I have been a fan of pumpkin muffins for as long as I can remember and a couple of years ago I decided to try pumpkin pancakes for a fall Saturday morning treat. It was love at first bite! I try to keep them special and only allow myself to make them in the fall, but it’s not easy.
These Pumpkin Spice Pancakes are light and fluffy and delightfully spiced. The pumpkin puree gives these pancakes a nice flavor and a rich color that just looks like fall. They are delicious when served with maple syrup and a sprinkle of cinnamon, but sometimes I splurge and top them with homemade cinnamon whipped cream. Ok, my mouth started watering just thinking about it!
You should definitely add these to your breakfast rotation!
Pumpkin Spice Pancakes
- 2 cups whole wheat or all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1 3/4 cups buttermilk
- 1 egg room temperature
- 1 cup pumpkin puree
- 2 tablespoons vegetable oil
- In a large bowl, whisk together the flour, nutmeg, ginger, cinnamon, baking soda, baking powder, salt, and brown sugar. Add the buttermilk, egg, pumpkin, and oil and whisk until combined. Being careful not to over mix.
- Preheat a skillet over medium heat. Pour 1/4 cup of batter in circles on the skillet. Be careful not to over crowd. Cook until bubbles begin to appear on the surface and the bottoms are lightly browned, about 1-2 minutes. Flip the pancakes and cook for an additional 30 seconds to 1 minute, until the pancakes are cooked through.