This pumpkin pancake recipe is the way we usually ring in the Fall. Before #pumpkineverything or we even put our pumpkin on the front porch, we are making pumpkin pancakes. These are tender and delicious and topped with our favorite homemade sweet cinnamon butter… and maple syrup of course.
Since we live on the southern coast, it is still warm when the Fall season hits. So pumpkin pancakes (and this Maple Pumpkin Bread Pudding!) hold us over while we dream of cooler weather!
How to Make Pumpkin Pancakes
In a large bowl, mix flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix pumpkin, sugars, eggs, vanilla and 1.5 cups of the buttermilk. Add to dry ingredients and whisk together.
Add 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 consistency you prefer.
Preheat a griddle on med-high heat and lightly coat with butter or non-stick spray. (Seriously, that butter makes it better! LOL!)
Spoon the pumpkin pancake batter onto the griddle. I usually use ¼ cup of batter per pancake — I just use my quarter cup measuring cup as a ladle to get pancakes that are the same size. But you can make them as big or small as you like.
Let your pancakes cook until you see bubbles forming on the top, then gently flip and cook 1-2 minutes longer.
Serve with sweet cinnamon butter and maple syrup or other toppings of your choice.
Fall Pumpkin Recipes!
Pumpkin pancakes freeze great. So when we pull out the griddle, we usually double up the recipe and freeze a batch so we can pull them out for school mornings.
The same applies to these pumpkin waffles.
Are you ready for the pumpkin flavor to take over again? Do you dread this time of year, or patiently wait for cans of pumpkin to start showing up in the grocery store again?
Looking to welcome a crowd for the holidays? Serve these pumpkin pancakes! Also try Roasted Pumpkin Soup, and this Bacon Cheeseburger Casserole is a hit too!
Don’t forget to add your pumpkin to your front porch! If you want one that doesn’t get mushy, make these easy fabric pumpkins this year!
Pumpkin Pancakes Recipe
Equipment
- pancake griddle
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup pumpkin
- 2 tbsp sugar
- 1 tbsp brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 - 2 cups buttermilk
Instructions
- In a large bowl, mix flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mix pumpkin, sugars, eggs, vanilla and 1.5 cups of the buttermilk. Add to dry ingredients and whisk together. Add 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 consistency you prefer.
- Preheat a griddle on med-high heat and lightly coat with butter.
- Spoon batter onto griddle, approximately ¼ cup per pancake, unless you want larger pancakes.
- Cook until you see bubbles forming on the top, then gently flip and cook 1-2 minutes longer.
- Serve with sweet cinnamon butter and syrup or other toppings of your choice.
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