This fluffy buttermilk pumpkin pancake recipe is what you need for the perfect fall breakfast! Light and fluffy spiced pumpkin pancakes, topped with butter, thick maple syrup and a sprinkle of powdered sugar.
We never had pumpkin pancakes growing up, just good old fashioned regular ones. You have to try this recipe for buttermilk pancakes if you're looking for one out of the fall season.
Move over Aunt Jemima, move over bisquick. This recipe for pumpkin pancakes are way better than anything from a mix, homemade is definitely the way to go when it comes to these.
This recipe is beyond easy. They take 10 minutes to prepare.
And everyone will gobble them up. But that's all things pumpkin around this time, it's hard to keep them on the table. Try keeping around a batch of pumpkin cheesecake white chocolate cakey cookies, just doesn't happen.
How To Make Buttermilk Pumpkin Pancakes
Since we are adding in pumpkin puree, you'll notice the wet ingredients list is going to be less than a typical pancake recipe. So we need less buttermilk.
To get the good pumpkin flavor we're going to add pumpkin pie spice.
Along with subbing out some of the liquid for pumpkin puree and adding the spices, you'll also be adding a bit extra salt.
And that's thanks to the pumpkin puree, which is a bit bland on it's own. There's one teaspoon of salt in this recipe.
How To Make Pancakes Fluffy
The ultimate question of all pancake questions! How can I get my pancakes fluffy?!
Does anyone else think of the Despicable Me movie where she says 'it's so fluffy!', every time I do. Or when I make my grandmother's apple dutch baby pancake and it puffs way up high! It's always followed by an it's so fluffy quote.
Getting super fluffy pancakes isn't hard. I promise. But you have to be mindful of a few techniques and tips.
First. Check expiration dates.
The expiration date on your baking soda and baking powder. The fresher they are the better rise your pancakes will have.
The older these are, the less leavening power they have. So you'll have flat baked goods, no matter how much you followed the instructions.
Second. Don't over mix.
Are you tired of seeing that on recipes? But you still do it, don't you? Shakes head yes. My daughter loves to stir the batter, but I know our pancakes probably won't be fluffy when she does.
For those extra fluffy pancakes, stir the batter just until it's combined. All those extra stirs just imagine the pancakes getting flatter and flatter.
Third. Warm the buttermilk.
I honestly don't know if this is a proven scientific baking fact, but when I don't heat up my buttermilk and use straight from fridge, cold, buttermilk, my pancakes are not as fluffy. Same thing goes for these buttermilk waffles.
Use a small measuring glass (glass so you can heat it, ceramic works too, it needs to be microwave safe) and microwave your buttermilk until it's warmed.
Your family will adore this recipe for pumpkin pancakes!!
A roundup of some important frequently asked question when it comes to pancakes and getting them just right. Check out these questions to help avoid some 'oopsies'.
You can use 1 cup of milk and 1 tablespoon of either lemon juice or vinegar. Let this sit, combined, for 10 minutes.
Here's a few top reasons. Over mixing the batter, old baking soda or old baking powder.
Wait until there are bubbles on top.
Your butter should be sizzling when you put it on, but the pan should not be smoking, if so it's too hot.
I have not tested a gluten free version but you would need to substitute the all purpose flour for gluten free flour. Bobs red mill 1:1 makes a decent flour sub.
Totally. Pour your batter on to the pan and sprinkle some on if you only want a few chocolate chip pumpkin pancakes.
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- 3 tbsp butter
- 2 eggs
- 3/4 c buttermilk
- 3/4 c milk
- 3/4 c pumpkin purée
- 2 c flour
- 2 tbsp white sugar
- 1/4 c brown sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/8 tsp ginger powder
- In a large bowl sift together the flour, white sugar, brown sugar, salt, baking soda, baking powder, pumpkin pie spice and ginger powder
- In a separate large bowl, melt the butter
- Use a glass measuring cup to heat the buttermilk and milk, together, for 1 minute
- Whisk the eggs in to the butter
- To the wet ingredients stir in the pumpkin puree, buttermilk and milk mixture
- Make a well in the dry ingredients and pour in the wet ingredients
- Whisk this together until combined, it doesn’t have to be fully smooth, but most of the big lumps out
- Heat a griddle over the stove on medium/low heat
- Grease with butter (it should sizzle but not be smoky)
- Use a 1/4 c measuring spoon to ladle batter on to the griddle for perfect sized pancakes
- Flip the pancakes when bubbles have formed on the top
- Remove when fully cooked through
- Serve with a dusting of powdered sugar and maple syrup!
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Nutrition Information:Yield: 16 Serving Size: 2
Amount Per Serving: Calories: 121Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 30mgSodium: 271mgCarbohydrates: 20gFiber: 1gSugar: 6gProtein: 3g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.