Fluffy Pumpkin Pancakes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½cups/192 grams all-purpose flour
- 2tablespoons sugar
- 1½teaspoons baking powder
- ¾teaspoon baking soda
- ¾teaspoon kosher salt
- 1½teaspoons ground cinnamon
- 1teaspoon ground ginger
- ⅛teaspoon freshly grated nutmeg
- 1½cups buttermilk
- ¾cup pumpkin purée
- 2eggs
- 3tablespoons melted butter, plus more for greasing the skillet
- 1teaspoon vanilla extract
Nutritional analysis per serving (14 servings)
105 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 3 grams protein; 155 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
- Step 2
In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
- Step 3
Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
- Step 4
Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the ¼ cup, making sure to leave plenty of room in between for the batter to expand.
- Step 5
Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.
Private Notes
Comments
These are honestly the best pancakes I’ve ever made - fluffy, melt-in-your-mouth. I’ve made them a bunch of times almost exactly to recipe - the only thing I do is sub 3/4 cup of plain yogurt + 3/4 cup milk for the buttermilk, because I rarely have buttermilk. I never cool the butter because I don’t have the time, I just whisk it into the wet ingredients at the end and it seems to be fine. I subbed mashed banana for the pumpkin this morning and they were equally delicious.
Our household loves this recipe! Agree with other commentors that they take longer to cook than advertised, so keeping the heat lower is critical to avoid almost-burnt outsides and doughy insides. This morning, I didn't realize that we were out of maple syrup until these were on the griddle, so I mixed up some cream cheese, yogurt, and powdered sugar to dollop on top. Yum! We'll be doing that again, even when we have maple syrup on hand!
I made these with low fat Buttermilk-that was all I could find at Trader Joe’s. Followed the directions and ended up with 17 pancakes. Topped with a small amount of maple syrup -these were quite tasty.
I added a finely chopped apple & subbed maple syrup for the sugar. They were soooooo good!! Making them again today!
every fall I make one of our farm box pumpkins into pumpkin butter, freeze into cup-sized deli containers, and get to enjoy several weekends of these splendid pancakes. I sub in 1/2 cup of almond flour, and for years have been forgetting to put any butter or oil in the batter, to no negative consequence (don't worry, the griddle still gets mighty buttered)
I didn't think I'd be adding a comment about how I loved a NYT recipe except I completely changed everything out and it was delicious! But, here I am. LOL I don't drink milk so substituted buttermilk with oat milk and apple cider vinegar and used about 1/2 tsp salt. I did a test one and found it flavorless so I added: about a tbsp more of sugar, 2 tbsp more of spices, about 3 tbsp of pumpkin puree and enough salt that brought it up to the original 3/4 tsp. I also cooked it longer. Much better!