Fluffy Pumpkin Pancakes – A Cozy Fall Breakfast Treat

These Pumpkin Pancakes are the perfect way to bring the warm, comforting flavors of fall into your breakfast routine. Infused with pumpkin puree and pumpkin pie spice, these pancakes are fluffy, flavorful, and packed with seasonal goodness. The combination of brown sugar and buttermilk creates a lightly sweet, tender pancake with just the right balance of sweetness and spice. Whether you’re enjoying them on a crisp autumn morning or as a weekend brunch staple, these pancakes will quickly become a favorite.

---

Ingredients

• 1 cup all-purpose flour
• ¼ cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup low-fat buttermilk
• 1 large egg
• ½ cup pumpkin puree
• 3 tablespoons unsalted butter, melted

---

Instructions

1. Prepare the Batter:

• In a large bowl, whisk together the dry ingredients: flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt.
• Create a well in the center of the dry ingredients and add the wet ingredients: buttermilk, egg, pumpkin puree, and melted butter. Stir gently until the batter is smooth and well combined, being careful not to overmix.

2. Preheat the Griddle:

• Set a griddle or nonstick skillet over high heat, then reduce to medium-low. Lightly grease the surface with butter or cooking spray.

3. Cook the Pancakes:

• Pour about ¼ cup of batter onto the hot griddle for each pancake. Use the back of a spoon to gently spread the batter into an even circle.
• Cook for 2-3 minutes until bubbles form on the surface and begin to pop, indicating the pancakes are ready to be flipped.
• Gently flip each pancake using a spatula, cooking for an additional 1-2 minutes on the other side until golden brown.

4. Serve:

• Serve the pumpkin pancakes warm, topped with a drizzle of maple syrup, a pat of butter, or even a bit of honey for extra sweetness.

---

Tips & Variations:

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of regular milk. Let it sit for 5-10 minutes before using.
• Extra Fluffy Pancakes: For even fluffier pancakes, try folding in ¼ teaspoon of baking soda in addition to the regular baking powder.
• Spice it Up: Adjust the pumpkin pie spice to your taste. If you love a stronger spiced flavor, feel free to add an extra dash of cinnamon or nutmeg.
• Add-ins: Add some texture to your pancakes by folding in chopped pecans, walnuts, or chocolate chips to the batter before cooking.
• Pumpkin Puree Tip: Be sure to use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

---

These Pumpkin Pancakes offer a deliciously spiced twist on a classic breakfast, perfect for cozy mornings. They’re light, fluffy, and loaded with autumn flavor, making them the ideal way to start the day, especially when paired with a hot cup of coffee or tea!