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Original Post: https://www.sweetandsavorybyshinee.com/pumpkin-pancake/

Stack of 3 pancakes sliced off on a fork.

Pumpkin Pancakes

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 4-inch pancakes
Calories: 104kcal
Author: Shinee
These easy pumpkin pancakes are so fluffy and soft - truly the best fall breakfast!!
Print Recipe

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.

Notes

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.

Nutrition

Servings: 1 pancake
Calories: 104kcal
Carbohydrates: 16g
Protein: 3g
Fat: 3g
Sugar: 3g
Sodium: 159mg