The Best Fluffy Pumpkin Pancakes
User Reviews
5
The Best Fluffy Pumpkin Pancakes
Description
The Best Fluffy Pumpkin Pancakes use familiar ingredients like buttermilk and pumpkin puree blended with a spice mix that highlights autumn flavors. The batter is prepared by mixing wet and dry ingredients separately before gently combining and allowing it to rest, which helps achieve a light texture. Cooking on a medium heat griddle ensures they brown evenly and cook through without burning, maintaining their soft, fluffy interior. Bubbles forming and popping signal readiness to flip, giving pancakes a classic appearance.
These pancakes work well served with butter and syrup or alongside warm fruit compotes. They add a seasonal touch to weekend meals and can be a family favorite when pumpkin is in season or canned pumpkin is available. The mild pumpkin spice pairs well with maple syrups or even a dusting of powdered sugar.
Leftovers can be refrigerated for up to three days or frozen for up to two months in an airtight container. Reheat gently to preserve moisture and softness.
Ingredients
- 1 ¾ cup buttermilk
- 1 ⅓ cup pumpkin puree
- 2 tablespoons vegetable oil
- 2 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
Instructions
- Combine buttermilk, pumpkin puree, oil, eggs, and vanilla in a bowl.
- Mix together flour, brown sugar, baking powder, baking soda, and pumpkin pie spice in a large bowl.
- Make a well in the center of dry ingredients and pour in wet ingredients. Mix just until combined. Allow to rest about 10 minutes.
- Preheat a skillet or griddle to medium heat. Grease with butter or oil. Pour ¼ cup batter per pancake and gently spread with the back of a spatula.
- Cook until lightly browned and the bubbles on top begin to pop. Flip and continue to cook until done. About 4 minutes per side.
Notes
- Refrigerate leftover pancakes for up to 3 days or freeze them in airtight containers for up to 2 months.
- Allow cooked pancakes to cool before storing to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pancakes
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 118 | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 72mg | 3% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 3250IU | 65% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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