These Buttermilk Pumpkin Pancakes are fluffy and filled with cozy pumpkin spice! Perfect for breakfast, they bring a warm autumn feel to your table, no matter the season.
You’ll love how easy they are to whip up! Just mix the ingredients and flip them on the griddle. I always top mine with a bit of maple syrup—pure happiness! 🥞✨
Key Ingredients & Substitutions
All-purpose flour: This is the base for the pancakes. If you’re gluten-free, you can use a gluten-free flour blend instead, which works well in pancakes.
Pumpkin puree: Canned pumpkin is super convenient, but you can also use fresh pumpkin. Just roast it, scoop out the flesh, and blend until smooth. It’s a tasty option if you have the time!
Buttermilk: Buttermilk gives pancakes their lovely, tangy flavor and fluffiness. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves creates that warm autumn flavor. Feel free to adjust the spices to your liking or use pumpkin pie spice for simplicity!
How Do You Get Fluffy Pancakes Just Right?
To make sure your pancakes turn out fluffy, careful mixing is key. Follow these steps:
- Mix dry and wet ingredients separately; then combine them gently. You want it to be a bit lumpy—overmixing can lead to dense pancakes.
- Allow the batter to rest for a few minutes; it can help the pancakes rise better while cooking.
- Preheat your skillet or griddle before cooking to ensure even heat, which helps cook them perfectly without burning.
Flip only when you see bubbles forming on the surface—this ensures a well-cooked pancake. Happy flipping!
Buttermilk Pumpkin Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (canned or fresh)
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter, plus more for cooking and serving
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Pecans (optional), for garnish
- Powdered sugar (optional), for dusting
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare, plus about 10-15 minutes to cook the pancakes. In total, you’re looking at around 20-25 minutes from start to finish—perfect for a quick and delicious breakfast!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is well combined. This helps distribute the leavening agents and spices evenly!
2. Combine the Wet Ingredients:
In a separate medium bowl, mix together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth. This step ensures the wet ingredients are well blended, which makes the pancakes nice and moist.
3. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. The batter should be slightly lumpy—this means you haven’t overmixed it, which helps keep the pancakes fluffy!
4. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter. You want it hot enough that a drop of water sizzles when it hits the surface.
5. Cook the Pancakes:
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to appear on the surface and the edges look set, which should take about 2-3 minutes. Keep an eye on them so they don’t burn!
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes, or until they’re golden brown and cooked through. Enjoy the aroma of those spices while they cook!
7. Keep Them Warm:
Remove the pancakes from the skillet and keep them warm on a plate. Repeat with any remaining batter, adding more butter to the skillet as needed.
8. Serve and Enjoy:
Stack your beautiful pancakes on a plate. Add a pat of butter on top, dust them with powdered sugar if you like, and drizzle generously with maple syrup. Yum!
9. Add Some Flair:
For extra deliciousness, garnish with chopped pecans for a nice crunch. Serve warm and enjoy the comforting flavors of pumpkin spice!
These pumpkin pancakes are sure to be a hit, and they’re not just for fall! Whether it’s breakfast, brunch, or a cozy dinner, they’ll bring a smile to your face with each bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour. Just keep in mind that the pancakes will be denser. You might want to add an extra tablespoon of buttermilk to improve their fluffiness.
Can I Make the Pancake Batter Ahead of Time?
Yes, you can! Prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken while chilling.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or pop them in the toaster for a quick breakfast!
Can I Freeze Pancakes for Later?
Yes, pancakes freeze well! Let them cool completely, then stack them with parchment paper between each pancake in a freezer-safe bag. They can be frozen for up to 2 months. Reheat directly from the freezer in the toaster or microwave!
