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The Easiest Pumpkin Pancakes

A breakfast bursting with fall flavor. Featuring Bison Sour Cream, these pumpkin pancakes have just the right amount of spice to kick off your day.


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This recipe uses:


  • 1 cup Bison Sour Cream
  • 2 cups flour
  • 3 Tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher or sea salt
  • 1 tsp pumpkin pie spice
  • 1 egg, lightly beaten
  • 1 cup pumpkin puree, unsweetened
  • 2 Tbsp melted coconut oil, unrefined
  • 3/4 cup milk
  • 1 tsp almond extract
  • 2 Tbsp fresh squeezed lemon juice


  • Step 1

    In a large bowl, whisk together all dry ingredients: flour, coconut sugar, baking powder, baking soda, salt, and pumpkin pie spice.

  • Step 2

    In another bowl, whisk together all wet ingredients: Bison Sour Cream, pumpkin puree, egg, coconut oil, milk, almond extract, and lemon juice.

  • Step 3

    Whisk together dry and wet ingredients in a medium mixing bowl, creating a thin pancake batter.

  • Step 4

    Lightly coat a large skillet or griddle with oil and place over medium heat.

  • Step 5

    Add 1/4 cup of pancake mix and smooth into rounds with the back of a ladle or spoon.

  • Step 6

    Allow pancakes to cook until bubbles form on the surface and they are golden on bottom, about 3-4 minutes.

  • Step 7

    Flip and cook for an additional 3 minutes, or until golden on the bottom.

  • Step 8

    Serve with Bison Sour Cream on the side and pure maple syrup. Enjoy!