Pumpkin Pancakes
Fluffy, tender, and spiced pancakes made with pumpkin puree and warm autumn flavors. Perfect for cozy breakfasts or brunches, these pancakes pair beautifully with maple syrup, butter, or a dollop of whipped cream.
Print Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves optional
- 1 cup pumpkin puree canned or homemade
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices.
- Mix Wet Ingredients: In a separate bowl, combine pumpkin puree, buttermilk, eggs, oil, and vanilla extract.
- Combine: Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes: Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form on the surface and edges are set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
- Serve: Keep pancakes warm in a low oven while cooking the rest. Serve with maple syrup, butter, or whipped cream.
Servings: 10 pancakes