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–+ servings

Fluffy Buttermilk Pumpkin Spice Pancakes

Thick, pillowy buttermilk pumpkin spice pancakes made with pure pumpkin puree, warm cinnamon, nutmeg, and ginger. Towering, tender, and foolproof for cozy fall mornings.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings (12 pancakes)
Course: Breakfast, Brunch
Cuisine: American, Fall Seasonal
Ingredients Method

Ingredients
  

Dry Ingredients & Spices
  • 2 cups all-purpose flour, spooned and leveled
  • 1/3 cup dark brown sugar, lightly packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1.5 tsp ground Saigon cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
Wet Ingredients & Aromatics
  • 1 cup pure canned pumpkin puree (not pie filling)
  • 1.5 cups cultured buttermilk, slightly room temperature
  • 2 large farm fresh eggs
  • 3 tbsp unsalted butter, melted and slightly cooled
  • 1.5 tsp pure vanilla extract
Serving & Garnishes
  • 4 tbsp unsalted whipped butter (or cinnamon honey butter)
  • 1/2 cup pure amber maple syrup, warmed
  • 2 tbsp chopped toasted pecans (optional garnish)

Method
 

Mix Batter & Rest
  1. In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until completely blended.
  2. In a separate medium bowl, whisk together the pure pumpkin puree, cultured buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Gently fold with a silicone spatula just until combined and no dry flour pockets remain (a few lumps are completely normal). Let the batter rest undisturbed for 10 minutes.
Griddle & Serve
  1. Heat a heavy cast-iron skillet or griddle over medium-low heat. Lightly brush with butter. Ladle 1/3 cup portions of batter onto the hot griddle.
  2. Cook for 2.5 to 3 minutes until bubbles form on top and the edges appear set. Carefully flip and cook for an additional 2 minutes until golden brown and cooked through. Serve warm with whipped butter and pure maple syrup.

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