The Best Pumpkin Pancakes
These Pumpkin Pancakes are one of the ultimate fall breakfasts! They are perfectly spiced and have the perfect pumpkin flavor. Plus they are so easy to throw together and they can be ready in no time! Makes about 12 pancakes.
(scoop and level to measure)
packed light brown sugar
melted, plus more cold butter for griddle
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.
In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined.
Pour pumpkin mixture into well in dry mixture and whisk just until combined**. 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 previously used 2 cups flour, but I've found 1 3/4 cups is perfect.
**Batter should be slightly lumpy, don't over-mix or pancakes won't be as fluffy.
You can keep pancakes warm in a 200 degree oven while you finish the remaining.
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