Description

These Pumpkin Pancakes are a delightful breakfast treat featuring rich pumpkin puree and aromatic pumpkin pie spice for a perfectly seasonal flavor. The batter, made with buttermilk and brown sugar, yields beautifully fluffy pancakes with a hint of sweetness. They’re quick to prepare and cook, making them perfect for busy mornings. Serve hot with your favorite toppings for a delicious, cozy start to the day.

Ingredients

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1 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup low-fat buttermilk
1 large egg
1/2 cup pumpkin puree
3 tablespoons unsalted butter, melted

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Instructions

In a large bowl, combine all the dry ingredients. Make a well in the center and add the buttermilk, egg, pumpkin puree, and melted butter. Mix until smooth and well combined.
Preheat a griddle or nonstick pan over high heat, then reduce to medium-low. Add a little butter or use cooking spray to prevent sticking.
Pour 1/4 cup of batter onto the hot surface, gently spreading it. Cook until bubbles form and begin to pop, about 2–3 minutes.
Flip the pancake with a spatula and cook until golden brown on the other side, about 1–2 minutes.
Repeat with remaining batter, adjusting the heat as necessary to prevent burning.
Serve hot with syrup, butter, or honey.

Notes

Substitute whole milk with a splash of vinegar for buttermilk, or try almond/coconut milk for a dairy-free option. Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months; reheat in the toaster or microwave. If pancakes are too dense, do not overmix the batter and ensure your baking powder is fresh. For crispier edges, use a lightly buttered hot pan. Add-ins like chocolate chips or nuts can be mixed in for variation.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 10g
Sodium: 350mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg