Fluffy Homemade Pumpkin Pancakes
This fall, your family will love delicious and fluffy Pumpkin Buttermilk Pancakes for breakfast. They're really easy to make, so you'll love them too!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Mix dry ingredients: In a large bowl, sift together flour, brown sugar, pumpkin pie spice (or cinnamon), baking powder, baking soda, and salt.
Mix wet ingredients: Stir together the remaining ingredients, including buttermilk, pumpkin puree, eggs, and oil, in a separate bowl.
Combine: Pour the wet ingredients over the dry ingredients and stir gently to combine, taking care not to over-mix. The batter should be slightly lumpy.
Cook pancakes: Heat a large griddle over medium-low heat. Once the griddle has completely heated through, grease with a small amount of butter and place 1/4 cup portions of the batter on the hot griddle. Allow the pancakes to cook for 4-6 minutes per side, until golden brown. Flip the pancakes only once. Reapply a little butter before each pancake is poured.
Serve: These pumpkin pancakes are best enjoyed with a small pad of butter, warm maple syrup, and crushed nuts on top.
Calories: 134kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 167mg | Potassium: 167mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg