pumpkin pancakes

These fluffy pumpkin pancakes are perfect for cozy fall mornings or whenever you're in the mood for a delicious breakfast. They incorporate the warm and comforting fall flavor of pumpkin pie, making them an autumn favorite.

Course Breakfast

Cuisine American

Keyword pumpkin pancakes recipe

Prep Time 10

Cook Time 15

Servings

Calories 551kcal

Author Lauren

Ingredients

2 cups all- purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cinnamon
1 teaspoon pumpkin pie spice
1 1/4 cup pumpkin puree
1/3 cup brown sugar
1 large egg
3 tablespoons vegetable oil
1.5 cup buttermilk

Instructions

Preheat your griddle to 350 degrees or heat a frying pan or skillet over medium heat.
In a medium mixing bowl, pour the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice, and give it a good stir to mix well. Set this bowl aside for now.
In your mixer's bowl, combine the pumpkin, sugar, egg, oil, and buttermilk. Use the whisk attachment to blend these ingredients until they become lighter and smoother, which should take about a minute. You can also use a large bowl and a whisk or hand mixer instead of a stand mixer.
Afterward, remove the bowl from the mixer and gently fold the dry ingredients mixture into the wet ingredients mixture, stirring just until they start to combine. Don't fret if you see a few lumps; they'll work themselves out during cooking.
Using a 1/3 measuring cup, scoop out your pancake batter onto your hot pan. Cook each side until they turn a beautiful golden brown.

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