This recipe for fluffy pumpkin pancakes is super easy and oh so good!
Always around September when the weather starts changing, pumpkin recipes start coming to the forefront of my mind.
I’ve made a delicious Pumpkin Dump Cake, a frothy Pumpkin Smoothie, a delectable Pumpkin Crunch Cake, and crunchy Roasted Pumpkin Seeds.
However, I’ve never made Pumpkin Pancakes, until now!
Fluffy Pumpkin Pancakes
Pumpkin pancakes weren’t really even on my radar until I received my morning email from The New York Times.
I get their daily emails to keep up with the latest news going on around the world.
Toward the end of their email they post one of their latest recipes, which, one day recently, was their Fluffy Pumpkin Pancakes recipe.
I wasn’t sure if I was going to make the recipe but I printed it out and had it sitting on my kitchen counter for a week.
My husband and son kept asking when I was going to make them.
Obviously, they were intrigued.
So, I finally decided to make them!
I’m so glad because they will now be a favorite fall Saturday and/or Sunday breakfast in this household!
How Do You Make Pumpkin Pancakes From Scratch
So, how do you make pumpkin pancakes from scratch?
It’s actually super easy to do with the right ingredients.
The only major difference is the addition of a few ingredients: pumpkin puree, nutmeg, ginger, cinnamon, and buttermilk.
There are only 5 super easy steps in making these fluffy pumpkin pancakes.
Step 1: Mix the Dry Ingredients
This includes the flour, sugar, baking powder, baking soda, salt & spices.
Be sure to mix the dry ingredients thoroughly because if any spices stay clumped up in the mix, somebody could get a bite of pure spice in their pancakes.
Ask me how I know this.
Sorry Dominic!
Step 2: Mix the Wet Ingredients
This includes the buttermilk, pumpkin puree, eggs, melted butter and vanilla extract.
Mix these ingredients thoroughly.
Step 3: Add Wet Ingredients to Dry Ingredients
Fold in the wet and dry ingredients together gently until they are combined.
It’s best to not mix rigorously.
Instead, just combine until the ingredients are blended.
Step 4: Drop Batter Onto a Heated, Oiled Griddle
I highly recommend using a griddle versus a frying pan because you’ll have more room for the pancakes to expand as well as for flipping them.
Heck, you can even add some bacon and eggs on there too, which will save you a lot of time and less clean up.
The NYT recipe says to lightly grease the griddle.
I use vegetable oil and reapply before I drop the batter for each set of pancakes.
In addition, I use a silicone basting brush to spread the oil evenly onto the griddle.
Step 5: Cook Pancakes For 1 to 2 Minutes On Both Sides
My rule of thumb whenever making pancakes is to start the heat a little higher than medium-high.
The first set of pancakes will take a little bit longer to cook.
But once the first set of pancakes is made, you’ll need to lower your heat or else the next set will cook too quickly and possibly burn.
Another rule of thumb with knowing when your pancakes are ready to flip is when you see a lot of bubbles in the batter.
That’s when you know you can flip them.
Included in the NYT recipe is a good tip for keeping your pancakes warm while cooking the entire batch.
Place whatever is already cooked on a cookie sheet in the oven set at 250 degrees fahrenheit.
This will keep them toasty and warm until you’re ready to present your family with a beautiful stack of fluffy pumpkin pancakes!
How Do They Taste
Are you kidding me?
They are absolutely amazing!
Fluffy and pumpkiny on the inside and crisp on the outside.
Add a pat of butter and some syrup and you will be in pumpkin heaven!
My husband and son are so happy with this new, fall Saturday & Sunday breakfast recipe.
We had to fight over who got the last pancakes.
This recipe is a keeper for sure!
Fluffy Pumpkin Pancakes Recipe
Fluffy Pumpkin Pancakes Recipe
Ingredients
- 1 ½ cups All-Purpose Flour
- 2 tbsp Sugar
- 1 ½ tsp Baking Powder
- ¾ tsp Baking Soda
- ¾ tsp Kosher Salt
- 1 ½ tsp Ground Cinnamon
- 1 tsp Ground Ginger
- ⅛ tsp Ground Nutmeg
- 1 ½ cups Buttermilk
- ¾ cup Pumpkin Puree (canned pumpkin)
- 2 Eggs
- 3 tbsp Butter, melted
- 1 tsp Vanilla Extract
- Vegetable Oil for the griddle
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt & spices together until well combined.
- In a medium bowl, whisk the buttermilk, pumpkin puree (canned pumpkin), eggs, melted butter & vanilla extract until well combined.
- Gently fold in the wet ingredients to the dry ingredients and mix until just combined.
- Heat an oiled griddle over medium-low heat. Drop the pancakes onto the griddle using a 1/4 cup measuring cup. Leave enough space between pancakes for them to expand.
- Cook for 1 to 2 minutes or until you see bubbles in the batter. Carefully flip and cook another 1 to 2 minutes until the batter is fully cooked through and the pancakes are fluffy on the inside and crisp and golden brown on the outside. Repeat until all the batter is used.
- Serve the pancakes as you make them or keep them warm on a cookie sheet in the oven set at 250 degrees fahrenheit until they're all ready to serve.
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