Make these delicious Buttermilk Pumpkin Pancakes. for breakfast this fall. A lightly spiced pancake filled with warm spices and pumpkin puree for the perfect flavour. Serve with your favourite toppings!

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If you love Waffles, pancakes and the spices of fall, you have to give these Buttermilk Pumpkin Pancakes a try. These are incredibly soft and fluffy with a spiced fall falvour. Filled with warm spices that make them fantastic for fall. Whether you enjoy them for a Thanksgiving breakfast or just a cozy weekend brunch, they are sure to be a hit.

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What are These Pancakes Like

• Difficulty – Pancakes aren’t difficult to make. Just be sure to read the recipe tips in the recipe card so yours turn out just perfect!
• Taste – A wonderful soft and fluffy pancake with a pumpkin spice flavour.
• Serving – This recipe will make between 10 – 12 4-inch square waffles. Depending on the size of you make your pancakes will depend on how many you get. In the recipe card, you can easily adjust the serving size.

Looking for more pumpkin recipes? Be sure to check out Pumpkin and Squash Recipes to Make this Fall!

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Ingredients

• Flour – This recipe uses all purpose flour.
• Baking powder and baking soda – I used both rising agents for these pancakes.
• Spices – I used cinnamon, nutmeg and ginger in these pancakes.
• Salt – Salt enhances flavours.
• Eggs – Two large eggs at room temperature.
• Pumpkin puree – You can use either Homemade Pumpkin Puree or store bought pumpkin puree.
• Buttermilk – Buttermilk adds a light and fluffy texture to the waffles.
• Butter – 3 tablespoons butter melted.
• Sugar – Granulated white sugar gives a little sweetness to the pancakes.
• Vanilla extract – Enhances flavours.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Combine dry ingredients – In a large mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk to combine.
2. Combine wet ingredients – In a separate mixing bowl, add the eggs. Whisk on high speed until foamy about one minute. Add the pumpkin puree, buttermilk, melted butter, sugar and vanilla extract. Mix well until combined.
3. Finish batter – Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t over mix the batter.
4. Cook pancakes – Heat your skillet and grease with butter or a non stick spray. Pour about 1/4 cup of batter in the skillet for each pancake. Make sure to leave plenty of space between the pancakes because the batter will spread as you pour it in the pan. Cook for about 2 – 3 minutes until the surface has bubbles forming. Flip and cook for a further 2 minutes. Remove from pan.
5. Keep warm – Place the cooked pancakes on a baking tray set over a baking rack and place in a warm oven while you make the rest of the pancakes.
6. Serve – Serve warm with your favourite toppings.

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Recipe Tips

• Don’t over mix the batter – When you add the wet ingredients to the dry ingredients, just fold them in until combined. Over mixing will result in rubbery pancakes.
• Keep waffles warm as you cook the rest – Place the cooked pancakes on a baking rack placed over a baking tray and keep warm in the oven while you make the rest of the pancakes.

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Substutions

• Pumpkin puree – For this recipe you can easily use store bought pumpkin puree or see How To Make Pumpkin Puree in The Slow Cooker.
• Buttermilk – I do recommend using buttermilk if you have it. But you can make buttermilk by adding one tablespoon of vinegar to whole milk and letting it sit for about 5 minutes. Alternatively, you can use semi skimmed milk or non dairy milk for less fluffy waffles.

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Serving

• Warm maple syrup or honey
• Whipped butter
• Fresh whipped cream
• Toasted pecans or walnuts
• Greek yogurt
• Homemade Caramel Sauce
• Caramelized Pears
• Brown Butter Apples

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!