Description
These fluffy pumpkin pancakes are packed with warm fall spices and a rich, tender texture. Made with real pumpkin puree and a hint of cinnamon, they’re perfect for a cozy breakfast. Serve with maple syrup, whipped cream, or toasted pecans for a delicious seasonal treat.
Ingredients
Scale
- 1 cup all-purpose flour (or whole wheat flour for extra fiber)
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 cup pumpkin puree
- 1 cup buttermilk (or almond milk for dairy-free option)
- 1 egg (or flaxseed substitute for egg-free version)
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
- Mix Wet Ingredients: In a separate bowl, combine pumpkin puree, buttermilk, egg, melted butter, and vanilla extract.
- Combine: Gently fold the wet ingredients into the dry mixture, stirring until just combined. Do not overmix.
- Heat the Pan: Lightly grease a non-stick skillet or griddle over medium heat.
- Cook the Pancakes: Pour ¼ cup of batter onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another minute until golden brown.
- Serve: Stack the pancakes and top with maple syrup, whipped cream, or apple butter.
Notes
- If the batter is too thick, add a splash of milk to adjust consistency.
- For a dairy-free version, use almond or oat milk and replace butter with coconut oil.
- For gluten-free pancakes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
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