These fluffy buttermilk pumpkin pancakes are a warm and cozy treat, perfect for breakfast or brunch! They mix sweet pumpkin, warm spices, and creamy buttermilk for a tasty start to your day.
Honestly, who can resist pancakes? I love topping them with maple syrup and a sprinkle of cinnamon. They really give you that fall feeling any time of the year! 🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for fluffy pancakes. If you need a gluten-free option, use a gluten-free all-purpose blend. I’ve tried it with almond flour too, which adds a nice nutty flavor!
Buttermilk: For that tangy taste, buttermilk is essential. If you’re out, mix regular milk with a teaspoon of vinegar or lemon juice, let it sit for 5 minutes. It works out just fine!
Pumpkin Puree: Canned pumpkin is a time-saver. You can use homemade puree if you have fresh pumpkins, but make sure it’s well-drained to avoid thin batter. Sometimes, I even add mashed banana for a different twist!
Spices: Cinnamon, ginger, and nutmeg are key for that warm flavor. You can also experiment with pumpkin spice blends if you have them on hand. They add a cozy touch!
How Can I Ensure My Pancakes Are Fluffy?
The secret to fluffy pancakes begins with mixing. It’s vital not to overmix the batter; a few lumps are perfectly fine. Here’s how to nail that technique:
- Whisk dry ingredients together first, then mix in wet ingredients just until combined.
- Allowing the batter to rest for about 5 minutes helps it rise better.
- Make sure your baking powder and baking soda are fresh. This is crucial for that airy lift.
- Cook on medium heat: too high and they burn before cooking through.
Follow these tips, and you’re on your way to making the fluffiest buttermilk pumpkin pancakes! Enjoy your cozy breakfast!
How to Make Buttermilk Pumpkin Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
For Serving:
- Whipped cream
- Maple syrup
- Powdered sugar, for dusting (optional)
Time Needed:
This recipe takes about 10 minutes to prepare and another 15-20 minutes to cook, making a total of around 30-35 minutes from start to finish. Perfect for a leisurely breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and spices (cinnamon, ginger, and nutmeg). This ensures all the dry ingredients are well combined and evenly mixed.
2. Combine the Wet Ingredients:
In a separate bowl, add the buttermilk, pumpkin puree, egg, and melted butter. Whisk these ingredients together until the mixture is smooth and creamy. This will be your pumpkin base that adds moisture and flavor!
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients. Gently stir the two mixtures together with a spatula or wooden spoon until just combined. Remember, it’s okay if the batter is a little lumpy—overmixing can lead to tough pancakes!
4. Get Your Griddle Ready:
Heat a griddle or large skillet over medium heat. Brush the surface with a little melted butter to prevent sticking. You’ll know it’s ready when a drop of water sizzles upon contact.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the griddle. Let them cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges start to look set.
6. Flip and Finish Cooking:
Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes until the second side is golden brown. Adjust your heat as needed if they’re cooking too fast or slow.
7. Serve and Enjoy:
Transfer your fluffy pancakes to a warm plate. Repeat the cooking process with the remaining batter, brushing the griddle with more butter as needed. Stack the pancakes high, top with whipped cream, pour on maple syrup, and dust with powdered sugar if desired.
Enjoy your delicious buttermilk pumpkin pancakes fresh off the griddle for the ultimate cozy breakfast experience!
Can I Substitute Whole Milk for Buttermilk?
Absolutely! If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity of buttermilk and help keep your pancakes tender.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to cook, mash, and thoroughly drain any excess moisture from the fresh pumpkin before using it in your recipe. This will help ensure your pancake batter isn’t too watery.
How Should I Store Leftover Pancakes?
If you have leftover pancakes, let them cool completely, then stack them with parchment paper in between to prevent sticking. Store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Can I Make the Batter Ahead of Time?
You can prepare the pancake batter ahead of time, but it’s best to store it in the refrigerator and use it within 24 hours. When you’re ready to cook, give it a gentle stir; it may thicken while sitting.
