The Best Pumpkin Pancakes
User Reviews
5
The Best Pumpkin Pancakes
Description
The Best Pumpkin Pancakes combine pumpkin puree with aromatics such as cinnamon, ginger, nutmeg, and cloves, highlighted by a touch of brown sugar for sweetness. The use of buttermilk and eggs ensures a light, fluffy texture. After mixing the wet and dry ingredients just until combined and allowing the batter to rest briefly, the pancakes cook on a buttered griddle until golden on both sides. This gentle approach keeps the batter slightly lumpy, preventing tough pancakes.
The flavor is mildly spiced with moist interiors and a delicate crust, perfect for layering with butter and pure maple syrup. These pancakes make a seasonal breakfast where the pumpkin flavor provides natural moisture and autumnal warmth from the spices.
For best results, adjust the flour amount to 1 3/4 cups as noted, and keep pancakes warm in a low oven while finishing the batch. The careful balance of ingredients and method produces a satisfying texture and flavor ideal for a cozy morning meal.
Ingredients
- 1 3/4 cups (248g) all-purpose flour scoop and level to measure
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves ground
- 1/4 cup (55g) light brown sugar packed
- 1 cup (245g) pumpkin puree
- 1 1/2 cups (350ml) buttermilk
- 3 Tbsp (42g) butter melted, plus more cold butter for griddle
- 2 egg large
- 1 tsp vanilla extract
Instructions
- Preheat a non-stick electric griddle to 375 degrees.
- In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.
- In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined.
- Pour pumpkin mixture into well in dry mixture and whisk just until combined**. Let batter rest 3 minutes.
- Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup.
- Cook until golden brown on bottom then flip and cook opposite side until golden.
- Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.
Notes
- Use 1 3/4 cups of flour for optimal pancake texture.
- Mix batter just until combined; slight lumps help keep pancakes fluffy.
- Allow batter to rest for 3 minutes before cooking.
- Keep cooked pancakes warm in a 200°F oven while finishing the batch.
User Reviews
Overall Rating
5
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