Pumpkin Pancakes
User Reviews
4.6
Pumpkin Pancakes
Description
This recipe starts by mixing dry ingredients, including all-purpose flour, brown sugar, baking powder, salt, and a blend of autumn spices for pumpkin pie flavor. The wet ingredients combine buttermilk, pumpkin puree (not pie filling), egg, melted butter, and vanilla. Together, they produce a thick batter that’s stirred only until combined to avoid toughness.
Cooking on a preheated griddle or skillet, pancakes develop bubbles before flipping to cook evenly. The result is a stack with a slightly crisp edge and soft, flavorful crumb inside, highlighting the earthiness of pumpkin with the warmth of spices.
Serving suggestions include classic butter and maple syrup, but the recipe notes that chocolate chips can be added for variation. Using whole wheat or gluten-free flour is possible as a substitute.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 1 cup buttermilk at room temperature
- 1/2 cup pumpkin not pumpkin pie filling, canned
- 1 egg at room temperature, large
- 2 tablespoons butter at room temperature, melted
- 1 teaspoon vanilla extract pure
- butter for serving
- maple syrup for serving
Instructions
- Preheat an electric griddle to 350 degrees F. You can also make the pancakes in a large skillet.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Don't over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thinner pancakes.
- Coat with griddle pan with nonstick cooking spray. Pour about 1/3 cup of batter onto heated skillet. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
- Serve pancakes warm with butter and maple syrup, if desired.
Notes
- A griddle is recommended, but a skillet heated to medium also works well for cooking pancakes.
- Substitute whole wheat flour or all-purpose gluten-free flour if desired.
- Chocolate chips can be stirred into the batter for a sweeter variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 230mg | 10% |
| Potassium | 403mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 4925IU | 99% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 186mg | 19% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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