Description
These Fluffy Pumpkin Pancakes are a delightful fall breakfast treat, combining the warm flavors of pumpkin and pumpkin pie spice in a soft, tender stack. Made with buttermilk and a hint of vanilla, they are perfect served with butter and maple syrup for a cozy morning.
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 (or substitute: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves)
- 1/2 teaspoon fine-grain sea salt or table salt
For Serving
- Butter
- Maple syrup
Instructions
- Prepare Buttermilk: If making your own buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Fill with whole milk, 2% milk, oat milk, soy milk, or unsweetened almond milk until it reaches 2 cups. Let sit for about 5-10 minutes to thicken and sour slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate medium bowl, stir together the flour, sugar, baking powder, baking soda, pumpkin pie spice (or its substitute), and salt until evenly mixed.
- Make the Batter: Pour the dry ingredients over the wet ingredients and gently fold together just until incorporated. Be careful not to overmix to keep the pancakes fluffy.
- Rest the Batter: Allow the batter to rest for about 5 minutes; this helps the ingredients meld and prepares the batter for cooking.
- Heat the Cooking Surface: Preheat a non-stick griddle to 325°F or heat a large frying pan over medium heat. Add a little butter to the surface and spread evenly if desired; this may not be necessary with a non-stick surface.
- Cook Pancakes: Using a 1/3 cup measure or a trigger-handled ice cream scoop, pour batter onto the griddle or pan. Cook until the edges look dry and bubbles start to form on the surface, about 1 to 2 minutes. Flip the pancakes carefully and cook another 1 to 2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm, topped with butter and maple syrup if desired.
Notes
- This recipe yields about 12 pancakes measuring 5 inches each; nutrition facts assume a serving size of three pancakes.
- To make homemade buttermilk: Combine 2 tablespoons of vinegar with milk alternatives or dairy milk to measure 2 cups total and let sit for 5 minutes.
- Butter can be substituted with vegan butter or coconut oil for a dairy-free version.
- If you don’t have pumpkin pie spice, use this substitute blend: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves.
- The dairy-free option includes substituting unsweetened almond milk for milk and vegan butter or coconut oil for butter.
- Adapted from a Fluffy Banana Pancakes recipe to incorporate pumpkin flavors.
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
