Pumpkin Pancakes
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.58 out of 5 stars
(78)
Ingredients
4
- 1 1/4 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup buttermilk, at room temperature
- 1/2 cup canned pumpkin, not pumpkin pie filling
- 1 large egg, at room temperature
- 2 tablespoons melted butter, at room temperature
- 1 teaspoon pure vanilla extract
- Butter and maple syrup, for serving
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Preparation
Chef’s notes
If you don’t have an electric griddle pan, you can use a skillet and make the pancakes on the stove. Heat the pan to medium heat, spray with nonstick cooking spray, and cook the pancakes in the pan. You can use whole wheat flour or all-purpose gluten free flour.
Feel free to stir in chocolate chips!