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Fluffy Pumpkin Pancakes

Super-fluffy, tall, and moist, these pumpkin pancakes are the ultimate fall breakfast. Packed with pumpkin spice and buttermilk richness, they’re soft on the inside with a golden-brown crisp outside.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 527
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups buttermilk (or DIY alternative)
  • 1 cup pumpkin puree
  • 2 eggs
  • 3 tablespoons unsalted butter, melted and slightly cooled (plus more for cooking, if desired)
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice (or substitute blend)
  • 1/2 teaspoon fine-grain sea salt or table salt
  • Butter and maple syrup for serving

Equipment

  • Mixing Bowls
  • Whisk
  • non-stick griddle or skillet
  • Measuring cups and spoons
  • Spatula
  • ice cream scoop or 1/3 cup measure

Method
 

  1. Add buttermilk to a large bowl. If making DIY buttermilk, let sit 5–10 minutes after mixing milk and vinegar.
  2. Add pumpkin puree, eggs, melted butter, and vanilla extract. Whisk to combine well.
  3. In a separate bowl, stir together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Pour dry mixture into wet mixture and stir just until combined. Do not overmix. Let batter rest 5 minutes.
  5. Heat griddle to 325°F or a skillet over medium. Lightly grease if desired. Use a 1/3 cup scoop to portion pancakes.
  6. Cook until edges are dry and bubbles form (1–2 minutes), then flip and cook 1–2 minutes more until golden brown and cooked through.
  7. Serve warm with butter and maple syrup, if desired.

Notes

Makes about 12 (5-inch) pancakes — approximately 3 pancakes per serving. To make buttermilk: mix 2 tbsp vinegar with milk of choice to make 2 cups, let sit 5 minutes. To make dairy-free: use almond milk and vegan butter or coconut oil. You can also substitute pumpkin pie spice with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves.