Pumpkin Pancakes That Taste Like Fall in Every Bite
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
- 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.