Pumpkin Spice Pancakes
These pumpkin spice pancakes are fluffy, tender stacks infused with warm pumpkin and cinnamon flavors. They are made by whisking wet and dry ingredients together, then pouring batter onto a griddle until golden and cooked through, resulting in visually appealing, lightly browned pancakes with a soft, moist interior.
Equipment
- Mixing bowls
- Griddle or non-stick skillet
- Whisk
- Measuring cups and spoons
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon warm and aromatic
- 1/4 teaspoon ground nutmeg for depth of flavor
- 1/4 teaspoon salt
- 1 cup buttermilk thick and tangy
- 1/2 cup pumpkin purée smooth and vibrant
- 2 large eggs lightly beaten
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, mix together buttermilk, pumpkin purée, eggs, melted butter, and vanilla until smooth and evenly incorporated.
- Pour the wet mixture into the dry ingredients and gently fold together using a spatula, just until the batter is combined—be careful not to overmix; the batter should be slightly lumpy.
- Preheat a griddle or non-stick skillet over medium heat until hot. Lightly grease with butter or spray with non-stick spray.
- Pour approximately 1/4 cup of batter onto the hot griddle for each pancake, leaving space for spreading.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. The pancakes will turn a light golden brown.
- Flip the pancakes carefully with a spatula and cook for another 2–3 minutes until the underside is golden and the pancakes feel fluffy when gently pressed.
- Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adjusting heat as needed to prevent burning.
- Serve the pancakes warm, topped with your favorite accompaniments like whipped cream, maple syrup, or toasted pecans.
