The Best Pumpkin Pancakes

10.14.2015

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.

Pumpkin Pancakes | Cooking Classy

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!

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The Best Pumpkin Pancakes

5 from 5 votes

Yield: About 12 pancakes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Recipe source: Cooking Classy

Pumpkin Pancakes | Cooking ClassyPumpkin Pancakes | Cooking Classy Pumpkin Pancakes | Cooking Classy

 

47 comments

  • Judy: I’ve just tried these, very yummy! September 25, 2016 at 5:38am Reply

    • Jaclyn: Thanks Judy! September 27, 2016 at 2:34pm Reply

  • Kristin H: I love these pancakes! They are thick and puffy! Great flavor, and my family loves them with buttermilk syrup. This recipe is a keeper. March 8, 2016 at 6:47pm Reply

  • Laura Dembowski: I so wish I was having these for breakfast. The quintessential fall treat! October 18, 2015 at 6:33am Reply

  • Michelle: Wow these look amazing! I plan on making them this weekend October 15, 2015 at 2:43pm Reply

  • Emily: These looks amazing! Can’t wait to try them for brunch! October 15, 2015 at 10:43am Reply

  • Bella B: Yummy! These look so tasty. I am loving pumpkin in anything and everything right now.

    xoxoBella October 14, 2015 at 9:53pm Reply

  • Kelly: These look and sound amazing!

    xx Kelly October 14, 2015 at 8:09pm Reply

  • Sophia: I just relaunched my blog and one of my first posts was an adaptation of your donuts! thanks for being such an inspiration!! October 14, 2015 at 6:14pm Reply

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