Pumpkin Pancakes

Light and fluffy with crisp edges, these American-style pumpkin pancakes are the perfect embodiment of autumn flavours. You can use tinned or homemade pumpkin purée. Serve with a drizzle of maple syrup and your favourite fruits for a tasty, hearty breakfast or snack.

  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 large pancakes 1x
  • Category: Desserts and Baking


  • 250 ml whole milk
  •  tbsps apple cider vinegar or lemon juice
  • 250 g plain flour
  • 1 tbsp baking powder
  •  tsps ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 100 g pumpkin purée
  • 2 large eggs
  • 3 tbsps brown sugar
  • ½ tsp vanilla extract
  • 4 tbsps melted butter, plus extra for cooking


  1. Combine the milk and apple cider vinegar and let sit for 5 to 10 minutes. It should thicken slightly, and possibly even curdle – you’re essentially making a quick buttermilk.
  2. In a large bowl, sift and whisk together the flour, baking powder, cinnamon, nutmeg and salt.
  3. In another bowl, whisk together the pumpkin purée, eggs, brown sugar, vanilla extract, melted butter and homemade buttermilk.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined. Make sure you don’t overmix the batter, it’s ok if it’s a little lumpy.
  5. Heat a non-stick frying pan over medium/medium-low heat. Brush the pan with melted butter or oil.
  6. Pour a ladleful of batter onto the pan. Cook until bubbles appear on the top of the pancake and the bottom is golden brown and set, 2 to 3 mins. Flip carefully and cook until golden brown on the other side, 1 to 2 mins. Repeat with the remaining batter.
  7. Serve warm with desired toppings and enjoy!

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