Pumpkin Spice Buttermilk Pancakes
Tall, tender pancakes made with real pumpkin purée and a warm spice blend, served with maple syrup and toasted pecans.
Why this recipe works
Pumpkin purée is heavy and wet, which is why most pumpkin pancakes come out dense. Buttermilk plus both baking powder and baking soda gives this batter enough lift to stay fluffy, and a short rest lets the flour hydrate so the centers cook through.
Method
- Mix the dry ingredients. Whisk the flour, brown sugar, baking powder, baking soda, salt and spices in a large bowl.
- Mix the wet ingredients. In a second bowl whisk the buttermilk, pumpkin, eggs, melted butter and vanilla until smooth.
- Combine gently. Pour the wet into the dry and fold with a spatula just until no dry flour remains. Lumps are fine. Let the batter rest 5 minutes.
- Heat the pan. Warm a griddle or nonstick skillet over medium-low heat and brush lightly with butter.
- Cook. Pour 1/3 cup batter per pancake. Cook 2–3 minutes until bubbles appear at the edges and the bottoms are deep golden, then flip and cook 1–2 minutes more. Pumpkin browns quickly, so keep the heat moderate.
- Serve. Keep finished pancakes warm in a 200°F oven. Serve with butter, maple syrup and toasted pecans.
Tips & swaps
- No buttermilk? Stir 1 1/2 tbsp lemon juice into 1 1/2 cups milk and let it sit 5 minutes.
- Leftover pumpkin purée freezes well in 3/4-cup portions — exactly one batch.
- Fold in 1/2 cup dark chocolate chips for a weekend version.
Nutrition per serving
| Calories | 420 |
| Fat | 14g |
| Carbohydrates | 62g |
| Protein | 11g |
| Fiber | 4g |
Estimates only, calculated from standard ingredient data.
Storing & make-ahead
Cool completely, layer with parchment and freeze up to 2 months. Reheat in a toaster or a 350°F oven.
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