Buttermilk pumpkin pancakes are fluffy and delicious, perfect for a cozy breakfast! The pumpkin adds a nice color and a hint of sweetness that makes them extra special.
On chilly mornings, there’s nothing better than a stack of these warm pancakes. I love drizzling mine with maple syrup and enjoying every bite—so good you might just forget your worries! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the pancakes. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend.
Buttermilk: Buttermilk gives the pancakes their fluffiness. If you don’t have any, mix 3/4 cup milk with 1 tablespoon of vinegar or lemon juice, let it sit for a few minutes, and voila!
Pumpkin Puree: Canned pumpkin puree keeps it easy, but you can also use homemade pumpkin puree from roasted pumpkin. Just make sure it’s smooth!
Spices: Ground cinnamon and nutmeg add warmth. If you’re out of nutmeg, try a pinch of allspice or cloves for a slightly different flavor.
How Do I Get Fluffy Pancakes?
Fluffy pancakes depend on the right mixing technique. When you combine the wet and dry ingredients, mix just until combined. It’s okay if there are small lumps; overmixing can make the pancakes tough.
- Start with dry ingredients in one bowl and wet in another.
- Combine gently—no need for perfection!
- Let the batter sit for a few minutes before cooking; this helps it rise nicely.
Also, make sure your skillet is the right temperature—medium heat is ideal. If the heat is too low, they won’t cook through; too high, and they might burn without cooking fully.
How to Make Buttermilk Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking and serving
- 1 teaspoon vanilla extract
- Maple syrup, for serving
How Much Time Will You Need?
This delightful recipe will take about 10 minutes of preparation time, plus 15-20 minutes of cooking, totaling around 30 minutes before you can enjoy a wonderful stack of pancakes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until everything is well combined. This helps ensure your pancakes rise nicely!
2. Combine the Wet Ingredients:
In another bowl, mix together the buttermilk, canned pumpkin puree, egg, melted butter, and vanilla extract. Whisk until it’s smooth and creamy. This mixture will give moisture and flavor to the pancakes.
3. Bring It Together:
Pour the wet mixture into the dry ingredients. Gently stir until just combined, but leave some small lumps—this will keep your pancakes fluffy, so don’t overmix!
4. Get Cooking:
Heat a non-stick skillet or griddle over medium heat and brush it lightly with melted butter. Once it’s hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
5. Flip and Finish:
Carefully flip the pancakes and cook for another 2 minutes until they’re golden brown and cooked through. Repeat this process for the remaining batter, adding more butter to the skillet as needed.
6. Serve and Enjoy:
Stack those fluffy pancakes nicely, top with a pat of butter, and drizzle generously with maple syrup. Enjoy your delicious homemade buttermilk pumpkin pancakes warm!
Happy cooking! 🥞🎃
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Just use a 50/50 mix to maintain fluffiness or use all whole wheat flour if you prefer a denser pancake. You might want to add a little more liquid since whole wheat flour absorbs more moisture.
Can I Make These Pancakes Vegan?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), use a non-dairy milk like almond or coconut milk instead of buttermilk, and replace butter with coconut oil or a vegan butter substitute.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them—just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat in the toaster or microwave!
Can I Add Extras Like Chocolate Chips or Nuts?
Definitely! Fold in chocolate chips, chopped nuts, or even blueberries into the batter right before cooking. Just be mindful of not overmixing to keep those pancakes fluffy!