Photo of Pumpkin spice pancakes by WW

Pumpkin spice pancakes

Points® value
Total Time
34 min
10 min
24 min
A fantastic fall breakfast. These pancakes are light and fluffy with the wonderful essence of pumpkin pie.


All-purpose flour

1¼ cup(s)

Baking soda

1½ tsp(s)

Pumpkin pie spice

1½ tsp(s)

Ground cinnamon

½ tsp(s)

Table salt

½ tsp(s)

1% low-fat buttermilk

1¼ cup(s)

Canned pumpkin

1 cup(s), do not use pumpkin pie filling


2 large

Packed brown sugar

3 tbsp(s), dark variety

Unsalted butter

1 tbsp(s), melted

Powdered sugar (confectioner's)

2 tsp(s)


  1. 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.
  2. 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.


You can thin the batter out with a little water if desired.