Description

These Fluffy Pumpkin Pancakes are a perfect fall-inspired breakfast treat, combining the warm flavors of pumpkin and pumpkin pie spices with a light and airy texture. Made with buttermilk and a blend of spices, these pancakes cook up golden brown and are delicious served with butter and maple syrup.

Ingredients

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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, plus more for cooking (can substitute vegan butter or coconut oil)
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 with 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves)
1/2 teaspoon fine-grain sea salt or table salt

For Serving

Butter
Maple syrup

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Instructions

Prepare Buttermilk: If using the vinegar plus milk option to make your own buttermilk, add 2 tablespoons vinegar to 2 cups of milk (whole, 2%, or plant-based milk like oat or almond) and let it sit for about 5 to 10 minutes to thicken.
Mix Wet Ingredients: In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until fully combined.
Combine Dry Ingredients: In a medium bowl, stir together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly distributed.
Mix Batter: Pour the dry ingredients over the wet ingredients and gently mix just until incorporated. Avoid overmixing to keep the batter light and fluffy.
Rest the Batter: Let the batter rest for about 5 minutes to allow it to thicken slightly and relax the gluten.
Heat Cooking Surface: Heat a non-stick griddle to 325°F or preheat a large frying pan over medium heat. Melt a small amount of butter evenly on the cooking surface if desired (optional if non-stick pan is used).
Cook Pancakes: Using a 1/3 cup measure or an ice cream scoop, pour batter onto the griddle or pan. Cook for 1 to 2 minutes until edges look dry and bubbles form on top. Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
Serve: Serve the pancakes warm topped with butter and maple syrup as desired.

Notes

Makes about 12 pancakes (5-inch size). Nutrition facts are based on 3 pancakes per serving.
To make homemade buttermilk: Add 2 tablespoons vinegar to a liquid measuring cup, then fill with milk (whole, 2%, or plant-based) to reach 2 cups. Let sit 5 minutes to thicken.
Butter can be substituted with vegan butter or coconut oil for a dairy-free version.
If pumpkin pie spice is unavailable, substitute with 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
For a dairy-free option, substitute unsweetened almond milk for milk and use vegan butter or coconut oil instead of butter.
Adapted from the Fluffy Banana Pancakes recipe.

Nutrition

Serving Size: 3 pancakes (approximately 200g)
Calories: 527 kcal
Sugar: 25 g
Sodium: 878 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 88 g
Fiber: 4 g
Protein: 13 g
Cholesterol: 38 mg