Pumpkin Buttermilk Pancakes
Fall is here, and its time to embrace the season’s flavors with these delicious pumpkin buttermilk pancakes. Made with fresh pumpkin puree and a touch or cinnamon, these pancakes are bursting with warm, comforting spices that will satisfy your sweet tooth. The tangy buttermilk adds a fun contrast to the sweetness of the pumpkin, creating a perfectly balanced bite that will leave you wanting more.
Whether your a seasoned cook or just starting out, this recipe is easy to follow and can be customized to your liking. Enjoy them with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of cinnamon sugar. My family loves the homemade syrup we make with these that soak into every bite!
They’re a great way to use up leftover pumpkin puree from your fall baking projects and I am sure will become a staple in your fall breakfast rotation. There perfect all times of the year but just hit different during the fall. Hope you enjoy them as much as we do!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10–12 pancakes 1x
- Category: Breakfast
Ingredients
- 1 1/2 cup flour
- 2 Tbsp sugar
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/8 tsp nutmeg
- 1 1/2 cup buttermilk
- 3/4 c pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 3 Tbsp melted butter
Instructions
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In a large bowl, whisk together all of your dry ingredients until they are well combined.
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In a separate, medium bowl, stir your wet ingredients together until they are well combined.
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Add the wet ingredients to the dry ingredients. Gently fold them together until just combined. The batter should still have some clumps—do not overmix it to a smooth consistency!
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Heat and grease a griddle or nonstick skillet over medium-low heat.
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Pour or drop the batter onto the hot surface (about cup per pancake), leaving room for them to expand.
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Cook for a few minutes until you see the batter start to bubble and the bottom is golden brown. Carefully flip the pancakes.
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Cook for 1 to 2 minutes more, until the pancakes are cooked through, puffy, and golden brown on both sides.
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Repeat with the remaining batter, then serve immediately.
Keywords: Breakfast, Pancakes, Pumpkin, Buttermilk
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