In a large bowl, combine the flour, brown sugar, baking powder, baking soda and the spices.

In a medium bowl, stir together the buttermilk, pumpkin, eggs and melted butter.

Add wet ingredients to dry ingredients and stir until smooth.

Dollop the batter in 1/4 cup amounts onto a well-greased skillet or large frying pan set to medium heat. Cook until tops bubble and turn and cook other side - about 2 minutes per side.

If working in batches, place finished pancakes on a baking sheet in the oven set to 250 degrees until all are done.

Serve warm with softened butter and your favorite syrup. It's also great with just a dollop of whipped cream for a pumpkin pie breakfast feeling.


This is moist and hearty hotcake loaded with pumpkin flavor brought out by traditional holiday spices. Freeze leftover pancakes in an an airtight freezer bag and reheat the next morning in the microwave (about 1 minute on high).

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 12 votes.

From RooRoo

Rating (out of 5):

I used a whole 15 ounce can of pumpkin (recipe just said "can"). I think I picked the right size because they turned out great.

Comment submitted: 12/9/2012 (#14952)



From Breakfastforeve (Team Breakfast Member)

Rating (out of 5):

This was so good. Lots of flavor and the texture was moist.

Comment submitted: 11/20/2011 (#13213)



From Askjul

Rating (out of 5):

So yummy! Next time, I am going to sub whole wheat flour, and applesauce for butter, and see if it's still amazing.

Comment submitted: 10/12/2011 (#13017)



From SuzChirp (Team Breakfast Member)

Rating (out of 5):

These pancakes are really good! Thanks for sharing the recipe! I added white chocolate chips and served them with whipped cream. (cookbookbites.blogspot.com)

Comment submitted: 5/1/2011 (#12633)



From bigfan

Rating (out of 5):

These are the best pancakes! The insides taste like pumpkin pie... so yummy! They taste even better with pure maple syrup. I made a double-batch of them and froze what was left over in between sheets of waxed paper which were then put in ziplock freezer bags. Then anytime during the week I take a couple out and pop them in the toaster!

Comment submitted: 11/13/2010 (#11554)



From Shannon

Rating (out of 5):

These are awesome! My husband and children won't eat anything else.

Comment submitted: 11/6/2010 (#11508)



From Stylish Chef (Team Breakfast Member)

Rating (out of 5):

These are awesome, my husband makes them often and I make an apple and brown sugar topping. Very Yummy and not bad in calories either.

Comment submitted: 10/17/2010 (#11404)



From Pancakalicious

Rating (out of 5):

They rock! I've been making them for years. So sooo good. PERFECT in the fall and winter...or any time of year. ;) We like to make a big batch and freeze the leftovers for later.

Comment submitted: 9/14/2010 (#11220)



From Suzanne

Rating (out of 5):

Thanks so much for the recipe! It's really good! Added some white chocolate chips in the pan. Served with whipped cream and pumpkin pie spice. Read my review here.

Comment submitted: 1/3/2010 (#9376)



From Wake N Bake

Haven't eaten the cakes yet but it sounds really bomb... I'll let ya know how mine turn out... I'm sure they'll be great.

Comment submitted: 1/31/2009 (#7487)



From joybuzz

Rating (out of 5):

Delicious... would not change a thing. These are hearty pancakes and would be great on a cold winters day. I am going to serve these to my guests over the holidays.

Comment submitted: 11/8/2008 (#6765)



From 5malachrunners (Team Breakfast Member)

Rating (out of 5):

This is our standard pancake recipe now. My children think it's just the 'right' amount of sweetness and don't even ask for syrup with them anymore! it's like having a little healthy slice of pumpkin pie for breakfast! We love it!

Comment submitted: 8/10/2008 (#6101)



From S2KS2K (Team Breakfast Member)

Rating (out of 5):

Light and fluffy. I think they could be a tad sweeter, but they are delicious!

Comment submitted: 4/7/2008 (#4969)

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