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Pumpkin Pancakes


Makes 16 pancakes

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Rate this recipe 4.6/5 (7 Votes)


  • 1 1/4 cups buttermilk
  • 3/4 cup pumpkin puree
  • 4 large eggs, separated
  • 1/4 cup white sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted
  • 1 1/3 cups cake flour
  • 1 3/4 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


Adapted from


Step 1

Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended.
Whisk in melted butter.

Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl.
Add flour mixture to buttermilk mixture and whisk to combine.

Beat egg whites in a glass or metal bowl until soft peaks form.
Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
Fold egg whites into buttermilk-flour mixture to form pancake batter.

Heat a lightly oiled griddle or skillet over medium heat.
Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes.
Flip and cook until browned on the other side, 1 to 2 minutes.
Repeat with remaining batter.


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