Description
Start your day with these cozy, seasonal pumpkin pancakes! Made with pumpkin puree, buttermilk, and warm fall spices, they’re fluffy, flavorful, and perfect for chilly mornings.
Ingredients
Units
Scale
Produce:
- 1/2 cup pumpkin puree
Refrigerated:
- 1 large egg
Baking & Spices:
- 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 tsp vanilla extract
Dairy:
- 2 tbsp butter (melted)
- 3/4 cup buttermilk
Instructions
. Prepare the Batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and sugar.
- In a separate bowl, whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
2. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
3. Serve:
- Serve the pancakes warm, topped with butter, maple syrup, or your favorite fall toppings (like whipped cream, pecans, or a sprinkle of cinnamon).
Notes
- Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice, mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger as a substitute.
- Make It Dairy-Free: Use a non-dairy milk (like almond or oat milk) mixed with 1 tsp vinegar instead of buttermilk, and replace butter with a plant-based alternative.
- Storage Tip: Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the toaster or microwave for easy breakfasts!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
