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Easy Pumpkin Pancakes Recipe

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3.8 from 9 reviews

These easy pumpkin pancakes are a delicious fall-inspired breakfast treat, combining warm spices and pumpkin puree for a fluffy, flavorful stack perfect for cozy mornings. They are quick to prepare and cook on the stovetop, making them an ideal recipe for a comforting weekend brunch.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 cups buttermilk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons butter (melted)
  • 1/2 teaspoon vanilla extract

For Cooking & Serving

  • Cooking spray
  • Maple syrup (optional)
  • Whipped cream (optional)

Instructions

  1. Combine dry ingredients: Place the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Stir well to ensure all dry ingredients are evenly mixed.
  2. Add wet ingredients: To the bowl, add the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Mix gently until just blended to form a smooth batter; avoid overmixing to keep pancakes tender.
  3. Preheat griddle: Heat a griddle or large skillet over medium heat. Lightly coat the surface with cooking spray to prevent sticking.
  4. Cook pancakes: Pour 1/4 cup scoops of batter onto the griddle spaced about 3 inches apart. Cook each pancake for 2-3 minutes on the first side until bubbles form and edges look set.
  5. Flip and finish cooking: Carefully flip the pancakes and cook for another 2-3 minutes on the second side until golden brown and cooked through.
  6. Serve: Transfer the pancakes to plates and serve warm. Top with maple syrup and whipped cream if desired for added sweetness and creaminess.

Notes

  • For thicker pancakes, reduce buttermilk to 1 3/4 cups.
  • Make sure not to overmix the batter to avoid tough pancakes.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • If you don’t have buttermilk, use milk with 1 tablespoon of lemon juice or vinegar added and let it sit for 5 minutes before using.
  • Use a non-stick griddle or skillet for easier flipping and cleanup.

Find it online: https://cookedbysarah.com/easy-pumpkin-pancakes-recipe/