Pumpkin Pancakes Recipe


Servings: 6 people (makes 16-18 pancakes) 3 large eggs 2 Tbsp granulated sugar 15 oz pumpkin puree, (I used Libby's 100% Pure Pumpkin) 3/4 cup low-fat buttermilk, or kefir* 1/4 tsp salt 1 1/4 cups all-purpose flour 1 Tbsp baking powder 1 tsp ground cinnamon Extra light olive oil , to sautee (or coconut oil or butter)


In a large mixing bowl, whisk together eggs and sugar until well blended. Whisk in pumpkin puree, buttermilk, and salt.

In a separate bowl, sift together flour, baking powder and cinnamon then whisk your flour mixture into the pumpkin mixture.

Heat a large non-stick skillet or griddle over medium heat and add just enough oil to lightly coat the surface.

Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. 

Repeat with remaining batter, adding more oil as needed. Serve warm with maple syrup.

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