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Pumpkin Pecan Buttermilk Pancakes

Pumpkin Pecan Buttermilk Pancakes

These Pumpkin Pecan Buttermilk Pancakes are the perfect fall breakfast! They're light, fluffy, and full of cozy cinnamon.
Course Breakfast
Cuisine American
Keyword buttermilk pancakes, fluffy pancakes, pumpkin pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 203kcal


  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoons Stevia In The Raw® Bakers Bag
  • 1 1/2 tablespoons granulated sugar
  • 1/2 cup pumpkin puree
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/2 cup coarsely chopped pecans
  • 1 tablespoon powdered sugar for dusting
  • 1/2 cup pure maple syrup


  • In no particular order, place flour, baking soda, salt, Stevia In The Raw®, sugar, pumpkin puree, buttermilk, egg, cinnamon and pecans into a large bowl. Mix until well combined.
  • Heat a large skillet over medium heat. Spoon about 1/4 cup pancake batter into hot pan forming a round. Cook both sides until cooked through and browned. Remove and continue until all batter is used.
  • Dust pancakes with powdered sugar and serve with pure maple syrup.


Calories: 203kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 252mg | Potassium: 171mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2467IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg