Fluffy Pumpkin Pancakes

When the mornings turn crisp, these are the pancakes to make. Real pumpkin purée keeps them moist and tender, buttermilk makes them rise tall and fluffy, and a couple of teaspoons of pumpkin pie spice fills the kitchen with the smell of fall. They mix up in one bowl plus a measuring cup and are on the table in about half an hour.

Have a little pumpkin left in the can? Save it for our Classic Pumpkin Pie. And for a make-ahead weekend breakfast, our Cinnamon French Toast Casserole and Baked Blueberry Oatmeal are easy favorites.

Fluffy Pumpkin Pancakes

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Tall, tender pancakes made with real pumpkin purée, buttermilk and warm pumpkin pie spice, served with maple syrup and toasted pecans. A cozy fall breakfast that tastes like pumpkin pie.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings (about 14 pancakes)

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 2 cups all-purpose flour spooned and leveled
• 3 tablespoons brown sugar packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice see notes to make your own
• 1 1/2 cups buttermilk see notes for a substitute
• 3/4 cup pumpkin purée not pumpkin pie filling
• 2 large eggs
• 3 tablespoons unsalted butter melted and slightly cooled, plus more for the griddle
• 1 teaspoon vanilla extract
• maple syrup for serving
• 1/3 cup pecans toasted and chopped, for serving

Method

 

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
2. In a second bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry flour remains. The batter will be thick and a little lumpy; that’s what you want. Let it rest for 5 minutes while the griddle heats.
4. Heat a griddle or large nonstick skillet over medium-low heat and brush it lightly with butter. Pumpkin batter browns faster than plain batter, so keep the heat moderate.
5. Scoop 1/4 cup of batter per pancake onto the griddle and spread it out slightly with the back of the measuring cup. Cook for 2 to 3 minutes, until the edges look set and bubbles form on top, then flip and cook for 1 1/2 to 2 minutes more, until golden and cooked through.
6. Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the rest, brushing the griddle with a little more butter as needed. Serve warm with maple syrup and toasted pecans.

Notes

No buttermilk? Stir 1 1/2 tablespoons lemon juice or white vinegar into 1 1/2 cups milk and let it stand for 5 minutes.

Make your own pumpkin pie spice. Use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and a pinch of ground cloves.

Leftover pumpkin. A 15-ounce can holds about 1 3/4 cups, so you’ll have enough for a second batch. Freeze the extra in a zip-top bag for up to 3 months.

Freeze the pancakes. Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the toaster or microwave.

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Shopping list

Refrigerated

• 1 pint buttermilk (or milk plus lemon juice)
• 2 large eggs
• Unsalted butter

Pantry

• 1 (15 oz) can pumpkin purée
• All-purpose flour
• Brown sugar
• Baking powder and baking soda
• Pumpkin pie spice
• Vanilla extract
• Salt
• Maple syrup
• Pecans