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Pumpkin Spice Pancakes

Fluffy and moist pumpkin spice pancakes. Perfect breakfast choice for fall!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Whole and Heavenly Oven


  • 2 cup white whole wheat flour
  • 3 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 large egg
  • 2 tablespoons plus 1-2 teaspoons safflower oil divided
  • 1 cup pure pumpkin
  • 2 cups buttermilk
  • Maple syrup and butter
  • Dried cranberries and chopped pecans for topping optional


  • 1. In a large bowl, combine flour, coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a medium bowl, whisk egg, 2 tablespoons oil, pumpkin, and buttermilk until smooth. Make a well in the center of dry ingredients and pour liquid mixture in. Gently fold with a whisk until just combined. The batter should still have a few lumps.
  • 2. Heat a non-stick skillet to 350 F. Grease with 1 teaspoon remaining oil. Drop batter by 1/4 cup onto 3 spots on the skillet. Cook on first side until large bubbles appear, about 2 minutes. Flip pancake and cook on opposite side 1-1/2 to 2 minutes, or until golden brown. Serve immediately with maple syrup and butter. Top with cranberries and pecans if desired.
  • Yield: 15 pancakes
  • These pancakes are best if used on the same day they are made.