Pumpkin Pancakes with buttermilk are soft and fluffy, with cozy pumpkin pie spice flavor! My favorite pumpkin pecan pancakes recipe to have for a fall-inspired breakfast.
Why We Love This Recipe
- Fluffy, Airy Pancakes: The BEST EVER pumpkin pancakes that are cloud-like, with fluffy texture.
- Big Pumpkin Flavor: Loads of pumpkin spice, brown sugar, and pumpkin puree add unbelievable pumpkin flavor like in pumpkin oatmeal muffins and pumpkin cocktail.
- Goes so well with whipped cream, maple syrup and candied pecans.
Pumpkin Buttermilk Pancakes
These are the BEST pumpkin pancakes EVER. Yep, I just totally skipped any kind of classy intro and got straight to it. That’s how amazing these are. Think: fluffy, cloud-like texture that’s nearly impossible when you’re talking pumpkin anything, warm pumpkin pie spice-enhanced flavor, and a touch of brown sugar and butter to really take these over the top.
With my top secret tips and tricks (because we take Pancake Making very seriously here), you’ll be making the most unbelievable pumpkin pancakes to ever grace this earth.
These astonishing pumpkin pancakes with buttermilk will become a staple in your fall breakfast repertoire for years to come! “More, please!” is what all of your loved ones will say once they try these.
Pumpkin Pie Spice Pancakes Ingredients
- Homemade Buttermilk: made with apple cider vinegar, lemon juice, or white vinegar plus milk
- All-Purpose Flour: spoon and level for a precise amount
- Pumpkin Pie Spice <— my homemade recipe which yields amazing flavor
- Pumpkin Puree: be sure to not use pumpkin pie filling, which is something different entirely
- Baking Powder: with over one tablespoon, we’re gonna make sure these pumpkin pie spice pancakes are nice and fluffy, with buoyant texture
- Brown Sugar: just a touch to ensure a light sweetness that doesn’t make these pancakes dense or heavy
How to Make Pumpkin Pancakes with Buttermilk
- Make the buttermilk by whisking together vinegar and milk. Set for 10 minutes.
- Sift together flour, pumpkin pie spice, baking powder, and salt in a medium mixing bowl. Whisk in buttermilk, egg, pumpkin, brown sugar, butter, milk, and vanilla. Set for 5 minutes.
- Scoop 1/4 cup batter onto a nonstick skillet set over medium high heat. Cook until bubbles form in the center. Flip pancake and cook other side until golden brown. Repeat for all batter.
- Serve with maple syrup, whipped cream, and pecans. Enjoy delicious pecan pumpkin pancakes!!
For Cloud-Like Pancakes
To avoid dense pancakes, don’t overmix the batter. Whisk well until mostly smooth, with just a few tiny pebbles of flour throughout—these will incorporate into the batter as it sets in the next step.
Let the batter rest for 5 minutes before using it. This will allow the flour to gently incorporate into the batter so pancakes will have a fluffier rise and a tender crumb.
Tips
- Evenly heat the skillet for pancakes that are evenly cooked throughout, not burnt at the edges and raw on the inside. When heating the skillet, wait until it’s evenly heated, but not burning or smoking.
- Use a nonstick skillet – We won’t be using butter to coat the skillet, as the butter flavor will overpower the delicious pumpkin taste. Make sure to use a truly nonstick skillet.
- Use this ice cream scoop to ensure even-size pumpkin pancakes—they’ll cook at the same rate.
- When flipping the pumpkin buttermilk pancakes, if the batter spills to the side a bit, gently nudge it back into the center of the pan.
For more like today’s pumpkin pecan pancakes recipe, follow us on TikTok, Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
Pumpkin Buttermilk Pancakes
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To make homemade buttermilk: whisk together vinegar and milk in a small mixing bowl. Set for 5-10 minutes while prepping other ingredients.
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Sift together flour, pumpkin pie spice, baking powder and salt in a medium mixing bowl. Whisk until well mixed. Add buttermilk, egg, pumpkin, brown sugar, melted butter, milk and vanilla to the same bowl.
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Whisk together until mostly smooth, with a few tiny pebbles of flour throughout, being careful not to over-mix. Set batter for 5 minutes.
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Scoop ¼ cup batter (using this scoop) into the center of a nonstick skillet set over medium heat. Smooth batter until 1/3-inch thick. The batter will rise as it cooks.
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Cook until bubbles form throughout the center of the pancake and it’s sturdy enough to flip, about 1-2 minutes. Flip and cook for 1 minute, until golden brown. Transfer to a plate. Reduce heat to medium low. Repeat for remaining batter. Serve with maple syrup, whipped cream and pecans. Enjoy!
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Calories: 114kcal, Carbohydrates: 17g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 303mg, Potassium: 89mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2039IU, Vitamin C: 1mg, Calcium: 134mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
