Name: Buttermilk Pumpkin Pancakes Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: 1 3/4 cup all purpose flour; 1/4 cup granulated sugar; 1 Tbsp brown sugar; 1 1/2 tsp baking powder; 3/4 tsp baking soda; 3/4 tsp salt; 3 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground allspice; 1/4 tsp ground cloves; 1 1/2 cups buttermilk; 2 eggs; 3/4 cup pumpkin purée; 3 Tbsp canola oil (or melted butter); 2 tsp vanilla extract; Cinnamon sugar for sprinkling on top; Maple syrup; Butter (optional, for cooking and topping)

Ingredients

1 3/4 cup all purpose flour

1/4 cup granulated sugar

1 Tbsp brown sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

3 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/4 tsp ground cloves

1 1/2 cups buttermilk

2 eggs

3/4 cup pumpkin purée

3 Tbsp canola oil (or melted butter)

2 tsp vanilla extract

Cinnamon sugar for sprinkling on top

Maple syrup

Instructions

Step 1: In a medium-large bowl, whisk together the all purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Add the cinnamon, ginger, nutmeg, allspice, and cloves and whisk to combine. Set the dry mixture aside.

Step 2: In a separate bowl, whisk the buttermilk, eggs, canola oil (or vegetable oil or melted butter), and vanilla extract until smooth.

Step 3: Pour the wet ingredients into the dry ingredients and stir gently to combine. Add the pumpkin purée and mix until just combined. Let the batter rest for about 10 minutes to thicken slightly.

Step 4: Preheat a griddle or skillet over medium-low heat and grease it lightly with butter or non-stick cooking spray.

Step 5: Pour about 1/4 to 1/3 cup of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form and start to pop on the surface. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.

Step 6: Serve warm topped with butter, a drizzle of maple syrup, and a sprinkle of cinnamon sugar if desired.

Tips & Variations

For a richer flavor, substitute the canola oil with melted butter in the batter.

If you prefer a spicier pancake, increase the cinnamon or add a pinch of ground cayenne pepper for a subtle kick.

Use pumpkin pie spice in place of the individual spices for a quicker option.

To make these pancakes gluten-free, swap in a gluten-free all purpose flour blend at a 1:1 ratio.

Leftover pancakes can be frozen; separate layers with parchment paper before storing.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave for about 30 seconds. You can also freeze cooked pancakes wrapped individually for up to 2 months, reheating them directly from frozen.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk. Let it sit for 5 minutes before using.

Can I make the batter ahead of time?

It’s best to prepare the batter fresh to ensure fluffiness. However, you can mix the dry ingredients and wet ingredients separately and combine them just before cooking to save time.