Ingredients:
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or mix 1 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves for homemade)
Wet Ingredients:
- 1 large egg, lightly beaten
- 1 1/2 cups buttermilk
- 1/3 cup pumpkin puree (canned is fine)
- 1 teaspoon vanilla extract
- 1/8 cup vegetable oil or melted butter (melted butter adds extra richness)
Instructions:
- Prep: Preheat a griddle or large skillet over medium heat. Lightly grease with cooking spray or a bit of butter.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and pumpkin pie spice.
- Mix wet ingredients: In a separate bowl, whisk together the egg, buttermilk, pumpkin puree, vanilla extract, and oil or melted butter.
- Combine: Gradually add the dry ingredients to the wet, whisking gently until just combined (a few small lumps are ok – don’t overmix).
- Cook: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges begin to set (about 2-3 minutes). Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
Serve:
Enjoy immediately with your favorite toppings like:
- Butter
- Maple syrup
- Whipped cream
- Chopped pecans or walnuts
Tips:
- Don’t overmix: Overmixing leads to tough pancakes. Aim for a just-combined batter.
- Adjust batter thickness: If the batter is too thick, add a bit more buttermilk. If it’s too thin, add a tablespoon or two more flour.
- Temperature control: Medium heat is ideal. Too high, and your pancakes will burn before cooking through.
- Flavor variations: Experiment with adding a pinch of ground ginger, nutmeg, or cloves to the batter for added spice.
