These buttermilk pumpkin pancakes are fluffy and full of cozy fall flavors! Made with real pumpkin, they bring a delicious twist to your breakfast table.
Honestly, who can resist a stack of these? I love to drizzle maple syrup on top for that extra sweetness. Breakfast just got real cozy! 🍁🥞
Key Ingredients & Substitutions
Buttermilk: It gives the pancakes a nice tang and makes them fluffy. If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to sour.
Pumpkin Puree: Canned pumpkin is great for convenience, but you can also use homemade pumpkin puree if you want to make it from scratch. Just roast and blend your pumpkin until smooth.
Egg: For a vegan option, try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes) or applesauce (1/4 cup per egg) for binding.
Spices: The mix of cinnamon, nutmeg, and ginger is essential for that warm pumpkin flavor. If you’re out of one, consider using pumpkin pie spice instead, which usually contains similar spices!
How Do You Make Fluffy Pancakes Without Overmixing?
Getting that light and airy texture in pancakes is all about mixing. When combining the wet and dry ingredients, you want to combine them just enough. This means it’s okay if the batter is a little lumpy. Overmixing can make them tough!
- Mix wet ingredients in one bowl until smooth.
- In a separate bowl, whisk dry ingredients.
- Combine gently; stir until you see no dry flour, but don’t worry about lumps.
Keep your heat at medium. This ensures they cook through without burning before rising. Perfect pancakes await!
Buttermilk Pumpkin Pancakes
Ingredients:
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Butter or oil, for cooking
- Whipped cream, for serving
- Maple syrup, for serving
- Ground cinnamon, for dusting on top (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 10-15 minutes for cooking. In total, you can enjoy a warm stack of delicious pancakes in just under 30 minutes!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the buttermilk, pumpkin puree, egg, and melted butter until everything is well combined and smooth. This mixture will provide moisture and flavor to your pancakes.
2. Combine the Dry Ingredients:
In another bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This step helps to evenly distribute the leavening agents and spices, ensuring fluffy pancakes!
3. Blend Wet and Dry Ingredients:
Gradually pour the dry mixture into the wet mixture, stirring gently until just combined. The batter should be thick but pourable. Remember, it’s okay if there are a few lumps—do not overmix!
4. Heat the Skillet:
Heat a griddle or nonstick skillet over medium heat and lightly grease it with butter or oil. Make sure it’s hot enough that a drop of water sizzles when it hits the surface.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges look slightly set, about 2-3 minutes. This is a good indicator that it’s time to flip!
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for an additional 1-2 minutes, until they are golden brown and cooked through. Transfer them to a plate and keep them warm while you cook the remaining batter.
7. Serve and Enjoy:
Stack the warm pancakes on a plate and top them with a dollop of whipped cream, a sprinkle of cinnamon, and a generous drizzle of maple syrup. Serve immediately and savor the delicious fall flavors!
These pancakes are such a treat for breakfast or brunch, perfectly capturing the essence of autumn with their moist texture and warm spices. Enjoy your pumpkin pancakes, and happy cooking!
Can I Use Substitutes for Buttermilk?
Absolutely! If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes to thicken before using.
Is It Possible to Make These Pancakes Ahead of Time?
Yes, you can prepare the batter in advance! Just mix everything together, cover it, and store it in the fridge for up to 24 hours. Give it a gentle stir before cooking, as it may thicken in the fridge.
How Can I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave them for about 30 seconds or warm them up in a toaster or skillet.
Can I Freeze These Pancakes?
Definitely! Allow the pancakes to cool completely, then stack them with parchment paper in between, place them in a freezer-safe bag, and freeze for up to 2 months. To reheat, pop them into the toaster or microwave straight from the freezer.
