These buttermilk pumpkin pancakes are fluffy, tasty, and perfect for breakfast! They mix the warm flavors of pumpkin and spices for a cozy treat.
I love flipping these pancakes on a lazy Sunday morning. Top them with maple syrup or a dollop of whipped cream for a fun start to the day! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the pancake batter. If you’re looking for a gluten-free option, you can use a gluten-free flour blend. Just check for one that includes xanthan gum for better texture.
Buttermilk: This adds tanginess and helps create a fluffy pancake. If you don’t have buttermilk on hand, you can mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Canned Pumpkin Puree: This ingredient gives the pancakes their beautiful color and flavor. If you want something fresh, you can use homemade pumpkin puree from roasted pumpkin, but make sure it’s well-drained to keep the batter from getting too wet.
Spices: The mix of spices really enhances the pumpkin flavor. Feel free to adjust the amounts or even add a pinch of allspice for an extra kick. If you’re short on spices, pumpkin pie spice is a great all-in-one substitute.
How Do I Ensure My Pancakes are Fluffy?
Getting that fluffy texture is all about how you mix the batter. Here are some easy tips:
- Don’t Overmix: When combining wet and dry ingredients, mix just until the flour disappears. A few lumps are okay and will give you fluffier pancakes.
- Rest the Batter: Let the batter sit for about 5-10 minutes before cooking. This helps the gluten relax and leads to lighter pancakes.
- Perfect Heat: Make sure your griddle or skillet is properly heated but not too hot. Test it by sprinkling water on the surface; if it sizzles and dances, you’re good to go!
Enjoy your fluffy, delicious buttermilk pumpkin pancakes! They’re perfect for any occasion, especially as a cozy breakfast treat! 😊
How to Make Buttermilk Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking and serving
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. It’s a quick and enjoyable way to whip up a delectable breakfast, perfect for starting your day with a smile!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This will give your pancakes a wonderful flavor!
2. Combine the Wet Ingredients:
In another bowl, whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract together until everything is well blended. This mixture brings the moisture and pumpkin goodness to your pancakes!
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients and gently stir to combine. Don’t worry if the batter is slightly lumpy; just mix until the flour is incorporated. Overmixing can make the pancakes tough.
4. Prepare the Griddle:
Heat a griddle or non-stick skillet over medium heat and lightly grease it with a bit of butter to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the griddle. Let them cook until you see bubbles forming on the surface and the edges look set, which will take about 2-3 minutes. Flip the pancakes and cook for another 2 minutes on the other side until they are golden brown.
6. Serve and Enjoy:
Transfer the cooked pancakes to a plate and keep them warm. Repeat the cooking process with any remaining batter, adding more butter to the skillet as necessary. Once they are all cooked, stack the pancakes on a plate, top with a pat of butter, dust with powdered sugar if you like, and finish it off with a generous drizzle of maple syrup.
Enjoy your warm, flavorful buttermilk pumpkin pancakes with a side of coffee or your favorite breakfast drink! Happy cooking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the pancakes may be denser. You might want to use a mix of both or add a little extra buttermilk to maintain moisture.
How Can I Make These Pancakes Dairy-Free?
To make dairy-free buttermilk pumpkin pancakes, substitute regular buttermilk with a non-dairy milk (like almond milk or soy milk) mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes to curdle before adding it to the wet ingredients.
Can I Freeze Pancakes for Later?
Absolutely! Allow the pancakes to cool completely, then stack them with a piece of parchment paper in between each pancake to prevent sticking. Store them in a freezer-safe bag or container. They can be reheated in the toaster or microwave for a quick breakfast!
What Toppings Pair Well with Pumpkin Pancakes?
Besides maple syrup and butter, consider adding fresh fruit like sliced bananas or berries, whipped cream, chopped nuts, or even a sprinkle of granola for added texture. You can also drizzle with honey or nut butter for a different flavor twist!
