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.
Keyword: buttermilk, pumpkin, pumpkin pancakes, pumpkin pie spice
Author: Tara Moore
1tsppumpkin pie spice
1tbspPrince of Peace ginger honey crystals
In a large bowl sift together the flour, white sugar, brown sugar, salt, baking soda, baking powder, pumpkin pie spice and ginger honey crystals
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!
If you are unable to use ginger honey crystal you can sub out 1/8 tsp ginger powder.