Go Back

Fluffy Buttermilk Pumpkin Spice Pancakes

Warm, fluffy pancakes infused with pumpkin and spice, perfect for cozy mornings and family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon sugar adds sweetness
  • 1 teaspoon baking powder for lift
  • 1/2 teaspoon baking soda for lift
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon for spice
  • 1/4 teaspoon ground nutmeg for flavor
Wet Ingredients
  • 1 cup buttermilk
  • 1/2 cup canned pumpkin puree ensure 100% pure pumpkin
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until well blended.
  2. In another bowl, mix together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
  3. Gently pour the wet mixture into the dry ingredients. Fold together until just combined, being careful not to overmix.
Cooking
  1. Place a nonstick skillet or griddle over medium heat and lightly grease it with oil or butter.
  2. Using a 1/4 cup measuring cup, pour the batter onto the skillet for each pancake, leaving space between them.
  3. Cook the pancakes until bubbles form on the surface, about 2-3 minutes. Flip them and cook for an additional 1-2 minutes until golden brown.
Serving
  1. Serve warm with a drizzle of syrup, butter, or toppings of your choice.

Notes

Store pancakes in the fridge for 3-4 days in an airtight container. They can be frozen for up to 2 months. Reheat in a skillet or microwave.