Pumpkin Spice Pancakes
These fluffy pumpkin spice pancakes are made by mixing pumpkin puree, buttermilk, eggs, and warm spices into a smooth batter, then cooking them on a hot skillet until golden and tender. The final result is moist, tender pancakes with a lightly crispy edge and a cozy, spiced aroma that fills the kitchen.
Equipment
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour mix with whole wheat flour
- 1/2 cup whole wheat flour for added nutty flavor
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- a pinch ground cloves
- 1 1/4 cups buttermilk or milk with lemon
- 2 large eggs
- 1/4 cup pure maple syrup optional, for sweetness
- 1 cup canned pumpkin puree or roasted squash
- butter or oil for greasing for cooking
Instructions
- Whisk together the pumpkin puree, buttermilk, eggs, and maple syrup in a large bowl until the mixture is smooth and fragrant with spices.
- In a separate bowl, stir together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.
- Pour the dry ingredients into the wet mixture and gently fold until just combined. The batter should be slightly lumpy — avoid overmixing to keep the pancakes tender.
- Preheat your skillet or griddle over medium heat until hot. Lightly grease with butter or oil, and listen for a gentle sizzle.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, with a lovely aroma of spices filling the air.
- Carefully flip the pancakes using a spatula, and cook the other side until golden brown and slightly crispy, about 1-2 minutes more.
- Repeat with the remaining batter, adjusting heat as needed to prevent burning, and adding more butter or oil to the skillet between batches.
- Stack the cooked pancakes, tent with foil if serving later, and let them rest for a minute — the steam will keep them moist and fluffy.
- Serve the pancakes warm, drizzled with extra maple syrup, and topped with a dusting of cinnamon or whipped cream for extra coziness.
Notes
For a richer flavor, add chopped pecans or chocolate chips to the batter before cooking. These pancakes are best enjoyed fresh, but can be reheated gently in a warm oven or toaster.