Pumpkin Buttermilk Pancakes
These are the MOST scrumptious soft and fluffy Pumpkin Buttermilk Pancakes you'll ever eat! They are loaded with pumpkin flavor and delicious warm seasonal spices. Your kitchen will smell amazing! Wake everyone up with these perfect Pumpkin Buttermilk Pancakes!!!
Servings: 6
Ingredients
- 1 ¾ cup (224g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ cup (55g) light brown sugar
- 2 Tbsps granulated sugar, optional for slightly sweeter pancakes
- 1 cup (245g) canned pumpkin purée
- 1 ½ cups (350mL) buttermilk
- 3 Tbsps butter, melted
- 2 eggs
- 1 tsp pure vanilla extract
- Pure maple syrup, warmed
Instructions
- Preheat a non-stick electric griddle to 375° (190°C) or a griddle on the stovetop over medium heat. In a medium-size bowl, mix together the brown sugar, (optional granulated sugar), pumpkin purée, buttermilk, melted butter, eggs, and pure vanilla extract; set aside.
- In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Make a well in the center. Using a rubber spatula, pour in the mixed liquid ingredients. Whisk together dry and liquid ingredients until just combined. (It will be slightly lumpy). Let the batter rest for 5 minutes.
- Butter or spray the griddle with cooking spray. Using a ⅓ cup measuring cup, pour the batter onto the griddle to form the circular pancakes. Cook until a few bubbles appear on the top of the pancake and the bottom is golden brown and set. Flip the pancake, then cook until golden brown.
- Repeat until all of the batter is used. Serve with butter and warmed pure maple syrup.
Notes
- TO KEEP PANCAKES WARM: Preheat oven to 200°F (93°C) and place a baking sheet inside the oven. Place the prepared pancakes on the baking sheet and loosely cover with foil to keep warm until serving.