Pumpkin Buttermilk Pancakes

A stack of lightly spiced pumpkin buttermilk pancakes are perfect for breakfast. They are light and spongy and easy to prepare. These pancakes are spiced up with pumpkin pie spice, a blend of cinnamon, ginger, cloves and nutmeg. You could also use apple butter instead of pumpkin.
Photographing these pancakes were very challenging. I just wanted to eat them ASAP… I wasn’t too happy with the pictures but the pancakes were really good!

Serves 4-6

Preparation time: 15 minutes

Cooking time: 20 minutes


  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups buttermilk
  • 1/4 cup sour cream
  • 2 eggs
  • 1/4 cup pumpkin butter
  • Butter or oil for cooking the pancakes


  1. In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice together until thoroughly combined.  In a large bowl, gently beat eggs, then add buttermilk, sour cream, and pumpkin butter, and mix until just combined.  Do not overmix.  Add dry ingredients to wet ingredients, and mix gently until batter is evenly moist, but still slightly lumpy.  Do not beat or overmix, as that will toughen your pancakes.  Let batter sit, undisturbed, for 10-20 minutes.
  2. Heat a frying pan or on a griddle over medium-low heat and wait until the surface is hot enough that a drop of water skitters around the pan when dropped onto it. Add 1/2 cup pancake batter to pan/griddle, and let cook for ~3 minutes – pancakes are usually ready to flip when the top side begins to have tiny air bubbles that burst.  Carefully flip, and cook until golden brown on both sides.  Repeat with remaining pancakes.  Serve hot, with syrup!


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