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

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Prep Time 10

Cook Time 15

Servings

Calories 175kcal

Author Jenny

Cost $8

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