Buttermilk Pumpkin Pancakes

Let's celebrate fall and make Buttermilk Pumpkin Pancakes. The combination of the creamy tang of buttermilk with the rich and comforting flavors of pumpkin and spices creates a delectable treat that's hard to resist.

Course Breakfast

Cuisine American

Keyword Breakfast pancakes, breakfast recipes, buttermilk pumpkin pancakes, pancake recipes

Servings pancakes

Calories 38kcal

Author Janine Waite

Ingredients

1½ cups flour
⅛ cup granulated sugar plus 1 tablespoon
1¾ tsp baking powder
1 tsp salt
1 tbsp pumpkin powder
½ tsp pumpkin spice
½ tsp nutmeg
1 tsp cinnamon
1½ cups buttermilk
3 tbsp unsalted butter Melted and cooled. Plus more butter for cooking
3 eggs

Instructions

Preparation

Start by gathering all your ingredients. This ensures a seamless cooking process.

Mixing Dry Ingredients

Combine flour, granulated sugar, baking powder, salt, pumpkin powder, pumpkin spice, nutmeg, and cinnamon in a large bowl. Whisk these together thoroughly.

Mix Wet Ingredients

In another bowl, mix buttermilk, cooled melted butter, and eggs.

Combine

Slowly pour the wet ingredients into the dry ingredients. Stir until combined.

Cook Pancakes

On a heavily buttered griddle, pour out batter for each pancake. When bubbles form on the surface, flip the pancake. Make sure the griddle is set to medium heat.

Serve

Wait until they’re golden brown on both sides, then serve them up hot.
For an authentic fall breakfast, top with maple syrup and a dollop of whipped cream.

Notes

If you want to add a little milk, which gives the pancakes a more crepe consistency. Adding more milk to the better will make it a tiny bit thinner. So, if you want a fluffier pancake, add more flour.

Nutrition