Pumpkin Pie Spice Pancakes with Buttermilk
Is there really a better way to wake up on a crisp autumn morning than with soft and fluffy Pumpkin Pie Spice Pancakes with buttermilk? If there is, I haven't found one. Made with pure canned pumpkin purée to save time, sweetened with a bit of brown sugar, and flavored with a subtle hint of pumpkin pie spice.
Servings: 8 large pancakes
Ingredients
- 1 ½ cup all-purpose flour 197 g
- ½ teaspoon kosher salt
- 1 tablespoon baking powder 10 g
- ¼ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 3 tablespoon light brown sugar tightly packed, 44 g
- 1 cup pumpkin puree 234 g
- 1 large egg
- 1 ½ cup buttermilk 360 g
- 2 tablespoon unsalted butter melted & cooled, 28 g
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 200°F and set a baking sheet fitted with a wire rack in the middle of the oven.
- Add flour, salt, baking powder, baking soda, pumpkin pie spice, and sugar to a mixing bowl. Mix with a whisk to distribute evenly.
- In another mixing bowl, add pumpkin puree, egg, buttermilk, melted butter, and vanilla extract. Beat until smooth with a whisk and pour the mixture into the dry ingredients. Fold quickly to form a lumpy batter.
- Preheat a skillet or griddle on medium heat. Using a measuring cup, add a ½ cup of pancake batter on the skillet or griddle and reduce the heat to medium-low. Cook for about 2 minutes and 30 seconds until the top of the pancake is bubbling. The bottom should be cooked through and golden brown. Use a clean metal spatula to flip the pancake and cook the second side for another 2 minutes and 30 seconds until golden brown.
- Transfer the pancake onto the prepared baking sheet in the oven to keep warm while you continue cooking.
Notes
- Preheat your griddle or skillet before adding the batter so the batter starts to cook as soon as it hits the hot surface. It also helps pumpkin buttermilk pancakes cook evenly.
- To speed up the cooking process, use a large griddle or two skillets going at the same time. Remember to keep your pancakes warm in a preheated oven on a baking sheet fitted with a wire rack. That way, everyone gets a warm pancake to slather with butter and syrup.
- If you must grease your griddle, use butter for more flavor. However, I find that these cook more evenly without greasing the skillet, given that it is non-stick.
- Make sure your spatula is clean so it slides easily under pancakes for a clean flip.
- Cook the pancakes using the correct heat setting so they have time to cook through before burning. But you may need to play around with the temperature as not all stovetops or griddles are exactly the same.
Nutrition
Serving: 118g | Calories: 180kcal
