Buttermilk pumpkin pancakes are fluffy and delicious, bursting with the cozy flavors of fall. The creamy buttermilk pairs perfectly with warm spices and sweet pumpkin!
These pancakes make breakfast feel like a treat! I love stacking them high and drizzling maple syrup on top. It’s like a hug on a plate! 🥞💛
Key Ingredients & Substitutions
All-purpose flour: This flour gives the pancakes structure and fluffiness. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend, which usually works well as a substitute.
Pumpkin puree: Canned pumpkin is convenient, but you can make your own by roasting fresh pumpkin and blending it. Just make sure to use pumpkin, not pumpkin pie filling! If you’re out of pumpkin, you might try sweet potato puree as a substitute.
Buttermilk: Buttermilk adds a nice tang and helps the pancakes rise. If you don’t have any, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes.
Spices: Cinnamon, nutmeg, ginger, and cloves bring that warm, cozy flavor. If you don’t have one, you can adjust the amounts for the ones you have or use pumpkin pie spice as a quick stand-in.
How Do You Keep Pancakes Fluffy?
To keep your buttermilk pumpkin pancakes fluffy, be gentle when mixing the wet and dry ingredients. Overmixing can lead to dense pancakes. Just stir until everything is combined, even if it’s a bit lumpy.
- Use a griddle or non-stick skillet that’s preheated to medium heat. This helps the pancakes cook evenly without burning.
- Check for bubbles on the surface of the pancakes before flipping. This indicates they’re ready to turn!
- If the first pancake is too dark or too light, adjust the heat accordingly for the next ones.
How to Make Buttermilk Pumpkin Pancakes
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup pumpkin puree (canned or fresh)
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tbsp melted unsalted butter
- 1 tsp vanilla extract
- Butter or oil, for cooking
- Optional: butter and maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 10-15 minutes to cook the pancakes. In total, you should set aside around 30 minutes for delicious buttermilk pumpkin pancakes that are fluffy and bursting with flavor!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk it all together until it’s well mixed. This helps ensure the baking powder and spices are evenly distributed.
2. Preparing the Wet Ingredients:
In another bowl, mix together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract. Use a whisk to beat the mixture until it’s smooth and all the ingredients are combined nicely.
3. Combining Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together using a spatula or wooden spoon. Be careful not to overmix! It’s okay if there are a few small lumps—this will keep your pancakes light and fluffy.
4. Heating the Skillet:
Preheat your non-stick skillet or griddle over medium heat. Once it’s warm, lightly grease it with a little butter or oil to prevent sticking.
5. Cooking the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Let them cook until you see bubbles forming on the surface and the edges look a bit set, which should take about 2-3 minutes. Then, carefully flip them over and cook for another 1-2 minutes until they’re golden brown.
6. Keeping Pancakes Warm:
Once cooked, transfer the pancakes to a plate and keep them warm while you continue to cook the remaining pancakes. You can cover them with a clean kitchen towel or place them in a low oven.
7. Serving:
Stack your pancakes high on a plate, adding a dab of butter on top if you like, and drizzle with maple syrup for that sweet finishing touch. Enjoy your warm, fluffy buttermilk pumpkin pancakes!
These pancakes are perfect for a cozy breakfast, bringing all the warm flavors of pumpkin and spices to start your day right! 🥞✨
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it might make the pancakes denser. You may want to start with a 50/50 mix of whole wheat and all-purpose flour for a lighter texture.
Can I Make These Pancakes Vegan?
Absolutely! To make these pancakes vegan, substitute the eggs with flaxseed meal or chia seeds (1 tbsp of flaxseed meal mixed with 2.5 tbsp of water per egg). Use plant-based milk instead of buttermilk, adding a splash of vinegar to regular plant milk to create a buttermilk effect.
How Should I Store Leftover Pancakes?
Let the pancakes cool completely before storing them. Place them in an airtight container in the fridge for up to 3 days. You can also freeze them by layering them with parchment paper and placing them in a freezer-safe bag for up to a month. Reheat them in the toaster or microwave as needed!
What Should I Serve with Buttermilk Pumpkin Pancakes?
These pancakes pair wonderfully with maple syrup, whipped cream, or fresh fruit like berries or sliced bananas. You can also enhance the fall flavors with chopped nuts, like pecans or walnuts, for added crunch!
