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Pumpkin Pancakes by


3 cups flour
3/4 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
3 Tbsp. brown sugar
1 (15 oz) can Libby's pure pumpkin
3 cups buttermilk
3 eggs


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

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

Heat griddle to medium heat and grease lightly.

Scoop about 1/3 cup of batter onto griddle and let cook until lightly browned, about 3 minutes.

Let other side cook again until lightly browned.

Repeat these steps until all the batter is gone.

I like to serve mine with whipped cream and some hot maple syrup. {For my favorite, easy syrup recipe, click here.} I hope you're enjoying this lovely change in seasons!

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