Pumpkin Spice Pancakes
Fluffy buttermilk pancakes loaded with real pumpkin puree and warm autumn spices, perfect for a cozy fall breakfast. A stack of these golden cakes will fill the kitchen with the scent of cinnamon and nutmeg.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 tbsp light brown sugar, packed
- 1 cup canned pumpkin puree (not pie filling)
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter, melted, cooled
- as needed cooking spray or butter (for the pan)
Instructions
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1
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon, 1/2 tsp salt, and 2 tbsp packed light brown sugar.
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2
In a separate bowl, whisk together 1 cup canned pumpkin puree (not pie filling), 1 1/2 cups buttermilk, 2 large eggs, 1 tsp pure vanilla extract, and 2 tbsp melted, cooled unsalted butter until smooth.
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3
Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are fine. Do not overmix.
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4
Heat a griddle or large non-stick skillet over medium heat and coat lightly with cooking spray or butter (for the pan). When a drop of water skitters across the surface, the pan is ready.
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5
Scoop about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form across the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until the bottoms are golden. Work in batches, keeping finished pancakes warm in a 200 F oven. Serve stacked with maple syrup.