Pumpkin Spice Pancakes Recipe
These Pumpkin Spice Pancakes are fluffy, moist, loaded with real pumpkin, and flavored with cozy pumpkin pie spices. Serve with maple syrup and melted butter for the perfect fall breakfast.
Servings: 18 pancakes
Calories: 159kcal
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1½ teaspoon baking soda
- 1½ teaspoon salt
- 2 teaspoons Pumpkin Spice
- 1 cup pumpkin puree
- 3 large eggs
- 3 cups buttermilk
- 1/3 cup butter melted, plus more for frying pancakes
- 1 tablespoon vanilla extract
Instructions
- In a medium-sized mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and pumpkin spice, and whisk to combine.
- In a medium sized bowl, combine the pumpkin puree, eggs, buttermilk, melted butter, and vanilla extract and whisk to break up the eggs.
- Add the wet ingredients to the dry ingredients and gently fold them together until combined but still a little lumpy. Set aside.
- Heat a pan or nonstick griddle over medium heat, then add about 1 tablespoon of butter and let it melt.
- For each pancakes, pour about 1/3 cup batter onto the griddle and let it spread out into a 4" round pancake. Depending on the size of your pan, you may be able to cook up to 3 at a time.
- Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through— about 1 minute more.
- Repeat this process with remaining batter. Serve pancakes warm with butter, syrup, or your favorite toppings. Enjoy!
Nutrition
Calories: 159kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 368mg | Potassium: 187mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2335IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg