Embrace the cozy flavors of fall with these Pumpkin Spice Pancakes. These fluffy pancakes are infused with the warmth of pumpkin and a blend of aromatic spices, making them the perfect breakfast treat to welcome the autumn season.
Pumpkin Spice Pancakes capture the essence of fall in every bite. The combination of pumpkin puree and a medley of spices, including cinnamon, nutmeg, and cloves, creates a comforting and fragrant breakfast experience. Whether you enjoy them on a crisp morning or as a special weekend brunch, these pancakes are sure to bring the taste of autumn to your table.
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup buttermilk
1/2 cup pumpkin puree
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Chopped nuts (e.g., pecans or walnuts)
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In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or a small amount of butter.
Pour 1/4 cup portions of the pancake batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
Once the pancakes are done, stack them on a plate.
Serve your Pumpkin Spice Pancakes with a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of chopped nuts if desired.
Tips for this recipe
For extra convenience, you can use canned pumpkin puree, which is readily available in most grocery stores. Make sure it’s pure pumpkin puree, not pumpkin pie filling, for the best results.