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Buttermilk Pumpkin Pancakes

  • Author: Sara Haas
  • Yield: 20 pancakes 1x


Pancakes are delicious! But Buttermilk Pumpkin Pancakes are even more delicious! Light and fluffy, yet full of pumpkin flavor, these are sure to become a household favorite!


  • 1 1/2 cups white whole wheat flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 1 3/4 cup buttermilk*
  • 1 cup pumpkin puree
  • 2 tablespoons vegetable oil
  • 1/4 cup lightly packed brown sugar


  1. In a large mixing bowl, whisk together the flours, baking powder, baking soda, salt, pumpkin pie spice.
  2. In a separate mixing bowl, whisk together the eggs, buttermilk, pumpkin, oil and brown sugar. Add dry mixture to wet mixture and stir gently until combined.
  3. Heat a large non-stick pan or griddle over medium-high heat. Once hot, spray with non-stick cooking spray and drop pancakes onto hot pan using a 1/4 cup measuring cup. Cook on the first side until batter begins to bubble, then flip and cook the other side an additional 2-3 minutes or until lightly browned.


*To make buttermilk, add 1 tablespoon + 1 teaspoon distilled vinegar to a 2 cup measuring cup. Add milk to make 1 3/4 cup.

If you don’t have almond flour, you can replace it with an equal amount of any other type of flour.

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