Pumpkin Buttermilk Pancakes are the perfect way to welcome the flavors of fall into your breakfast routine. These pancakes are incredibly light and fluffy, with the richness of buttermilk balanced by the earthy sweetness of pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. The pumpkin adds a subtle sweetness and moisture, while the buttermilk gives them a tender crumb. Drizzled with maple syrup and topped with a sprinkle of cinnamon or whipped cream, these pancakes are a cozy, autumnal treat that’s perfect for weekend brunch or a special breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup buttermilk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Butter or oil for cooking
- Maple syrup and cinnamon (for serving)
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine the wet ingredients: In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Make the batter: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
- Cook the pancakes: Heat a griddle or large skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the griddle. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Serve the pancakes warm with a drizzle of maple syrup, a sprinkle of cinnamon, or even a dollop of whipped cream for extra indulgence.
These Pumpkin Buttermilk Pancakes are a fluffy, flavorful breakfast treat that brings the comforting taste of pumpkin and spice to your morning!
