Happy October guys! I’ve been seeing soooo many pumpkin recipes floating around the world wide web lately, I couldn’t resist adding just one more. Something simple, comforting and satisfying, like these buttermilk pumpkin pancakes! Serve them on their own with maple syrup or add egg and bacon for a complete breakfast. But either way, they will be the star of your meal.
I made these on the weekend, early in the morning (8-9 ish, that’s really early isn’t it?? Don’t answer that!). The first batch turned out super thick and I couldn’t understand why, until I glanced at my measuring cup. I was measuring flour with 1/3 cup measure instead of 1/4 cup measure. No wonder the mound of flour seemed so much more than usual. I even thought that in my sleepiness… But did I check? No!! Note to self: always check measuring cup size.
Enter the second batch, much better, thick but pourable batter, with an orange tinge from the pumpkin. So fluffy, why didn’t my regular buttermilk pancakes come out this fluffy last week? The secret, or not so secret, ingredient is baking powder, my friends. We can’t rely on just baking soda for this batter even though it is a buttermilk batter. Baking soda react quickly at room temperature and pancake batter is usually sitting out a while since they are cooked one at a time. By the time you get to cooking the second one, all the baking soda would have reacted away already. (Want to nerd out over this topic? Read this post here.)
I would enter the third batch but I ran out of pumpkin AND buttermilk. If there was a third batch, it would have less pumpkin pie spice. I used 1 teaspoon in these pancakes and they turned out a tad bit too spicy, but no less delicious, mind you! I’ve adjusted the amount in the recipe below to 1/4 – 1/2 teaspoon for ya to keep things subtle. So enjoy, and to think you got a dose of fruit/vegetable in your breakfast pancakes, it’s a great way to start off the day! 😉
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 to 1/2 teaspoon pumpkin pie spice
- 3 tablespoon brown sugar
- 1 cup pureed pumpkin (I used canned pumpkin)
- 1 large egg
- 1 1/2 cup buttermilk
- 2 tablespoon unsalted butter (melted and cooled)
- 1 teaspoon pure vanilla extract
- Preheat the oven to 200°F, place a baking sheet in the middle rack.
- Add flour, salt, baking powder, baking soda, pumpkin pie spice and sugar in a large mixing bowl, whisk all ingredients together to combine. Adjust pumpkin pie spice to your taste, more spice will make spicier pancakes.
- In another bowl or a large measuring cup, add pumpkin, egg, buttermilk, melted butter and vanilla extract, beat to combine thoroughly.
- Make a well in the center of the dry ingredients and pour the liquid mixture in. Mix with a whisk or spatula until combined, but not completely smooth. The batter should be somewhat thick but pourable.
- Heat a non-stick skillet to between medium-low and medium heat, pour about 1/3 cup of batter on the skillet and let it cook.
- When the top is starting to bubble and the bottom is browned (a few minutes), flip the pancake over and cook the other side until brown (couple more minutes).
- Transfer the cooked pancake to the baking sheet in the oven to keep warm while you continue cooking.
- When all the pancakes are done, remove baking sheet from the oven, serve warm with a slab of butter and plenty of maple syrup.