Thanksgiving break recipe: Fluffy Pumpkin Pancakes

By Fiona Bock

Staff Writer

These delicious pumpkin pancakes are quick, easy, and bring a taste of fall to the breakfast table in just 15 minutes!


  • 2 cups buttermilk

  • 1 cup pumpkin puree

  • 2 eggs

  • 3 tablespoons unsalted butter, melted and cooled slightly

  • 2 teaspoons pure vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1/3 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon salt

  • Butter and maple syrup for serving


  1. Add the buttermilk, pumpkin, eggs, butter, and vanilla to a large bowl. Then stir with a whisk to combine.

  2. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.

  3. Pour the dry ingredients over the wet and mix until incorporated.

  4. Let batter rest for about 5 minutes.

  5. Heat a nonstick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired. Using a 1/3 cup measure, pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.

  6. Serve topped with butter and maple syrup, if desired.

Original recipe from Kitchen Treaty.

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