Pumpkin Pancakes
Fluffy pumpkin pancakes spiced with cinnamon, nutmeg, cloves, and ginger, made with pumpkin puree and buttermilk.
Equipment
- 1medium bowl
- 1 Measuring cup
- 1 cast iron skillet or griddle
Ingredients
Ingredients
- ?1 cupall-purpose flour
- ?1 1/2 tablespoonslight or dark brown sugar
- ?1 teaspoonbaking powder
- ?1 teaspoonbaking soda
- ?1/4 teaspoonkosher salt
- ?1 teaspooncinnamon
- ?1/4 teaspoonnutmeg
- ?1/8 teaspoonground cloves
- ?1/8 teaspoonground ginger
- ?1 cupbuttermilk shaken
- ?1 largelarge egg
- ?1/4 cuppumpkin puree
- ?2 tablespoonsunsalted butter melted and cooled slightly
Instructions
Instructions
- Preheat the oven to 200°F and place a baking sheet inside to keep cooked pancakes warm.
- In a medium bowl, sift together 1 cup all-purpose flour, 1 1/2 tablespoons light or dark brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground ginger.
- In a measuring cup or small bowl, combine 1 cup buttermilk (shaken) and 1 large egg; whisk lightly until blended.
- Add 1/4 cup pumpkin puree to the buttermilk mixture and stir until smooth.
- Melt 2 tablespoons unsalted butter and let it cool slightly. Reserve a small amount of the melted butter to grease the pan, then pour the remaining melted butter into the wet mixture and stir to combine.
- Add the wet mixture to the dry ingredients in two additions, stirring gently after each addition until just combined. The batter should remain slightly lumpy—do not overmix.
- Let the batter rest for 5 minutes.
- Heat a nonstick or well‑seasoned griddle or skillet over medium heat until hot (a few drops of water should sizzle). Lightly grease the surface with the reserved melted butter.
- Using a 1/4‑cup measure, pour batter onto the hot griddle. Cook until small bubbles form on the surface and the edges look set (about 1½–2 minutes), then flip and cook the other side for about 40 seconds or until golden brown.
- Transfer cooked pancakes to the baking sheet in the oven to keep warm. Continue cooking the remaining batter, re-greasing the skillet with the reserved butter as needed.
- Serve the pancakes warm.
Notes
Don’t skip the sifting of ingredients. There’s nothing worse than getting a bite full of a baking soda clump.
You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven but microwaving works too!
For the fluffiest pancakes, let your batter rest for five minutes before cooking. This gives the leavening agents time to properly activate.
Preheat your griddle! This is so important for even heating.
If you find yourself having trouble flipping your pancakes, use an additional spatula on the other side of the pancake. Sometimes two’s better than one.
If your pancakes are browning too quickly, reduce the heat.
You can make a double batch of pancakes because they freeze really well. I put them in a freezer bag after they’ve cooled and freeze them for up to two months. To reheat them, I use my toaster or oven but microwaving works too!
For the fluffiest pancakes, let your batter rest for five minutes before cooking. This gives the leavening agents time to properly activate.
Preheat your griddle! This is so important for even heating.
If you find yourself having trouble flipping your pancakes, use an additional spatula on the other side of the pancake. Sometimes two’s better than one.
If your pancakes are browning too quickly, reduce the heat.