Pumpkin Buttermilk Pancakes

pumpkin pancakes

While we were visiting our son and his family in Florida, he treated us to many incredible meals. One morning, he awoke with the idea for these pancakes. He kept track of the ingredients in case they were a hit and they were! Isaac is a trained chef who no longer works in the food industry, but he still loves to cook for family and friends.

Kara with Oliver on his 1st birthday

Isaac and his wife, Kara, have three adorable little ones who enjoyed every bite: Sophia, 7; Clare, 6 and Oliver who turned one while we were there.



I hope your family enjoys these light and fluffy Pumpkin Buttermilk pancakes.

Isaac with Oliver

pancakes sit on a bit of butter

side two puffs up

1 cup pumpkin puree
3 TBS vanilla – Ike doesn’t shy away from flavor!
2 eggs
1/3 cup melted butter (or canola or coconut oil if you prefer.)
4 TBS cinnamon
3 TBS Agave nectar
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 cups buttermilk (Ike used fresh, not powdered)
1/4 cup whole milk

In a large bowl, add the first four ingredients and whisk until smooth.
Next add all the remaining ingredients, except for the milk.
Whisk everything until it’s blended.
Add the milk and let the batter rest for a moment.
Heat a griddle.
Ike likes to butter his griddle as well.
Cook as normal for pancakes – a minute or so on each side.

We were pleased to watch as these puffed up nicely. They had volumes of flavor and the added fiber from the pumpkin. A great way to start the day.
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