Delicious and fluffy Pumpkin Pancakes that are so easy to make. They’re perfect for Fall breakfast or brunch, and they’re always a crowd pleaser!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 people
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 ½ cups buttermilk
- ¾ cup pumpkin purée
- 2 large eggs
- 3 tablespoons melted butter plus more for cooking the pancakes
- 3/4 teaspoon pure vanilla extract
In a large mixing bowl whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
In a large measuring cup whisk together the buttermilk, pumpkin, eggs, melted butter, and vanilla.
Slowly whisk the wet ingredients into the dry ingredients until combined and almost all of the lumps are gone.
Set the batter aside for at least 10 minutes to let the leaveners activate.
Lightly grease a nonstick skillet or griddle over medium-low heat. Use a 1/4 cup scoop to scoop the batter onto the griddle or into the pan, leaving lots of room for the pancakes to spread. Cook for 4-5 minutes on the first side. Once the edges are set and starting to turn golden, then you know it’s time to flip the pancake. Flip and then cook another 3-4 minutes, or until the pancakes are deep golden brown and puffy. Repeat with the remaining pancake batter. Serve.
Serving: 3pancakes | Calories: 303kcal | Carbohydrates: 41g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 677mg | Potassium: 358mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6145IU | Vitamin C: 1.8mg | Calcium: 169mg | Iron: 2.9mg