Filled with brown sugar, cinnamon, buttermilk, and pumpkin, this easy recipe for Pumpkin Pancakes is a perfect Fall breakfast or all year round!
Are you all pumpkin’d out yet? Or can I get one more recipe in before you all start throwing things at your monitor? HA.
I just love this stuff and make sure I have canned pumpkin puree in my pantry all year round. I never get tired of it.
My friend Melissa has never tried pumpkin puree. At least up until a few weeks ago she hadn’t…probably because it doesn’t come mixed with cayenne pepper or chili oil *wink*
I suggested making pumpkin pancakes. Good way to get a first timer’s toes wet.
There are many different versions out there, but this is my favorite way to make them. I find it incredible that something so bland can be completely transformed just by combining it with a little brown sugar or maple syrup.
Warning to die-hard pancake lovers: unlike a traditional fluffy, plump pancake, these pumpkin pancakes resemble more of a thick crepe, with a slightly moist center. They don’t rise up all high and mighty!
I should also warn that these are fantastic. And you’ll want several. So perhaps the recipe only serves two, not six. Lol.
You don’t even need butter, although I do drizzle mine with a little honey!
other pumpkin recipes we love
Other pancake recipes we love
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup low-fat buttermilk
- 1 large egg
- 1 cup pumpkin puree
- 3 tablespoons unsalted butter , melted
- In a large bowl, combine all the dry ingredients. Make a well in the center and then add the rest of the ingredients. Mix until your batter is smooth and combined
- Set a griddle or non-stick pan to high heat, then turn down to medium-low; melt a little butter or use cooking spray.
- Pour a 1/4 cup of batter onto the surface, spreading them out slightly. Cook until bubbles form and begin to pop, 2-3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, 1-2 more minutes.
- Serve hot with syrup, butter, or honey.