Pumpkin Pancakes
User Reviews
5
Pumpkin Pancakes
Description
Pumpkin Pancakes mix buttermilk and pumpkin puree with eggs, cooking oil, and vanilla extract to create a rich batter. Flour, sugar, baking soda, pumpkin pie spice, and salt add structure and seasonal flavor. Resting the batter allows ingredients to hydrate fully, supporting a tender texture. Cooking on a butter-greased griddle results in pancakes golden brown on both sides with characteristic bubbles that signal when to flip.
The warm spice blend complements the natural sweetness and moisture of the pumpkin, while the buttermilk contributes a slight tang and light crumb. These pancakes suit a cozy breakfast or brunch and pair well with maple syrup or butter.
Choosing from various neutral oils and measuring flour correctly helps maintain consistent texture. Adjusting the pumpkin spice quantity changes the intensity of the spiced flavor according to preference.
Ingredients
- 2 cups buttermilk
- 1 ¼ cups pumpkin NOT pumpkin pie mix, puree
- 2 egg large
- ¼ cup neutral cooking oil generic cooking oil
- 1 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1/4 cup granulated sugar
- 1 ½ teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- butter
Instructions
- In a large bowl, whisk buttermilk, pumpkin, eggs, oil, and vanilla until well-combined.
- Add flour, sugar, baking soda, pumpkin pie spice, and salt. Whisk just until incorporated. Don't overmix.
- Let batter rest for about 5 minutes.
- Heat a griddle or skillet and grease with butter.
- Scoop 1/3 cup batter and pour into the griddle.
- The pancakes are ready to flip when the edges look dry and set and bubbles form and begin to pop, 1-3 minutes.
- Flip and cook on the other side until golden brown and completely cooked through, 1-3 more minutes.
Notes
- Use either regular or low-fat buttermilk as preferred.
- Neutral oils such as vegetable, canola, olive, or melted coconut oil work; if using coconut oil, ensure buttermilk and eggs are at room temperature for proper blending.
- To measure flour correctly, stir it to break clumps, spoon lightly into the cup, and level off for accurate amounts.
- Increase pumpkin pie spice to 1.5 to 2 tablespoons for a stronger spice flavor.
- Nutrition estimates are approximate and depend on serving size and ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 197kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 240mg | 10% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4077IU | 82% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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