Description
Fluffy Pumpkin Pancakes are a delicious and comforting fall breakfast treat made with pumpkin puree, warm spices, and buttermilk, resulting in light, tender pancakes perfect for serving with butter and maple syrup.
Ingredients
Units
Scale
Wet Ingredients
- 2 cups buttermilk (see Recipe Notes for how to make your own buttermilk)
- 1 cup pumpkin puree
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooled slightly + more for cooking, if desired
- 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 Recipe Notes for substitution info)
- 1/2 teaspoon fine-grain sea salt or table salt
For Serving
- Butter
- Maple syrup
Instructions
- Prepare the Buttermilk: To a large bowl, add the buttermilk. If using the vinegar plus milk option, let it sit for about 10 minutes to allow the milk to thicken and turn into buttermilk.
- Combine Wet Ingredients: Add the pumpkin puree, eggs, melted butter, and vanilla extract to the buttermilk. Whisk together until fully combined and smooth.
- Mix Dry Ingredients: In a separate medium bowl, stir together the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly distributed.
- Combine Wet and Dry Ingredients: Pour the dry ingredient mixture over the wet ingredients. Gently stir until just combined—avoid overmixing to keep pancakes fluffy.
- Rest the Batter: Let the batter rest for about 5 minutes to allow the ingredients to hydrate and the leavening agents to activate.
- Heat the Cooking Surface: Heat a non-stick griddle to 325°F or set a large frying pan over medium heat. Melt a little butter on the surface if desired to prevent sticking.
- Cook the Pancakes: Using a 1/3 cup measure or an ice cream scoop, pour the batter onto the cooking surface. Cook until the edges look dry and bubbles form on top, about 1 to 2 minutes. Flip carefully and cook the other side until golden brown and cooked through, about 1 to 2 minutes more.
- Serve: Serve the pancakes warm topped with butter and maple syrup as desired.
Notes
- Makes about 12 (5-inch) pancakes; nutrition values are based on 3 pancakes per serving.
- To make buttermilk substitute: add 2 tablespoons vinegar to a 2-cup measuring cup, fill with milk (whole, 2%, oat, soy, or unsweetened almond) to 2 cups, let sit for 5 minutes.
- Butter can be substituted with vegan butter or coconut oil for a dairy-free option.
- Pumpkin pie spice substitute: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves.
- Dairy-free option: use unsweetened almond milk to make the buttermilk substitute, and vegan butter or coconut oil instead of butter.
- This recipe is adapted from the author’s Fluffy Banana Pancakes recipe.
Nutrition
- Serving Size: 3 (5-inch) pancakes
- Calories: 527 kcal
- Sugar: 25 g
- Sodium: 878 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 38 mg
