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Pumpkin Pancakes

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Easy pumpkin pancakes made light and fluffy with buttermilk and warm autumn spices.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup buttermilk (or milk with a splash of vinegar, left to stand 5 minutes)
  • 2 large eggs
  • 2 tablespoons melted butter (optional, for flavor)
  • Maple syrup or honey for serving (optional)

Instructions

  1. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together in a mixing bowl until blended.
  2. Mix the pumpkin puree, buttermilk, eggs and melted butter in a second bowl until smooth.
  3. Fold the dry ingredients into the wet with a spatula, stopping while the batter is still lumpy. Rest it 5-10 minutes while the pan heats.
  4. Heat a non-stick skillet over medium and add a little butter, letting it melt before the batter goes in.
  5. Pour about 1/4 cup of batter per pancake. Cook 2-3 minutes, until bubbles form on the surface and the edges look set.
  6. Flip and cook another 2-3 minutes until golden brown.
  7. Keep warm in a low oven while you cook the rest, adding more butter to the pan as needed.

Notes

For the fluffiest result keep the buttermilk: its acid is what activates the baking soda. If you substitute plain milk, stir in a splash of vinegar or lemon juice and let it stand 5 minutes first. Do not increase the baking soda without adding acid. Mix only until the flour disappears, and rest the batter before cooking. Leftovers keep in the refrigerator for up to three days, or freeze with parchment between the pancakes.

Nutrition

Keywords: pumpkin pancakes, fluffy pumpkin pancakes, pumpkin pancake recipe, fall breakfast

Find it online: https://recipestastying.com/pumpkin-pancakes/