Pumpkin Spice Pancakes
These pumpkin spice pancakes are a cozy breakfast treat that combine fluffy, tender textures with warm fall-inspired spices like cinnamon, nutmeg, and ginger. The batter comes together quickly, and once cooked, the pancakes boast a golden exterior with a moist, flavorful interior, perfect for topping with whipped cream, toasted pecans, or maple syrup.
Print
Pin
Calories: 250kcal
Servings: 4
Equipment
- Large mixing bowl
- Whisk or Fork
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups canned pumpkin purée
- 1 1/4 cups buttermilk
- 2 tablespoons oil or melted butter
- Maple syrup to taste for serving
Instructions
- Whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl until well combined. This creates a fragrant, spicy dry mix.
- In a separate bowl, beat the eggs, then stir in the pumpkin purée, buttermilk, and oil until the mixture is smooth and slightly frothy.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. The batter should be thick but pourable; add a splash more buttermilk if it feels stiff.
- Preheat your skillet or griddle over medium heat until it feels warm, and test with a few drops of water — they should dance and evaporate quickly.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top and the edges look set, about 2-3 minutes, and the surface is lightly golden.
- Flip each pancake carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through. You’ll hear a gentle sizzle and see the pancakes puff up slightly.
- Remove the cooked pancakes and keep warm on a plate. Repeat with remaining batter, adjusting the heat as needed to prevent burning.
- Let the pancakes rest for a minute to settle and firm up slightly. Serve immediately topped with maple syrup, whipped cream, or toasted pecans for extra indulgence.
Notes
Ensure not to overmix the batter to keep the pancakes fluffy. Adjust heat as needed to avoid burning while achieving a golden crust.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 300mg | Potassium: 250mg | Sugar: 12g | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg