

Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Once the leaves change colors and the air turns crisp and cool, it's time to revisit all your favorite pumpkin recipes like freshly baked pumpkin bread, pumpkin spice cinnamon rolls, and these classic pumpkin pancakes. After all, there's no better way to wake up on an autumn morning than with a cozy pumpkin breakfast. Fluffy, tender, and full of heavenly fall spices, this pancake recipe is begging to be topped with butter and drizzled in maple syrup. Dig in!
What's in pumpkin pancakes?
Pumpkin pancakes start out like any great pancake with the addition of canned pumpkin puree. Whisk together the dry ingredients: flour, baking soda and powder, salt and a little bit of sugar, plus the addition of pumpkin pie spice. Wet ingredients include buttermilk, whole milk, eggs, vanilla, and plenty of pumpkin puree.
Why can't you use pumpkin pie filling instead of pumpkin puree?
Both of these products contain pumpkin puree, but you cannot use them interchangeably. Pumpkin puree is 100 percent pure pumpkin, but pumpkin pie filling contains pumpkin puree that has been flavored with sweeteners and spices. This recipe calls for pumpkin puree; pumpkin pie filling would produce overly sweetened pancakes.
What flavor goes well with pumpkin?
Like a good, spiced pumpkin pie, warm spices like cinnamon, nutmeg, ginger, and even cardamom are all flavors that go well with pumpkin. To save time this fall, make a your own pumpkin pie spice or buy it pre-mixed from the store. Coffee and pumpkin are a popular flavor combination as well. Try making a batch of pumpkin spice syrup and keep it in the fridge for coffee this fall, or take pumpkin pancakes to the next level with this pumpkin spice latte pancake recipe which kicks pancakes up a notch with the addition of instant espresso!
What can you do with leftover pumpkin puree?
This pancake recipe calls for 3/4 cup of pumpkin puree which means you'll have about half the can left to use up in other delicious canned pumpkin recipes. Skip the line at the coffee shop and make yourself a pumpkin spice latte at home, or whip up some nutritious pumpkin spice latte overnight oats. You can also make pumpkin dip or a savory pumpkin recipe like pumpkin risotto for a cozy fall dinner.
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Ingredients
- 1 3/4 cups
all-purpose flour
- 2 Tbsp.
granulated sugar
- 1 1/2 tsp.
baking powder
- 1 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1 1/2 tsp.
pumpkin pie spice
- 1 1/2 cups
buttermilk
- 1/4 cup
whole milk
- 3/4 cup
pumpkin puree
- 2
large eggs
- 1 tsp.
vanilla extract
- 1/4 cup
butter, melted and cooled slightly, plus more for the griddle and serving
Maple syrup, for serving
Directions
- Step 1Stir together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
- Step 2In another medium bowl, whisk together the buttermilk, milk, pumpkin puree, eggs, and vanilla. Add the buttermilk mixture to the flour mixture, along with 1/4 cup of the melted butter. Stir the batter until just combined with some small lumps remaining.
- Step 3Heat a large nonstick griddle or skillet over medium heat. Add a pat of butter to grease the surface. Using a 1/3 cup measure, pour the batter onto the pan, spacing the pancakes about 2 inches apart. Let cook, undisturbed, until bubbles appear on the surface and the edges are dry, 4 to 5 minutes. Flip the pancakes; let cook about 2 minutes more, until golden brown. Transfer to a plate.
- Step 4Repeat with the remaining batter, preparing the cooking surface with butter in between batches, and adjusting the heat as needed. Top a stack of pancakes with pats of butter and drizzle with maple syrup just before serving.
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