Pumpkin Pancakes
Pumpkin Pancakes are loaded with delicious fall flavor. They’re the perfect warm and cozy start to any chilly morning.
Last week I received an email from a gal named Sarah (hey, Sarah, hey!) about my Pumpkin Crunch Cake. She wrote to tell me how much she enjoyed the recipe and that she’d be making it along with a pumpkin roll for Thanksgiving dinner.
By the way, if you haven’t tried those recipes, you need to!
Sarah then asked why I don’t share more of my daily life on social media. She said she’d love to see behind the scenes stuff on Snapchat or Instagram Stories for a sneak peek into my life as a full time blogger and toddler mom.
Well, I didn’t really have an answer, so I had to think about it.
Okay, wait… I did have an answer for the Snapchat question. I don’t use Snapchat because I kinda hate it. However, I do love me some Instagram Stories.
Then I started to think about why I love certain bloggers’ stories so much. And I think it’s because things are more unfiltered there.
Obviously I’m not talking about the photo filters that will make you look ahhh-mazing after 3 hours of sleep coupled with zero coffee. Can this mom get a real life “pretty” filter, please?
I’m talking about the way some of my fave bloggers present themselves on Instagram Stories. Ya know, messy buns, boxed mac and cheese for lunch and less than perfectly lit, over-styled photos. Just kind of real life, and I love real life.
But guys, I struggle with real life sometimes.
Anyone that knows me in real life knows that I am a perfectionist in every sense of the word. And to be honest, I can be pretty hard on myself if I don’t think things are good enough. It’s something I’m working on, and probably always will be.
I guess I shy away from Instagram stories and other behind the scenes stuff because it sort of terrifies me to put myself out there for people to see.
And let’s be real, it would probably take someone like me 45 minutes to record 4 clips for a total of 30 seconds of footage because I’d keep filming them over and over.
Plus you guys might be able to tell I’m on day 3 hair and the dry shampoo just isn’t cutting it anymore and that I live in my favorite hoodie. Or that I don’t have pretty white marble counters and white brick in my kitchen and I just fake it in photos.
For the record, I have cream cabinets and granite that I loathe.
So, this is me, putting myself out there a little bit more. I’m not saying I’m jumping on the InstaStories bandwagon this very second.
But it’s possible I’ll try to share more. More of me, more of Elle and Eric.. all of it. Speaking of, you guys – husband with a torn ACL? It’s just no fun for anyone. Send pro tips if you have them.
These pumpkin pancakes are a side effect of baking with pumpkin pretty much non-stop since the calendar flipped to September, and a need to not make anything complicated for dinner.. Or brinner, as my friend Amber calls it.
They’re a great way for you to feel fall-ish without a whole lot of effort, which, let’s face it, is me most days. I wasn’t kidding about Day 3 hair, y’all.
These pancakes would be great for breakfast on Thanksgiving morning – not complicated, but enough fuel to get you through to turkey time. But they’re also just really great every day of the year.
They freeze well. And if you’re like me and love pumpkin no matter the season, then these pumpkin pancakes are just as perfect in April as they are in November.
To reheat, simply pop them in the toaster oven for a few minutes, or the microwave for one to two. Don’t forget the maple syrup, please!
So, what do you think? More than just recipes on my Insta Stories? Tell me.
For more delicious pumpkin recipes like these pumpkin pancakes, be sure to check out this pumpkin bread, this marshmallow pumpkin pie and these pumpkin cheesecake muffins. Can ya tell I have a serious thing for pumpkin? If pumpkin isn’t your thing, these Easy Homemade Pancakes are always a great idea.
Pumpkin Pancakes
Pumpkin Pancakes are loaded with delicious fall flavor. They’re the perfect warm and cozy start to any chilly morning.
Ingredients
- 1 1/2 cups low fat buttermilk
- 1/2 cup whole milk
- 1 1/3 cups pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup finely chopped and toasted pecans (see how to toast nuts)
Instructions
- In a medium bowl, whisk together buttermilk, whole milk, pumpkin, egg, oil and vanilla.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
- Stir dry ingredients into the pumpkin mixture until just combined. Fold in toasted pecans.
- Heat a lightly oiled griddle or nonstick frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until surface of pancakes have some bubbles and a few have burst, about 1 to 2 minutes.
- Using a thin spatula, carefully flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven.
- Continue with more oil and remaining batter.
- If desired, top with additional toasted pecans, butter and high quality maple syrup.
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These look so yummy! The pecans are such a great idea!
These look totally perfect! Love it!
Someone just told me about your blog and also “Cooking With Mr. C.” on Facebook. I will check your blog out. Denise
What a gorgeous stack of pancakes!
I have been looking for a great pumpkin pancake recipe “forever”. I can’t wait to try this. Thanks so much for sharing!!!!
Lovely colours! I can’t get pecans in Italy but will have a go with walnuts!
I wish I could crawl inside my monitor and take a big ol’ bite out of these right now! Yum! I shared it in my Pumpkin Round Up on my blog today! :) http://shariblogs.com/35-pumpkin-dessert-recipes/
Just made these for dinner! Honestly, don’t waste your time! 1) They never cook through. 2) The recipe makes enough to feed a small army. So now we have about 2 dozen half-cooked pancakes. No thanks.
FS, I’m sorry that’s the experience you had. That is not the experience I had. Did you follow the recipe exactly?
– Jamie
These pancakes are so light and fluffy. I was dying for a pumkin pancake last night and went on line armed with can of pumkin and bottle of buttermilk. Unfortunately I have developed a gluten intolerance, but my good friends at King Arthur have developed the best tasting gluten free flour blends I have tasted. So for this recipe I just substituted 2 cups of the King Arthur gluten free whole grain flour blend for the 2 cups of regular flour and they were fantastic. My Irish setter loved them too but now I see you have a pumkin dog bicsuit recipe that I am going to have to make for her. Thank you for sharing your addiction with us!
Kristen-
Thank you so much! I’m thrilled that you found a substitution for the flour, and loved the recipe! Have a great day and thank you for following MBA!
-Jamie
These were awesome. Making this one a keeper!
Dana-
That’s awesome to hear! Have a great day and thank you so much for following MBA!
-Jamie
These were yummy and very easy to make! I was browsing the web looking for pumpkin pancakes to make for breakfast, and in all of the recipes you had to separate the eggs and whip the egg whites. I did not want to do that on a Sunday morning. I almost gave up when I found your recipe. I left the nuts out of the pancakes because my husband does not care for them. Instead, I warmed some pecans in a skillet and then added pure maple syrup. That way I could have some pecans with my pancakes. Delicious! Thank you for sharing.
Sharon-
Thank you so much! I’m happy to hear that you enjoyed the recipe. Have a wonderful day!
-Jamie
These are outstanding!
I used whole grain flour (cut the amount to 1.5 cups) and cut the sugar, and they ended up being a decadent, diabetic friendly delight.
My new favorite wintertime comfort food.
I made these pancakes this morning and they were delicious!! I did add a 1/2 tsp of cinnamon, cloves and nutmeg just because I wanted that extra flavor. I just love this recipe. Thank you for sharing it.
Uuh, one word, DELICIOUS!! love, love, love these pancakes. I’m from Botswana, Africa so pumpkin being anything but a salad or a savoury dish is madness. Love this recipe and I will be baking pumpkin cupcakes soon. And the pumpkin pie spice *crying* so beautiful. I love your blog too:) thanks Jamie.
Ritah-
Thanks so much! I’m so happy to help turn you into a fan of pumpkin “sweets”. Thank you for following MBA and have a fantastic day!
-Jamie
I love the crunch of nuts with my pancakes!! These look perfect.
Aggie,
Thanks so much for stopping by!
-Jamie
I made these on a Saturday morning..Everyone loved them, even my granddaughter who is picky. I had the pecans on top and used maple syrup. My daughter froze the rest and they could heat up quick..
Lois-
So happy to hear you enjoyed the pancakes, thanks so much for stopping by!
-Jamie
Major noms! These look so good :-)
Rebecca
xx
http://www.peppermintdolly.com
I will be making these beautiful pancakes on saturday, my kids are going to love this! thank you for this awesome recipe :)
Thanks so much for stopping by! Happy Baking!
-Jamie
These pancakes are delicious! I made them for dinner last night, and my kids loved them. They looked forward to the leftovers this morning. I puréed sweet potato, in place of pumpkin purée and used only whole fat buttermilk. I will be making again, very soon. Thank you for the recipe!
So glad to hear you enjoyed them, Nicole!
These look so good. I really must make them for my family. My kids are going to love them!
Thanks so much, Edwina!
Ohhh I want it! Yum!
Thanks so much for stopping by, Lisa!
-Jamie
Can this same recipe be used for waffles? Love pumpkin!
Helen-
Hello! I haven’t tried it with waffles, but if you do, I’d love to hear about it!
-Jamie
I am looking forward to making these pancakes,but I have a few questions. I cannot have gluten, buttermilk, or nuts…may I substitute gluten free flour, milk, and leave out the nuts without compromising the recipe? Thank you
Hello! I haven’t attempted this recipe with these substitutions, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
Love your old time recipes!!!
Thanks so much for stopping by, Mary! I appreciate you taking the time to comment. Happy Baking!
-Jamie
I tried this recipe over the weekend, and wow! They are some of the best pancakes I’ve ever had in my life! I wish I could upload the pics that I took of these gorgeous orange masterpieces… Keep up the awesome work!
So happy to hear you enjoyed the pancakes, Douglas! Thanks so much for stopping by and leaving your feedback!
-Jamie