The Best Pumpkin Pancakes!
Pumpkin Pancakes?! Yes please! Hello friends! If you’re looking to make the best pumpkin spiced pancake recipe, your search ends here! They are fluffy, ridiculously delicious, and filled with pumpkin flavor. Nothing makes me happier than infusing the entire house with the warm and cozy aroma of hot, fresh pancakes on a plate. I love a good pancake for breakfast, and I am always working towards creating the healthiest versions of my favorite foods.
Quality Ingredients
One way I make my recipes healthier is by using organic unbleached flour. Another way is using less sugar or sugar alternatives such as maple syrup. In my opinion, pancakes do not need to be loaded with sweetness in order to taste good. With a hint of sweetness to pancake batter and a small drizzle of maple syrup, you can reduce the amount of sugar a traditional pancake has by more than half!
All the wet ingredients for this pumpkin spice pancake should be room temperature. One trick I like to use with eggs is run it under hot water for about a minute. As far the dry ingredients are concerned, this recipe calls for pumpkin spice. You can either purchase that from the store or make your homemade pumpkin spice by clicking here.
If you have not made pancake batter with buttermilk before, know that it creates a much fluffier texture than a traditional pancake, so just be mindful of that when flipping the pumpkin pancakes. One last tip before making the pancakes is to keep the temperature of the pan to medium or medium low.
| Prep Time: 5 minutes | Cook Time: 20 minutes |
| Serves: Approximately 23 medium sized pancakes | Total Time: 25 minutes |
| Ingredients 2 cups organic unbleached flour 1 tsp baking soda 1 tsp baking powder 2 tbsp organic sugar 1/2 tsp salt 1 1/2 tsp pumpkin spice 2 cups buttermilk (room temperature) 2 eggs 3 tbsp melted (and cooled) butter 1/2 cup pumpkin puree |
| Instructions 1. Melt the butter on medium heat and turn it off before it turns brown. 2. In a medium sized bowl stir the flour, baking soda, baking powder, salt, and pumpkin spice until well combined. 3. In another large bowl whisk the eggs with a fork, adding one egg at a time, until well combined. Add the sugar and whisk again. 4. Add the pumpkin puree and whisk again. 5. Slowly add the buttermilk and whisk until everything is well combined. 6. Add the dry ingredients to the wet ingredients about 1/2 cup at a time. (Add dry ingredients whisk, add some more until all of the dry ingredients have been mixed with the wet ingredients.) 7. Add the melted and cooled butter and slowly stir until well combined. 8. Your batter should be slightly thin, but not too runny (*see video) If it is too runny, add 1 tbsp of flour at a time until desired consistency is attained. 9. Preheat stove to a medium setting and lightly grease a large pan with butter or avocado oil. 10. Using a large cookie scoop drop the batter on your pan leaving about 1 inch space from one another. Cook on medium heat for about 2 minutes, then flip and cook for about another minute. 11. Repeat these steps until you use up all your batter. *If you notice the pancakes are getting too brown is a shorter period of time, bring the heat down to medium low and keep a close eye. (I like to gently look at the bottom of the pancake to check the color before flipping.) Store leftovers in a sealed, airtight contained and place in the refrigerator for up to 3 days, or freeze the pancakes once they are completely cooled and use within a month. Bon Apetite! |
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