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Fluffy Pumpkin Pancakes

These pumpkin pancakes are light and fluffy buttermilk hotcakes flavored with pumpkin puree and spices. The perfect easy breakfast for the colder weather months!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6 persons
Course: Breakfast
Cuisine: American
Calories: 273
Ingredients Method Notes

Ingredients
  

  • 2 cup all purpose flour
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp pumpkin pie spice
  • ¼ tsp salt
  • 2 cup buttermilk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tbsp butter melted
  • ½ tsp vanilla extract
  • cooking spray
  • maple syrup and whipped cream for serving optional

Method
 

  1. Place the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl; stir to combine.
  2. Add the buttermilk, pumpkin puree, egg, butter and vanilla extract to the bowl. Mix until just blended and a batter forms.
  3. Heat a griddle over medium heat. Coat the griddle with cooking spray.
  4. Place 1/4 cup scoops of batter onto the griddle 3 inches apart from each other.
  5. Cook for 2-3 minutes per side or until pancakes are golden brown.
  6. Serve, topped with maple syrup and whipped cream if desired.

Notes

  • These pancakes can be made as big or as small as you like. Sometimes I make restaurant style giant pancakes, other times I spoon out 1-2 tablespoons of batter to make silver dollar sized pancakes.
  • Be sure to use pumpkin puree and not pumpkin pie filling. The pie filling contains added ingredients and won’t work in this recipe.
  • No buttermilk on hand? You can make your own by adding 2 tablespoons of lemon juice to 2 cups of milk, then let the mixture stand for 10 minutes before use.