Description
Fluffy and warmly spiced, these pumpkin pancakes are a cozy autumn breakfast perfect for pairing with maple syrup or whipped cream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 tbsp brown sugar
- 1 tbsp sugar
- 3/4 cup pumpkin puree
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, brown sugar, sugar, buttermilk, eggs, vanilla extract, and melted butter until smooth.
- Combine the wet and dry ingredients, stirring until just incorporated. Do not overmix.
- Let the batter rest for 5–10 minutes.
- Heat a non-stick skillet over medium heat and grease lightly with butter or oil.
- Pour 1/4 cup of batter for each pancake and cook until bubbles form and edges set, 2–3 minutes.
- Flip and cook the other side for 2 minutes or until golden brown.
- Repeat with remaining batter. Serve warm with toppings of choice.
Notes
- Add chocolate chips or pecans for extra flavor.
- Use whole wheat flour or dairy-free milk alternative for dietary needs.
- Top with caramel or cream cheese glaze for a rich twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 4g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg