Fluffy Pumpkin Pancakes Recipe
These Fluffy Pumpkin Pancakes are a delicious seasonal breakfast treat, combining the warm flavors of pumpkin and pumpkin pie spice with a tender, airy texture. Perfect for chilly mornings, they are made with buttermilk for extra fluffiness and served with butter and maple syrup for a comforting start to your day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
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 if desired)
- 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 (see Recipe Notes for substitution info)
- 1/2 teaspoon fine-grain sea salt or table salt
For Serving
- Butter
- Maple syrup
Instructions
- Prepare the batter: In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift or whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt to ensure even distribution of leavening agents and spices.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay to keep the pancakes tender and fluffy.
- Heat the cooking surface: Preheat a skillet or griddle over medium heat and lightly grease with melted butter or cooking spray.
- Cook the pancakes: Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, another 2-3 minutes.
- Serve: Transfer the cooked pancakes to a warm plate. Repeat with remaining batter, adding more butter to the skillet as needed. Serve warm topped with butter and maple syrup.
Notes
- To make your own buttermilk substitute, combine 2 tablespoons of lemon juice or white vinegar with enough milk to make 2 cups. Let sit for 5 minutes before using.
- If you don't have pumpkin pie spice, substitute with 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves or allspice.
- Use fresh pumpkin puree or canned pumpkin puree labeled 100% pumpkin for best results.
- Allow your melted butter to cool slightly before mixing with eggs to prevent curdling.
Find it online: https://recipethrive.com/fluffy-pumpkin-pancakes-recipe/
