Buttermilk Pumpkin Pancakes

Stack of fluffy pumpkin pancakes topped with maple syrup, whipped cream, and chopped pecans, served on a white plate with more pancakes and a syrup pitcher in the background

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Buttermilk Pumpkin Pancakes

These easy pumpkin pancakes are made with pumpkin purée, warm pumpkin pie spice, cinnamon, buttermilk, and maple extract for plenty of cozy fall flavor. They cook up soft and fluffy with lightly crisp, golden-brown edges and are ready in about 25 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 168kcal

Author: Ebony Robinson

Equipment

Ingredients

1¾ cups All Purpose Flour
2 tablespoons Light Brown Sugar (packed)
2 tablespoons Granulated Sugar
2½ teaspoons Baking Powder
½ teaspoon Baking Soda
1½ teaspoons Pumpkin Pie Spice
½ teaspoon Ground Cinnamon
½ teaspoon Salt
1¼ cups Buttermilk
½ cup Pure Pumpkin Purée
2 large Eggs
3 tablespoons Unsalted Butter (melted)
½ teaspoon Maple Extract
½ teaspoon Vanilla Extract

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Instructions

In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined. Break up any clumps of brown sugar as you whisk.
In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, maple extract, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently stir just until no large streaks of flour remain. A few small lumps are fine; avoid overmixing. The batter should be thick but easily scoopable and spread slightly on its own. If it seems too thick, add additional buttermilk 1 tablespoon at a time. Let the batter rest for 5 minutes.
While the batter rests, heat a large nonstick skillet or electric griddle over medium to medium-low heat and lightly grease with butter or oil. Scoop about ¼ cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes, or until bubbles form across the surface, the edges begin to look set, and the underside is golden brown.
Gently flip each pancake and cook for another 1-2 minutes, or until the second side is golden brown and the center is cooked through. Adjust the heat to medium-low as needed if the pancakes are browning faster than the centers can cook.
Transfer the pancakes to a plate and repeat with the remaining batter, lightly greasing the skillet between batches as needed. Serve the pumpkin pancakes warm with butter and pure maple syrup. Enjoy!

Notes

Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Batter Consistency: The batter should be thick, easy to scoop, and spread slightly when added to the skillet. If it’s too thick, add extra buttermilk 1 tablespoon at a time.
Don’t Overmix: Stir the batter just until the dry ingredients are incorporated. A few small lumps are fine and will help keep the pancakes soft and fluffy.
Rest the Batter: Let the batter rest for 5 minutes before cooking to help hydrate the flour and create a lighter, fluffier texture.
Cooking Temperature: Keep the skillet or griddle over medium to medium-low heat. Pumpkin adds moisture, so the pancakes need enough time to cook through without becoming too dark on the outside.
Maple Extract: Maple extract is concentrated, so ½ teaspoon adds a subtle maple flavor without overpowering the pumpkin and warm spices.
Pancake Size: Use about ¼ cup of batter per pancake for evenly sized pancakes that cook at roughly the same rate.
Keep Warm: Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the remaining batches.
Storage: Store cooled pancakes in an airtight container in the refrigerator for 3-4 days.
Freezing: Freeze cooled pancakes for up to 2 months in a freezer-safe bag or airtight container.

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