These Pumpkin Pancakes are fluffy, flavorful, and perfect for the Fall season!
Now that we are officially in Fall, pumpkin recipes seem to be EVERYWHERE! Anything and everything from cakes, to drinks, and even to pasta dishes! One of my family favorite recipes is our pumpkin pancakes. As I was going through various recipes here on the blog, I realized I had never shared the recipe with you all. Crazy, right? I promise I wasn’t just keeping it to myself, I really did think that I had shared it already. Once I realized I hadn’t, my hubby and kids whipped up a batch for a “breakfast dinner” and I got some pictures!
These pancakes are fluffy and have a nice spice flavor too them. Not too sweet, and perfect with a little butter and syrup! Whether enjoyed as a breakfast, lunch, or dinner…..add some sausage or bacon to the plate and call it a meal! Best part of this recipe is the amount it makes. You can make about 20-25 pancakes in one batch! Make extras and freeze them, or save the batter overnight (sealed) and have it again the next day!!
- 2 cups buttermilk
- 1 cup pumpkin puree
- 2 eggs
- 3 tbsp. unsalted butter (melted and cooled slightly)
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 1/3 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- In a medium bowl, add the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Mix wet ingredients into dry ingredients, stirring until just combined.
- Allow your griddle or frying pan to preheat, and melt some butter on the surface if surface is not a non-stick.
- Pour about 1/3 cup of batter onto cooking surface and cook until small bubbles appear on surface. Flip to other side and allow to finish cooking.
- Serve pancakes with some butter and syrup!!