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.


all-purpose flour

1¼ cup(s)

baking soda

1½ tsp

pumpkin pie spice

1½ tsp

ground cinnamon

½ tsp

table salt

½ tsp

low-fat buttermilk

1¼ cup(s)

canned pumpkin

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


2 large

packed brown sugar

3 Tbsp, dark variety

unsalted butter

1 Tbsp, melted

cooking spray

3 spray(s)

powdered sugar

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.

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