Pumpkin Pancakes

These pumpkin pancakes are light and fluffy buttermilk hotcakes flavored with pumpkin puree and spices. The perfect easy breakfast for the colder weather months!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 273kcal

Author Sara Welch

Ingredients

2 cups all purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 cups buttermilk
1 cup pumpkin puree
1 egg
2 tablespoons butter melted
1/2 teaspoon vanilla extract
cooking spray
maple syrup and whipped cream for serving optional

Instructions

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.

Video

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