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–+ servings
Stack of four fluffy pumpkin pancakes on a cream plate topped with a pat of butter, toasted pecans and dripping maple syrup, with a syrup pitcher, small pumpkins, cinnamon sticks and a bowl of pecans behind it

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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings (about 14 pancakes)
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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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