Description
These Classic Pumpkin Spice Pancakes are the perfect way to start a cozy fall morning. Packed with warm spices and real pumpkin puree, these fluffy pancakes are a delicious seasonal treat that the whole family will love.
Ingredients
Scale
Dry Ingredients:
- 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
- 1/8 teaspoon ground cloves
Wet Ingredients:
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin purée
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- butter or oil for cooking
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Wet Ingredients: In another bowl, mix the buttermilk, pumpkin purée, egg, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry and gently stir just until combined—do not overmix. Let the batter rest for 5–10 minutes.
- Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form on the surface and edges begin to look set. Flip and cook another 1–2 minutes until golden and cooked through.
- Serve warm with maple syrup, butter, or a sprinkle of cinnamon sugar.
Notes
- For extra decadence, top with whipped cream or a drizzle of cream cheese glaze.
- You can substitute whole milk with a splash of lemon juice for buttermilk if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 5g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
