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Pumpkin Pancakes

Cinnamon Pumpkin Pancakes

Delicious Cinnamon Pumpkin Pancakes recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 650
Ingredients Method

Ingredients
  

For the dry mixture:
  • 1 1/4 cups all-purpose flour
  • 2 tbsp packed light brown sugar
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
For the wet mixture:
  • 1 cup buttermilk, at room temp
  • 1/2 cup canned pumpkin (not pie filling)
  • 1 large egg, room temp
  • 2 tbsp unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
For serving:
  • butter, to taste
  • maple syrup, as desired

Method
 

  1. Preheat an electric griddle to 350°F, or set a large skillet over medium heat. This ensures your cooking surface is hot and ready when the batter is mixed. I like to start preheating early so there’s no waiting around when the batter is ready.
  2. In a large bowl, whisk together the all-purpose flour, packed light brown sugar, baking powder, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until thoroughly combined. Set aside after mixing.
  3. In a medium bowl, whisk together the buttermilk, canned pumpkin, large egg, melted and cooled unsalted butter, and pure vanilla extract until smooth. Make sure the butter is not hot, to prevent scrambling the egg.
  4. Pour the wet ingredients from Step 3 into the bowl of dry ingredients from Step 2. Stir just until combined; the batter should be thick and a little lumpy. Be careful not to overmix the batter—overmixing can make the pancakes tough. If you prefer thinner pancakes, add a bit more buttermilk at this stage.
  5. Lightly coat the preheated griddle or skillet with nonstick cooking spray or a small amount of butter. Spoon about 1/3 cup of batter per pancake onto the surface. Cook until bubbles form and the edges look set, about 2-3 minutes. Carefully flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. I find using an ice cream scoop helps portion the batter evenly.
  6. Serve the pancakes warm, topped with a pat of butter and a drizzle of maple syrup, if desired. These pancakes are especially delightful fresh off the griddle with the classic toppings.