Pumpkin Spice Pancakes
yield: 5 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
Fluffy, mouth-watering buttermilk pancakes get spiced up for fall with pumpkin purée and all the fall flavors!
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 eggs
- 1 cup pumpkin purée
- 1 3/4 cups buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter, plus more for the griddle
In a medium-sized bowl, mix together flour, sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
In a batter bowl (this one is my fave!), mix the eggs, pumpkin purée, buttermilk, vanilla, and melted butter.
Slowly add the dry ingredients to the batter bowl's wet ingredients, and stir until combined. Having a few lumps is fine. If it's too thick, add another tablespoon or so of buttermilk.
Heat a griddle or pan on the stove to medium-low heat. Grease with a little butter. Drop the pancakes onto the pan or griddle using a measuring cup or tipping the bowl over the pan. Leave a little room in between.
Cook the pancakes for a minute or two until the batter bubbles at the edges and browns on the bottom. Carefully flip the pancakes and let them cook for a minute or two longer, until golden brown and cooked through. Repeat that process until all of the batter is gone. Serve with maple syrup and nuts if desired.
This batch made 7 large pancakes, or 14-16 smaller ones