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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Pumpkin Pancakes are a huge hit in my house. They are light, fluffy and full of wonderful fall flavors. I hope you enjoy this wonderful recipe which makes for a great breakfast, brunch and “breakfast for dinner” that the whole family will enjoy.
- 2 cups all purpose flour
- 1 ¾ cups buttermilk
- 1 cup pureed pumpkin
- 2 eggs
- 3 tablespoons brown sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 tablespoons melted unsalted butter, slightly cooled
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt (leave out if using salted butter)
- Combine all dry ingredients in a large mixing bowl.
- Whisk in the buttermilk and eggs until just incorporated
- Add the slightly cooled melted butter.
- Mix until all is combined, but do not overmix. Over mixing pancake batter will lead to flat pancakes that don’t fluff up nicely. It’s ok for your batter to have lumps, in fact it should have lumps!
- Generously grease a flat griddle with coconut oil or butter.
- Bring to medium high heat.
- Spoon about 2-3 tablespoons of batter per pancake onto the griddle.
- Once you see bubbles starting to appear on the top, that means it’s time to flip! You can always peek underneath the pancakes before flipping if you’re not sure!
- Continue until all batter is used – you may need to re-grease the griddle half way through your batter if they are starting to stick. I rarely have to re-grease more than one time.
- Pancakes freeze wonderfully! Freeze them flat on a baking sheet with wax paper, parchment paper, or plastic wrap separating the layers. This will allow them to freeze without sticking to one another. Once frozen, you can seal all of them in a freezer bag. Microwave 45-60 seconds per 3 pancakes.