Pumpkin Pancakes

Eric and I were supposed to go out for Sunday brunch yesterday, but after a less than awesome night’s sleep, we opted for a homemade brunch – complete with pumpkin pancakes and bacon.

I haven’t made pancakes in ages, but the chilly, fall morning air called for something a little heartier than our typical scrambled eggs and toast. And let’s face it; I’m down with anything that includes pumpkin pie spice!

Eric and I are both textural eaters (he’s way pickier than I am though – just sayin’), so we decided to add toasted Fisher’s Pecans to the batter for a delicious crunch. And as you can tell from the photos, we slathered our pancakes in maple syrup, butter and even more toasted pecans.

The result? The perfect Sunday morning brunch – full of Fall flavors and that stick to your ribs feeling that kept us full until dinner.


Pumpkin Pancakes

Yield: 4-5 servings

Prep Time: 15 minutes


  • 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 toasted Fisher's Pecans (see how to toast nuts)


  1. In a medium bowl, whisk together buttermilk, whole milk, pumpkin, egg, oil and vanilla.
  2. 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.
  3. 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.

Disclosure: My Baking Addiction has teamed up with Fisher Nuts to develop recipes using their products. This is a sponsored post written as part of that program. All opinions about Fisher Nuts are my own.

23 Responses to “Pumpkin Pancakes”

  1. Carrian — October 15, 2013 at 9:06 am

    These look so yummy! The pecans are such a great idea!


  2. Katrina @ Warm Vanilla Sugar — October 15, 2013 at 4:58 pm

    These look totally perfect! Love it!


  3. Denise — October 16, 2013 at 6:53 pm

    Someone just told me about your blog and also “Cooking With Mr. C.” on Facebook. I will check your blog out. Denise


  4. Chung-Ah | Damn Delicious — October 17, 2013 at 2:36 am

    What a gorgeous stack of pancakes!


  5. Stef — October 19, 2013 at 11:02 pm

    I have been looking for a great pumpkin pancake recipe “forever”. I can’t wait to try this. Thanks so much for sharing!!!!


  6. Beth Young — October 20, 2013 at 4:41 pm

    Lovely colours! I can’t get pecans in Italy but will have a go with walnuts!


  7. Shari @ Shari Blogs — October 25, 2013 at 10:47 am

    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/


  8. FS — November 8, 2013 at 8:57 pm

    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.


    • Jamie — January 10, 2014 at 7:02 pm

      FS, I’m sorry that’s the experience you had. That is not the experience I had. Did you follow the recipe exactly?
      – Jamie

  9. Kristen — November 9, 2013 at 1:08 pm

    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!


    • Jamie — November 9, 2013 at 3:59 pm


      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!


  10. Dana — November 10, 2013 at 11:25 am

    These were awesome. Making this one a keeper!


    • Jamie — November 20, 2013 at 12:12 pm


      That’s awesome to hear! Have a great day and thank you so much for following MBA!


  11. Sharon — December 1, 2013 at 10:53 am

    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.


    • Jamie — December 1, 2013 at 11:21 am


      Thank you so much! I’m happy to hear that you enjoyed the recipe. Have a wonderful day!


  12. Holly — December 10, 2013 at 4:46 pm

    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.


  13. Dana — December 14, 2013 at 11:54 am

    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.


  14. Ritah — February 3, 2014 at 11:48 am

    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.


    • Jamie — February 5, 2014 at 11:18 am


      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!


  15. Aggie — October 4, 2014 at 11:24 am

    I love the crunch of nuts with my pancakes!! These look perfect.


    • Jamie — October 5, 2014 at 4:20 pm

      Thanks so much for stopping by!


  16. Lois — November 8, 2014 at 7:34 pm

    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..


    • Jamie — November 8, 2014 at 9:46 pm

      So happy to hear you enjoyed the pancakes, thanks so much for stopping by!

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