Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 16 4-inch pancakes
Calories: 104kcal
These easy pumpkin pancakes are so fluffy and soft - truly the best fall breakfast!!
Print Recipe
- 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
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.
Note 1: Make sure to use pure pumpkin puree, not pumpkin pie filling! You can also use homemade pumpkin/squash puree.
Note 2: If you don't have buttermilk on hand, make a DIY version by combining 3/4 cup of sour cream with 1/4 cup of water.
Storing Tip:
Store the leftovers in the fridge, covered, for up to 3 days. Use a toaster to reheat the pancakes.
Servings: 1 pancake
Calories: 104kcal
Carbohydrates: 16g
Protein: 3g
Fat: 3g
Sugar: 3g
Sodium: 159mg