Pumpkin Spice buttermilk Pancakes

These Pumpkin Spice Pancakes are so delicious, fluffy and soft. Perfect for fall and will make the perfect breakfast option for a Thanksgiving morning.
Author Chichi Uguru



  • 1-1/2 cups all purpose flour
  • 1-1/4 cup buttermilk
  • 2 eggs (separated)
  • 3 Tbsp salted butter (melted)
  • 3 Tbsp Pumpkin Spice sugar
  • 1 tsp molasses
  • 1 tsp baking soda
  • 1/2 tsp baking powder

Quick cream cheese frosting

  • 2 Tbsp cream cheese
  • 2 Tbsp powdered sugar
  • 1 tsp vanilla extract


  • Whip the egg whites to stiff peak and set aside.
  • Add baking soda, baking powder and pumpkin spice sugar to the flour and whisk together.
  • Pour the buttermilk, cooled melted butter into the flour and mix.
  • Then mix in beaten egg yolks and pumpkin purée.
  • Finally fold in the whipped egg whites into the batter.

It's time to cook!

  • Heat up griddle and Spray with non stick spray fry the pancakes using a quarter cup for each pancake.
  • Flip pancakes when bubbles begin to show on the pancakes.
  • Turn heat as soon as you flip the pancakes and let the residual heat in the griddle finish the cooking.
  • Take out pancakes, wipe griddle with paper towel to clean out grease.
  • Turn on the heat again and repeat process till all the pancakes are done.
  • Serve with a dollop of cream cheese frosting and maple syrup!
  • Cream cheese frosting
  • Mix the cream cheese, powdered sugar and vanilla together till smooth.