Description
These Pumpkin Pancakes are fluffy and flavorful, perfect for breakfast or brunch in the fall. With warm spices and a rich pumpkin base, they elevate any morning!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons packed brown sugar
- 1 large egg
- 15-ounce can pumpkin puree
- 1 3/4 cups buttermilk
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted unsalted butter
- Unsalted butter (for frying)
Instructions
- Preheat your griddle or skillet to 350°F.
- Sift together dry ingredients in a medium bowl and set aside.
- In a large bowl, whisk together wet ingredients until smooth.
- Gently fold wet mixture into dry ingredients until just combined.
- Let the batter rest for about 10 minutes.
- Melt butter on the griddle and pour batter onto the skillet.
- Cook until edges are bubbly, then flip and cook until golden brown.
- Serve hot with butter and syrup.
Notes
Use room temperature ingredients for a better batter consistency.
Check expiration dates for baking powder and baking soda for the best rise.
Consider adding chocolate chips or bananas for variations.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg