Description
These fluffy Pumpkin Pancakes are the perfect cozy breakfast for fall. They’re made with real pumpkin puree, warm pumpkin spice, and buttermilk. Serve them with cinnamon butter and maple syrup to enjoy all those comforting autumn flavors. They’re so simple and easy to make!
Ingredients
Units
Scale
Cinnamon butter
- 1/2 cup (113g) salted butter
- 2-3 tablespoons confectioners' sugar, depending on how sweet you like it
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon, or more to taste
Pumpkin Pancakes
- 1 1/4 cups (150g) all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (or allspice)
- 1/2 cup (115g) canned pumpkin puree (NOT pumpkin pie filing)
- 3/4 cup (178ml) - 1 cup (237ml) buttermilk, depending on desired batter thickness
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Make the cinnamon butter. In a medium mixing bowl, add the butter, confectioners’ sugar, maple syrup, and cinnamon. Use a handheld mixer to beat the butter mixture until light and fluffy, about 3 to 4 minutes. Taste and add more cinnamon or confectioners’ sugar if desired.
- Mix the dry ingredients. In a large mixing bowl, add the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves (or allspice if using). Whisk together until everything is combined.
- Mix the wet ingredients. In a medium mixing bowl, add the pumpkin puree, buttermilk (I always use 1 cup of buttermilk), egg, vanilla extract, and melted butter. Whisk together until everything is combined.
- Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and gently whisk together until just combined. You want to make sure there are no visible clumps of flour. It’s normal for the pancake mix to look lumpy. DO NOT OVERMIX. (If you prefer thinner pancakes, add more buttermilk, 1 tablespoon at a time, until you reach your desired consistency).
- Let the batter rest for 10 to 15 minutes at room temperature. This allows the flour to fully hydrate and the batter to thicken, which will give you fluffier pancakes. During this time, you can preheat the skillet or griddle and get your pancake toppings ready.
- Cook the pancakes. Heat a griddle or large nonstick skillet over medium heat. Once hot, turn the heat down to medium-low and brush the skillet with melted butter, ghee, or cooking spray.
- Scoop ¼ cup of the batter onto the griddle to form a pancake. Depending on the size of your skillet or griddle, you may be able to fit 2 to 3 pancakes.
- Cook until the edges of the pancake look set and you notice bubbles start to appear on the top, about 2 to 3 minutes. Confidently flip the pancake and let the other side cook for another 1 to 2 minutes, or until the pancake is cooked through.
- Serve and enjoy! I like to serve these pumpkin pancakes with cinnamon butter and pure maple syrup or whipped cream.
Notes
- Leftover cinnamon butter? Leftover cinnamon butter will keep in an airtight container in the fridge for 2-3 months or in the freezer for up to 6 months. Refrigerate the cinnamon butter until it’s solid, then wrap it in plastic wrap and store in a freezer-safe bag or container.
- Leftover pumpkin pancakes? Let the pancakes cool on a wire rack to prevent sogginess. Place wax or parchment paper between stacked pancakes and store them in an airtight container in the fridge for 3-4 days. Or freeze them for up to 3 months.
- Reheat pancakes in the microwave, toaster, or oven until warmed through.
- Cinnamon butter: I like using salted butter to make the cinnamon butter. You can make it using unsalted butter. Just make sure to add a pinch of salt to help balance the rich taste of the butter.
- Use real buttermilk. Homemade buttermilk with milk and vinegar or lemon juice will work in a pinch, but real buttermilk helps the batter rise better and yields the best tangy flavor. To make homemade buttermilk, add 1 tablespoon of distilled white vinegar, fresh lemon juice, or apple cider vinegar to a pourable measuring cup. Then add enough milk until it reaches the 1 cup measuring line. I recommend using whole milk, but 2% or dairy-free milk will work too. Mix to combine and let it sit at room temperature for 5 to 10 minutes. The mixture will thicken slightly and start to curdle.
- Cook your pancakes at the right temperature. I use an electric griddle and find that 375°F (medium heat) is the best temperature for cooking pancakes. You may need to adjust the temperature as needed to make sure your pancakes are golden brown on the outside and cooked through the inside. When cooking the pancakes in a skillet, I usually turn the heat down to medium-low to prevent the pancakes from burning.
- Turn these into pumpkin chocolate chips pancakes. Fold in 1/2+ cup of semi-sweet chocolate chips into the pancake batter before cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American