Pumpkin pancakes are quick and easy to make, taste like fall, and have a vegetable hiding in them which easily makes them a favorite breakfast recipe at my house.
Table Of Contents
Pumpkin Buttermilk Pancakes
Around these parts, the leaves are turning beautiful colors and there is a crispness in the morning air. You know what that means? It’s Fall Y’all! These pumpkin pancakes are a household classic that will take your breakfast up a notch! These are easy, flavorful and will give you alllll the fall feels.
I love to add a little pumpkin to anything and everything this time of year. It makes the food smell and taste like fall and I am here for it!
Ingredients:
- Flour: you can use all-purpose in this recipe or even whole wheat pastry flour. I love whole wheat pastry flour, it's just a bit lighter than traditional whole wheat a makes the most delicious baked goods while still being a whole grain
- Brown sugar: just a bit to add a little sweetness to the pancakes
- Baking powder: this is what helps the pancakes to rise and makes them light and fluffy
- Pumpkin pie spice: the trick to making breakfast that tastes like dessert is by using spices from your favorite desserts. Pumpkin pie spice adds warmth and the perfect spice to this recipe.
- Pumpkin puree: this replaces the oil in a traditional pancake recipe, adds great color, and hello, vegetables in breakfast are always a win!
- Buttermilk: this is one of those magic ingredients, it helps them pancakes to be extra light and fluffy and adds a lot of flavor
- Oil: just a bit to help with the texture
- Eggs: these help bind everything together
How to make buttermilk pancakes:
- Place your dry ingredients in the bowl and mix them together.
- Make a well in the center and add your wet ingredients.
- Stir to combine.
- Cook them up on your favorite griddle or skillet and serve them hot. These are great with homemade buttermilk syrup.
Frequently Asked Questions:
Over mixing can cause the pancakes to turn out tough. Make sure to combine the ingredients without over mixing for the best results.
If you are using a pancake griddle, I like to cook my pancakes at 375 degrees. Make sure the griddle is completely heated before adding pancake batter.
Flip your pancakes when bubbles form on top of your pancake and begin to pop. If you flip prematurely they won’t be cooked all the way.
More pancake recipes:
- Easy Dutch Baby Pancake Recipe
- Healthy Banana Pancake Recipe
- Homemade Buttermilk Syrup
- Easy Buttermilk Biscuits
- How to make German pancakes
If you’ve tried this buttermilk pumpkin pancake recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
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Pumpkin Buttermilk Pancakes
- Total Time: 0 hours
- Yield: 8 medium pancakes 1x
Description
Pumpkin pancakes are quick and easy to make, taste like fall, and have a vegetable hiding in them which easily makes them a favorite breakfast recipe at my house.
Ingredients
- 2 cups all purpose or whole wheat pastry flour
- ¼ cup packed brown sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 ½ to 2 cups buttermilk
- ¼ cup light oil such as vegetable, canola, or avocado oil
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat a large nonstick or cast-iron skillet or griddle over medium heat.
- In a medium mixing bowl add the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
- Whisk together to combine.
- Make a well in the center of the flour mixture with the whisk.
- Add the pumpkin puree, 1 ½ cups buttermilk, oil, eggs, and vanilla to the well in the center of the flour mixture.
- Use a whisk to slowly combine the batter.
- Stir just until the mixture comes together. If the batter is too thick, add up to an additional ½ cup of buttermilk as needed.
- Spray the baking pan or griddle with a little cooking spray or grease it with a little butter.
- Drop ¼ cup of batter in the center of the skillet or griddle.
- When the pancake starts to have bubbles on the top of it, flip it over to cook on the other side. It should cook on each side for roughly 1.5 to 2.5 minutes. Adjust the cooking temperature as needed.
- When the pancake is cooked through place it on a cooling rack set inside of a baking sheet and pop it in a 200 F. degree oven to keep warm. Repeat with remaining pancakes. When you are placing them in the oven, don’t stack them on top of each other, just place them evenly on the cooling rack (when you stack them, they steam each other and get soggy).
- Serve the warm pancakes with your choice of toppings such as maple syrup or buttermilk syrup and whipped cream.
Notes
- No buttermilk? No problem! For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let rest for 5 minutes before using.
- Prep Time: 10 min
- Cook Time: 15 min total
- Category: breakfast
- Method: stove top
- Cuisine: American
Keywords: buttermilk pancake recipe, buttermilk pancakes, pumpkin pancakes, pumpkin pancake recipe, fluffy pumpkin pancakes
I can’t wait for you to enjoy this pumpkin pancake recipe! Pair these with maple syrup and it’s a match made in Autumn heaven.
Eva Gahnz
So good!
★★★★★
bernicetabolt@hotmail.com
Amazing!!
★★★★★