Soft and fluffy buttermilk Pumpkin Pancakes are perfect to wake up to on an Autumn morning. Made with canned pumpkin to save time, sweetened with a bit of brown sugar and flavored with a subtle hint of pumpkin pie spice.
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.)
Tips for Fluffy Pumpkin Pancakes
- Add baking powder to the batter for more rise.
- Even though the pancake base is buttermilk, which typically goes with baking soda, batter with baking soda needs to be baked/cooked right away since baking soda reacts immediately when it is mixed with buttermilk.
- With pancakes, the batter tend to sit around waiting their turn to be cooked, baking powder will provide a second rise at the right temperature.
More Delicious Pumpkin Recipes
- Pumpkin Muffins with Pumpkin Pie Spice Streusel
- Pumpkin Pie Spice Cupcakes with Cream Cheese Frosting
- Pumpkin Pie with Decorative Crust
- Pumpkin Pie Hot Chocolate for Two
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Buttermilk Pumpkin Pancakes
- 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.