Breakfast · Tested at home

Pumpkin Pancakes

Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: About 12 pancakes
Ingredients: 1½ cups all purpose flour; 2 tbsp sugar, or more for sweeter pancakes; 1½ tsp baking powder; ¾ tsp baking soda; ¾ tsp kosher salt; 1½ tsp ground cinnamon; 1 tsp ground ginger; ⅛ tsp nutmeg, or substitute pumpkin pie spice; 1½ cups buttermilk; ¾ cup pumpkin purée; 2 eggs; 3 tbsp melted butter; 1 tsp vanilla extract

These pumpkin pancakes are tender, fluffy, and warmly spiced without being too sweet. Pumpkin and buttermilk keep the centers soft, while cinnamon, ginger, and nutmeg make them especially good with butter and maple syrup.

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Turn up the heat

Let’s cook.

Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl.
In a separate bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter, and vanilla until combined.
Pour the wet mixture into the dry ingredients and fold gently. Stop while the batter is still a little lumpy so it does not become overmixed.
Heat a lightly greased skillet over medium heat. Add about ¼ cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook the second side until golden brown. Serve warm with your preferred toppings.

From Justin’s kitchen

For a sweeter batch, add another tablespoon of sugar. Pumpkin pie spice can stand in for the individual spices when that is what you have.

Pumpkin Pancakes

Ingredients

Let’s cook.

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