These pumpkin buttermilk pancakes stay tall and tender because the batter uses enough flour to support the pumpkin, two leaveners for lift and a short rest before cooking. Cinnamon, ginger and nutmeg keep the flavour warm rather than overly sweet.
Tested by the Saucy Recipe editorial team
Whisk the dry and wet ingredients separately, fold them together just until streak-free, rest the batter for 10 minutes, then cook 1/4-cup portions on a medium-low griddle until bubbles rise and the edges look set before flipping.
More Desserts recipesPumpkin makes pancake batter moist and flavourful, but too much can produce a heavy, gummy centre. This pumpkin pancake recipe balances purée with buttermilk, uses both baking powder and baking soda, and cooks over medium-low heat so the middle sets before the outside becomes too dark.
The batter should look thick and softly mound on the griddle. A few small lumps are better than overmixing, which can make the pancakes tough.
Check off each ingredient as you get it ready.
Use pure pumpkin purée, not sweetened pumpkin pie filling.
Room-temperature buttermilk and eggs keep the melted butter from seizing.
Measure flour by weight when possible; too much flour produces dry pancakes.
Fresh baking powder and baking soda provide the lift needed for a thick batter.
Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a large bowl. Break up any clumps of brown sugar.
In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla until smooth.
Pour the wet mixture into the dry ingredients. Fold gently with a flexible spatula just until no dry flour remains. A few small lumps are fine; do not beat the batter smooth.
Let the batter rest for 10 minutes. It should be thick but scoopable. If it is too stiff to spread slowly, fold in buttermilk 1 tablespoon at a time.
Heat a nonstick griddle or heavy skillet over medium-low heat. Lightly grease it. A drop of water should sizzle gently rather than vanish instantly.
Scoop 1/4 cup batter for each pancake and spread it to about 4 inches wide. Cook for 2–3 minutes, until bubbles appear across the surface, the edges lose their shine and the underside is golden.
Flip once and cook 1–2 minutes more, until the centre springs back lightly. Reduce the heat if the outside colours before the centre sets.
Serve immediately, or keep the pancakes in a single layer on a rack in a 200°F (95°C) oven for up to 20 minutes. Add maple syrup and toasted pecans if desired.
These pumpkin buttermilk pancakes stay tall and tender because the batter uses enough flour to support the pumpkin, two leaveners for lift and a short rest before cooking. Cinnamon, ginger and nutmeg keep the flavour warm rather than overly sweet.
Do not press the pancakes after flipping; that pushes out the air.
The first pancake is a heat test—adjust the burner before cooking the rest.
Wipe away dark butter solids between batches if necessary.
If the batter thickens while standing, loosen it with a small amount of buttermilk.
Cool pancakes completely, refrigerate in a covered container and use within 3 days. Reheat in a toaster or 350°F oven until hot. Freeze in a single layer before stacking with parchment; use within 2 months for best quality.
Nutrition has not been calculated for this recipe.
Source: https://saucyrecipe.com/fluffy-pumpkin-buttermilk-pancakes/
Check your kitchen first, then tick off what you already have. Copy or print what’s left to buy.
Use the checklist above as your Saucy Grocery List Helper for this recipe.
The pan may be too hot, the pancakes may be too thick or the pumpkin may be over-measured. Use medium-low heat, 1/4-cup portions and the stated purée amount.
No. Pumpkin pie filling contains sugar and spices that change the batter. Use plain pumpkin purée.
A short rest lets the flour hydrate and the batter relax, which supports a more even, tender crumb.
The pancakes rise best when the wet and dry ingredients are combined shortly before cooking. Prepare the two mixtures separately, refrigerate the wet mixture, then combine in the morning.
Flip when bubbles appear across the surface, the edges look set and the underside is golden.
Nutrition is an estimate and may vary based on ingredients, brands, and portion sizes.
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