You’re going to fall in love with these Buttermilk Pumpkin Pancakes at bite one! They’re perfectly fluffy and yummy with delicious autumn flavor, thanks to the pumpkin and pumpkin pie spice!
We just celebrated the first day of fall. I say celebrated because were were pretty excited about it, but we were also partying for my daughter’s birthday. 🙂 It’s a doubly good day at our house.
We’re still experiencing very warm days, but the mornings are definitely cool. The kids head out the door in their jackets and come home with them peeled. Before you know it, it’ll be October and all the Halloween festivities will be underway! I love October…it’s probably my favorite month of the whole year!
It’s no secret that I love all things pumpkin. After all, I feel like I’ve been sharing a ton of pumpkin recipes lately here. Don’t hate me for it! These Pumpkin Chocolate Chunk Cookie Bars and Pumpkin Blondies were just too good not to share!
If you are already a pumpkin fan, you’re going to be head over heels for these incredible fluffy pumpkin pancakes with a secret weapon of buttermilk that makes them over-the-top delicious! And, if you’re not a pumpkin fan, I’m pretty confident that I can convert you over to the light side with these pancakes, haha!
My family scarfed them down like they were going out of style. Serve them for breakfast or, if you’re like us and love to enjoy breakfast for dinner, feel free to go that route. Either way, you’re going to want to get your flipper hand ready with muscles warmed up, because everyone’s going to want a bunch! My son told me he could eat at least six and I think he did.
If you’re not a morning person, these pancakes will be reason enough to get you out of bed! You can even make the batter the night before to save yourself some work, although these are a cinch to whip up! But if you do, just make sure to thin out the batter with a little milk beforehand because it thickens in the fridge.
Christine
Save RecipeIngredients
- 1 1/2 c. all-purpose flour
- 1 Tbsp. baking powder
- 3 Tbsp. brown sugar
- 3/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 1 c. buttermilk
- 4 Tbsp butter, melted
- 2 large eggs
- 1/2 c. pumpkin puree (not pumpkin pie filling)
Instructions
- In a large bowl, stir together flour, baking powder, brown sugar, salt and pumpkin pie spice.
- Add buttermilk, melted butter, eggs and pumpkin puree and use a whisk to mix it up by hand. If you think it needs a little extra thinning, stir in a tablespoon or two of milk.
- Pour batter onto a greased, hot griddle and spread it out a little with a spoon so it will cook evenly. Allow it to cook on that side until it bubbles on top, then flip it to the other side and let it cook for a few minutes, or until both sides are golden in color and the center is cooked through. Serve topped with butter and maple syrup.
Notes
**You can make your own buttermilk for this recipe by simply adding a little vinegar to the bottom of the one cup measure until it fully covers the bottom, then filling the rest with milk. Let it sit for about 3-5 minutes so the vinegar can sour the milk.
You’re going to want this homemade breakfast every day of the week this fall season! Enjoy!
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