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Fluffy Buttermilk Pumpkin Pancakes

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings (10 pancakes)
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 3 tbsp packed dark brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 1.5 tsp pumpkin pie spice
  • 1/2 tsp fine sea salt
  • 1.25 cups buttermilk, room temperature
  • 3/4 cup 100% pure canned pumpkin purée
  • 2 large eggs, lightly beaten
  • 3 tbsp salted butter, melted (plus extra for the griddle)
  • 1.5 tsp pure vanilla extract

Method
 

  1. In a large bowl, whisk together flour, dark brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  2. In a medium bowl, whisk together buttermilk, pumpkin purée, eggs, melted butter, and vanilla extract until smooth.
  3. Fold wet mixture gently into dry ingredients just until combined (leave a few small lumps) and let batter rest for 5 minutes.
  4. Heat a lightly buttered griddle or skillet over medium-low heat. Pour 1/3-cup portions of batter onto the griddle, cook for 2.5–3 minutes until bubbles form around the edges, flip, and cook for 2 minutes more until fluffy and cooked through. Serve warm with butter, maple syrup, and toasted pecans!

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