Pumpkin Pancakes
User Reviews
5
Pumpkin Pancakes
Description
Pumpkin Pancakes utilize a blend of all-purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt as their dry components. The wet ingredients mix in buttermilk, pumpkin puree, an egg, melted butter, and vanilla extract, resulting in a spiced pumpkin batter. Cooking these on a greased griddle yields pancakes with a golden exterior and tender center. The baking soda and powder leavening agents provide lift, while the pumpkin puree contributes moisture and flavor. Typically, they're served hot and can be topped with maple syrup and whipped cream for enhanced sweetness and creaminess.
These pancakes suit breakfast or brunch and appeal to those looking to incorporate autumn-inspired flavors. Their texture is fluffy yet moist due to the pumpkin and buttermilk mixture. Adjusting the pancake size allows for versatility from smaller silver dollar pancakes to larger, restaurant-style portions.
Notes include recommendations to use pure pumpkin puree instead of pumpkin pie filling because of added ingredients. If you lack buttermilk, you can substitute by mixing lemon juice into milk and letting it stand before incorporating. Varying pancake sizes is also noted, offering options for presentation or serving needs.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons butter melted
- 1/2 teaspoon vanilla extract
- cooking spray
- maple syrup optional, for serving
- Whipped Cream optional, for serving
Instructions
- Place the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl; stir to combine.
- Add the buttermilk, pumpkin puree, egg, butter and vanilla extract to the bowl. Mix until just blended and a batter forms.
- Heat a griddle over medium heat. Coat the griddle with cooking spray.
- Place 1/4 cup scoops of batter onto the griddle 3 inches apart from each other.
- Cook for 2-3 minutes per side or until pancakes are golden brown.
- Serve, topped with maple syrup and whipped cream if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid unwanted added ingredients.
- Substitute buttermilk by mixing 2 tablespoons lemon juice with 2 cups milk and letting it stand for 10 minutes.
- Pancake sizes can vary from large to silver dollar-sized depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 392mg | 16% |
| Potassium | 362mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 6610IU | 132% |
| Vitamin C | 2mg | 2% |
| Calcium | 156mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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