If you have been looking for the perfect fall pancake recipe, this it it! These pumpkin pancakes are super fluffy and delicious and are easy to make.
I created these when I was trying to use up some leftover pumpkin from making my pumpkin cheesecake brownies. If you haven’t seen that recipe yet, you can find it here.
Anyway, I wanted to use up the pumpkin, and I have a special love for pancakes, so I decided to combine the two and see how it turned out. Let me tell you, I was in love at first bite! I could have eaten the whole batch myself (I didn’t!), but they are that good.
These pumpkin pancakes are quick to make and they make a fairly large batch. The great news is that they can be frozen and reheated in the toaster or microwave for a quick, weekday breakfast.
Now let’s get started.
HOW TO MAKE PUMPKIN PANCAKES
Begin by mixing your dry ingredients in a large bowl, then set the bowl aside. Next you will mix your wet ingredients in a separate bowl. Now add the wet mixture to the dry ingredients.
Gently whisk the wet mixture into the dry ingredients. You will need to add the reserved half cup of buttermilk a little at a time until you get the consistency you are looking for. I like a thicker pancake, but if you like thinner pancakes, add more buttermilk.
See the photo below for an example of how thick the batter should be.
Now you will pour your batter onto a hot griddle. I like to use about 1/4 cup of batter per pancake, but you can make them as big or small as you like.
Cook until bubbles form on top, then flip and cook for about another minute or two, depending how thick your pancakes are.
Now it is time to serve and enjoy!
I LOVE to have my pumpkin pancakes with cinnamon sweet butter, and I happen to have that recipe for you here. I find the warm cinnamon and sweet honey really takes these pancakes over the top, but you can serve with whatever you like.
As I said earlier, this makes a fairly large batch. If you have any leftovers (we rarely do) you can save them and reheat later in the microwave, oven or toaster.
If you want to make a large batch to freeze for quick, weekday morning breakfasts, simply lay them on a parchment lined baking sheet after cooking them. Once they are cool you can stack the pancakes, placing a piece of wax or parchment paper between them, and then into a ziplock bag or freezer safe container.
THINGS TO KNOW & HELPFUL TIPS
- If you don’t have any buttermilk on hand, you can substitute milk mixed with 1 tbsp of lemon juice.
- Don’t like pumpkin? Try substituting banana or apple sauce.
- The thinner your batter is the thinner your pancakes will be so only add the reserved 1/2 cup of buttermilk a little at a time.
- You can put these on the grill as soon as you are done mixing, but if you can wait 10 minutes it will help your leavening agents activate and you will get a better rise.
OTHER RECIPES YOU MIGHT LIKE
- 2 Cups Flour
- 1 Tbsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 Cup Pumpkin
- 2 Tbsp Sugar
- 1 Tbsp Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1.5 – 2 Cups Buttermilk
- In a large bowl, mix flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, mix pumpkin, sugars, eggs, vanilla and 1.5 cups of the buttermilk. Add to dry ingredients and whisk together. Add remaining ½ cup buttermilk in small amounts until you reach the consistency you like. Batter should be quite thick, but slightly runny. If you like thinner pancakes, add more buttermilk until you reach the consistency you prefer.
- Preheat a griddle on med-high heat and lightly coat with butter.
- Spoon batter onto griddle, approximately ¼ cup per pancake, unless you want larger pancakes.
- Cook until you see bubbles forming on the top, then gently flip and cook 1-2 minutes longer.
- Serve and enjoy!