Pumpkin Pancakes: Flapjacks for Fall!
Our fluffy pumpkin pancakes are perfect for chilly, laid-back mornings when you want to stay in your pajamas for a bit. Double check that you have canned pumpkin puree, not canned pumpkin pie mix, otherwise the pancakes may be too sweet.
Yields 12, 5-inch Pancakes
1 cup pumpkin puree
3 tablespoons unsalted butter, melted, cooled slightly (plus more for cooking)
2 teaspoons pure vanilla extract
2 cups buttermilk
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice blend
1/3 cup granulated sugar
½ teaspoon fine-grain salt
Butter, for serving
Maple syrup, for serving
Chopped pecans or walnuts, for serving
Whipped cream, for serving
Place the pumpkin puree, eggs, butter, vanilla, and buttermilk into a large bowl; whisk to combine, then set aside.
Place the flour, baking powder, baking soda, pumpkin pie spice blend, sugar, and salt into a medium-size bowl; whisk to combine.
Add the flour mixture to the bowl with the wet ingredients; stir until just combined, being careful to not overmix. Let the batter sit for 5 minutes.
Set a non-stick griddle or large frying pan over medium heat. When hot, melt a little bit of butter on the griddle or frying pan; spread the butter evenly where you’ll be cooking the pancakes. Test the heat by dropping a small bit of pancake batter onto the griddle. When the griddle or frying pan is ready, make the pancakes. Using a 1/3 cup measuring cup, scoop and pour batter onto the griddle or frying pan, spreading the batter out just a little bit in a circular motion using the bottom of the measuring cup. When the pancakes begin to look slightly dry around the edges and once bubbles have formed on the top of the pancakes, about 1 to 2 minutes, flip them over and cook the other side until golden brown and completely cooked through, about 1 to 2 minutes more.
Top stacked pancakes with butter, maple syrup, chopped pecans or walnuts, and a dollop of whipped cream.