These Pumpkin Pancakes are tender, fluffy and filled with the flavors of pumpkin spice. This easy pumpkin pancake recipe makes the absolute best pancakes for fall season or any other time of the year!
Servings 12 pancakes
- Butter, maple syrup, chopped candied pecans (optional)
In a large bowl, whisk together the pumpkin puree, buttermilk, melted butter, egg, vanilla extract, and sugar until well combined.
Stir in the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and pinch of cloves and mix until combined. Do not overmix. A few lumps may remain.
Heat a griddle or skillet over medium heat and coat with butter or non-stick cooking spray.
Working in batches, scoop about ¼ cup of batter onto the griddle/skillet. Cook until the edges look dry and bubbles form on the top. Flip and cook the other side for about 2 minutes or until the pancakes are cooked through and golden brown. Remove the pancakes from the skillet and continue cooking the remaining pancake batter.
Keep the pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve immediately with butter and warm maple syrup.
- If the batter gets a little thick, simply add a little extra buttermilk.
- You can store the pancakes in the refrigerator in a resealable bag or in an airtight container for up to 3 days.
- Place the cooked pancakes in a warm oven (200 degrees Fahrenheit) while you finish cooking the entire batch.
Calories: 138kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 196mg | Potassium: 181mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3305IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg