Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 2 tablespoons of granulated sugar
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground ginger
- 1 cup of canned pumpkin puree
- 1 ¼ cups of buttermilk
- 2 large eggs
- ¼ cup of melted unsalted butter or vegetable oil
- Optional toppings: maple syrup, whipped cream, pecans, or caramel
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
- Mix the Wet Ingredients: In another bowl, combine pumpkin puree, buttermilk, eggs, and melted butter. Whisk until smooth.
- Combine the Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour ¼ cup of batter for each pancake. Cook until bubbles form on top, edges look set (about 2-3 minutes), then flip and cook for another 2 minutes until golden brown.
- Serve and Enjoy: Top warm pancakes with syrup, whipped cream, nuts, or caramel for a delightful breakfast.
Notes
- Ensure your baking powder and baking soda are fresh for the best rise.
- Do not overmix the batter to keep pancakes fluffy.
- For dairy-free options, substitute buttermilk with almond milk mixed with lemon juice and use coconut oil instead of butter.
- Leftovers can be stored in the fridge for up to 2 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg