Fluffy Pumpkin Pancakes Recipe
The perfect Fall Saturday and/or Sunday breakfast, these fluffy pumpkin pancakes will be a hit in your household! Crisp on the outside and fluffy on the inside. Get your dose of pumpkin while getting in the spirit of fall!
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.