Description
Fluffy and warmly spiced, these pumpkin pancakes are the perfect fall breakfast. Made with real pumpkin, buttermilk, and cozy spices like cinnamon and nutmeg, they’re a must-try morning treat.
Ingredients
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)
Instructions
Preheat an electric griddle to 350°F or use a large skillet over medium heat.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, whisk together the buttermilk, pumpkin, egg, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The batter will be thick—add a bit more buttermilk if you prefer a thinner consistency.
Lightly coat the griddle or skillet with nonstick spray.
Pour about 1/3 cup of batter onto the hot surface and cook for 2–3 minutes until bubbles form. Flip and cook for another 2–3 minutes until golden brown.
Serve warm with butter and maple syrup.
Notes
Ensure all wet ingredients are at room temperature for the best texture.
The batter is intentionally thick for fluffier pancakes—adjust buttermilk to preference.
Leftovers can be refrigerated or frozen and reheated for a quick breakfast.
Try topping with chopped pecans or whipped cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle / Skillet
- Cuisine: American
