Buttermilk Pumpkin Pancakes

Pumpkin pancakes stacked on a plate topped with butter, syrup and chopped pecans.

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 10

Servings: Pancakes

Calories: 99kcal

Author: Deanna

Soft, fluffy buttermilk pancakes with the flavor of pumpkin and spices. These pumpkin spice pancakes are quick and easy to prepare.

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Ingredients

2 Cups all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 Cup canned pumpkin not pumpkin pie mix
2 Tbsp granulated sugar
1 Tbsp brown sugar
2 large eggs
1 tsp vanilla extract
1.5 - 2 Cups buttermilk

Instructions

Mix flour, sugars, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Set aside.
In a separate bowl, mix pumpkin, eggs, vanilla, and 1.5 cups of the buttermilk. Add to dry ingredients and whisk together. Add the remaining ½ cup buttermilk in small amounts until you reach the consistency you like. The batter should be quite thick, but slightly runny. If you like thinner pancakes, add more buttermilk until you reach the desired consistency.
Preheat a griddle on medium-high heat and lightly coat with butter.
Spoon batter onto the griddle, approximately ¼ cup per pancake, unless you want larger pancakes.
Cook for 5-6 minutes, until you see bubbles forming on the top, then gently flip and cook 1-2 minutes longer.
Serve topped with butter, maple syrup, and chopped pecans, if desired.

Notes

This recipe can be used on either a stovetop or an electric griddle. When using a stovetop griddle, be sure the pan is centered over the burner, and watch the temperature carefully. If you find the pancakes getting too brown, turn down the heat and remove the griddle from the stove for a minute before continuing to avoid burning the pancakes.

These can also be made on a Blackstone Griddle.

Nutrition