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These pumpkin pancakes are what you get when you give buttermilk pancakes a fall twist. They’re fluffy, super soft, and easy to make in minutes. I love serving them with a warm drink. pumpkin spice latte and some chicken sausage for an easy fall-themed breakfast.
As soon as we hit September, I find myself craving everything pumpkin-related: from Pumpkin Spice Iced Latte, Pumpkin Coffee Cake, Pumpkin churros And of course, Pumpkin Waffles that are really crispy.
Ingredients for Pumpkin Pancakes
- Spices β This is absolutely essential to enhance the pumpkin flavor.
- Pumpkin puree β You can use homemade pumpkin, but I prefer to use canned pumpkin. I find it is the easiest and the moisture level is usually just right.
- All purpose flour β Pumpkin pancakes are the perfect fall version of traditional buttermilk pancakes. The key ingredients in pumpkin pancakes are pumpkin puree and a warm spice blend of cinnamon, nutmeg, cloves, and ginger. These ingredients instantly transform your breakfast into a fall favorite.
How to make pumpkin pancakes
- Preheat your griddle or skillet to medium heat; do not skip this step as an evenly heated pan is the key to success when making pancakes.
- Start by sifting together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a bowl, mix together the wet ingredients: buttermilk, egg, pumpkin puree, and melted butter.
- Mix the wet ingredients into the dry ingredients in two batches, mixing until combined.
- Brush the preheated griddle or skillet with a tablespoon of butter and use a ΒΌ-cup measuring spoon to scoop the batter onto the griddle. Once the edges have set and clumps have formed and started to pop on top of the pancake, flip it over and cook on the other side for at least 40 seconds or until golden brown.
Tips and tricks
- Sift the ingredients. I like to sift the baking powder and baking soda together because mine always comes out lumpy.
- These freeze well. You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven, but the microwave works too!
- Let the dough rest. For fluffier pancakes, let the batter rest for five minutes before cooking. This gives the leavening agents time to activate properly.
- Preheat your iron! This is very important for even heating.
Frequently Asked Questions About Recipes
You can add chopped nuts, such as pecans or walnuts. Or even chocolate chips.
It’s definitely the right amount of baking soda, pumpkin puree, and all-purpose flour. If there’s too much or too little of each ingredient, it can make the pancakes dense and heavy.
More comforting breakfast recipes
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Preheat oven to 200ΛF.
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In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves, and ginger. In a measuring cup (or small bowl), measure out the buttermilk. Add the egg and whisk lightly. Next, mix in the pumpkin puree until fully combined. Pour in the slightly cooled melted butter and mix some more. Lots of mixing!
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In two batches, add the wet ingredients to the dry ingredients and mix until combined. The dough should have some small to medium sized lumps. Let the dough rest for 5 minutes before cooking.
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Brush the preheated griddle or skillet with 1 tablespoon of butter. Pour the batter, using a 1/4-cup measure, into the hot skillet. Cook until small bubbles form on the surface of the pancake, then flip. Cook on the other side for about 40 seconds or until golden.
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Transfer the finished pancakes to a baking sheet and place in the oven to keep warm. Continue with the rest of the pancakes until all the batter has been used. Serve with warm maple syrup.
- Don’t skip the sifting step. There’s nothing worse than ending up with a mouthful of baking soda.
- You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven, but the microwave works too!
- For fluffier pancakes, let the batter rest for five minutes before cooking. This gives the leavening agents time to activate properly.
- Preheat the iron. This is very important so that the heat is dissipated evenly.
- If you are having trouble flipping the pancakes, use an additional spatula on the other side of the pancake. Sometimes two is better than one.
- If the pancakes are browning too quickly, reduce the heat.
Calories: 234kcal
Nutritional information is calculated automatically and should only be used as an approximation.
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