Buttermilk Pumpkin Spice Pancakes
User Reviews
5.0
6 reviews
Excellent
Buttermilk Pumpkin Spice Pancakes
Report
What better way to celebrate a fall morning than by mixing up a batch of Buttermilk Pumpkin Spice Pancakes? These from-scratch pancakes come together with easy pantry ingredients and some extra spices and pumpkin puree to really make them shine!
Share:
Ingredients
- 3 tablespoons unsalted butter melted and slightly cooled (plus more for the pan)
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 cup buttermilk
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon pure vanilla extract
- A handful of pecans for serving
Add to Shopping List
Instructions
- Melt the butter in the microwave or in a saucepan first. Let it cool while you mix everything else.
- In a large mixing bowl, combine the the flour, cinnamon, baking powder, baking soda, sugar and salt. Whisk until combined.
- In another mixing bowl, combine the melted butter, buttermilk, pumpkin puree, eggs and vanilla extract. Stir with a spatula until combined.
- Pour the wet ingredients into your dry ingredients, gently folding them together and being careful not to overmix. (If you overmix, your batter won't rise as well.) The batter will be thick.
- Let the pancake batter rest for 5 minutes. Preheat a frying pan or a griddle over medium heat. You'll know it's warm enough when you can drop a sprinkle of water on it, and it sizzles immediately.
- Using a 2 tablespoon cookie scoop (or your measuring spoon!), scoop the pancake batter onto the preheated griddle.
- When edges are firm and bubbles begin to form on the top of the pancake, flip and cook through.
- Repeat the process until you've made all 26 of your pancakes.
- Serve warm with pecans or walnuts and maple syrup!
Notes
- Don't overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it's completely smooth, the pancakes won't become as fluffy.
- Only flip the pancakes once.
- When you've flipped your pancakes, don't press down on them! This will deflate them.
Nutrition Information
Show Details
Serving
1(1.5-tablespoon) pancake
Calories
489kcal
(24%)
Carbohydrates
62g
(21%)
Protein
14g
(28%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
13g
Cholesterol
118mg
(39%)
Sodium
701mg
(29%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 26(1.5T) pancakes
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1(1.5-tablespoon) pancake | |
| Calories | 489kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 14g | 28% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 118mg | 39% |
| Sodium | 701mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
