Photo of Pumpkin spice pancakes by WW

Pumpkin spice pancakes

Total Time
39 min
15 min
24 min
These pancakes are a fantastic fall breakfast. They're light and fluffy with the wonderful essence of pumpkin pie. They feature ground cinnamon, pumpkin pie spice, buttermilk, canned pumpkin, and dark brown sugar for additional sweetness. There's no fancy equipment required; just fold the wet and dry ingredients together to make the batter, then cook on a griddle or in a skillet until perfectly browned. Sprinkling a little bit of powdered sugar over the pancakes before serving while they're still warm really put them over the top. You'll soon find yourself making them over and over again as soon as the temperature starts to drop.


All-purpose flour

1¼ cup(s)

Baking soda

1½ tsp

Pumpkin pie spice

1½ tsp

Ground cinnamon

½ tsp

Table salt

½ tsp

1% low-fat buttermilk

1¼ cup(s)

Canned pumpkin puree

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


2 large egg(s)

Packed brown sugar

3 Tbsp, dark variety

Unsalted butter

1 Tbsp, melted

Cooking spray

3 spray(s)

Powdered sugar (confectioner's)

2 tsp


  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 griddle or large skillet 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.