Buttermilk Pumpkin Pancakes

Sharing the best pumpkin pancakes today! These pumpkin spice pancakes could not be more delicious and perfect for your Fall Baking this season. Treat the family to one of our favorites!

pumpkin pancakes

Pumpkin Pancakes

There is something special about pumpkin pancakes during the Fall Baking months! The sweet smell of cinnamon and pumpkin pie spice fill the kitchen and the family comes gathering. These simple to prepare homemade buttermilk pancakes could not be more delicious. Hope you enjoy a family favorite.

Try my Chocolate Chip Malted Pancakes too! Follow Picky Palate on Instagram for daily recipe inspiration.

pumpkin pancakes

How To Make Pumpkin Spice Pancakes

  1. Preheat non-stick 10-12 inch skillet over medium heat, a good 3-4 minutes before cooking pancakes.
  2. Place flour, baking soda, salt, cinnamon and pumpkin pie spice into a large bowl, stir to combine. Place pumpkin, sugar, egg, buttermilk, vanilla and oil into a large mixing bowl. Stir until well combined. Slowly stir in dry ingredients until combined.
  3. Spoon about 1/4 cup batter into hot skillet, swirling with spoon to make round. Cook until browned, about 1 minute then flip to brown and cook other side. Remove and stack onto plate. Continue finishing pancakes until batter is gone. Drizzle each serving with your favorite maple syrup or my homemade buttermilk syrup.
  4. To prepare syrup, place butter, sugar and buttermilk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat, let settle then drizzle over pancakes.

pumpkin pancakes

This recipe is so nice, because it doesn’t matter what order you mix the ingredients. Whatever is convenient to you works great!

pumpkin pancakes

As a reminder, I always use large eggs for all of my baking recipes.

pumpkin pancakes

Can I substitute Buttermilk For Something Else?

Technically, you can experiment with substitutions for the buttermilk, but I’ve found using traditional buttermilk has the best results for my recipe.

pumpkin pancakes

Once dry ingredients have been added to your mixing bowl, mix until combined. Cook each pancake until golden brown then stack onto your favorite cake stand for your family/guests to grab.

pumpkin pancakes

Top with your favorite maple syrup or use my Homemade Buttermilk Recipe listed in the recipe below.

pumpkin pancakes

Tips For Making The Best Pancakes

  1. Mix lightly and give batter a rest!  Mix pancakes minimally to avoid forming toughening gluten. There are a few ways to ensure that you mix pancake batter well without overmixing it. Have all your ingredients at room temperature. Mix cold buttermilk and eggs with melted butter and you get clumps of butter—not the end of the world, but not optimal for even distribution.
  2. Mix the wet and the dry ingredients separately before combining.
  3. Give the batter a rest before cooking. A rest of at least five minutes allows for the even hydration of the batter and also allows the gluten you created—which will develop even with careful, minimal mixing—to relax. The lumps will smooth out somewhat during this rest.
  4. Test a small pancake in the hot skillet/griddle to make sure temperature is good.  No need to waste a full size pancake.
  5. Cook until bubbles cover the surface; flip before they all break.
pumpkin pancakes

Buttermilk Pumpkin Pancakes

These Buttermilk Pumpkin Pancakes could not be more delicious! Soft perfect pumpkin spiced pancakes the whole family loves during Fall Baking season!
Course: Breakfast
Cuisine: American
Prep Time 10 mins
Cook Time 15 mins
Servings: 8
Calories: 175kcal
Author: Jenny
Cost: $8
Print Pin Rate

Ingredients

  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup pumpkin puree such as Libby's
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 1 cup buttermilk plus 2 tablespoons
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon canola oil

Jenny's Favorite Buttermilk Syrup

  • 1 stick salted butter
  • 1/2 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract

Instructions

  • Preheat non-stick 10-12 inch skillet over medium heat, a good 3-4 minutes before cooking pancakes.
  • Place flour, baking soda, salt, cinnamon and pumpkin pie spice into a large bowl, stir to combine. Place pumpkin, sugar, egg, buttermilk, vanilla and oil into a large mixing bowl. Stir until well combined. Slowly stir in dry ingredients until combined.
  • Spoon about 1/4 cup batter into hot skillet, swirling with spoon to make round. Cook until browned, about 1 minute then flip to brown and cook other side. Remove and stack onto plate. Continue finishing pancakes until batter is gone. Drizzle each serving with your favorite maple syrup or my homemade buttermilk syrup.
  • To prepare syrup, place butter, sugar and buttermilk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat, let settle then drizzle over pancakes.

Nutrition

Calories: 175kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 335mg | Potassium: 101mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1295IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Keywords: best buttermilk pancakes, best pancake recipe, best pancakes recipe, best pancakes recipe ever, buttermilk pancake recipe, buttermilk pancakes, buttermilk pancakes recipe, pumpkin pacakes, pumpkin pancake recipe, pumpkin spice pancakes

Pin To Your Favorite Recipe Board

pumpkin pancakes

Related Posts

Leave a Reply

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

Recipe Categories