Categorized:
- Breakfast
- Fall Faves
- Halloween
- Thanksgiving
Tagged:
- butter
- buttermilk
- cinnamon
- cloves
- eggs
- flour
- ginger
- nutmeg
- pumpkin
- vanilla extract
The Best Pumpkin Pancakes
Ingredients
- 1 3/4 cups (248g) all-purpose flour* (scoop and level to measure)
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup (55g) packed light brown sugar
- 1 cup (245g) pumpkin puree
- 1 1/2 cups (350ml) buttermilk
- 3 Tbsp (42g) butter, melted, plus more cold butter for griddle
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat a non-stick electric griddle to 375 degrees.
- In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.
- In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined.
- Pour pumpkin mixture into well in dry mixture and whisk just until combined**. Let batter rest 3 minutes.
- Butter griddle then pour batter about 1/3 cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup.
- Cook until golden brown on bottom then flip and cook opposite side until golden.
- Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.
Notes
- *Recipe previously used 2 cups flour, but I’ve found 1 3/4 cups is perfect.
- **Batter should be slightly lumpy, don’t over-mix or pancakes won’t be as fluffy.
- You can keep pancakes warm in a 200 degree oven while you finish the remaining.
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