by Justin Segelstrom
These pancakes are the ultimate fall breakfast. They’re light, fluffy, and packed with pumpkin flavor. And let me tell you, they smell amazing while they’re cooking. My girls love them a little on the sweeter side, so I’ll often add an extra tablespoon of sugar. If you’re looking for even more flavor, try subbing in pumpkin pie spice for the individual spices in the recipe – it’s an easy swap, and it adds a little extra warmth to every bite.
These pancakes are perfect for a lazy weekend breakfast, and they come together really quickly. The batter is super easy to mix up, and you can have a stack of golden-brown pancakes on the table in no time. Whether you top them with maple syrup, whipped cream, or just a little butter, they’re a fall favorite that’s sure to become a tradition.
Ingredients:
- 1½ cups all-purpose flour
- 2 tbsp sugar (or more if you like them sweeter)
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp kosher salt
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ⅛ tsp nutmeg (or substitute with pumpkin pie spice)
- 1½ cups buttermilk
- ¾ cup pumpkin puree
- 2 eggs
- 3 tbsp melted butter
- 1 tsp vanilla extract
Instructions:
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.
- Combine: Pour the wet ingredients into the dry ingredients and gently fold them together. Be careful not to overmix – it’s okay if the batter is a little lumpy.
- Cook: Heat a lightly greased skillet over medium heat. Drop about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve warm with your favorite toppings.