Pumpkin Spice Pancakes

A fantastic fall breakfast. These pancakes are light and fluffy with the wonderful essence of pumpkin pie.

Prep Time: 10 min | Cook Time: 24 min | Serves: 6 | Difficulty: Easy | SmartPoint values: 7


  • 1 1⁄4 cup(s) all-purpose flour
  • 1 1⁄2 tsp pumpkin pie spice
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp table salt
  • 1 1⁄4 cup(s) low-fat buttermilk
  • 1 cup (s) canned pumpkin, do not use pumpkin pie filling
  • 2 large egg(s)
  • 3 Tbsp packed brown sugar, dark variety
  • 1 Tbsp unsalted butter, melted
  • 3 spray(s) cooking spray
  • 2 tsp powdered sugar



In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter. Add dry ingredients to wet ingredients; fold in just to combine.


Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.