Homemade Pumpkin Pancakes
I took my buttermilk pancake recipe (which always gets rave reviews) and gave it a Fall twist by adding just the right amount of pumpkin puree for perfect pumpkin pancakes. I tested thoroughly to discover that resting the batter for 10 minutes creates ultra-fluffy pancakes!
Servings: 10 pancakes
Ingredients
- 2 cups (240g) all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups (354ml) buttermilk
- 1 cup (227g) 100% pumpkin puree
- 3 Tbsp (43g) unsalted butter melted & cooled
- 1 large egg
Instructions
- Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.2 cups (240g) all-purpose flour, 2 Tbsp granulated sugar, 2 tsp ground cinnamon, 1 tsp pumpkin pie spice, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt
- In a separate bowl, whisk together the buttermilk, pumpkin puree, melted and cooled unsalted butter, and the large egg.1 ½ cups (354ml) buttermilk, 1 cup (227g) 100% pumpkin puree, 3 Tbsp (43g) unsalted butter, 1 large egg
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Allow the batter to rest for about 10 minutes. This helps the ingredients meld, improves the texture of the pancakes, and helps to create fluffier pancakes.
- Lightly grease the griddle or pan with butter or non-stick cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
- Cook until bubbles form on the surface of the pancake and the edges look set, about 3-4 minutes. Flip the pancakes with a spatula and cook the other side until golden brown, about 3-4 minutes. Remove the pancakes from the griddle or pan and keep warm. Repeat the process with the remaining batter.
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or whipped cream. Feel free to add extras like chocolate chips or nuts to the batter for added flavor and texture.
Video
Nutrition
Serving: 1pancake | Calories: 170kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 303mg | Potassium: 137mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4006IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg