Helen's Priceless Pumpkin Pancakes

Helen's Priceless Pumpkin Pancakes

Montana Mike 0

"Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup."
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45 m servings 446 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 991 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
  2. Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
  3. Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
  4. Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.



Made these this morning and they were yummy! I only changed a couple things because I didn't have some of the items--substituted milk/vinegar for the buttermilk and whole wheat pastry flour for ...

Best pancakes I've had in a long time. Served with real maple syrup and added caramelized pecans sprinkled on top. Definite do-again.

Just polished these off. The whole family loved them. Used regular milk, was not aware of the vinegar trick, but they still turned out great. My 6 and 3 year old wanted seconds, and they never a...

Light and delicious! Used half whole wheat flour and half unbleached white. Needs some spice--added 1 tsp of pumpkin pie spice and 1 tsp of cinnamon.

These pancakes are such a treat! Like sweet pumpkin bread for breakfast but much quicker and simpler. I have, every time, seperated the eggs like suggested, however in a pinch I'm sure these wou...