These Pumpkin Pancakes are a variation of the homemade buttermilk pancakes I’ve been making as long as I’ve been married, (over 32 years). The original recipe for buttermilk pancakes can be found on the back of the Saco dried buttermilk package. This pumpkin pancake recipe is version of that recipe. (This post was originally published on August 6th, 2011 and has been updated with nutritional information. As an Amazon Affiliate, I receive a commission on qualifying purchases)
How do you make pumpkin pancakes from scratch?
Making Pumpkin Pancakes from scratch is no different from homemade buttermilk pancakes. Just add pumpkin puree and pumpkin pie spice to your favorite buttermilk pancake recipe. This recipe is so easy, you’ll ditch the boxed mix! Just mix the dry ingredients together.
Mix the wet ingredients together.
Let the ingredients sit for about five minutes for a better rise.
What can substitute for fresh buttermilk?
Most of the time I don’t have buttermilk on hand, but years ago I discovered dried buttermilk and now I’m never without it. Saco dried buttermilk powder reconstitutes at a ratio of 1 Tablespoon buttermilk powder to 1 cup of water. Using dried buttermilk also means no wasted fresh buttermilk.
Can I freeze Pumpkin Pancakes?
Yes! If you have any leftover pumpkin pancakes, you can freeze them. Put a sheet of parchment or waxed paper between each pancake, then wrap well. They will last about a month in the freezer. To reheat, wrap in a paper towel and defrost in the microwave, or remove from the refrigerator and allow to defrost naturally. Heat in the oven on low for about 10 minutes.
Can I make pumpkin pancakes gluten free?
I’ve made them many times using this recipe for Jeanne’s gluten free flour blend. This blend bakes up and tastes the most like real flour. If you don’t want to make a large batch, this gluten free flour blend from King Arthur is also good.
What’s the best way to cook pumpkin pancakes?
If you don’t own an electric or stove-top griddle, use the largest skillet you own. I prefer to use an electric griddle because I can regulate the temperature perfectly. I set the griddle temperature to 370 degrees F. I’ve found from many years of “flipping”, that this is the perfect temperature to cook the pancakes slowly enough so they don’t get too brown.
It’s a bit harder to tell when pumpkin pancakes are done as the pumpkin puree and pumpkin spice give the pumpkins a naturally darker color. You’ll have to rely on the “bubble test” and flip them just when the first surface bubbles begin to pop and the edges begin to turn golden. This electric griddle has it’s own warming drawer and is less than $30. This stove-top griddle makes use of your stove and would be great for burgers too!
What can you make with leftover pumpkin puree?
Since this recipe for pumpkin pancakes only uses one cup of pumpkin puree, here are some recipes that use pumpkin puree.
Here’s the recipe for pumpkin pancakes!
- 1 cup all purpose flour gluten free flour blends can easily be substituted.
- 2 Tablespoons sugar
- 4 Tablespoons Saco dried buttermilk Fresh buttermilk can be substituted. See notes.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher or Redmonds Real salt
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1 cup water If using fresh buttermilk, substitute the water for buttermilk.
- 2 Tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 Tablespoon coconut oil (or more to grease the griddle)
- In a large bowl, whisk all the dry ingredients together. (If using fresh buttermilk, omit the dried buttermilk)
- In a separate bowl, whisk 1 cup water OR 1 cup buttermilk, egg, butter, vanilla extract and pumpkin puree together.
- Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix. Let the batter sit for 5 minutes.
- Meanwhile heat a griddle or skillet to medium. Grease griddle with coconut oil. Drop or pour the batter onto hot skillet. Turn once the first bubbles appear then break. Once cooked, keep them warm in a low oven, loosely covered with foil.
- Makes about 10, 4 inch pancakes. Serve with real maple syrup.