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Pumpkin Spice Pancakes ~ {Eat Seasonal}


We had a teaser of autumn last week so Evey and I instructed Steve to bring home cans of pumpkin so we could make pumpkin pancakes for dinner. We loved it so much we repeated the process a few days later.

If you are a #psl {code for: pumpkin spice latte} fan, you’re gonna love these too. Probably won’t get as bad of a sugar and caffeine high as well. They are rather hearty and last you until lunch if you eat them for breakfast. We eat them for just about every meal…and times in between.

Pumpkin Spice Pancakes

2 c. buttermilk
2 eggs
3 T butter, melted
1 c. pumpkin
2 t. vanilla
1 c. whole wheat flour
1 1/2 c. all-purpose flour
1/3 c. sugar
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/8 t. cloves

Mix buttermilk, eggs, butter, pumpkin and vanilla together with a wire whisk until combined. 

In a separate bowl, mix together flours, sugar, baking powder, baking soda, salt and spices. Add into wet mixture, stirring well with the wire whisk. Let sit for 5 minutes.

Heat a large skillet over medium heat with a bit of butter. Place 1/2 c. of batter into spots on pan and cook on both sides.

Enjoy with warm maple syrup.

7 Thoughts on “Pumpkin Spice Pancakes ~ {Eat Seasonal}

  1. These look fabulous! I’ll give them a whirl this weekend.

  2. I can’t wait to try these! I have buttermilk to use up too! 🙂

  3. HOLY>YUM. These look grand:)

  4. Is this time really almost already here!?? We made these so often last year and loved every second! We use rice milk or almond milk instead of buttermilk because of allergies but the rest looks pretty similar. Cant wait!!

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