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.
- 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 (42g) 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 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.
- *Use scoop and level method to measure flour, not spoon and level.
- **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.