Go Back

Fluffy Buttermilk Pumpkin Pancakes

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: buttermilk, pumpkin, pumpkin pancakes, pumpkin pie spice
Author: Tara Moore

Ingredients

  • 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 tbsp Prince of Peace ginger honey crystals

Instructions

  • 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!

Notes

If you are unable to use ginger honey crystal you can sub out 1/8 tsp ginger powder.