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Pumpkin Buttermilk Pancakes

Pumpkin buttermilk pancakes with tender, airy crumb from the buttermilk reaction with baking soda. Cook on a griddle until bubbles appear across the surface and the edges are set, then flip once for golden, fluffy layers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
granulated sugar
  • 2 tbsp granulated sugar
brown sugar
  • 1 tbsp brown sugar
baking powder
  • 2 tsp baking powder
baking soda
  • 1 tsp baking soda
pumpkin pie spice
  • 2 tsp pumpkin pie spice
cinnamon
  • 1 tsp cinnamon
salt
  • 0.25 tsp salt
pumpkin puree
  • 0.75 cup pumpkin puree
buttermilk
  • 1.5 cup buttermilk (the key to fluffiness)
eggs
  • 2 eggs
unsalted butter, melted
  • 3 tbsp unsalted butter, melted
vanilla extract
  • 1 tsp vanilla extract
Butter and maple syrup for serving
  • 1 Butter and maple syrup for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and no lumps remain.
Mix wet ingredients
  1. Whisk pumpkin puree, buttermilk, eggs, melted unsalted butter, and vanilla extract together until smooth, noting the buttermilk reacts with baking soda for extra fluffiness.
Combine and rest
  1. Pour wet into dry and fold until just combined, stopping when you no longer see dry flour to avoid overmixing.
  2. Let the batter rest for 5-8 minutes so it thickens slightly and cooks up tender.
Cook pancakes
  1. Heat a greased griddle or cast iron skillet over medium heat until hot.
  2. Pour about 1/4 cup batter per pancake and cook until bubbles form across the whole surface and the edges look set.
  3. Flip once and cook for 2 minutes more, until both sides are golden and the pancakes spring back lightly.
Serve
  1. Serve warm with butter and real maple syrup.

Notes

Pro tip: fold the batter gently and stop as soon as the dry streaks disappear—lumps are fine and help keep the pancakes light. Store leftover pancakes in the fridge up to 3 days; rewarm in a toaster oven or skillet over low heat until hot. Freezing is yes—freeze in a single layer, then stack; reheat from frozen. For a dairy-free swap, use a plant-based buttermilk substitute and a dairy-free butter substitute to keep the batter functional.