Roasted Pumpkin Spice Pancakes

Pumpkin spice has become a beloved American autumn signature, and these pancakes lean into it with real roasted sugar pumpkin. Fresh cubes are oven-roasted until sweet, then folded into a buttermilk batter for a warm, shareable weekend breakfast.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 395 cal
• 11g protein
• 58g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 cups cubed fresh sugar pumpkin
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 1/4 cups buttermilk
• 3 tablespoons maple syrup
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 tablespoons neutral oil for griddle
• 1/4 cup toasted pumpkin seeds
• 1/2 cup extra maple syrup for serving

Instructions

1. 1Preheat the oven to 400°F. Toss the fresh pumpkin cubes with a drizzle of oil on a sheet pan and roast 20 to 25 minutes until fork-tender and lightly caramelized at the edges.
2. 2Let the roasted pumpkin cool slightly, then mash it smoothly with a fork or briefly pulse in a food processor until you have a thick puree; measure out what you need and reserve any extra.
3. 3In a large bowl whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. 4In a separate bowl beat the eggs, then whisk in the buttermilk, maple syrup, melted butter, vanilla, and the mashed roasted pumpkin until uniform.
5. 5Pour the wet mixture into the dry ingredients and fold gently just until combined; a few small lumps are fine and keep the pancakes tender.
6. 6Heat a large griddle or nonstick skillet over medium heat and lightly oil the surface; it is ready when a drop of water sizzles.
7. 7Scoop batter per pancake onto the hot surface, spacing them apart.
8. 8Cook 2 to 3 minutes until bubbles form across the top and the edges look set and lightly dry.
9. 9Flip carefully and cook another 1 to 2 minutes until the undersides are deep golden and the centers spring back when touched.
10. 10Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the remaining batter.
11. 11Stack the pancakes on a platter, scatter toasted pumpkin seeds over the top, and pass warm maple syrup at the table for a shareable weekend breakfast.