Pumpkin Pancakes
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(43)
Ingredients
4 servings
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 1/4 cups buttermilk
- 3/4 cup canned pumpkin
- 2 large eggs
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
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Preparation
Step 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 2
In another bowl, combine the buttermilk, pumpkin, eggs, melted butter, and vanilla extract.
Step 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Step 4
Heat a lightly buttered or oiled griddle over medium heat.
Step 5
Pour 1/4 cup of batter onto the griddle for each pancake.
Step 6
Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes.
Step 7
Flip the pancakes and cook until golden brown on the other side, about 2 minutes more.
Step 8
Serve warm with your favorite toppings.
Step 9
Save recipe for the next time?
Chef's notes
For extra fluffiness, let the batter rest for 10 minutes before cooking.
These pancakes pair wonderfully with maple syrup or a dollop of whipped cream.
