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Pumpkin Buttermilk Pancakes Recipe
Ash Tyrrell

Pumpkin Buttermilk Pancakes Recipe

I made these pumpkin buttermilk pancakes on a chilly Saturday morning when I wanted something warm and a little indulgent without much fuss. The batter comes together in one bowl, and the buttermilk keeps every pancake soft and tangy in the best way.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour – gives the pancakes their structure without making them dense
  • 2 tablespoons brown sugar – adds a gentle caramel sweetness that pairs well with pumpkin
  • 1 ½ teaspoons baking powder – helps the pancakes rise light and fluffy
  • ½ teaspoon baking soda – reacts with the buttermilk for extra lift
  • ½ teaspoon salt – balances the sweetness and sharpens the spice flavors
  • 1 teaspoon ground cinnamon – the backbone of that cozy fall flavor
  • ¼ teaspoon ground ginger – adds a subtle warm bite
  • ¼ teaspoon ground nutmeg – rounds out the spice blend nicely
  • 1 pinch ground cloves – use sparingly a little goes a long way
  • 1 ¼ cups buttermilk – the tang and acidity keep the pancakes tender don't substitute regular milk if you can help it
  • ¾ cup pumpkin puree – use plain canned pumpkin not pumpkin pie filling, which is pre-sweetened and spiced
  • 1 large egg – binds the batter together
  • 2 tablespoons melted butter – adds richness and helps with browning
  • 1 teaspoon vanilla extract – rounds out the flavor with a warm background note

Method
 

  1. I start by whisking the flour, brown sugar, baking powder, baking soda, salt, and all the spices together in a large bowl. This step spreads the leavening and spices evenly through the flour so you don't get a clump of cinnamon in one bite. It only takes a minute, but it makes a real difference in the final texture.
  2. In a separate bowl, I whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth. The mixture should look like a thick, creamy orange batter with no streaks of egg or butter left. I like to let the melted butter cool slightly first so it doesn't scramble the egg when they combine.
  3. I pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula or whisk. I only mix until the flour disappears, since overmixing leads to tough, chewy pancakes instead of soft, fluffy ones. A few small lumps in the batter are completely fine and expected.
  4. While the batter rests for a couple of minutes, I heat my griddle or skillet over medium-low heat and add a light coating of butter or oil. Getting the temperature right matters here, since too hot and the outside burns before the inside cooks through. I test it with a small drop of batter first to make sure it sizzles gently.
  5. I scoop about a quarter cup of batter onto the griddle for each pancake, leaving space between them to spread. I wait until bubbles form across the surface and the edges look set before flipping, usually around two to three minutes per side. Each side should turn a deep golden brown with a slightly crisp edge.
  6. Once both sides are cooked through, I transfer the pancakes to a plate and keep them warm under a clean kitchen towel while I finish the rest of the batch. Serving them warm right off the griddle is when they taste their absolute best.

Notes

  • I always bring my buttermilk and egg to room temperature first, since cold ingredients can make the batter seize up and cook unevenly.
  • I never skip resting the batter for a couple of minutes, because it lets the baking powder start working and gives fluffier pancakes.
  • I keep my heat on medium-low the entire time, even if it feels slow, since pumpkin batter burns faster than plain pancake batter due to the sugar content.
  • I use a light hand with my measuring cup when scooping flour, since packing it in makes the pancakes dense instead of airy.
  • I keep a warm oven set to its lowest setting to hold finished pancakes while I cook the rest of the stack.