Pumpkin Pancakes
Whenever you're in the mood for a cozy fall breakfast, these Pumpkin Pancakes are fluffy, spiced, and full of warm pumpkin flavor, perfect for starting your day with seasonal comfort.
Servings 12
Ingredients
- 1 and 3/4 cups 248g all-purpose flour (measured by scooping and leveling)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup 55g light brown sugar, packed
- 1 cup 245g pumpkin puree
- 1 and 1/2 cups 350ml buttermilk
- 3 tablespoons 42g melted butter, plus additional cold butter for the griddle
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat a non-stick electric griddle to 375 degrees Fahrenheit.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Create a well in the center of the mixture and set it aside.
- In a medium mixing bowl, whisk together the pumpkin puree, buttermilk, brown sugar, melted butter, eggs, and vanilla extract until well combined.
- Pour the pumpkin mixture into the well in the dry mixture and whisk the two together just until combined. Allow the batter to rest for 3 minutes.
- Butter the griddle, then pour about 1/3 cup of batter at a time onto the griddle. Slightly spread the pancakes outward with the bottom of the measuring cup.
- Cook the pancakes until they are golden brown on the bottom, then flip them and cook the opposite side until it's also golden.
- Repeat the process until all of the batter has been used.
- Serve the pancakes warm with butter and maple syrup.
Notes
- The batter should be slightly lumpy; avoid over-mixing to ensure fluffy pancakes.
- You can keep the pancakes warm in a 200-degree Fahrenheit oven while you finish cooking the remaining batches.