Pumpkin Pancakes

These are amazing!  In an effort to completely stop buying frozen pancakes and waffles for my kids, since they are filled with so many unnecessary fake ingredients, I doubled this recipe to refrigerate and freeze the leftovers and it made 40 pancakes.  I used coconut sugar but you can absolutely use brown sugar.  Feel free to add some dark chocolate chips to these!



Makes about 20 (1/4 cup) pancakes

  • 2 cups of flour (I use 1 cup white flour and 1 cup whole wheat flour)
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup coconut sugar (or light brown sugar)
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
  • 1 1/2 cups buttermilk (I use the Cultured Buttermilk Powder pictured below but if you do not have that you can measure out 1 1/2 tbsp white vinegar and add it to 1 1/2 cups milk, let it sit for 5 minutes before using it for your recipe)
  • 3 tbsp butter, melted (you will need more for your griddle or pan)
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • *optional* dark chocolate chips


Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl and whisk.  Using a ladle or spatula, make a well in the dry ingredients and set aside. 

In a medium bowl whisk together coconut sugar (if using brown sugar, make sure to separate out the clumps before adding it to the other wet ingredients), pumpkin puree, buttermilk, melted butter, eggs and vanilla.  

Pour wet ingredients into the well in the dry ingredients and mix until just combined.  Don't over mix.  There might be a few lumps but that's ok!  Let the batter rest for 3-4 minutes before cooking.  

Butter your griddle or frying pan and drop the batter on in 1/4 cup measurements.  This is when I add a few chocolate chips to the top of each pancake.  Cook until bubbles begin to form on the top, about 4 minutes, flip and cook for an additional 2-3 minutes.  Remove and eat immediately or cool on a wire rack to refrigerate or freeze for later.  


Recipe from Cooking Classy