Melt-in-Your-Mouth Pumpkin Spice Pancakes Recipe
Tall, pillowy stacks of fluffy pumpkin spice pancakes! This tried-and-true pumpkin pancake recipe brings all the fall vibes. Add a generous pat of melty butter, drizzle with maple syrup, and your morning's made!
Ingredients
- 2 cups buttermilk or 2 cups milk + 2 tablespoons vinegar or lemon juice*
- 1 cup pumpkin puree
- 2 eggs
- 3 tablespoons unsalted butter melted and cooled slightly; plus more butter for the cooking surface if desired
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice reduce to 2 teaspoons for milder pancakes
- 1/2 teaspoon salt fine-grain sea salt or table salt
For serving:
- butter
- pure maple syrup
- chopped nuts
Instructions
- If you need to make your buttermilk, start with that. Add two tablespoons of vinegar or lemon juice to a 2-cup liquid measuring cup then fill it the rest of the way with milk (oat milk works for a non-dairy version). Mix together and let the mixture sit for 5-10 minutes until thickened.
- Next, add the buttermilk to a large bowl and whisk in the pumpkin, eggs, melted butter, and vanilla. Mix until smooth.
- In another bowl, mix the flour, sugar, baking powder, baking soda, spices, and salt.
- Pour the dry mixture into the wet and gently stir just until it all comes together. Let the batter rest for five minutes while you heat the griddle or pan.
- Set your griddle to 325°F or warm a large skillet over medium heat. A swipe of butter on the surface adds flavor and helps with browning + crispy edges, but if you’ve got a good non-stick pan, you can skip it.
- Scoop the batter onto the hot surface (1/3 - 1/2 cup per pancake). When the edges look a little dry and you see bubbles developing on top—usually after 1 to 2 minutes—they’re ready to flip. Cook the second side another minute or two until golden and cooked through.
- Serve pumpkin pancakes with butter and a drizzle of maple syrup.
Notes
* To make buttermilk: Pour 2 tablespoons of vinegar into a 2-cup measuring cup. Add enough whole milk, 2% milk, oat milk, soy milk, or unsweetened almond milk to reach the 2-cup line. Let the mixture rest for about 5 minutes until it thickens slightly.
Substitute the following if you don’t have pumpkin pie spice:
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Nutrition Facts
Serving: 2pancakes, Calories: 188kcal, Carbohydrates: 30g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 39mg, Sodium: 303mg, Potassium: 140mg, Fiber: 1g, Sugar: 8g, Vitamin A: 3372IU, Vitamin C: 1mg, Calcium: 123mg, Iron: 2mg