing! Thanks for a great recipe, BakerChick!

    Reply
  25. Sochicky says

    October 7, 2014 at 11:09 pm

    I’ve been trying a new pumpkin pancake reciepe for the past 5 weekends in a row. Your reciepe is the winner. I started to make them this past Sunday… I let the batter sit for for about 5 minutes and made about three of them …then I had to leave and couldn’t finish cooking the rest of the batter. I covered it up and left it on the counter for over an hour, when I got back I was a bit skeptical that the rest of the batter would not cook up fluffy, but they were actually fluffier then the first couple I made. Perfectly fluffy thick, but very light. I was amazed…we had them for brunch and for dinner and then lunch the next day. This will be my go to reciepe for the perfect pumpkin pancake.

    Reply
    • Audra says

      October 12, 2014 at 9:57 pm

      Thank you!! :)

      Reply
  26. Robert says

    October 18, 2014 at 3:17 pm

    Just got around to trying this recipe this morning, having saved it since September. Sensational! A success first time out. As a longtime lover of pumpkin, these hotcakes definitely hit the spot. Lovely and subtle. I enjoyed every bite. Many thanks. Keep up the good work!

    Reply
  27. jill says

    December 29, 2014 at 8:39 pm

    OH.MY.GOODNESS! I just made these for supper – who doesn’t love breakfast for supper?? Hands down – the best pumpkin pancakes I’ve ever eaten. I’ll let you in on a little secret: I separated the eggs & whipped the egg whites then folded them into the wet ingredients before combining everything together. A little piece of heaven on a plate! Thanks much for the recipe. It’s a keeper!

    Reply
  28. MW says

    November 22, 2015 at 11:14 am

    Out of this world :) Served them with chunky home made apple sauce.
    Great!

    Reply
  29. Pancake Dad says

    November 28, 2015 at 11:11 am

    Just discovered these this morning because we had leftover pumpkin from pumpkin soup last night. I love great pancakes and was dubious whether a recipe with pumpkin and so many spices could be as light and lightly flavored as I like. These more than exceeded my expectations! They were light and fluffy and the flavor was not overpowered by the spices. I mixed whole wheat and white flour equally and used 1 and 3/4s cups of plain lowfat yogurt instead of buttermilk. A keeper!

    Reply
  30. Mike says

    November 27, 2016 at 1:46 pm

    These were terrible, pumpkin mush. Inedible.

    Reply
  31. Rachel says

    November 13, 2017 at 9:26 am

    I was skeptical but needed to use up a bountiful crop of pumpkins. These are so delicious we are eating them frequently and not getting tired of them!

    Reply
  32. Erin Haynes says

    April 3, 2019 at 11:03 am

    I really enjoyed this recipe! I subbed half the flour with with out home-ground wheat and decreased the sugar a bit and it was delicious. They are very fluffy and moist! A batch and a half made fed our family of five for two breakfasts.

    Reply
  33. Lisa says

    October 18, 2019 at 11:27 am

    SO,SO DELICIOUS! I order Pumpkin Pancakes every time I see them. Now I can make my own at home, so light & fluffy.
    I used GF flour (Bobs 1-1 Blend) and didn’t have enough buttermilk, so I added a splash of almond milk. Perfection!

    Reply

Trackbacks

  1. Pumpkin Eclairs | Eclair Recipe | Eat the Love says:
    October 21, 2014 at 2:49 am

    […] And check out some of these other pumpkin recipes from around the web: Tidy Mom’s Pumpkin Butter I Am Baker’s Pumpkin Rose Cookies Simply Recipe’s Pumpkin Gingerbread Fannetasticfood’s Pumpkin Pie Oatmeal The Baker Chick’s Pumpkin Buttermilk Pancakes […]

    Reply
  2. Sunday mornings are made for Pumpkin Buttermilk Pancakes. #food #obsession #recipe | Villy Tod's Blog says:
    November 9, 2014 at 9:59 am

    […] flatmate found the instructions and ingredients on this BLOG…read the recipe here. You too can make […]

    Reply

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