Description
These Fluffy Pumpkin Pancakes are a perfect fall breakfast treat, combining the warm flavors of pumpkin and pumpkin pie spice with a tender, fluffy texture. Made with buttermilk and a blend of spices, these pancakes are easy to prepare and perfect served with butter and maple syrup.
Ingredients
Units
Scale
Wet Ingredients
- 2 cups buttermilk (see Notes for homemade option)
- 1 cup pumpkin puree
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooled slightly + more for cooking
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (see Notes for substitution)
- 1/2 teaspoon fine-grain sea salt or table salt
For Serving
- Butter
- Maple syrup
Instructions
- Prepare Buttermilk Base: In a large bowl, pour the buttermilk. If making homemade buttermilk, prepare according to Notes and let it sit about 10 minutes until thickened.
- Mix Wet Ingredients: Add pumpkin puree, eggs, melted butter, and vanilla extract to the buttermilk. Whisk together until combined thoroughly.
- Combine Dry Ingredients: In a separate medium bowl, stir together the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Combine Wet and Dry: Pour the dry ingredients over the wet ingredients and mix gently until just incorporated. Avoid overmixing to maintain fluffiness.
- Rest Batter: Let the batter rest for about 5 minutes to allow ingredients to meld and for slight thickening.
- Heat Cooking Surface: Preheat a non-stick griddle to 325°F or a large frying pan over medium heat. Lightly melt butter and spread on the cooking surface if desired.
- Cook Pancakes: Using a 1/3 cup measure or an ice cream scoop, pour batter onto the griddle or pan. Cook for 1 to 2 minutes until edges look dry and bubbles form on top, then flip carefully. Cook an additional 1 to 2 minutes until golden brown and cooked through.
- Serve: Serve hot topped with butter and maple syrup as desired.
Notes
- Makes about 12 (5-inch) pancakes; nutrition facts are based on 3 pancakes per serving.
- To make buttermilk: Add 2 tablespoons vinegar to a 2-cup measuring cup, fill with milk (whole, 2%, oat, soy, or unsweetened almond) to 2 cups total and let sit 5 minutes until thickened.
- Butter can be substituted with vegan butter or coconut oil for a dairy-free version.
- If you do not have pumpkin pie spice blend, substitute with 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves.
- Dairy-free option: Use unsweetened almond milk for buttermilk and vegan butter or coconut oil instead of butter.
Nutrition
- Serving Size: 3 pancakes (5-inch)
- Calories: 527
- Sugar: 25g
- Sodium: 878mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 38mg
