Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1 ¼ cups buttermilk
- 2 large eggs
- ¼ cup melted unsalted butter or oil
- 1 teaspoon vanilla extract
Instructions
- Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
- In a separate bowl, combine pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined, with a few lumps remaining.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for an additional 1-2 minutes until golden brown.
- Serve warm topped with maple syrup, whipped cream, or toppings of your choice.
Notes
- Use canned pumpkin puree for consistency and convenience.
- Do not overmix the batter to maintain fluffiness.
- Keep the heat at medium to avoid burning and ensure even cooking.
- Add chocolate chips or chopped nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 290 kcal Kcal
- Sugar: 8 g
- Sodium: 410 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg
