Fluffy Pumpkin Pancakes

Super-fluffy pumpkin pancakes full of flavor and perfect for celebrating the fall season.

Course Breakfast

Keyword pumpkin pancakes

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories

2 cups buttermilk or 2 tablespoons vinegar + enough whole milk, 2% milk, or unsweetened almond milk to equal 2 cups
1 cup pumpkin puree
2 eggs
3 tablespoons unsalted butter melted and cooled slightly
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice blend
1/2 teaspoon fine sea salt or table salt
Chopped Pecans, Butter and maple syrup for serving

To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix.
Let batter rest for about 5 minutes.
Heat a non-stick griddle to 325 degrees.
Using a 1/3 cup pour the batter onto the griddle .
The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
Serve topped with butter, chopped pecans and maple syrup