Description
Beginner-friendly, fluffy pumpkin pancakes with real pumpkin flavor and a maple cinnamon butter topping. A foolproof, pantry-friendly recipe perfect for autumn mornings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup pumpkin puree (100% pure)
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter (softened, for topping)
- 1 tablespoon maple syrup (for topping)
- ¼ teaspoon cinnamon (for topping)
- Pinch of salt (for topping)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar.
- In a separate medium bowl, whisk the buttermilk, egg, melted butter, vanilla extract, and pumpkin puree until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Stop mixing as soon as the flour disappears; small lumps are okay.
- In a small bowl, mix the softened butter, maple syrup, cinnamon, and salt for the topping until creamy.
- Let the batter rest for 5 minutes while you heat a non-stick skillet or griddle over medium heat.
- Lightly grease the pan with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and pop, and edges look set.
- Flip the pancake and cook for 1-2 minutes until golden brown.
- Transfer to a plate and cover loosely with foil to keep warm.
- Serve stacked high with a dollop of maple cinnamon butter and extra syrup if desired.
Notes
Do not overmix the batter to ensure fluffy pancakes. Use fresh baking powder for best rise. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of lemon juice or vinegar. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use oat/almond milk and coconut oil. For vegan, use flax eggs and plant-based butter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with 1 tea
- Calories: 145
- Sugar: 6
- Sodium: 280
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: pumpkin pancakes, fall breakfast, easy pancake recipe, beginner friendly, autumn brunch, maple cinnamon butter, gluten-free option, dairy-free option