Pumpkin Pancakes

pumpkin pancakes

Pumpkin pancakes are the definition of a brisk Fall morning. Bea and I woke up early just to make these for you today. Translation, Bea came bounding into our bedroom at 5 am still on a high from her pumpkin patch field trip and excitedly screamed, “Mommy, let’s cook something with pumpkin!”. Thankfully the coffee maker was filled, ground, and ready to brew! See, Mother’s intuition and my own excitement over Fall has set in. I knew this was coming!



Pumpkin and a select blend of Seasonal spices are what makes these pancakes so special, warm, and full of Fall flavor. If you don’t have Pumpkin Pie Spice on hand, it’s simple to make if you have all the separate spices. It’s a mixture of cinnamon, ginger, nutmeg, and allspice. These are your go-to aromatic Fall baking spices that you will be using a lot of this season. I like to add a touch of ground cloves to enhance the other baking spices, and a touch is all you need of this powerful spice!

Since we have an abundance of pumpkins at this time of the year, I would usually make this with fresh pumpkin puree from a small Pie Pumpkin. But because this was an impromptu breakfast bash, we used canned pumpkin. You can use canned pumpkin or fresh pumpkin, and either will make your pumpkin recipes taste divine!

It is always helpful to have your ingredients measured and ready to go. You will want to melt your butter then set it aside to cool while you get your other ingredients prepped. Get all of your dry ingredients in a big bowl and mix it well.


In another bowl you will get your eggs and vanilla beaten together before adding the pumpkin, buttermilk, then melted butter.

We drizzle the butter in slowly while stirring. Bea loves getting every last bit of that butter!


Then gently incorporate the wet ingredients into you bowl of dry ingredients. Look at how gorgeous this batter is! You can see the spices dotted into the beautiful pumpkin mixture. And the smell of this batter is Fall in a bowl!


Get that butter sizzling in a hot skillet or griddle then scoop about 1/4 – 1/3 cup of batter, depending on what size pancake you want. I make a variety since depending on the day and the moods, the girls want small pancakes or big ones! If you’re a parent, you get it!

And because every kid loves those wee baby pancakes, you’ve got to drizzle some of those up too!


Since I know you’re wondering where our supervisor was stationed today, you can see we found Tilly at the sampling table! She knew breakfast can be a dangerous meal, so she wore her helmet, just in case things got too crazy! She inspected, smelled, then thoroughly enjoyed the Pumpkin Pancakes!

And the chef did too!


These pancakes had so much flair they literally made Bea dance for joy!

A festive, flavorful breakfast of Pumpkin Pancakes is in your future too! Let us know if they make you dance! Better yet, send us a photo of your best twirl!


Pumpkin Pancakes Recipe



  • 2 1/2 C. Flour
  • 1 Tab Baking Powder
  • 1/2 tsp. salt
  • 1 tab. brown sugar
  • 1 tab. granulated sugar
  • 1 heaping Tsp. pumpkin pie spice
  • Pinch of ground cloves


  • 3 Tablespoons of butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 C. shaken buttermilk
  • 1 can of pumpkin or 2 Cups fresh pumpkin


Melt butter and set aside to slightly cool. In a large bowl, mix together all of the dry ingredients.

In a separate bowl, whisk eggs and vanilla. Then add in pumpkin. Once mixed, add in buttermilk. Drizzle in melted butter and stir.

Add wet mixture into dry ingredients and use a spatula to gently incorporate.

To a heated griddle or skillet melt some butter.  Then put on 1/4 c – 1/3 c of batter. Cook until you see bubbles forming on the top then flip. I usually pull up a corner and peek to see how it’s going.

Serve with butter and maple syrup! Enjoy!

*Note – if you do not have buttermilk, don’t worry! You can either make it yourself by using 1 tablespoon of lemon juice or white vinegar to each 1 c of milk OR use plain milk and just slightly reduce the amount since milk isn’t as thick. 

As always, if you have any questions about this recipe or need some guidance, email me at ritzymomblog@gmail.com, or comment below. And please share this post with all of your friends since friendship and giving is what this season is all about!

And be sure to check out these related posts!

How to Make Homemade Pumpkin Pie Spice (Video)

Butternut Squash Bread Pudding & Bourbon Cranberry Sauce

Brown Butter Pumpkin Pie Cake Bars & Cream Cheese Frosting

Interested in some items we used today?

Calphalon Unison Nonstick 8-Inch and 10-Inch Omelette Pan Set,Black

Fletchers’ Mill Spatula, White – 8 Inch

Farmers Market Organic Pumpkin, 15 Ounce (Pack of 12)

Dora Toddler Microshell Helmet (Pink)

Simply Organic Pumpkin Spice Organic, 1.94 Ounce

Ikea Kalas 501.929.59 BPA-Free Plate, Assorted Colors, 6-Pack