These fluffy buttermilk pumpkin pancakes are perfect for a cozy breakfast! With a hint of cinnamon and nutmeg, they bring warm fall flavors to your table.
Flipping these pancakes is always fun, and they smell amazing while cooking! I love stacking them high and drizzling with maple syrup—so yummy! 🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your pancakes. If you’re looking for a healthier option, you can use whole wheat flour or a gluten-free blend, but note that this might change the texture slightly.
Pumpkin Puree: Make sure you use pure pumpkin puree instead of pumpkin pie filling, which has added sugars and spices. If you don’t have pumpkin, replace it with applesauce for a different flavor.
Buttermilk: Buttermilk adds richness and tang. If you don’t have it, you can make your own by mixing regular milk with a bit of lemon juice or vinegar (1 cup of milk with 1 tbsp of acid and let it sit for 5-10 minutes).
Brown Sugar: It gives a lovely flavor. You can substitute with white sugar or coconut sugar, but the pancakes will be less caramelized and may need a dash of molasses for similar richness.
How Do You Make the Fluffiest Pancakes?
To get those pancakes fluffy and light, you’ll want to pay careful attention to how you mix the batter. Overmixing can lead to tough pancakes rather than tender ones.
- Whisk the dry ingredients together in one bowl and the wet ingredients in another.
- Combine them gently, mixing until you see no more dry flour. Don’t worry about little lumps; they will cook out!
- Rest the batter for a few minutes, if possible, before cooking. This helps the baking powder work better!
Also, remember to heat your skillet to medium heat for even cooking. Too hot can burn the outside while the inside remains raw.
Buttermilk Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 3 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 3/4 cup buttermilk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
- Maple syrup, for serving
- Butter, for serving
How Much Time Will You Need?
This delicious recipe takes about 10 minutes for preparation and about 15 minutes for cooking, totaling around 25 minutes. In no time, you’ll have warm, fluffy pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by grabbing a large bowl and whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger (if you’re using it). This ensures all the dry goodies are evenly distributed and ready for the next step.
2. Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Make sure everything is blended nicely and smooth.
3. Combine the Wet and Dry Ingredients:
Now, pour the wet mix into the bowl with the dry ingredients. Gently stir until just combined. It’s totally okay if there are a few lumps—this means your pancakes will be fluffy!
4. Heat the Pan:
Preheat your griddle or large skillet over medium heat. Lightly grease it with some butter to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until you see bubbles forming on the surface, and the edges are starting to look set—this should take about 2–3 minutes.
6. Flip and Finish Cooking:
Gently flip the pancakes over and let them cook for another 2 minutes or until they are golden brown and fully cooked through. If they are browning too quickly, turn the heat down a bit!
7. Keep Warm:
Transfer the cooked pancakes to a plate and keep them warm while you finish cooking the rest of the batter, adding more butter to the skillet as needed.
8. Serve and Enjoy:
When all your pancakes are ready, stack them high on your plate, add a pat of butter on top, and drizzle generously with maple syrup. Enjoy your cozy, flavorful buttermilk pumpkin pancakes!
Can I Use Whole Wheat Flour Instead?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that it may make the pancakes a bit denser. You could also try a blend of both for a healthier option without sacrificing too much fluffiness.
How Can I Make These Pancakes Vegan?
To make these pancakes vegan, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit until it thickens). Replace buttermilk with a non-dairy milk mixed with a tablespoon of vinegar or lemon juice. Lastly, use a vegan butter alternative in place of regular butter.
What Can I Do if I Don’t Have Pumpkin Puree?
If you don’t have pumpkin puree, you can use unsweetened applesauce or mashed ripe banana as a substitute, which will change the flavor but still provide moisture and sweetness.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave briefly. You can also freeze them for up to a month—just separate them with parchment paper so they don’t stick together! Reheat frozen pancakes in the toaster or microwave until warmed through.