These easy pumpkin pancakes are so fluffy and soft – truly the best fall breakfast!! All you need is simple pantry ingredients and 35 minutes!
Key ingredients:
- Pumpkin puree – Not to be confused with pumpkin pie filling! You want pure pumpkin puree here! I’ve made this recipe with homemade pumpkin puree as well. Technically, we use squash because it’s way more flavorful!
- Buttermilk is key for fluffy soft texture! If you don’t have it on hand, try my homemade buttermilk substitute (method #2 works better for this recipe!)
How to make this recipe:
It’s super easy to whip up in the morning. Especially if you’ve prepared the dry ingredients the night before!
Whisk the dry ingredients. And whisk the wet ingredients in a separate bowl. Then combine the two and mix until just combined.
It’s ok if your batter still has some lumps left. In fact, that how you want your batter to be!
Heat non-stick skillet over medium high heat. And drop about 1/4 cup of batter in the skillet. I use 12-inch skillet and I cook 4 pancakes at a time.
Tip
Use a large cookie scoop to scoop the batter for uniform pancakes.
4 tips for perfect pancakes:
- Don’t over-mix the batter. It’s totally ok if your batter has small lumps!
- Heat the pan thoroughly before dropping the batter.
- Use this large cookie scoop to drop the batter for uniform pancakes and convenience.
- Flip the pancakes when the edges of the pancake starts to set. It usually take 3 minutes. (I noticed that with pumpkin pancakes, if you wait for large bubbles to appear on top, they tend to brown a bit too much on other side.)
Storing Tip:
Store the leftovers in the fridge, covered, for up to 3 days. Use a toaster to reheat the pancakes.
Love pancakes? These are must-try gluten-free pancakes!!
Pumpkin Pancakes
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon coarse kosher salt
- 1 cup (240g) pure pumpkin puree Note 1
- 1 cup (240ml) buttermilk Note 2
- 2 large eggs
- 3 tablespoons unsalted butter melted
For serving:
- Maple syrup
- Butter
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt.
- In another large bowl, whisk together pumpkin puree, buttermilk, eggs and melted butter.
- Add dry ingredients and mix until just combined. (TIP: Don't over-mix the batter. It should be slightly lumpy!)
- Heat a large non-stick skillet on medium-high heat. (I use 12-inch skillet.)
- Drop about ¼ cup of batter per pancake. (I use this large cookie scoop for convenience and uniform pancakes). Cook the pancakes for about 3 minutes, or until the edges start to set. Using a spatula, flip the pancakes and cook for another 2-3 minutes. Continue with the remaining batter.
- Serve the pancakes warm with additional butter and maple syrup.
Tips & Notes:
Store the leftovers in the fridge, covered, for up to 3 days. Use a toaster to reheat the pancakes.
Nutrition Facts:
easypeasylifematters says
Yummy these sound amazing!!! Can’t wait to try them! 🙂
Shinee says
Thank you!