Go Back
- 1 cup all-purpose flour (or whole wheat flour for a healthier option) - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/4 teaspoon salt - 1 cup pumpkin puree - 1 cup buttermilk - 2 large eggs - 2 tablespoons brown sugar (adjust to taste) - 1 teaspoon vanilla extract - Cooking spray or butter for the skillet

Pumpkin Spice Pancakes

Embrace the flavors of fall with these Pumpkin Spice Fluffcakes! This delightful twist on traditional pancakes combines pumpkin puree and warm spices for a fluffy breakfast treat that's both indulgent and nutritious. Easy to make with wholesome ingredients, you can customize these fluffcakes with your favorite toppings like maple syrup, fresh fruit, or yogurt. Perfect for cozy autumn mornings, these pancakes will surely become a staple in your seasonal breakfast lineup!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons brown sugar

1 tablespoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup canned pumpkin puree (not pumpkin pie filling)

1 cup buttermilk (or milk with 1 tbsp vinegar added)

2 large eggs

1 teaspoon vanilla extract

2 tablespoons melted butter (plus extra for cooking)

Optional toppings: maple syrup, whipped cream, chopped nuts, or pecans

Instructions
 

Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Set aside.

    Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, eggs, vanilla extract, and melted butter until well combined.

      Combine Mixtures: Create a well in the center of the dry ingredients and pour the pumpkin mixture into it. Gently fold the wet and dry ingredients together using a spatula until just combined—be careful not to overmix (a few lumps are perfectly fine!).

        Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.

          Cook Pancakes: Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.

            Repeat: Repeat with the remaining batter, adding more butter to the skillet as needed.

              Serve: Stack the pancakes on a plate and serve warm with maple syrup, whipped cream, and any additional toppings of your choice.

                Prep Time, Total Time, Servings: 10 mins | 20 mins | Serves 4 (makes about 8-10 pancakes)