Description
These fluffy Pumpkin Pancakes are infused with warm fall flavors like pumpkin pie spice and vanilla, making them the perfect cozy breakfast treat. Soft, golden, and delicious, they’re a must-try for pumpkin lovers. Keywords: fluffy pumpkin pancakes, fall pancake recipe, pumpkin breakfast ideas.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 2 tbsp melted butter
Instructions
1. Mix the Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt, and sugar.
2. Mix the Wet Ingredients:
- In a separate bowl, whisk together pumpkin puree, egg, buttermilk, vanilla extract, and melted butter until smooth.
3. Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients.
- Stir until just combined—do not overmix; a few lumps are fine.
4. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip and cook for another 1-2 minutes until golden brown and cooked through.
5. Serve:
- Stack the pancakes and serve warm with maple syrup, whipped cream, or your favorite toppings.
Notes
- Substitutions: Use plain milk with 1 tsp of lemon juice if buttermilk isn’t available.
- Pumpkin Spice: Adjust the pumpkin pie spice to your taste for more or less spice.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a toaster or microwave.
