Description
These Pumpkin Pancakes are a deliciously fluffy fall breakfast treat featuring warm spices, pumpkin puree, and buttermilk. Served with a luscious maple cinnamon whipped cream topping, they offer a perfect balance of sweet and spice, ideal for a cozy morning meal.
Ingredients
For the Pumpkin Pancakes
- 2 cups all-purpose flour
- ¼ cup lightly packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon Morton kosher salt
- 1¼ cups buttermilk
- ½ cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus more for greasing your pan)
- 2 teaspoons pure vanilla extract
For the Maple Cinnamon Whipped Cream
- 1 cup cold heavy whipping cream
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, pumpkin pie spice, and kosher salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, pure pumpkin puree, eggs, melted unsalted butter, and pure vanilla extract until smooth and uniform.
- Combine Batter: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps are fine. Set the batter aside to rest at room temperature for 10 minutes to hydrate.
- Heat Pan: While the batter rests, preheat a griddle or non-stick skillet over medium heat. Lightly grease the surface with butter or nonstick cooking spray to prevent sticking.
- Cook Pancakes: When the pan is hot, use a ¼ cup measure to pour batter onto the griddle, forming mounds. Cook until bubbles appear on the surface, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Prepare Whipped Cream: In the bowl of a stand mixer fitted with the paddle attachment, combine cold heavy cream, pure maple syrup, pure vanilla extract, and ground cinnamon. Beat on medium speed until soft peaks form, about 3 minutes.
- Serve: Plate the warm pumpkin pancakes and top each serving with a generous dollop of the maple cinnamon whipped cream and drizzle with additional maple syrup if desired.
Notes
- Do not overmix the pancake batter to ensure fluffy pancakes; a few small lumps are normal.
- Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Resting the batter allows the flour to hydrate fully, improving texture.
- Adjust the heat as needed to avoid burning the pancakes while ensuring they cook through.
- For dairy-free or low-fat options, consider substituting buttermilk and heavy cream with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
