Description
These Pumpkin Pancakes are a delightful fall-inspired breakfast treat, featuring the warm spices of cinnamon, nutmeg, ginger, and cloves combined with creamy pumpkin puree. Fluffy and flavorful, they pair perfectly with butter and maple syrup for a cozy morning meal.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Wet Ingredients
- 1 cup buttermilk (at room temperature)
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1 large egg (at room temperature)
- 2 tablespoons melted butter (at room temperature)
- 1 teaspoon pure vanilla extract
For Serving
- Butter
- Maple syrup
Instructions
- Preheat the griddle: Heat an electric griddle to 350 degrees F or alternatively use a large skillet on the stovetop. This temperature ensures the pancakes cook evenly and develop a golden-brown crust.
- Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Setting this mixture aside helps to evenly distribute the spices and leavening agents.
- Combine wet ingredients: In a medium bowl, whisk together the buttermilk, egg, pumpkin puree, melted butter, and vanilla extract. Make sure all wet ingredients are at room temperature to help the batter blend smoothly.
- Make the batter: Pour the wet mixture into the dry ingredients and gently stir until just combined. The batter will be thick; avoid overmixing to keep the pancakes fluffy. If you prefer thinner pancakes, add a little more buttermilk to adjust consistency.
- Cook the pancakes: Lightly coat the griddle or skillet with nonstick cooking spray or butter. Pour about 1/3 cup of batter for each pancake onto the heated surface. Cook the first side until bubbles form around the edges and begin to pop, about 2-3 minutes. Carefully flip and cook the other side for another 2-3 minutes until golden brown and cooked through.
- Serve warm: Enjoy the pancakes immediately topped with butter and maple syrup for the best flavor and texture experience.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Allow wet ingredients to come to room temperature to make mixing easier and batter uniform.
- If batter is too thick, add extra buttermilk a tablespoon at a time to reach desired consistency.
- Do not overmix batter to keep pancakes light and fluffy.
- You can keep cooked pancakes warm in a low oven (about 200°F) while finishing the batch.