Description
You’re going to love this one—imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!
Ingredients
Scale
- 1¼ cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup buttermilk, at room temperature
- ½ cup canned pumpkin puree (not pie filling)
- 1 large egg, at room temperature
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter and maple syrup for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and all the spices.
- In a separate bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir gently. A few lumps are totally okay—just don’t overmix!
- Heat a skillet or griddle over medium heat (about 350°F) and lightly grease it.
- Scoop ⅓ cup of batter per pancake onto the skillet and cook for 2–3 minutes per side, flipping once bubbles form on the surface.
- Serve warm with your favorite toppings like butter, maple syrup, or candied pecans.
Notes
Use real pumpkin puree for the richest flavor and room-temperature wet ingredients for the fluffiest pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 7g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg