Spiced Pumpkin Pancakes is a perfect sweet breakfast to enjoy in fall.
Pumpkin puree, nutmeg, cinnamon, butter milk and eggs make these pancakes moist and fluffy.
These Spiced Pumpkin Pancakes
- are tender with right amount of thickness
- a delicious breakfast or brunch dish for fall season
- make a big batch and freeze for those busy mornings
- are served with butter and warm syrup
pumpkin puree – you can use either canned or homemade. The canned pumpkin puree is more thicker then the home made one.
butter milk– you can make butter milk at home by adding some water to the lain yogurt and whisk till smooth.
nutemeg- can be found online or in spice isle in the grocery store. If you cant find it, you can skip it.
Step by Step Photo Instructions-
1 – In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon and nutmeg.
2- In a bowl, whisk together the pureed pumpkin, buttermilk, eggs and butter
3 & 4 – Pour the wet ingredients to the dry ingredients. Stir to form a smooth batter.
5 -Grease the pan with butter and pour the batter in the form of pan cake.
6 – Cook each side for about two to three minutes. Remove and repeat with the rest of the batter.
Serve them hot topped with butter and a lots of maple syrup.
Storing: do not store the batter, use it up the immediately. Instead make the pancakes and store for 2-3 days in the refrigerator.
Reheat: Reheat the pancake in a pan, microwave or toaster. Add some buueta nd enjoy with syrup.
Freezing: Freeze the pancakes for up to 2 months. Remove, reheat and enjoy.
The addition of nutmeg and cinnamon compliment the pumpkin very well in these pancakes.
Don’t have pumpkin puree, you can replace pumpkin with banana puree.
Planning to make plain pancakes, add more milk to give a flowing consistency for the batter.
More Pumpkin Recipes –
More breakfast recipes–
Spiced Pumpkin Pancakes
- 1 ⅓ cups all-purpose flour
- 2-3 tbsp sugar
- ¾ tsp baking powder
- ¾ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup pumpkin puree see notes
- 1 ¼ cups buttermilk
- 2 large eggs at room temperature
- 3 tbsp melted butter
- ¼ – ½ cups milk
(may want to add more or less depending on desired viscosity)
- In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon and nutmeg.
- In a bowl, whisk together the pureed pumpkin, buttermilk, eggs and butter. Pour the wet ingredients to the dry ingredients. Stir to form a smooth batter.
- Grease the pan with butter and pour the batter in the form of pan cake and cook each side for about two to three minutes.
- Serve with pancakes with a dollop of butter and maple syrup.
- Top it with some berries.
- Serve with cold milk.
This recipe was originally posted on April 2, 2013. I have updated the recipe with new pics and step by step instructions.