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Buttermilk Pumpkin Spice Pancakes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 26 (1.5T) pancakes
Calories: 489 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. Melt the butter in the microwave or in a saucepan first. Let it cool while you mix everything else.
  2. In a large mixing bowl, combine the the flour, cinnamon, baking powder, baking soda, sugar and salt. Whisk until combined.
  3. In another mixing bowl, combine the melted butter, buttermilk, pumpkin puree, eggs and vanilla extract. Stir with a spatula until combined.
  4. 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.
  5. 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.
  6. Using a 2 tablespoon cookie scoop (or your measuring spoon!), scoop the pancake batter onto the preheated griddle.
  7. When edges are firm and bubbles begin to form on the top of the pancake, flip and cook through.
  8. Repeat the process until you've made all 26 of your pancakes.
  9. 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

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

% 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.