The Best Pumpkin Pancakes

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The Best Pumpkin Pancakes

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Thick, light and super fluffy, our Pumpkin Pancakes are well spiced, lightly sweet and easy to make too!

Course: Breakfast

Servings: 4

Author: Tricia

Ingredients

• 2 cups unbleached all-purpose flour
  


• 3 tablespoons granulated sugar
  


• 1 teaspoon baking powder
  


• 1/2 teaspoon baking soda
  


• 1/2 teaspoon salt
  


• 2 teaspoons pumpkin pie spice
  


• 2 cups buttermilk well shaken
  


• 2 large eggs
  


• 3/4 cup pumpkin puree
  


• 1 teaspoon pure vanilla extract
  


• 3 tablespoons unsalted butter melted & slightly cooled
  


• 1 tablespoon vegetable oil for cooking
  

Optional for serving:

• 1/4 cup chopped pecans
  


• Maple syrup
  


• Butter
  


• Whipped Cream
  

Instructions

1. Preheat oven to the lowest temperature. Place a large rimmed baking sheet in the oven to preheat.


2. In a large mixing bowl bowl, whisk together the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Make a well in the center.


3. In a separate small mixing bowl whisk together the buttermilk, eggs, pumpkin puree, vanilla and melted butter. Pour the buttermilk mixture into the center of the flour mixture. Gently fold together with a rubber spatula until just combined. Batter should be lumpy with some streaks of dry flour, do not overmix. Set the batter aside for 10 minutes while preparing the skillet.


4. Heat the vegetable oil in a large skillet over medium heat until shimmering. Using several folded paper towels, carefully wipe out the extra oil leaving the entire skillet bottom and sides well greased. Keep the oiled paper towels handy for wiping out the skillet if needed.


5. Using a 1/4 dry measuring cup or an ice cream scoop, portion 3 or 4 pancakes onto the hot skillet. The batter is very thick so the pancakes will be tall. Spread the batter out a bit for thinner pancakes. Cook until the bottom is golden brown and the pancakes appear dry around the edges. Carefully flip the pancakes using a wide spatula and cook another 2 to 3 minutes or until cooked through. Serve immediately or keep warm in the oven in a single layer on the prepared baking sheet.


6. Wipe out the skillet with the oiled paper towels if needed between batches. Continue cooking until all batter is used. Serve with your favorite toppings. We love a little butter, syrup, and chopped pecans with these pancakes.

Recipe Notes

(Note: Once you’ve made a batch or two of pancakes, you may need to reduce the heat a little. These are thick pancakes that need time to cook all the way through without burning.  I preheat the skillet on medium, then reduce to medium/medium-low after a batch or two.)

Makes 18-20 small, thick pancakes.

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