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–+ servings

Pumpkin Pancakes

Prep: 25 minutes
Cook: 25 minutes
Total Time: 50 minutes
Yield: 16 servings
Course: Breakfast
Cuisine: American
Calories: 139kcal
Author: Jessica Gavin
Light and fluffy pumpkin pancakes mixed with a warm blend spices. Using pumpkin puree keeps each cake tender and adds a festive orange hue.

Ingredients

  • 2 cups (284 g) all-purpose flour
  • 2 tablespoons (28 g) granulated sugar
  • 2 tablespoons (22 g) dark brown sugar
  • 1 ½ teaspoons (7 g) baking powder
  • ½ teaspoon (3 g) baking soda
  • ½ teaspoon (3 g) kosher salt
  • 2 teaspoons (6 g) ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 ½ cups (480 ml) buttermilk
  • ¾ cup (177 ml) pumpkin puree
  • ¼ cup (60 ml) plain whole milk Greek yogurt
  • 2 large eggs
  • 3 tablespoons (44 g) unsalted butter, melted and cooled
  • 1 ½ teaspoon (7.5 ml) pure vanilla extract
  • vegetable oil, as needed for cooking
  • ½ cup (53 g) pecans, chopped (optional)

Instructions

  • Mix the Dry Ingredients - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
  • Mix the Wet Ingredients - In a medium bowl, whisk together buttermilk, pumpkin puree, yogurt, eggs, and cooled melted butter.
  • Make the Batter - Gently stir the wet ingredients into the dry ingredients. Leave a few streaks of flour, the pancake batter should look lumpy. Allow the batter to rest for 10 minutes before cooking.
  • Cook the Pancakes - Heat a large 12-inch nonstick pan over medium heat. Add 1 teaspoon of vegetable oil to the pan. Use a paper towel to create a thin layer of oil on the bottom of the pan.
    Measure out a ¼ cup (60ml) of pancake batter into the pan, 2 to 3 at a time. Use the back of a spoon to spread the pancakes into a circular shape, about 3 ½ inches in diameter. Cook until golden brown, the edges are set, and bubbles begin to break on the surface of the pancake, 2 to 3 minutes.
    Carefully flip the pancakes, and cook until the other side is golden brown, 1 to 2 minutes. Do not press down on the pancake after flipping, or it will not be fluffy. Repeat with the remaining batter, and grease the pan as needed.
  • To Serve - Top the pancakes with pecans (if using) and drizzle with maple syrup.

Notes

  • Serving Size: 1 pancake with nuts
  • Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. Bob’s Red Mill 1:1 Gluten-Free 1-to-1 baking flour is recommended.
  • Freeze and Reheat: Individually wrap cooled pancakes in plastic, store them in a resealable container, and freeze them for up to 1 month. Reheat by wrapping a pancake in a paper towel and microwave on a plate for 60 to 90 seconds. Alternatively, heat in the toaster until hot.

Nutrition

Calories: 139kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 142mg | Potassium: 133mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1920IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
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