Pumpkin Buttermilk Pancakes


Pumpkin Buttermilk Pancakes are fluffy pancakes with tons of pumpkin flavor. From www.cookingmimi.com

These pumpkin buttermilk pancakes are the traditional fluffy buttermilk pancakes with a hint of pumpkin and spice flavor. The base mix is the same as the regular buttermilk pancake recipe but I’ve streamlined the assembly to make these quicker and easier to make.

Breakfast is the bane of my existence. Oh wait I think I’ve said that about dishes but breakfast isn’t far behind. It’s not that I don’t realize how important breakfast is or that I don’t like breakfast foods. I’m not a morning person. At all. Asking me to cooking a full meal not long after I wake up is not my idea of a fun time.

Which is why most of my breakfast recipes are easy, freezable or have most of the prep work done the night ahead. Some examples of those are- caramel French toast bake, sausage breakfast bake,which are make ahead, French Toast, which is freezer friendly, and apple puff pancake which is both quick and easy.

Even my fancy breakfast recipes- ham and potato quiche and bacon, spinach and Swiss quiche can be mostly prepped ahead of time or oven ready in minutes

These pumpkin buttermilk pancakes would freeze really well if you have any extras. Just place the cold pancakes on a cookie sheet in the freezer for about half an hour and then place in a labeled freezer bag for up to three months. Heat in the microwave for about 30 seconds per pancake or until hot.

Pumpkin Buttermilk Pancakes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Micha M


  • 2 cups buttermilk pancake mix
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 3/4 cups pumpkin
  • 2 Tablespoons melted and slightly cooled butter
  • 1 teaspoon pumpkin pie spice
  • 1 stick butter , for the pan


  1. Heat a skillet over medium heat until a drop of water sizzles when it hits. Grease lightly with butter.
  2. Place 2 cups of the pancake mix and the pumpkin pie spice in a bowl or pitcher. Whisk together.
  3. Blend together the eggs, butter, pumpkin and buttermilk until smooth.
  4. Pour the pumpkin mixture over the dry ingredients and stir until just blended. Batter will be thick
  5. Pour approximately 1/4 cupful of batter onto the hot pan. Cook until the edges have set and the bubbles have popped. Flip and cook until golden on the other side.
  6. Serve hot with butter and your favorite syrups.

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What are some of your favorite ways to make breakfast time easier?


  1. I need to make these! Pinned to try!


  1. […] Pumpkin Buttermilk Pancakes:: Cookin’ Mimi […]

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