Description
Light, fluffy pancakes infused with pumpkin and warm spices. A cozy fall breakfast favorite, perfect with maple syrup or whipped cream.
Ingredients
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
Wet Ingredients:
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 1 large egg
- 2 tbsp melted butter (plus more for the pan)
- 1 tsp vanilla extract
Instructions
- Dry Ingredients: In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Wet Ingredients: In another bowl, whisk pumpkin, buttermilk, egg, melted butter, and vanilla until smooth.
- Gently fold wet ingredients into dry ingredients until just combined—do not overmix (batter will be thick).
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup batter for each pancake onto skillet. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Serve warm with maple syrup, butter, or whipped cream.
Notes
- For extra indulgence, add chocolate chips or chopped pecans to the batter.
- Keep cooked pancakes warm in a 200°F oven while you finish the batch.
- Leftovers freeze well—stack with parchment between pancakes and store in freezer bag.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop / Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
