Description
Fluffy Pumpkin Pancakes are thick, soft, and spiced just right with cinnamon and nutmeg. This cozy fall breakfast recipe uses real pumpkin puree and buttermilk for unbeatable fluffiness. Perfect for autumn mornings or anytime you crave a warm, comforting stack.
Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup pumpkin puree
3/4 cup buttermilk
2 tablespoons brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter
Instructions
1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, whisk pumpkin puree, buttermilk, brown sugar, egg, vanilla, and melted butter until smooth.
3. Pour wet mixture into the dry ingredients and stir just until combined; don’t overmix.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease.
5. Pour 1/4 cup batter for each pancake and cook 2 to 3 minutes until bubbles form.
6. Flip and cook an additional 2 minutes until golden brown.
7. Serve warm with syrup, whipped cream, or your favorite toppings.
Notes
This batter is thicker than regular pancake batter, so use a spoon to spread it slightly in the pan.
Do not overmix; a few lumps help maintain the fluffiness.
Let the batter rest 5 minutes before cooking for even better texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg