Easy Pumpkin Molasses Pancakes

Easy to make and extra healthy.  Pumpkin puree keeps these pancakes moist and the light spicing adds extra flavour. Serve with a blend of molasses and pure maple syrup (blend ratio below).




  1. In a large bowl, whisk the flour, baking powder, baking soda, spices and salt.
  2. I another bowl whisk the buttermilk with the pumpkin puree, eggs, molasses, melted butter and vanilla.
  3. Stir the wet into the dry and mix until just combined (batter may be a little lumpy). Let batter sit for 5-10 minutes.
  4. Warm a fry pan over medium, or medium-low (depending on how hot your stove runs) and brush with oil.
  5. Using a ¼ cup measure, pour batter into pan, leaving room in between pancakes for batter to spread.
  6. Cook until pancakes bubble on top, the edges are set, and the bottom is browned. Flip and cook until pancakes are cooked through.

*You can use milk that has been soured with 1 Tbsp. of vinegar or ½ cup plain yogurt blended with 1 cup of milk.


Serve with a 50/50 blend of maple syrup and fancy molasses. 

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