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Pumpkin Pancakes

These fluffy pumpkin pancakes are a delightful fall favorite, infused with pumpkin puree and warm spices, perfect for any breakfast occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large eggs Provide structure and moisture to the pancakes.
  • 2 tablespoons granulated sugar Adds sweetness to balance the spices.
  • 1 cup pumpkin puree Infuses flavor and moisture.
  • 1 cup low-fat buttermilk Improves texture and adds tang.
  • 2 tablespoons extra light olive oil Keeps the pancakes moist.
  • 1 teaspoon salt Enhances flavor.
Dry Ingredients
  • 1 cup all-purpose flour Forms the base for the pancakes.
  • 2 teaspoons baking powder Acts as a leavening agent.
  • 1 teaspoon ground cinnamon Adds warm flavor.
For Cooking
  • as needed extra light olive oil or cooking spray To grease the pan.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the eggs and sugar until well blended.
  2. Whisk in pumpkin puree, buttermilk, olive oil, and salt until smooth.
  3. In a separate bowl, sift together flour, baking powder, and cinnamon.
  4. Whisk the flour mixture into the pumpkin mixture until just combined.
  5. Let the batter rest for 5 to 10 minutes.
Cooking
  1. Heat a large non-stick skillet or griddle over medium heat and lightly coat with oil or cooking spray.
  2. Spoon about 2 to 3 tablespoons of batter into the pan for each pancake.
  3. Cook until bubbles form and pop on top, approximately 2 minutes, then flip and cook until golden brown, about 2 more minutes.
  4. Repeat with the remaining batter, adding oil as necessary.
  5. Serve warm with maple syrup or your choice of toppings.

Notes

For best results, use room-temperature ingredients and avoid overmixing the batter.