Pumpkin Pancakes

How To Make Pumpkin Pancakes

In a large bowl, whisk the buttermilk, pumpkin, oil, eggs, and vanilla together until well-combined. There’s no need to use an electric mixer for this recipe, and mixing by hand helps to avoid overmixing the batter.

Add flour, sugar, pumpkin pie spice, baking soda, and salt. Whisk in just until combined. Don’t overmix.

Cook the batter in a skillet or on a griddle. The pancakes are ready to flip when the edges look dry and set and bubbles begin to form and pop. Flip and continue cooking until lightly browned and cooked through.

What Is Pumpkin Puree?

Pumpkin puree is cooked and mashed pumpkin (or squash or both). It is used to make things like pumpkin bread, pumpkin muffins, and pumpkin cookies.

Pumpkin puree is different than pumpkin pie filling.  It is pumpkin puree that has been sweetened and has spices added to it so that it’s ready to be poured into a pie shell and baked.

Tips For Making Pumpkin Pancakes

• Buttermilk: You can use regular or low-fat buttermilk. You can also make a buttermilk substitute.
• Pumpkin: For this recipe, you’ll need regular pumpkin puree. Make sure that you buy puree and not pumpkin pie mix.
• Oil: You can use any neutral oil that you like in these pancakes. If you use melted coconut oil, use room temperature buttermilk and eggs. Otherwise, you’ll end up with chunks of coconut oil, and it won’t combine right.
• Flour: Be sure to measure the flour properly. Too much flour will give you heavy or doughy pancakes.
• Pumpkin pie spice: These pancakes have some spice flavor, but it isn’t strong. If you want a stronger spice flavor, double the amount of spice in the pancakes. You can also make your own pumpkin pie spice blend.
• Dairy-free: You can make these pancakes  dairy-free by making a nondairy buttermilk substitute using the recipe linked above and subbing nondairy milk (like almond milk). Then, use oil or nonstick baking spray to cook the pancakes.