Description

These Buttermilk Pumpkin Pancakes are a deliciously spiced fall breakfast treat. Fluffy and moist, they combine classic pancake ingredients with pumpkin purée and warming spices like cinnamon, ginger, and nutmeg. Perfect for a cozy morning topped with butter, maple syrup, and a sprinkling of cinnamon sugar.

Ingredients

Scale

Dry 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

Wet Ingredients

1 1/2 cups buttermilk
2 eggs
3/4 cup pumpkin purée
3 Tbsp canola oil (or melted butter)
2 tsp vanilla extract

Toppings

Cinnamon sugar for sprinkling on top
Maple syrup
Butter (optional, for cooking and topping)

Instructions

Combine Dry Ingredients: In a medium-large bowl, whisk together the all purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves until well blended. Set aside.
Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, canola oil (or melted butter), and vanilla extract together until smooth and combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir to combine. Then add the pumpkin purée and mix until the batter is uniform. Let the batter rest for about 10 minutes to allow the flavors to meld and the leavening agents to activate.
Preheat Griddle or Skillet: Grease a griddle or a large skillet with butter or non-stick cooking spray and heat it over medium-low heat to prepare for cooking the pancakes.
Cook Pancakes: Ladle about 1/4 to 1/3 cup of batter onto the preheated griddle or skillet. Cook the pancakes for 2 to 3 minutes on the first side, or until bubbles start to form and pop on the surface. Flip the pancake carefully with a spatula and cook for an additional 2 to 3 minutes on the other side until golden brown and cooked through.
Serve: Serve the pancakes warm topped with butter, maple syrup, and a sprinkle of cinnamon sugar for extra sweetness and spice.

Notes

Resting the batter helps to lighten the pancakes and improve texture.
You can substitute canola oil with melted butter for a richer flavor.
If you prefer thicker pancakes, use slightly less liquid or more flour.
Adjust the spices to your taste; more cinnamon or ginger can amplify the autumn warmth.
Keep cooked pancakes warm in a low oven while finishing the batch.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: pumpkin pancakes, buttermilk pancakes, fall breakfast, pumpkin purée, cinnamon pancakes, spiced pancakes