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Stack of Pumpkin Pancakes with Whipped Cream on top.
5 from 1 vote
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Pumpkin Pancakes

This is the best Pumpkin Pancakes recipe you can find! It makes super moist pancakes that are so full of flavor. Make extra pancakes and freeze them for later!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 pancakes
Author Sarah Averett

Ingredients

  • 3 cups all-purpose flour
  • 3/4 tsp. salt
  • 2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 3 Tbsp. light brown sugar
  • 15 oz Libby's pure pumpkin
  • 3 cups buttermilk
  • 3 lg. eggs

Instructions

  1. Heat a large griddle to medium heat and spray with cooking spray.

  2. In a large bowl, mix together the flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.

  3. Add the pumpkin, buttermilk, and eggs to the dry ingredients and mix gently. {If batter seems stiff, add water until it can easily be spooned onto a griddle.}

  4. Scoop about 1/3 cup of batter onto the griddle and let cook until bubbles form on top. Flip and let the other side cook until lightly browned. Repeat until all the batter is gone.