Description
These easy pumpkin pancakes are a delicious way to start your day with the warm flavors of fall. Fluffy and flavorful, they are perfect for a cozy breakfast or brunch.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 tablespoon 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, cinnamon, ginger, nutmeg, and salt.
- Wet Ingredients: In a separate bowl, combine the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Heat a lightly greased non-stick skillet or griddle over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and cooked through.
- Repeat with the remaining batter.
- Serve warm with maple syrup or your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- You can substitute buttermilk with 3/4 cup milk plus 2 teaspoons lemon juice or vinegar.
- Add chocolate chips or chopped pecans for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 6g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
