Pancake Art Soda

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How to make pumpkin pancakes with baking soda.

Make delicious homemade pumpkin pancakes that are the perfect breakfast. To be extra festive, make your pancakes into a pumpkin shape.


  • 1 ¼ cups all-purpose flour
  • ¼ cup sugar
  • 2 tablespoon light brown sugar
  • ½ teaspoon ARM & HAMMER™ Baking Soda
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon kosher salt
  • 1 ¼ cups buttermilk, divided
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • 1 tablespoon maple syrup
  • ¾ cup canned pumpkin
  • ¼ cup pecans
  • Butter and maple syrup for serving


  1. (Optional) Melt one tablespoon of unsalted butter in a skillet over medium heat. Add a dash of pumpkin pie spice and pecans. Cook until lightly toasted and chop. Set aside.
  2. In a large bowl, whisk together flour, sugars, ARM & HAMMER Baking Soda, pumpkin pie spice and salt.
  3. In a liquid measuring cup, add 1 cup of buttermilk, eggs, melted butter, and maple syrup. Whisk to combine.
  4. Add wet ingredients to dry ingredients; stir to combine but do not overmix.
  5. In the same measuring cup add remaining ¼ cup buttermilk and canned pumpkin and mix well. Fold into batter.
  6. Let batter rest for about 5 minutes while you heat your griddle or skillet.
  7. Melt butter onto the cooking surface, spreading evenly.
  8. Pour the batter onto the griddle or frying pan. The pancakes are ready to flip when they start to look drier around the edges and start to form bubbles (about 1-2 minutes). Flip and cook on the other side until golden brown and completely cooked through–about another 1-2 minutes.
  9. Serve topped with butter, maple syrup, and spiced pecans if desired and enjoy!


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