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Pumpkin Buttermilk Pancakes

Pumpkin buttermilk pancakes that turn out extra light and fluffy thanks to buttermilk’s reaction with baking soda. Cook on a medium griddle until bubbles cover the surface, then flip once for golden edges.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients and flavor
  • 0.75 cup pumpkin puree
  • 1.5 cup buttermilk Use cold buttermilk for best lift.
  • 2 eggs
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
Serving
  • 1 Butter
  • 1 maple syrup

Equipment

  • 1 sheet pan

Method
 

Mix the dry ingredients
  1. In a bowl, whisk all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined, with no visible spice lumps.
  2. Make sure the dry ingredients are fully mixed so the bubbles from baking soda bake evenly throughout the pancakes.
Combine wet and dry
  1. In a second bowl, whisk pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth; the buttermilk reacts with baking soda for extra fluffiness.
  2. Fold the wet mixture into the dry ingredients just until combined—do not overmix; a few small streaks in the batter are okay.
  3. Let the batter rest for 5-8 minutes so it thickens slightly and bakes up extra tender.
Cook the pancakes
  1. Heat a greased griddle over medium heat until it’s hot enough that a drop of batter sizzles lightly.
  2. Pour batter onto the griddle, using about 1/4 cup per pancake, and cook until bubbles form across the whole surface and the edges look set, about 2-3 minutes.
  3. Flip once and cook about 2 minutes more, until both sides are golden and the center springs back.
Serve
  1. Serve immediately with butter and plenty of real maple syrup.

Notes

Pro tip: Keep the batter lumpy—overmixing makes pancakes tough. Store leftovers in the refrigerator up to 3 days; reheat on a hot griddle or in a toaster oven until warmed through. Freezing is yes: freeze cooked pancakes in a single layer, then reheat from frozen. Dietary swap: For a dairy-free version, use a plant-based butter and a buttermilk-style alternative (unsweetened soy or oat milk plus acid) while keeping the baking soda timing the same.