Pumpkin Spice Pancakes

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Pancakes are one of our favorite weekend breakfasts. These pumpkin spice pancakes are so moist, fluffy (thank you buttermilk) and full of fall flavors like pumpkin, cinnamon, nutmeg, brown sugar, and ginger. If you like pumpkin spice you are going to love these pancakes. They also freeze and reheat really well so you can enjoy them any day of the week.

Pumpkin Spice Pancakes

One of my favorite things about this recipe is it uses a full can of pumpkin. I despise those pesky recipes that call for a partial can and then I am left figuring out what to do with the remaining pumpkin puree.

Pumpkin Pancakes Dry Ingredients

How to make pumpkin spice pancakes

Sift together all of the dry ingredients (flour, baking powder, baking soda, salt, and spices) into a large bowl.

Whisk together the wet ingredients (brown sugar, eggs, buttermilk, vanilla, melted butter, and pumpkin) in a separate bowl.

Pumpkin Pancakes Batter

Fold the wet ingredients into the dry ingredients, until just combined do not overmix.

Preheat a griddle or skillet to medium heat. Grease with a little butter, cooking spray or my personal favorite bacon grease. I love the extra flavor I get by cooking bacon first and then using a little of the grease to oil my griddle or pan before frying my pancakes.

Pumpkin Pancakes Cooking

Pour 1/4 cup portions of the batter onto the prepared griddle/skillet. Flip the pancakes when they are puffy and bubbles start to form on top. Cook for an additional 1-2 minutes until golden brown.

Serve immediately or keep warm in the oven while you cook the remaining pancakes.

Tips

  • Make your own buttermilk by adding one tablespoon of white vinegar or lemon juice to your measuring cup and filling with milk to the one cup measurement line. Allow it to sit for five minutes.
  • Don’t overmix the batter! A few lumps are fine. If you overmix the pancake batter too much gluten will form and your pancakes will be tough and chewy.
  • Use canned pumpkin puree, not pumpkin pie mix. Pumpkin pie mix already has spices added.
Pumpkin Pancakes

How to keep pancakes warm

Keep cooked pancakes warm on a sheet pan in a 200 degrees Farenheight oven.

How yo freeze pancakes

  • Once they are completely cooled, freeze pancakes in a zip-top bag with layers of parchment paper in between each pancake.
  • Label the bag with the contents and date.
  • Pancakes will keep in the freezer for up to 6 months.
  • Reheat pancakes directly from the freezer using your toaster or microwave.
Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Yield: 16 Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These pumpkin spice pancakes are so moist, fluffy (thank you buttermilk) and full of fall flavors like pumpkin, cinnamon, nutmeg, brown sugar, and ginger. If you like pumpkin spice you are going to love these pancakes.

Ingredients

  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Ginger
  • ¼ tsp Cloves
  • 6 tbsp Brown Sugar
  • 2 Eggs
  • 1 cup Buttermilk
  • 1 tsp Pure Vanilla Extract
  • 3 tbsp Melted Butter
  • 1 - 15 oz. Can of Pumpkin Puree

Instructions

  1. Sift together all of the dry ingredients (flour, baking powder, baking soda, salt, and spices) into a large bowl.
  2. Whisk together the wet ingredients (brown sugar, eggs, buttermilk, vanilla, melted butter, and pumpkin) in a separate bowl.
  3. Fold the wet ingredients into the dry ingredients, until just combined do not overmix.
  4. Preheat a griddle or skillet to medium heat. Grease with a little butter or cooking spray.
  5. Pour 1/4 cup portions of the batter onto the prepared griddle/skillet. Flip the pancakes when they are puffy and bubbles start to form on top. Cook for an additional 1-2 minutes until golden brown.
  6. Serve immediately or keep warm in the oven while you cook the remaining pancakes.
Nutrition Information:
Yield: 8 Serving Size: 2 Pancakes
Amount Per Serving:Calories: 235Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 607mgCarbohydrates: 39gFiber: 3gSugar: 11gProtein: 6g
This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

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Stack of 3 pumpkin pancakes on a white plate topped with strawberries
3 Pumpkin pancakes on a white plate topped with strawberries

If you like these pancakes you might also want to check out my post on how to make delicious french toast.

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This Post Has 6 Comments

  1. These pancakes sound super yummy and so flavorful! 🙂

  2. I totally agree about recipes that only use a partial can of pumpkin! I always adapt them somehow to use the whole thing.
    Anyway, these look great! I made pumpkin pancakes last week, but I didn’t use buttermilk. I think that would definitely add to their flavor.

  3. I’m always looking for something new to serve on Christmas morning! Thanks for sharing your recipe with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinned!
    Robin 🦃

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