Fluffy Spiced Pumpkin Pancakes
These fluffy spiced pumpkin pancakes are a cozy fall breakfast treat, combining warm spices and moist pumpkin puree for a tender, flavorful stack perfect for chilly mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 12 pancakes (4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour (180 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves or allspice
- 1 cup pumpkin puree (245 g), canned or homemade
- ¾ cup buttermilk (180 ml) (substitute with milk + lemon juice if needed)
- 1 large egg, beaten
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for cooking
Instructions
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and ground cloves to evenly distribute spices and aerate the flour.
- In another bowl, mix pumpkin puree, buttermilk, beaten egg, brown sugar, vanilla extract, and melted unsalted butter until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or large spoon until no dry streaks remain; do not overmix.
- Preheat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Pour ¼ cup batter per pancake onto the hot surface, leaving space between each. Cook until bubbles form on top and edges look set, about 2-3 minutes.
- Flip gently and cook another 2 minutes or until golden brown and cooked through.
- Transfer cooked pancakes to a cooling rack or plate lined with paper towels to keep warm. Serve immediately with desired toppings.
Notes
Do not overmix the batter to keep pancakes fluffy. Let batter rest 5-10 minutes before cooking to hydrate flour and bloom spices. Use fresh baking powder and baking soda for best rise. Adjust batter thickness with milk or flour as needed. Keep cooked pancakes on a rack to avoid sogginess.
Nutrition
- Serving Size: About 3 pancakes
- Calories: 300
- Sugar: 8
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 7
Keywords: pumpkin pancakes, spiced pancakes, fall breakfast, cozy breakfast, easy pumpkin recipe, autumn pancakes