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Fluffy Buttermilk Pumpkin Spice Pancakes

Fluffy Buttermilk Pumpkin Spice Pancakes

joymakersandco
Here is one of our family favorites, Buttermilk Pumpkin Spice Pancakes. They are easy, they are fluffy, and they scratch the itch for sweater weather flavors perfectly. Top them off with plenty of butter, real maple syrup and some crispy bacon on the side.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 142 kcal

Equipment

  • 1 Electric Griddle or Large Skillet
  • 1 Ice-Cream Scoop or 1/2 cup
  • 1 Spatula

Ingredients
 
 

  • 2 cups buttermilk room temperature
  • 1 cup 100% pumpkin puree canned
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract or paste
  • 2 tablespoons unsalted butter melted, cooled
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons light brown sugar, see notes below
  • 2 tablespoons white granulated sugar, see notes below
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice* OR ground cinnamon, see notes below
  • 1/2 teaspoon salt

Optional Add Ins: Pick one or more

  • chopped pecans
  • chopped walnuts
  • semi-sweet chocolate chips
  • white chocolate chips
  • raisins

Instructions
 

  • Pre-heat your electric griddle pan to 300°-325°F (150°-165°C) or medium heat on your stove.
  • Combine your buttermilk, pumpkin, eggs, and vanilla in a medium bowl. Whisk in the melted butter. Set aside.
  • In a separate bowl, combine all of the dry ingredients. Stir to make sure there are no lumps of brown sugar.
  • Add the dry ingredients to the wet mixture. Gently fold in only until incorporated. Stop when you no longer see see dry patches of flour, this will be a thick, lumpy batter.
  • Grease your pan with a neutral oil or non-stick spray. With an ice-cream scoop or measuring cup to pour out about 1/4 to 1/2 cup. I don't recommend using more than that, they will be too thick to cook properly, possibly causing them to burn by the time the middle is fully cooked through.
  • When the pancake starts to bubble and slightly dry on on the edges, check for browning underneath by gently lifting one edge with a spatula. If it looks nicely browned, then it is ready to flip.
    (Watch your temperature and adjust if needed.)
  • Cook until it's browned on the other side and serve with real butter and maple syrup. Maybe even bacon on the side to make these extra special!

Notes

Nutritional values and servings are estimates only.
*You can replace the brown sugar with white sugar if you prefer. Instead of 2 tablespoon of each, you would do 1/4 cup total of white sugar. 
How to make Pumpkin Spice: Combine 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, and 1 teaspoon ground allspice or cloves. This will keep well in an airtight container for up to 1 year. 

Nutrition

Calories: 142kcalCarbohydrates: 25gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 209mgPotassium: 60mgFiber: 3gSugar: 7gVitamin A: 125IUVitamin C: 0.1mgCalcium: 126mgIron: 1mg
Keyword breakfast, freezer meals, kid friendly, meal prep, pancakes, pumpkin, pumpkin spice
Tried this recipe?Let us know how it was!