Buttermilk Pumpkin Pancakes are fluffy, delicious treats perfect for breakfast or brunch. These pancakes are spiced just right with pumpkin and warm flavors, making them a fall favorite!
Honestly, who can resist warm pancakes topped with maple syrup? I can’t! 😋 I love to whip these up on cozy weekends for a special morning treat. They really make my day brighter!
Key Ingredients & Substitutions
All-Purpose Flour: This gives the pancakes structure. If you’re looking for alternatives, you can use whole wheat flour for a nuttier flavor, or a gluten-free blend if needed.
Brown Sugar: This adds moisture and a slight caramel flavor. You can swap it with white sugar, but your pancakes may be less moist. You could also use maple sugar for a different twist!
Buttermilk: It’s key for fluffiness! If you don’t have buttermilk, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. You’ll get a similar result!
Pumpkin Puree: Canned pumpkin is super easy and convenient. If you’re feeling adventurous, fresh pumpkin works too—just roast and puree it. Sweet potatoes can be a tasty substitute as well!
How Do I Achieve Fluffy Pancakes?
Fluffy pancakes are all about combining the ingredients properly. Mixing the wet and dry ingredients separately before adding them together helps prevent overmixing, which can make the pancakes dense. Here’s how to do it:
- Whisk dry ingredients in one bowl (flour, sugar, baking powder, etc.) and wet ingredients in another (buttermilk, pumpkin, egg, etc.).
- Combine them gently. It’s okay if a few lumps remain; this is the key to fluffy pancakes!
Cooking at the right temperature is important too! Medium heat allows pancakes to cook through without burning. If they brown too quickly, lower the heat a little.
Buttermilk Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup buttermilk
- 1/2 cup pumpkin puree (canned or fresh)
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1 teaspoon vanilla extract
- Whipped cream or butter, for topping
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15 minutes to cook, making it a quick and delicious breakfast option. You’ll spend just about 25 minutes from start to finish, so you can enjoy these tasty pancakes in no time!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make sure everything is well combined for the best flavor!
2. Combine the Wet Ingredients:
In a separate medium bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and fully combined. This will add moisture and flavor to your pancakes.
3. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. It’s important not to overmix; a few lumps are perfectly okay and will lead to fluffier pancakes!
4. Heat the Skillet:
Heat a nonstick skillet or griddle over medium heat. Lightly brush with melted butter to prevent sticking. The pan should be hot, but not smoking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface, and the edges look set, about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes or until they are golden brown and cooked through. Transfer them to a plate and keep warm while you cook the remaining batter.
7. Serve and Enjoy:
Serve stacks of pancakes topped with whipped cream or a pat of butter, a dusting of powdered sugar if desired, and a generous drizzle of maple syrup. Enjoy these delightful, moist pumpkin pancakes with a cuppa coffee or your favorite breakfast beverage!
You’re all set for a cozy, wonderful autumn morning! 😊 Enjoy making and eating these delicious pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier option, although it may result in a slightly denser pancake. You might want to add a tablespoon more liquid to the batter to compensate for the absorbency of the whole wheat flour.
How Should I Store Leftover Pancakes?
Any leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once frozen. They can be reheated in the toaster or microwave!
Can I Make These Pancakes Vegan?
Yes! To make vegan pumpkin pancakes, substitute the buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice. Use a flaxseed meal mixed with water as an egg substitute (1 tablespoon ground flax mixed with 3 tablespoons water), and swap the melted butter for coconut oil or a vegan butter alternative.
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, mashed bananas or unsweetened applesauce can work as substitutes! They add sweetness and moisture, but keep in mind they might slightly alter the flavor of the pancakes.
