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Pumpkin Pancakes

Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 ½ cups low fat buttermilk
  • ½ cup whole milk
  • 1 ⅓ cups pumpkin puree
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • ⅓ cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 2 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup finely chopped and toasted pecans
US Customary - Metric

Instructions

  • In a medium bowl, whisk together buttermilk, whole milk, pumpkin, egg, oil and vanilla.
  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
  • Stir dry ingredients into the pumpkin mixture until just combined. Fold in toasted pecans.
  • Heat a lightly oiled griddle or nonstick frying pan over medium high heat.
  • Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until surface of pancakes have some bubbles and a few have burst, about 1 to 2 minutes.
  • Using a thin spatula, carefully flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven.
  • Continue with more oil and remaining batter.
  • If desired, top with additional toasted pecans, butter and high quality maple syrup.

Notes

Helpful resources:
  • Ran out of buttermilk? Use my simple buttermilk substitute instead.
  • Learn how to measure flour.
  • Learn how to toast nuts.