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These Pumpkin Pancakes are what you get when you give buttermilk pancakes a fall glow-up. They are fluffy, super cozy, and easy to mix up in minutes.
As soon as we hit September, I find myself craving all things pumpkin: from Iced Pumpkin Spice Lattes, Pumpkin Coffee Cake, Pumpkin Churros!
INGREDIENTS for pumpkin pancakes
- Spices – This is absolutely essential to drive home the pumpkin flavor.
- Pumpkin puree – You can use homemade but I prefer using canned pumpkin. I find that it’s the easiest and the moisture level is usually correct.
- All-purpose flour – Pumpkin Pancakes are the ultimate fall-friendly version of traditional buttermilk pancakes. The key ingredients in pumpkin pancakes are pureed pumpkin and a warm spice blend of cinnamon, nutmeg, cloves, and ginger. These ingredients instantly transform your breakfast into a fall favorite.
HOW TO MAKE PUMPKIN PANCAKES
- Preheat your griddle or skillet over medium heat; don’t skip this as an evenly heated pan is the key to success when making pancakes.
- Start by sifting together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a bowl, whisk together your wet ingredients: buttermilk, egg, pumpkin puree, and melted butter.
- Mix wet ingredients into dry ingredients in two batches, mixing until just combined.
- Brush your preheated griddle or skillet with a tablespoon of butter and use a ¼-cup scoop or measure to drop the batter onto the griddle. Once the edges have set and buttles have formed and started to pop on the top of your pancake, flip it and cook it on the other side for at least 40 seconds or until golden brown.
Tips and Tricks
- Sift the ingredients. Don’t skip the sifting of ingredients. There’s nothing worse than getting a bite full of a baking soda clump.
- These freeze well. You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven but microwaving works too!
- Rest the batter. For the fluffiest pancakes, let your batter rest for five minutes before cooking. This gives the leavening agents time to properly activate.
- Preheat your griddle! This is so important for even heating.
Recipe FAQs
What mix-ins can I add to these pancakes?
You can add chopped nuts like pecans or walnuts. Or even chocolate chips.
What makes pumpkin pancakes fluffy?
It’s definitely the right amount of baking soda, pumpkin puree and all-purpose flour. If there’s too much or too little of each ingredient, it can make the pancakes dense and heavy.
More pumpkin recipes
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