Pumpkin Pancakes

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Natasha's Kitchen

Total Time

35 minutes

Prep Time

15 minutes

Cook Time

20 minutes

Rating

(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

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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.

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.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Pumpkin Pancakes

Ingredients

Preparation

Step 1

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Step 8

Chef’s notes

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