Pumpkin Pancakes

5 from 1 vote

These pumpkin pancakes are light, fluffy, and full of warm fall spices. The perfect weekend treat, they offer a cozy blend of pumpkin flavor with a hint of cinnamon and pumpkin pie spice. Serve them up with your favorite toppings for a delightful autumn breakfast.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings:

Calories: 182kcal

Author: Eryn Whalen

Ingredients

2 cups flour
2 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
2 teaspoon cinnamon
¼ teaspoon pumpkin pie spice
1 ⅓ cup pumpkin puree
1 large egg
1 ¼ cup buttermilk
1 teaspoon vanilla
3 tablespoon butter melted

Glaze

1 cup powdered sugar
2 tablespoon maple syrup

Instructions

Whisk Dry: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir well to evenly distribute the dry ingredients.
Mix Wet: Create a well in the center of the dry mixture. In that well, add the pumpkin puree, egg, buttermilk, vanilla extract, brown sugar, and melted butter.
Combine: Gently mix the wet and dry ingredients together until just combined. Be careful not to overmix; a few small lumps in the batter are completely fine. Let the batter sit for 5 minutes.
Cook: Heat a lightly greased griddle or frying pan over medium heat. Pour about ¼ cup of batter onto the griddle for each pancake.
Flip: Cook until bubbles form on the surface and the edges look set and dry, then flip and cook for another 1–2 minutes until golden brown and cooked through.
Glaze: In a medium bowl, whisk the pure maple syrup with powdered sugar in small increments until it reaches a thick, pourable glaze consistency. Drizzle generously over the warm stacked pancakes and serve.

Notes

Homemade Buttermilk Substitute: If you don't have buttermilk on hand, mix 1 ¼ cups of regular whole milk with 1 tablespoon of fresh lemon juice or white vinegar. Let it sit for 5 minutes until slightly curdled before adding it to the recipe.
Keep Them Warm: If you are feeding a crowd, place the cooked pancakes in a single layer on a baking sheet inside a 200°F oven to keep them warm and crisp while you finish cooking the rest of the batch.

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