Description
These fluffy pumpkin pancakes combine the warm flavors of fall spices with the moistness of pumpkin puree, creating a perfect breakfast treat. Made with simple ingredients and cooked on the stovetop, they offer a delicious seasonal twist to your usual pancake routine.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For Cooking
- Additional butter for greasing the pan
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined, ensuring the spices and leavening agents are evenly distributed.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth, creating a creamy pumpkin mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until combined. Be careful not to overmix; a few lumps in the batter are okay to maintain fluffiness.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking and add flavor.
- Cook Pancakes (First Side): Pour about 1/4 cup of batter per pancake onto the heated skillet. Cook for approximately 2-3 minutes until bubbles form on the surface and the edges look set, indicating readiness to flip.
- Cook Pancakes (Second Side): Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through, ensuring a fluffy interior.
- Repeat Cooking: Continue cooking the remaining batter in batches, adding more butter to the skillet as needed to keep pancakes from sticking.
- Serve Warm: Serve the pumpkin pancakes warm with your favorite toppings such as maple syrup, whipped cream, or a dusting of cinnamon for extra flavor.
Notes
- Do not overmix the batter to keep pancakes fluffy; slight lumps are fine.
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- If you don’t have buttermilk, you can make a substitute using milk and lemon juice or vinegar.
- Adjust cooking heat as needed to ensure pancakes cook through without burning.
- These pancakes freeze well; reheat gently in a toaster or microwave.
