Buttermilk Pumpkin Pancakes
Learn how to master these fluffy Buttermilk Pumpkin Pancakes with cinnamon sugar for an easy fall breakfast that is sure to wow family and friends!
Servings: 14 pancakes
Ingredients
- 1 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp brown sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1 1/2 cups buttermilk
- 2 eggs
- 3/4 cup pumpkin purée
- 3 Tbsp canola oil (or melted butter)
- 2 tsp vanilla extract
- cinnamon sugar for sprinkling on top
- Maple syrup
Instructions
- In a medium-large bowl, whisk all purpose flour, sugar, brown sugar, baking powder, baking soda, and salt together. Next, whisk in cinnamon, ginger, nutmeg, allspice, and cloves. Set aside.
- In a separate bowl, whisk buttermilk, eggs, canola oil (or vegetable oil or melted butter), and vanilla extract together.
- Whisk the wet ingredients into the dry ingredients. Next, add in pumpkin puree and mix until combined. Allow the batter to rest about 10 minutes.
- Grease a griddle or skillet with butter or non-stick cooking spray and preheat over medium-low heat.
- Ladle about 1/4-1/3 cup of batter into the pan. Cook the first side about 2-3 minutes, or until bubbles begin to form and pop. Using a spatula, flip the pancake over and cook until golden brown, about 2-3 more minutes.
- Top with butter, maple syrup, and cinnamon sugar, if desired.
Notes
*If you want to substitute pumpkin pie spice for the individual spices, use 1 1/2 tsp ground cinnamon + 2 1/2 tsp pumpkin pie spice.