Pumpkin Pancakes

Pumpkin Pancakes

4 servings
Whip up pumpkin pancakes for a fall breakfast recipe! These are have pumpkin, pumpkin spice, and buttermilk. They're fluffy and perfectly spiced!

Ingredients

  • all-purpose flour
    1 ¾ c.
  • granulated sugar
    2 tbsp.
  • baking powder
    1 ½ tsp.
  • baking soda
    1 tsp.
  • kosher salt
    ½ tsp.
  • pumpkin pie spice
    1 ½ tsp.
  • buttermilk
    1 ½ c.
  • whole milk
    ¼ c.
  • pumpkin puree
    ¾ c.
  • eggs
    2 large
  • vanilla extract
    1 tsp.
  • butter

    melted and cooled slightly, plus more for the griddle and serving

    ¼ c.
  • maple syrup

    for serving

Directions

  1. 1

    Stir together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.

  2. 2

    In another medium bowl, whisk together the buttermilk, milk, pumpkin puree, eggs, and vanilla. Add the buttermilk mixture to the flour mixture, along with 1/4 cup of the melted butter. Stir the batter until just combined with some small lumps remaining.

  3. 3

    Heat a large nonstick griddle or skillet over medium heat. Add a pat of butter to grease the surface. Using a 1/3 cup measure, pour the batter onto the pan, spacing the pancakes about 2 inches apart. Let cook, undisturbed, until bubbles appear on the surface and the edges are dry, 4 to 5 minutes. Flip the pancakes; let cook about 2 minutes more, until golden brown. Transfer to a plate.

  4. 4

    Repeat with the remaining batter, preparing the cooking surface with butter in between batches, and adjusting the heat as needed. Top a stack of pancakes with pats of butter and drizzle with maple syrup just before serving.

Pumpkin Pancakes

Pumpkin Pancakes

25 min4 servings482 cal

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About this Recipe

Craving the ultimate cozy fall breakfast? These fluffy Pumpkin Pancakes deliver warm, spiced comfort right to your plate, ready in just 30 minutes! It's the perfect way to embrace autumn mornings with a stack of irresistible goodness, making them an ideal 30-minute meal.

Why These Pumpkin Pancakes Work

The secret to these exceptionally fluffy pumpkin pancakes lies in the harmonious blend of buttermilk with baking powder and baking soda, creating an incredibly light and airy texture. Infused with a generous amount of pumpkin puree and warming pumpkin pie spice, every bite is a delightful celebration of fall flavors that feels both authentic and comforting. This recipe transforms simple ingredients into a breakfast that truly stands out.

What you can expect is a tall stack of golden-brown pancakes, each one soft, moist, and perfectly spiced with the comforting notes of cinnamon, nutmeg, and cloves. The richness of pumpkin puree adds a subtle earthiness and beautiful color, while the buttermilk ensures a tender crumb. These pancakes are a true comfort food, designed to bring a smile to your face on a crisp autumn or winter morning.

Feel free to adjust the pumpkin pie spice to your liking; a little more can intensify the warm notes, or a little less for a subtle hint. While delicious with just butter and maple syrup, consider elevating your serving with a dollop of whipped cream or a sprinkle of toasted pecans for added texture and richness. These pumpkin pancakes are a versatile foundation for your favorite breakfast toppings.

Serve these delightful pancakes for a special weekend brunch or a quick weekday treat. They are a welcoming addition to any autumn or winter gathering, best enjoyed warm, fresh off the griddle, drizzled generously with maple syrup.

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