Pumpkin Pancakes

Pumpkin Pancakes

from thepioneerwoman.com
30-minute meals
25 min
4 servings
482 kcal / serving

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

Ingredients

  • 1 ¾ c.all-purpose flour
  • 2 tbsp.granulated sugar
  • 1 ½ tsp.baking powder
  • 1 tsp.baking soda
  • ½ tsp.kosher salt
  • 1 ½ tsp.pumpkin pie spice
  • 1 ½ c.buttermilk
  • ¼ c.whole milk
  • ¾ c.pumpkin puree
  • 2 largeeggs
  • 1 tsp.vanilla extract
  • ¼ c.butter, melted and cooled slightly, plus more for the griddle and serving
  • 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.