Fluffy Pumpkin Pancakes
Perfectly spiced and fluffy pumpkin pancakes for fall and holiday breakfasts.
Servings: 7 pancakes
Ingredients
dry ingredients
- 1 ½ cups all-purpose flour
- 2 Tbsp maple sugar or brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp each ginger and nutmeg
- ¼ tsp allspice
wet ingredients
- 1 cup buttermilk
- ¾ cup pumpkin purée (not pie filling)
- 2 large eggs
- 3 Tbsp melted butter (or oil)
- 1 tsp vanilla extract
garnish
- toasted pecans
Instructions
- Whisk all the dry ingredients together in a medium bowl and set aside.
- Whisk the wet ingredients together in another bowl. Add the wet to the dry and mix until just combined, the batter will be thick. Don't over mix, lumps are fine.
- Let the batter sit 5–10 minutes (the baking powder and soda activate ~ this helps them puff)
- Drop 1/2 cup scoops onto a hot lightly greased griddle. This is a fairly thick batter, so you can use your ladle to spread the pancake out a bit, into a nice circle. Cook until golden on both sides and done in the middle, 2-2 1/2 minutes on the first side, a little less on the second.
- Serve with butter and maple syrup, toasted pecans optional.
Notes
*If you remember my old 7-grain pumpkin pancakes, this is the updated version ~ lighter, fluffier, and more weeknight-friendly. I’ve included the original whole-grain variation here:
DRY INGREDIENTS
1/2 cup white whole wheat flour 1/2 cup oat flour 1/4 cup buckwheat flour 1/4 cup millet flour 1/4 cup barley flour 1/4 cup rye flour 1/4 cup graham flour 1/4 cup brown sugar 1/2 tsp salt 1 Tbsp baking powder 1 tsp baking soda 1/4 tsp cinnamon, or cardamom 1/4 tsp allspice 1/4 tsp ground cloves 1/4 tsp ground ginger 1/4 tsp nutmegWET INGREDIENTS
1 egg 1/3 cup vegetable oil 1 cup pumpkin puree 1 1/2 cups whole milkINSTRUCTIONS
-
Whisk all the dry ingredients together in a small bowl and set aside.
-
Whisk the wet ingredients together in a large mixing bowl. Add the dry ingredients to the wet and mix until just combined. Don’t over mix, lumps are fine. If the batter is too thick, add a little more milk.
-
Drop by ladle fulls onto a hot lightly greased griddle. This is a fairly thick batter, so you can use your ladle to spread the pancake out a bit, into a nice circle. Cook until golden on both sides and done in the middle, 2-3 minutes per side.
Nutrition
Serving: 1 pancake · Calories: 206 kcal · Carbohydrates: 29 g · Protein: 6 g · Fat: 8 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 63 mg · Sodium: 341 mg · Potassium: 271 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 4361 IU · Vitamin C: 1 mg · Calcium: 116 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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