Description
This pumpkin pancakes recipe yields fluffy, cloud-like pancakes with cozy fall spices, topped with maple syrup for the perfect autumn vibes!
Ingredients
Scale
Homemade buttermilk
- ½ tablespoon apple cider vinegar, lemon juice, or white vinegar
- ½ cup milk
PUMPKIN PANCAKES
Dry Ingredients
- 1 ¼ cups unbleached, all purpose flour – spooned and leveled
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon + 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 egg
- ½ cup 100% pumpkin puree
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- ¼ cup + 2 tablespoons milk
- 1 teaspoon pure vanilla extract
Topping
- Pure maple syrup
- Whipped cream
- Chopped pecans
Instructions
- Make buttermilk: Add vinegar to a small mixing bowl or large measuring cup. Add milk. Whisk together and let set for about 5 to 10 minutes while you prepare the other ingredients.
- Sift the dry ingredients: Sift the flour, spices, baking powder and salt together into a medium mixing bowl. Whisk until well mixed.
- Add the wet ingredients: Pour the buttermilk, egg, pumpkin, brown sugar, melted butter, milk and vanilla over the dry ingredients in the mixing bowl.
- Combine: Whisk the wet and dry ingredients together until just combined, being careful not to overmix, as this will result in dense pancakes. You’ll want to whisk well until mostly smooth, with just a few tiny pebbles of flour throughout —these will incorporate into the batter as it sets in the next step.
- Set batter for 5 minutes. Your pancake batter is ready!
- Prep the Skillet: Set a nonstick skillet onto your stovetop. Turn the heat to medium, waiting until the skillet is evenly heated but not burning or smoking. We won’t be using butter to coat the skillet, as the butter flavor will overpower the delicious pumpkin taste. Make sure to use a truly nonstick skillet.
- Make Pancakes: Using a large scoop, scoop ¼ cup of pancake batter into the center of the skillet. Then, using the rim of the scoop, smooth the batter into an even layered circle about 1/3″ thick. The batter will rise as it cooks.
- Allow the batter to cook until bubbles form throughout the center of the pancake. About 1-2 minutes. Mine took 1 minute and 15 seconds. Using a pancake spatula, gently lift the edge of the pancake to test that it can be flipped. Flip the pancake. When flipping the pancakes, if the batter spills to the side a bit, gently nudge it back into the center of the pan.
- Cook for about 1 minute, until golden brown on the underside touching the skillet. Transfer to a plate, then turn the heat to medium low.
- Repeat for the rest of the batter.
- Place pancakes to cool on a cooling rack until ready to serve.
- Serve in a stack with pure maple syrup, whipped cream and chopped pecans. Enjoy!
Notes
How to make Vegan: Make vegan buttermilk with soymilk, use vegan butter, organic brown sugar, soymilk or other non-dairy milk, and a flax egg.
How to make Gluten Free: Simply swap the all purpose flour with gluten free flour. Note: every brand of gluten free flour works differently, so proceed with caution and a heart for adventure here. 😉
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop, Cook
- Cuisine: American
