It’s officially October and I am all about pumpkin flavoured things over here. I made these pumpkin pancakes last weekend and haven’t stopped thinking about them since. They’re so delicious and the leftovers make a decadent weekday morning breakfast as well.
Why You’ll Love This Recipe
These pancakes are moist, perfectly sweet, and have a really nice pumpkin spice flavour to them. They’re delicious and are the perfect autumn morning breakfast!
What You’ll Need
4 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp salt
1/3 cup granulated sugar
1 tbsp ground cinnamon
1/2 tsp ground cloves
1 tsp ginger
4 large eggs
3 1/2 cup buttermilk
1 1/3 cup pumpkin puree
2 tsp vanilla extract
How to Make Pumpkin Pancakes
Heat a non-stick frying pan over medium heat until it’s nice and warm.
In a large bowl, sift together the flour, baking soda, baking powder, salt, sugar, cinnamon, cloves, and ginger. Give everything a good mix.
Add in the eggs, buttermilk, pumpkin puree, and vanilla extract. Stir slowly until a batter forms. Be careful not to overmix.
Scoop batter into the frying pan and let sit until small bubbles begin to appear.
Flip the pancake and let cook for an additional 1-3 minutes or until the pancake begins to rise.
Transfer the pancake to a plate and repeat until all of your batter has been used up.
Serve with maple syrup or your favourite pancake toppings.
Notes + Tips
Leftover pancakes store well in the fridge in a ziploc bag or airtight container for up to 4 days. They also freeze really well too!
Pumpkin Pancakes
Ingredients
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp salt
- 1/3 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp ginger
- 4 large eggs
- 3 1/2 cups buttermilk
- 1 1/3 cups pumpkin puree
- 2 tsp vanilla extract
Instructions
- Heat a non-stick frying pan over medium heat until it’s nice and warm.
- In a large bowl, sift together the flour, baking soda, baking powder, salt, sugar, cinnamon, cloves, and ginger. Give everything a good mix.
- Add in the eggs, buttermilk, pumpkin puree, and vanilla extract. Stir slowly until a batter forms. Be careful not to overmix.
- Scoop batter into the frying pan and let sit until small bubbles begin to appear.
- Flip the pancake and let cook for an additional 1-3 minutes or until the pancake begins to rise.
- Transfer the pancake to a plate and repeat until all of your batter has been used up.
- Serve with maple syrup or your favourite pancake toppings.
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