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Jamaican Pumpkin Pancakes

Jamaican Pumpkin Pancakes

David Taylor
Light and fluffy pumpkin pancakes topped with candied pecans and drizzled with warm maple syrup make for a great breakfast treat that your entire family will love!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Jamaican
Servings 10 Pancakes
Calories 138 kcal


  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground allspice
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 eggs
  • 1 ½ cups buttermilk
  • 3 tbsp cold water
  • 1 cup pumpkin puree
  • ½ stick unsalted butter melted


  • Combine the flour, baking powder, baking soda, allspice, salt and cinnamon in a medium sized bowl. Set aside.
  • Beat the eggs in a large bowl with a whisk until foamy. Beat in the buttermilk, cold water, and pumpkin puree. Refrigerate until needed or proceed now with step three.
  • Add the melted butter to the pumpkin mixture and then fold the dry ingredients into the pumpkin mixture until the batter is smooth.
  • Lightly grease a large skillet with additional butter and allow the pan to get fairly hot. Drop the batter by scant 1/4 cup onto the griddle and cook until the pancake is golden on the bottom and air pockets appear on the dry top. Flip the pancakes over and cook one more minute until underside is golden.
  • Serve hot with butter and syrup.