Pumpkin Buttermilk Pancakes
These Pumpkin Buttermilk Pancakes are a cozy autumn breakfast dream, blending warm spices with creamy buttermilk for a perfect balance of flavors. Ready in just 35 minutes, they’re an effortless way to bring the essence of fall to your table.
Equipment
- nonstick skillet or griddle pan
Ingredients
Wet Ingredients
- 2 cups buttermilk
- 1 cup pumpkin puree
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons butter melted
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- ¼ cup dark brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- ½ teaspoon baking soda
For Cooking and Serving
- butter for cooking
- Butter and maple syrup for serving
Instructions
- Set a nonstick skillet or griddle pan on the stove over medium-low heat.
- In a medium bowl, whisk together the buttermilk, pumpkin puree, eggs, vanilla extract, and butter until combined.
- In a separate medium bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, pie spice, salt, and baking soda and then add this to the wet ingredients. Stir until combined but with some small lumps still remaining.
- Brush some butter onto your warmed skillet and pour about a ½ cup of batter onto the skillet. Once bubbles have formed on the surface of the batter, flip the pancake and cook the other side.
- Once the center is cooked through, set aside on a plate and cover with a clean kitchen towel to keep the pancakes warm while you cook the remaining batter.
- Serve immediately with butter and warm maple syrup.
Tried this recipe?Let us know how it was!