These pumpkin pancakes are light and fluffy buttermilk hotcakes flavored with pumpkin puree and spices. The perfect easy breakfast for the colder weather months!
Place the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a large bowl; stir to combine.
Add the buttermilk, pumpkin puree, egg, butter and vanilla extract to the bowl. Mix until just blended and a batter forms.
Heat a griddle over medium heat. Coat the griddle with cooking spray.
Place 1/4 cup scoops of batter onto the griddle 3 inches apart from each other.
Cook for 2-3 minutes per side or until pancakes are golden brown.
Serve, topped with maple syrup and whipped cream if desired.
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Notes
These pancakes can be made as big or as small as you like. Sometimes I make restaurant style giant pancakes, other times I spoon out 1-2 tablespoons of batter to make silver dollar sized pancakes.
Be sure to use pumpkin puree and not pumpkin pie filling. The pie filling contains added ingredients and won't work in this recipe.
No buttermilk on hand? You can make your own by adding 2 tablespoons of lemon juice to 2 cups of milk, then let the mixture stand for 10 minutes before use.