Pumpkin Pancakes Recipe
You will love how easy this homemade pumpkin pancakes recipe comes together from scratch! They are simple, fluffy and delicious. Made with canned pumpkin puree, pumpkin spice and buttermilk. Absolutely the best fall breakfast or brunch!
Servings: 7 pancakes
- 1 cup all purpose flour
- 2 tbsps sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3/4 cup buttermilk (or milk and vinegar)- See notes
- 2 tbsps buttermilk
- 2 tbsps melted butter
- 4 tsps pumpkin spice
- 8 tbsps unsweetened pure pumpkin puree
If you are using vinegar and milk instead of buttermilk, mix it together and set aside for 5 minutes.
Mix wet ingredients in a small bowl and dry ingredients in a larger bowl.
Combine wet and dry ingredients.
Grease a skillet with a little bit of oil and cook pancakes at medium low to low heat.
Cook on one side for 3-4 minutes until edges are firm and bubbles are forming and flip pancakes. Cook for 1-2 minutes until golden.
If you don't have buttermilk, combine 3/4 cups of milk and 2 tbsps of white or apple cider vinegar and let it sit for five minutes.
Calories: 145kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 396mg | Potassium: 111mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2844IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg