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Pumpkin Pancakes

Pumpkin pancakes made with a quick rest for tender, fluffy results. Medium-heat griddle cooking creates golden-brown edges with bubbly tops and a soft center.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Mix the dry ingredients
  1. In a large bowl, whisk all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined. Stop when no dry streaks remain.
Mix the wet ingredients
  1. In a separate bowl, whisk pumpkin puree, buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth. Look for a uniform orange color.
Combine and rest
  1. Pour the wet ingredients into the dry and fold until just combined, with lumps still visible. Do not overmix so the batter stays thick and airy.
  2. Rest the batter for 5 minutes to hydrate the flour. The batter should thicken slightly during this rest.
Cook the pancakes
  1. Heat a griddle or skillet over medium heat and grease lightly with butter. Wait until the surface is hot but not smoking.
  2. Pour 1/4 cup batter per pancake and cook for about 3 minutes, until bubbles form on the surface and the edges look set. The centers should look slightly matte, not wet.
  3. Flip and cook for 1-2 minutes more, until cooked through. The second side should be golden and spring back lightly.
Serve
  1. Serve the pumpkin pancakes with a pat of butter and warm maple syrup. Let the syrup pool over the top and run down the sides.

Notes

Pro tip: Fold the batter gently until just combined—lumps are normal and help keep the pancakes tender. Store leftovers in the refrigerator up to 3 days; reheat on a skillet over low heat until warmed through. Freezing is yes: cool completely, freeze in a single layer, then reheat from frozen. For a dairy-light option, use lactose-free buttermilk or make buttermilk with lactose-free milk and a small squeeze of lemon.