These Pumpkin Pancakes are a variation of the homemade buttermilk pancakes I’ve been making as long as I’ve been married, (over 33 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.
Ravioli with Pumpkin with Browned Butter and Sage
Here’s the recipe for pumpkin pancakes!
Pumpkin Pancakes
Ingredients
- 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)
Instructions
- 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.
Notes
- Fresh buttermilk can be substituted for dried buttermilk. Saco’s dried buttermilk reconstitutes at a ratio of 1 Tablespoons dried to 1 cup of water. Other brands of dried buttermilk powder might have different ratios.
- To freeze the pancakes, wrap well and place in a ziplock bag.
- To reheat, wrap the pancakes, 2 at a time loosely in a paper towel and microwave for 20 seconds at a time.
Chef Mimi says
These are lovely and bring back sweet memories of when my girls were little. They loved pumpkin pancakes and pumpkin quick breads. But I used pumpkin year round, like you said. Mostly for health reasons, I’d stick it in soups and stews and sauces. Nobody knew! Thanks fully pumpkin isn’t green in color or it would have never worked!
Cynthia says
Right? that’s what I remember…sundays with the kids. I’ve always wondered why we don’t eat it year-round!
Ina @MommyMessyBun says
This looks good. I think I just need to upgrade to an electric griddle. Seems like it is so much easier.
Cynthia says
You can totally make them in a skillet, but I find that a griddle makes it easier to flip and cook a lot at the same time. A griddle is also handy for burgers or anything else you would normally grill.
Kierra says
I never eat anything pumpkin other than pie. But I think I may be givingthis a shot.
Cynthia says
Funny…I’m not a huge fan of pumpkin pie, but I love it when it’s got other ingredients. Pumpkin ravioli, pumpkin bread, and pumpkin pancakes.
Melissa Cushing says
OK.. I had to pin as these look so yummy and I am seriously hungry right now and want a huge stack for myself! Love this and will be making these for my family this weekend. Grabbing the recipe next so thank you and God bless!
Cynthia says
I’ve made them three times in the last month. So good!
Deb B says
I am so excited! I’m going to try this recipe this week! The kids would love it. and we have enough pumpkin puree to go around… This will be a huge hit in our household for sure 🙂
Cynthia says
It’s perfect for leftover pumpkin puree!
Rosey says
I didn’t know there was such a thing as dried buttermilk. Good to know, and the pancakes look amazing!
Cynthia says
I love it! I store it in the fridge and it lasts a long time!
Scarlet says
I have never tried pumpkin pancakes but just the other day I saw them share some on Dinners Drive In And Dives and they sounded great. I can’t wait to try this recipe!
Cynthia says
They are delicious! We should eat them year round, but it seems like pumpkin just shines in the fall!
Christina Conte says
Definitely a yes for me on these! The pumpkin adds so much nutrition especially vitamin A, too! Thanks for adding my pumpkin doughnut recipe to the list of what to do with the leftover pumpkin!
Cynthia says
We’ve had them three times this week! So delicious!