I shared a pumpkin pancake recipe a few years ago but since then I’ve perfected it. I realized for more flavor the buttermilk is a must and I also prefer butter over oil, and the amounts of spices here are perfect – they leave room for the flavor of the pumpkin to shine. These pancakes are one of the ultimate fall breakfasts! They are so easy to throw together and they can be ready in no time! Pancakes are one of my go to weekend breakfast because they’re a total upgrade on breakfast without having to do tons of work first thing in the morning on a weekend.
These pancakes are light and fluffy yet thick and incredibly moist. I had family over and everyone couldn’t stop raving about how good they were! I know this will be my go to pancake recipe from now on! You won’t know when to stop with these. They are dangerously delicious!
The Best Pumpkin Pancakes
Yield: About 12 pancakes
- 2 cups (282g) all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup (55g) packed light brown sugar
- 1 cup (245g) pumpkin puree
- 1 1/2 cups (350ml) buttermilk
- 3 Tbsp (1.5 oz) butter, melted, plus more cold butter for griddle
- 2 large eggs
- 1 tsp vanilla extract
Preheat a non-stick electric griddle to 375 degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.
Place brown sugar in a small bowl and crumble with finger tips until no clumps remain. In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. Pour into well in dry mixture and whisk just until combined (batter should be slightly lumpy, don't over-mix). Let batter rest 3 minutes.
Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden. Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.
Recipe source: Cooking Classy