These fluffly buttermilk pumpkin pancakes are a warm treat perfect for breakfast! With a hint of spice and rich pumpkin flavor, they’re sure to start your day with a smile.
I love flipping these pancakes on chilly mornings. The smell of pumpkin and cinnamon fills the kitchen, and I can’t resist adding a drizzle of maple syrup. Yum! 🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your pancakes. If you want a gluten-free version, you can swap this with a 1:1 gluten-free flour blend. I’ve tried it, and it works surprisingly well!
Pumpkin Puree: Canned pumpkin is super convenient, but if you’ve got fresh pumpkin, just roast and puree it until smooth. Either way, make sure it’s pure pumpkin without added spices for the best flavor.
Buttermilk: Fresh buttermilk adds great tanginess. If you don’t have it, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Works like a charm!
Spices: The spices bring warmth to the pancakes. If you’re missing one, don’t fret! A little extra cinnamon can usually cover for others. You can even experiment with pumpkin pie spice if you have it.
How Do I Achieve Fluffy Pancakes?
Getting those pancakes fluffy is all about mixing the batter correctly. Be gentle! When you combine wet and dry ingredients, mix just until everything is combined. A few lumps are perfectly fine. Overmixing can lead to dense pancakes.
- Make sure your skillet is preheated to medium heat before cooking.
- Watch for bubbles forming on the surface—this is your cue to flip!
- Don’t forget to grease your skillet lightly; this helps prevent sticking and keeps that lovely golden color.
Keep these tips in mind for a cozy breakfast experience with your buttermilk pumpkin pancakes! Enjoy your flip! 🌟
Buttermilk Pumpkin Pancakes Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon 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 (optional)
Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup pumpkin puree (canned or fresh)
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking and topping
- 1 teaspoon vanilla extract
For Serving:
- Maple syrup
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to cook, making a total of around 35 minutes. After a little mixing and flipping, you’ll enjoy a stack of delicious pancakes!
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. This helps to evenly distribute all the dry ingredients.
2. Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until everything is well blended. This will give your pancakes that delicious pumpkin flavor!
3. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. It’s okay if there are a few lumps—don’t overmix!
4. Get Cooking:
Heat a large skillet or griddle over medium heat and lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet.
5. Flip the Pancakes:
Cook until bubbles form on the surface and the edges look set, which should take about 2-3 minutes. Then, flip the pancakes and cook for another 2 minutes or until they are golden brown and fully cooked through.
6. Keep Warm and Serve:
Transfer the pancakes to a plate and keep warm while you cook the remaining batter. Repeat the greasing as needed. When all the pancakes are done, serve them warm with a pat of butter and a generous drizzle of maple syrup.
Enjoy the cozy flavors of pumpkin and spices in these fluffy, tender pancakes! Perfect for a delightful breakfast! 🥞
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give your pancakes a nuttier flavor and a bit more density. If you prefer a lighter texture, consider using half whole wheat and half all-purpose flour.
How Can I Make These Pancakes Dairy-Free?
To make these pancakes dairy-free, substitute buttermilk with almond milk or another plant-based milk mixed with 1 tablespoon of vinegar or lemon juice. Use a dairy-free butter or oil for cooking as well.
Can I Freeze Leftover Pancakes?
Absolutely! Let the pancakes cool completely, then stack them with parchment paper between each pancake and store in an airtight container or freezer bag. They can be frozen for up to 2-3 months. To reheat, pop them in the toaster or microwave until warmed through.
What Toppings Pair Well with These Pancakes?
These pancakes are delicious with traditional maple syrup, but you can also try topping them with whipped cream, chopped nuts, or fresh fruit like bananas or berries for extra flavor and texture!
