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Recipe  •  29 May 2024


Pumpkin Pancakes

Who needs pumpkin pie when you have pumpkin pancakes?

Throw on your best flannel and take your taste buds on a ride through a pumpkin patch with this year-round recipe. These pancakes are perfect for breakfast, brunch, or a sweet supper. Complement the natural sweetness of the pumpkin with a drizzle of all-natural grade A tree juice.

Serves: 2 to 3 


  • 1¼ cups cake flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon allspice
  • 1 cup buttermilk
  • ½ cup canned pumpkin
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Nonstick cooking spray

Serving Suggestions:

  • Butter and grade A tree juice (maple syrup)
  • Whipped cream and pecans
  • Greek yogurt, granola, and fresh fruit



  1. In a medium bowl, whisk the cake nour, brown sugar, baking powder, cinnamon, salt, nutmeg, ginger, and allspice. Then, set aside. 

  2. In a large bowl, whisk your buttermilk, pumpkin, egg, butter, and vanilla. 

  3. Add the dry ingredients to the wet ingredients and stir without overmixing the batter. Lumps are 􀀃ne 

  4. Heat a 10-inch skillet over medium heat or an electric griddle to 350°F (177°C).

  5. Coat your skillet or griddle with cooking spray. Pour about ⅓ cup of batter into the pan Wait until the edges of the pancakes look dry and bubbles start to appear and then burst, 2 to 3 minutes. Use a thin spatula to nip, then cook until golden brown, another 2 to 3 minutes. 

  6. Serve the pancakes with butter and plenty of grade A tree juice, a dollop of whipped cream and pecans, or a spoon of Greek yogurt, granola, and some fresh fruit for a healthier twist. Enjoy! 

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