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Fluffy Pumpkin Pancakes

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Cozy pumpkin pancakes warmed with pumpkin spices and made fluffy with a scoop of pumpkin puree.

Ingredients

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1-2 tsp pumpkin pie spice
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp fine salt
  • 1 cup (8 oz) buttermilk
  • 3 tbsp pumpkin puree
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp butter, melted

Instructions

  1. In a large mixing bowl, add flour (1 cup), sugar (1 tbsp), pumpkin pie spice (1-2 tsp, depending on your preference), baking powder (1 tbsp), baking soda (1/2 tsp), and a pinch of salt. Whisk until all the dry ingredients are evenly mixed.
  2. In a medium bowl, add buttermilk (1 cup), pumpkin puree (3 tbsp), egg, and vanilla (1 tsp). Use a hand mixer or whisk to mix everything together until smooth. 
  3. Melt butter (2 tbsp) and add to the wet ingredients. Immediately whisk or mix.
  4. In the bowl with the dry ingredients, create a well in the center. Gently pour the wet ingredients into the dry ingredients, then fold them together. Careful not to overmix or whisk the batter; a few lumps are ok. Let the batter rest while heating the stove and oven.
  5. Heat a large pan over medium heat. Have baking spray or small pads of butter ready for each batch of pancakes. Set the oven to 175º or 'keep warm' setting.
  6. Grease the pan and pour 1-2 cookie scoops (with trigger release) of batter for each pancake, depending on your size preference.* Let cook until pancakes begin to bubble and the sides have begun to set.
  7. Flip and cook for half the time on the second side (ex, if the pancakes are cooked for 4 minutes, flip and cook for 2 minutes).
  8. Place pancakes on an oven-safe plate and gently cover with foil. Add to the oven to keep warm while you cook the rest of the pancakes.
  9. When ready to serve, top with butter and your favorite maple syrup. Enjoy!

Equipment

Notes

*Pancakes shown in the recipe photos use 1 cookie scoop, about 2 tbsp. You can do two scoops per pancake for larger pancakes.