Pumpkin Pancakes

Good for breakfast, as a snack or simple dessert.
Course: Breads, Snacks
Servings: 12 pancakes
Author: Catherine Christiano


  • 1 cup unbleached flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 large egg
  • 1/8 cup canola oil
  • 1/8 cup water
  • 1 cup buttermilk
  • 1/2 cup canned or cooked and mashed pumpkin
  • canola oil for griddle
  • confectioner's sugar


  • Preheat oven to low and place plates on racks to prewarm.
  • In a small mixing bowl, combine flour, baking soda, baking powder, salt and spices.
  • In a medium mixing bowl using whisk, beat egg. Mix in oil, water, buttermilk, and pumpkin.
  • Add flour mixture to egg mixture and mix using whisk just until all ingredients are incorporated.
  • Heat griddle or frying pan to about 325 °F. Coat with canola oil.
  • Drop spoonfuls of batter onto griddle.
  • Turn pancakes after small bubbles appear and edges start to brown.
  • Remove pancakes to warm plates in oven as they turn golden brown.
  • Serve with confectioner's sugar.


Try scaling up to make more and use up entire 15 oz can of pumpkin. Try experimenting with substituting canola oil for shortening. 
Copyright 2023, Catherine Christiano. Website by Catherine Christiano.