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Pumpkin Buttermilk Pancakes


  • 2 cups self-rising flour
  • ½ cup brown sugar
  • 3 tablespoons plain cornmeal
  • 1 teaspoon pumpkin pie spice
  • 1 ⅔ cups buttermilk
  • 1 cup canned pumpkin puree
  • ¼ cup melted butter
  • 1 large egg


  • In a large bowl, whisk the flour, brown sugar,cornmeal, and pumpkin pie spice.
  • In a small bowl whisk the buttermilk,pumpkin, butter and egg.
  • Stir the wet ingredients into the dry ingredients.
  • Stir until just combined, batter will be lumpy.
  • Heat a griddle or skillet over medium heat.
  • Brush the griddle or skillet with cooking oil.
  • Spoon about ⅓ cup of batter onto the cooking surface and cook until bubbles appear on the surface, approximately 3 minutes.
  • Turn over and cook an approximate 2-3 minutes more.


Do a test run with one pancake first to make sure the cooking unit isn't too hot or not hoe enough.
Make sure to use self-rising flour and not all purpose flour. This recipe does not have baking powder or baking soda in it which is why it uses self-rising flour.