Buttermilk Pumpkin Pancakes with Maple-Ginger Whipped Cream

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Dietary: Kosher, Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

No chilly fall Saturday morning should be without these Buttermilk Pumpkin Pancakes.

Prep: 15 min
Total Time: 40 min
Yield: 20 pancakes



  • In a medium size bowl, whisk together the first six ingredients (eggs through multigrain cereal) to make your wet mixture . The cereal needs to soak a little bit in the moisture, so we’ll do this first. It should be ready by the time you have assembled the dry mixture.
  • In a large bowl, whisk together the last seven ingredients (whole wheat pastry flour through nutmeg) to make your dry mixture.
  • Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok; just make sure all the flour on the bottom of the bowl is mixed in. This batter will be thick–easier to spoon than to pour. You can add a little more buttermilk if you’d like it to be a little thinner and smoother. You can decide which you prefer.
  • Drop pancakes by ladleful onto a medium-hot griddle. (A drop of water should sizzle immediately on contact with the pan). Pancakes are ready to turn when the edges start to look a little dry and waxy and you can see small bubbles forming on the surface. (Bubbles are rare with this thicker batter–you’ll see some small ones near the edge.)
  • Notes: Light brown sugar or white sugar may be substituted for the dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and nutmeg. If you prefer softer pancakes, you may omit the multigrain cereal; just decrease the buttermilk by 1/4 cup to 1 cup total. You can easily halve the recipe if you don’t need 20 pancakes–but the refrigerated extra pancakes have been a great afternoon snack in my house . . . . your call.

       Maple-Ginger Whipped Cream

  • 1 cup (½ pint carton) heavy whipping cream
  • 1 1/2 Tbsp maple syrup, (use grade B if you can find it—it has more maple flavor than thinner, weaker grade A syrup)
  • 1/2 tsp ground ginger, for sprinkling
  • 1/2 tsp ground nutmeg, for sprinkling
  • In a medium bowl, use an electric mixer to whip the cream, drizzling in the maple syrup as you go, until the mixture is thick. (You can add more maple syrup to your taste. 1 1/2 Tbsp worked for me.) -When the mixture is thick enough to dollop, but is still smooth, stop the mixer. (I went too far, and mine got a little bit chunkity. Still delicious.) Sprinkle and fold ground ginger in with a spoon. Sprinkle with a dash of nutmeg. Serve as dollops on top of pumpkin pancakes. Or pumpkin pie. Or your oatmeal.

    Makes about 1.5 cups.