Nothing brings in a fall morning in pumpkin season better than a delicious stack of buttermilk pancakes infused with pumpkin and your favorite fall spices covered in maple syrup!
I told you guys last week that I was so happy that Halloween was over.
I did amazing taking the kids to the farm for pumpkin picking. And I was so proud of myself because it is my intention every year, but the season just seems to fly by. Leaving us to settle for store bought pumpkins.
I made it this time, and then I failed because I didn’t get around to carving the pumpkins and they rotted.
What probably will win me bad mom award-of-the-year is I give about another week of rationing out Halloween candy before it gets thrown away.
Yup. I’m not forking the dental bills of letting them go until it’s gone. Judge me if you must…
But while some think Halloween and pumpkins are synonymous, I do not.
Pumpkin season starts sometime in September, in my book, and goes all the way through the week of Thanksgiving. That’s when my beloved sweet potato takes over.
Because if there is a food that is synonymous with a holiday, it is Thanksgiving and sweet potato. And maybe turkey.
So let’s do the math. It’s still early November, Thanksgiving has not arrived, that means pumpkin, including thi s buttermilk pumpkin pancakes recipe, still counts as a win!
My kids love these. So much so they may make up for me cutting their candy. They didn’t say that, but I am pretty sure that is how they feel.
So today I am sharing with you my Buttermilk Pumpkin Pancake Recipe.
Pumpkin pancakes are probably the first pumpkin recipe my kitchen ever experienced. I am not quite sure what brought about my love for pumpkin flavored indulgence. But I do know that I am hooked!
In this recipe, I use a variation of my basic pancake mix and add a few other things. Namely, pumpkin!
So without further ado….
How To Make Homemade Pumpkin Pancakes
Start by whisking your dry ingredients – the flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a bowl.
In a separate bowl whisk together the buttermilk, pumpkin, and egg yolks until well combined.
Then you want to fold the pumpkin mixture into dry ingredients and mix well. Add in your scrambled egg whites last.
Set aside your pancake mix and grease a skillet or griddle with a pat of unsalted butter over medium heat.
Using a ¼ cup or ½ cup measure and pour the batter for each pancake. Cooking pancakes about 3-4 minutes per side.
I served these babies up warm with some maple syrup!
- 3 cups all-purpose flour
- 1½ tbsp baking powder
- ¼ cup sugar
- ½ tsp salt
- 1 tsp baking soda
- ½ cup pumpkin puree
- 1 ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tbsp brown sugar
- 2 eggs, separated
- 2½ cups buttermilk
- unsalted butter, to grease skillet
- Whisk flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a bowl.
- In a separate bowl whisk together buttermilk, pumpkin, and egg yolks.
- Fold pumpkin mixture into dry ingredients.
- Grease a skillet or griddle with a pat of unsalted butter and heat over medium heat.
- Measure and pour batter for each pancake.
- Cook pancakes about 3-4 minutes per side.
- Serve with syrup.
- Lodge Reversible Grill and Griddle Combo
- Cool Touch Electric Griddle
- Nonstick Aluminum 11-Inch Square Griddle
As an Amazon Associate and member of other affiliate programs, I earn a comission from qualifying purchases.
Nutrition Information:Yield: 5 Serving Size: 3
Amount Per Serving:Calories: 407
WANT TO SAVE THE BUTTERMILK PUMPKIN PANCAKE RECIPE TO MAKE FOR LATER? HIT THE PIN BUTTON BELOW!
Other Pancake Recipes You May Love:
- Fluffy, Buttery Sweet Potato Pancakes
- How To Make Your Own Pancake Mix & Chuck The Deuces To That Boxed Stuff
- Lemon Blueberry Dutch Pancake