Sunday morning pancakes just got a little sweeter!
This fall, you’ve gotta try adding some pumpkin magic to homemade pancakes. Your crew will look forward to waking up to this pumpkin pancakes recipe! I love easy breakfast ideas and these may be some of the BEST tasting pancakes I’ve ever made. They are sweet, fluffy, and overall an amazing pumpkin breakfast experience!
Don’t have buttermilk? Improvise! For each cup of buttermilk, substitute 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. Add it to recipe.
Cook on medium heat, not too high. I noticed these took a little longer to cook in the middle than average pancakes. To avoid burning the outsides, cook a little lower and slower than you would normally, for even cooking.
Keep the cooked pancakes warm in the oven. After cooking a batch, I will usually place pancakes in a warm oven until ready to serve.
Add chocolate chips for a yummy twist! Chocolate and pumpkin spice are a brilliant combination, and next time I’d like to try adding some chocolate- YUM!
Top these pancakes as desired! I really enjoyed them with butter, maple syrup, and some chopped pecans- SO GOOD! I think walnuts or pumpkin seeds could be fun. You could go sweeter with some whipped cream too.
Print Buttermilk Pumpkin Spice Pancakes
yield: 5 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
Fluffy mouth-watering buttermilk pancakes get spiced up for fall with pumpkin puree and all the fall flavors!
Ingredients 1 1/2 cups all-purpose flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1/8 teaspoon salt 2 eggs 1 cup pumpkin puree 1 3/4 cups buttermilk 1 teaspoon vanilla extract 3 tablespoons melted butter, plus more for the griddle Directions
In a medium sized bowl mix flour, sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt together.
In a batter bowl, mix the eggs, pumpkin puree, buttermilk, vanilla, and melted butter.
Slowly add the dry ingredients to the batter bowls wet ingredients, and stir until combined. Having a few lumps is fine. If it's too thick, add another tablespoon or so of buttermilk.
Heat a griddle or pan on the stove to about medium-low heat. Grease with a little butter. Drop the pancakes onto the pan or griddle using a measuring cup or tipping the bowl over the pan. Leave a little room in between.
Cook the pancakes for a minute or two until the batter bubbles at the edges and browns on the bottom. Carefully flip the pancakes and let them cook for a minute or two longer, until golden brown and cooked through. Repeat that process until all of the batter is gone. Serve with maple syrup and nuts if desired.
This batch made 7 large pancakes, or 14-16 smaller ones
Brought to you by Hip2Save.
These pumpkin pancakes were FLIPPING awesome!
Seriously though, if you’re looking for a special breakfast this fall, maybe you’re having house guests to impress, or just want to treat your family. THESE are the pancakes to make! They weren’t over the top pumpkin spice either, just subtle and YUMMY.
We all loved them very much, and I think you will too, enjoy!
Pumpkin spice obsessed? Check out our 15 favorite pumpkin dessert recipes!