• September 25, 2014
Pumpkin Buttermilk Pancakes

First of all, I can’t believe I waited this long to share these Pumpkin Buttermilk Pancakes with you.

It took a lot of self control to wait until pumpkin season and then I found out that tomorrow is National Pancake Day. And I knew that I had to share my favorite pancakes with you.

In my mind, pumpkin goes so perfectly with lots of butter and syrup. Seriously, my mouth is watering just thinking about these pancakes drenched in syrup. They are so good!

I really don’t know what else to say. I love pancakes. I love pumpkin. And my family absolutely love buttermilk pancakes of any sort. This is definitely one of those times in which the combination of two awesome things produces something even more awesome!

I know pumpkin pancakes aren’t new, but they are super yummy! And when you make just a few tweaks to the recipe, you have a very healthy recipe. I’ve been using 100% whole wheat flour (usually white whole wheat) for awhile. I also substitute the sugar for healthier options. I’ve tried brown coconut sugar and also honey and pure maple syrup. They have all worked really well. My next mission is to attempt something else in place of the butter, I will let you know. So there you have it! Go have some deliciously healthy pumpkin pancakes for me, k?

Pumpkin Buttermilk Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: About 20 pancakes, depending on size


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour (see notes)
  • 1/4 cup sugar (see notes)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 tablespoon pumpkin pie spice (homemade recipe here
  • ‎2 eggs
  • 2 cups buttermilk
  • 2/3 cup pumpkin puree
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract


  1. In large bowl, whisk together flours, sugar, baking powder, baking soda, salt and pumpkin pie spice.
  2. In separate bowl whisk together eggs, buttermilk, pumpkin, melted butter and vanilla.
  3. Stir the wet ingredients into the dry and mix until combined.
  4. Heat skillet over medium to medium low heat and spray with cooking spray.
  5. Spoon about 1/4 cup of batter for each pancake and cook for a few minutes on each side.
  6. They tend to cook better slowly on a lower heat because of their thickness, but they are worth the wait!


Adapted from a recipe from my friend Rivka.

Lately I make these with 2 cups of white whole wheat flour and substituted the sugar brown coconut sugar or with honey or pure maple syrup (mix those last 2 to the wet ingredients) with great results!!



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