Moist Buttermilk Pancakes with Pumpkin Puree
Indulge in the ultimate autumn-inspired breakfast with these Moist Buttermilk Pancakes with Pumpkin Puree. Infused with warm spices like cinnamon and nutmeg, these fluffy pancakes are elevated by the rich creaminess of buttermilk and the earthy sweetness of pumpkin puree. The batter comes together in minutes and guarantees perfectly tender results every time, thanks to a balance of leavening agents and a quick resting period. Ideal for cozy mornings, these pancakes are perfect when topped with maple syrup, whipped cream, or a sprinkle of nuts for added texture. Whether you're hosting a fall brunch or simply craving a seasonal treat, this easy pancake recipe delivers a comforting stack of golden perfection.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 0.5 cups pumpkin puree
- 2 pieces large eggs
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 as needed nonstick cooking spray or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Do not overmix; a few lumps are fine.
Let the batter rest for 5 minutes to allow the ingredients to fully hydrate and the baking powder to activate.
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or butter.
Scoop about 1/4 cup of batter onto the hot skillet for each pancake, spacing them apart. Use the back of the scoop to gently spread the batter into a round shape if needed.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, chopped nuts, or a sprinkle of cinnamon.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 11.6 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 245 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
