Melt-in-your-mouth soft and extra fluffy pumpkin pancakes is the best way to start a relaxing weekend in the fall.
I have another great pumpkin recipe for you. Ready?
These pillowy soft, extra fluffy pumpkin pancakes are such a treat these crisp fall mornings. Top a stack of these pancakes with butter and maple syrup and serve them with a cup of hot coffee. You’ve got yourself cozy breakfast! Yeah, this has been my favorite weekend breakfast lately.
It’s super easy to whip up in the morning. If you prepare the dry ingredients the night before, it’ll take you literally a minute or two to finish up the batter.
You and I know that buttermilk makes everything soft and fluffy. Add pumpkin puree into the mixture and you’ll extra fluffy, pillowy soft pancakes. They are so dreamy!
Here are a few of my tips for perfect pancakes:
- Don’t mix the batter for too long after you add the dry ingredients.
- Heat the pan thoroughly before dropping the batter.
- For uniform pancakes and convenience, I use this large cookie scoop to drop the batter.
- Flip the pancakes once you see large bubbles appear on the surface. It usually take 3 minutes.
I recently made this delicious pumpkin butter with couple of friends. It was really good with these pumpkin pancakes. If you’re looking for something healthy to serve with your pancakes, this is the way to go. But I like my pancakes drowned in maple syrup.
Love pancakes? These are must-try gluten-free pancakes!!
Extra Fluffy Pumpkin Pancakes
- 2 cups 250gr all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup 240gr pure pumpkin puree
- 1 cup 240ml buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter melted
- 1-2 teaspoons vegetable oil
- Maple syrup and butter for serving
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
- In another large bowl, beat together pumpkin puree, buttermilk, eggs and melted butter. Add dry ingredients and mix until just combined.
- Heat a large non-stick frying pan on medium-high heat. Coat the pan with vegetable oil. Reduce the heat to medium and drop about ¼ cup of batter per pancake on 4 places. (I use this large cookie scoop for convenience and uniform pancakes). Cook the pancakes for about 3 minutes, or until big bubbles appear on the surface. Then flip and cook for another 2-3 minutes. Continue with the remaining batter. Serve the pancakes warm with additional butter and maple syrup.