Pumpkin Cinnamon Pancakes
These fluffy pumpkin pancakes are made by mixing pumpkin puree, spices, and wet ingredients, then gently folding in dry ingredients to create a tender batter. Cooked on a hot skillet until golden, they have a soft interior with crispy edges, perfect for a cozy fall breakfast. Their warm spices and moist texture make them a comforting and customizable morning treat.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Non-stick skillet or griddle
- Measuring cups and spoons
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 2 large eggs beaten
- 1 1/4 cups buttermilk or substitute with milk + lemon
- 1/4 cup unsalted butter melted
- 1/4 cup brown sugar
- 1 cup pumpkin puree canned or fresh
Instructions
- Whisk together the dry ingredients—flour, baking powder, spices, and salt—in a large bowl until evenly combined. This helps distribute the spices and leavening agents for a consistent batter.
- In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and brown sugar. Whisk until smooth and slightly frothy, releasing a sweet, warm aroma.
- Pour the pumpkin puree into the wet mixture and gently whisk until fully incorporated, creating a vibrant, thick batter.
- Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula just until combined. Do not overmix; the batter should be slightly lumpy but well combined.
- Preheat your skillet or griddle over medium heat until warm; you should see a slight shimmer when you flick a few drops of water on the surface. Lightly grease with butter or oil.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet, spreading gently if needed. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. You should hear a gentle sizzle.
- Carefully flip the pancake using a spatula, cooking for another 2 minutes or until golden brown and cooked through. The pancake should feel firm but still soft inside.
- Transfer the cooked pancake to a warm plate. Repeat with the remaining batter, adjusting the heat if pancakes brown too quickly. Keep finished pancakes warm in a low oven if making in batches.
- Once all pancakes are cooked, serve immediately with your favorite toppings—maple syrup, whipped cream, or a sprinkle of cinnamon. Enjoy the cozy aroma and tender texture of these fall-inspired pancakes.