Buttermilk pumpkin pancakes are fluffy and full of autumn flavors! The mix of pumpkin, warm spices, and buttermilk makes them perfectly tender and delicious.
These pancakes feel like a cozy hug on a chilly morning! I love adding a drizzle of maple syrup on top for a sweet start to my day. You’ll want to make these every weekend! 🥞
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes. For a gluten-free option, you can use a 1:1 gluten-free flour blend. I find that this maintains a similar texture and works well in pancakes!
Buttermilk: Buttermilk adds a tangy flavor and helps make the pancakes light and fluffy. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using it.
Pumpkin puree: Canned pumpkin puree is convenient, but you can use homemade puree if you have fresh pumpkin. Just roast and blend it until smooth. This gives a fresh taste that can be delightful!
Spices: The spices contribute to the warm flavor of the pancakes. If you’re not a fan of any specific spice, you can omit it or adjust it to your taste. For example, try adding a pinch of nutmeg if you love its flavor!
How Do I Ensure My Pancakes Are Fluffy?
To achieve fluffy pancakes, it’s essential to mix the ingredients gently. Overmixing can make your pancakes tough. Here’s a simple guide:
- Mix the dry ingredients in one bowl and the wet ingredients in another for easier combining.
- Pour the wet mix into the dry ingredients and just stir until combined. It’s okay if there are some lumps; they’ll disappear during cooking!
- Make sure your skillet is preheated and lightly greased for a good sear, which also helps fluffiness.
And remember, patience is key. Allow the pancakes to cook until you see bubbles forming, then flip! This ensure they rise perfectly.
Delicious Buttermilk Pumpkin Pancakes Recipe
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tablespoon brown 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
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus extra for cooking and serving)
- 1 teaspoon vanilla extract
- Maple syrup, for serving
How Much Time Will You Need?
This delicious recipe will take about 15 minutes of prep time and an additional 15 minutes of cooking, totaling about 30 minutes from start to finish. You’ll have fluffy, flavorful pancakes ready to enjoy in no time!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by taking a large mixing bowl. Whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make sure everything is well combined to evenly distribute the flavors.
2. Prepare the Wet Ingredients:
In a separate bowl, combine the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Whisk these ingredients together until they are smooth and well blended.
3. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. Remember, it’s okay if there are a few lumps; overmixing can make the pancakes tough!
4. Heat the Skillet:
Place a nonstick skillet or griddle on medium heat. Lightly grease the surface with a bit of butter. This will help achieve that golden-brown color on your pancakes.
5. Cook the Pancakes:
Using a 1/4 cup measuring cup, pour batter onto the skillet for each pancake. Let them cook until you see bubbles forming on the surface and the edges look set—this should take about 2-3 minutes. It’s important to wait before flipping them.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes, or until they’re golden brown and cooked through. You want them fluffy and delicious!
7. Keep Warm and Repeat:
Remove the pancakes from the skillet and keep them warm. You can place them on a plate and cover them with a clean kitchen towel. Repeat until all your batter is cooked, greasing the skillet as needed.
8. Serve and Enjoy:
Stack your pancakes on a plate, add a pat of butter on top, and drizzle with warm maple syrup. Enjoy the comforting flavors of your homemade buttermilk pumpkin pancakes!
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 it may result in denser pancakes. You might want to use a half and half mixture if you’re looking for a lighter texture!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using it in the recipe.
Can I Make These Pancakes Vegan?
Absolutely! To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use almond or soy milk instead of buttermilk, and replace the melted butter with a plant-based butter or oil.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them in a skillet until heated through. You can also freeze them for longer storage!
