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Buttermilk Pumpkin Pancakes stacked on a white plate cut into triangles.
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Buttermilk Pumpkin Pancakes
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 
Learn how to master these fluffy Buttermilk Pumpkin Pancakes with cinnamon sugar for an easy fall breakfast that is sure to wow family and friends! 
Course: Breakfast
Cuisine: American
Keyword: Buttermilk Pumpkin Pancakes
Servings: 14 pancakes
Author: Michelle
Ingredients
  • 1 3/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp brown sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 3/4 cup pumpkin purée
  • 3 Tbsp canola oil (or melted butter)
  • 2 tsp vanilla extract
  • cinnamon sugar for sprinkling on top
  • Maple syrup
Instructions
  1. In a medium-large bowl, whisk all purpose flour, sugar, brown sugar, baking powder, baking soda, and salt together. Next, whisk in cinnamon, ginger, nutmeg, allspice, and cloves. Set aside.
  2. In a separate bowl, whisk buttermilk, eggs, canola oil (or vegetable oil or melted butter), and vanilla extract together.
  3. Whisk the wet ingredients into the dry ingredients. Next, add in pumpkin puree and mix until combined. Allow the batter to rest about 10 minutes.
  4. Grease a griddle or skillet with butter or non-stick cooking spray and preheat over medium-low heat.
  5. Ladle about 1/4-1/3 cup of batter into the pan. Cook the first side about 2-3 minutes, or until bubbles begin to form and pop. Using a spatula, flip the pancake over and cook until golden brown, about 2-3 more minutes.
  6. Top with butter, maple syrup, and cinnamon sugar, if desired.
Recipe Notes

*If you want to substitute pumpkin pie spice for the individual spices, use 1 1/2 tsp ground cinnamon + 2 1/2 tsp pumpkin pie spice.