marilynpeight
These delicious pumpkin spiced pancakes are the perfect fall breakfast! My husband loves them because, according to him, they taste just like pumpkin pie in pancake form! This easy recipe was developed using my Grandmother’s Amish Buttermilk Pancakes recipe with the addition of pumpkin, vanilla extract, brown sugar and pumpkin pie spice. Adding pumpkin and pumpkin pie spice to these easy buttermilk pancakes (from scratch) takes them to another level of yummy on a cool fall morning! Keep scrolling below the recipe card for additional notes, tips on getting the fluffiest pancakes, step by step photos, and a list of family favorite breakfast recipes.
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Fluffy Pumpkin Spiced Pancakes (with Buttermilk)
Equipment
- Griddle (linked below)
- Mixing bowl (linked below)
- Measuring cup with a pour spout (linked below)
- Whisk (linked below)
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda slightly heaping *see note
- 3 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice see note below recipe card for substitutions
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
Instructions
- Mix dry ingredients in a medium sized bowl, then add egg, pumpkin puree, vanilla extract and buttermilk. Stir the batter until it is smooth and silky, then transfer to a glass measuring cup with a pour spout.
- Preheat a nonstick skillet and 1-2 tablespoons butter over medium heat until the butter is melted and starts to sizzle slightly. Turn heat down to med-low then pour 1/3 to 1/2 cup of pancake batter onto the preheated skillet creating a circular disk (or whatever shape you wish if you are feeling creative).
- Allow the pancakes to cook for a minute or two until the bottom is golden and bubbles begin to appear on the top. Flip the pancakes and cook for another minute or so until both sides are golden. Serve the pancakes with your favorite toppings (we like maple syrup, butter and whipped cream). Enjoy!
Notes
Equipment needed for these Pumpkin Spiced Pancakes with Buttermilk:
- Griddle (or large non-stick skillet) You will need a griddle or large skillet with a flat surface for cooking these pancakes on. Be sure to use non-stick if possible, to make removing the pancakes from the surface easier.
- Mixing bowl I like to use a medium sized mixing bowl for mixing up the batter for these pumpkin spiced pancakes.
- Measuring cup with a pour spout A measuring cup with a pour spout is very nice to have for portioning the pancake batter. I also use my dry measuring cups for measuring out the ingredients.
- Whisk A whisk is needed to make sure the pancake batter is well mixed and lump free.
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My Family’s Breakfast Favorites:
- 6 Ingredient Breakfast Quiche
- Amish Style Cinnamon Apple Baked Oatmeal
- Cinnamon Apple Whole Wheat Waffles
- Cheesy Bacon and Veggie Quiche
- Amish Country Breakfast Casserole
- Amish Cornmeal Mush
Ingredients needed for these Pumpkin Spiced Pancakes: Buttermilk, vanilla extract, brown sugar, pumpkin puree, all purpose flour, pumpkin pie spice, baking soda and salt.
What can I use instead of Pumpkin Pie Spice?
I definitely recommend using pumpkin pie spice for these pancakes, whether homemade or store bought. You can use a blend of cinnamon, nutmeg ginger, all spice and cloves (1/2 teaspoon cinnamon and 1/4 teaspoon each of two of the other spices listed) to get pumpkin pie spice, or you can follow this recipe for Homemade Pumpkin Pie Spice for a more accurate recipe on homemade pumpkin pie spice blend.
Step 1: Mix dry ingredients (flour, salt, baking soda, brown sugar and pumpkin pie spice) in a medium sized bowl.
Step 1 continued: Add egg, pumpkin puree, vanilla extract and buttermilk to the dry ingredients. Stir the batter until it is smooth and silky, then transfer to a glass measuring cup with a pour spout.
Step 2-3: Preheat a nonstick skillet and 1-2 tablespoons butter over medium heat until the butter is melted and starts to sizzle slightly. Turn heat down to med-low then pour 1/3 to 1/2 cup of pancake batter onto the preheated skillet creating a circular disk. Allow the pancakes to cook for a minute or two until the bottom is golden and bubbles begin to appear on the top. Flip the pancakes and cook for another minute or so until both sides are golden.
Tips for achieving the perfect pancake:
- Use real buttermilk: I find that using real buttermilk makes pancakes so much fluffier than using a milk and vinegar or milk and lemon juice substitute. In a pinch I have used a ratio of 3/4 cup milk to 1/4 cup plain yoghurt and have found it to produce the closest resemblance to buttermilk pancakes.
- Use fresh ingredients Namely, fresh baking soda. Fresh baking soda makes a world of difference in pancakes! If baking soda has been sitting in your pantry for more than six months there is a good chance the pancakes will turn out flat instead of fluffy.
- Wait to flip the pancakes until bubbles form: This is an oldie, but goldie. The trick to ensuring your pancakes cook through without burning on the bottom is to wait until those bubbles start appearing at the top and the edges of the pancake look dry. Cook your pancakes on a medium or medium high heat, or at 375 degrees if using an electric griddle.
- Use a hot griddle or surface to cook the pancakes on: If your surface isn’t hot enough the pancakes won’t puff up as nicely while cooking. I like to heat my skillet until the butter is sizzling then turn the heat down to medium-low since I have an electric stove top that gets very hot.
Step 3 continued: Serve the pancakes with your favorite toppings (we like maple syrup, butter, whipped cream). Pecans or bananas make great toppings for these pumpkin spiced pancakes too. Enjoy!
Storage for these pumpkin spiced pancakes:
These pancakes are best when fresh, but if you have a microwave they can be refrigerated overnight (or for several days), then reheated for a quick breakfast!
Feel free to pin this recipe for later and don’t forget to tag me on Instagram to show off your own creation of these Pumpkin Spiced Pancakes. Thank you for your support!
