These Buttermilk Pumpkin Pancakes is everything you love about fall, with hints of cinnamon, allspice, ginger and pumpkin flavor!
It’s Friday! You know what that means: it’s time to think about weekend breakfast.
So tomorrow, when you get up, put on your robe and slippers, get a hot mug of coffee, and let everyone know they have a special breakfast coming. Or keep it a surprise, and see how quickly they drift into the kitchen once the aroma of these buttermilk pumpkin pancakes starts to fill your home.
As soon as you pour the batter into the pan, you are moments away from pumpkin paradise. Here we are taking a very standard pancake recipe, and with the addition of pumpkin, and a few classic pumpkin pie spices, we are turning it into what would be a memorable weekend breakfast this fall.
Feel free to dress them any way you like. The warm cinnamon-pumpkin taste and fluffy buttermilk texture just speaks on its own. I added yogurt and honey to my stack of buttermilk pumpkin pancakes. There’s just something about honey and yogurt – together they are magical. But they will be delicious with just about anything. Perhaps a drizzle of chocolate would ease your mind. Whichever way you decide, just be sure to stack them sky high.
Your weekend mornings will never be the same.
- 2 cups all-purpose flour
- 1 tbsp brown sugar
- 1 tbsp white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp allspice
- 1 cup pumpkin puree
- 2 eggs
- 1½ cup buttermilk
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 4 tbsp melted butter
- 2 tsp vanilla extract
- 2 tbsp oil for frying
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, allspice, and salt.
- In a small bowl, whisk together the buttermilk, pumpkin, eggs, butter, lemon juice + zest and vanilla.
- Pour the wet ingredients into the dry ingredients and mix the batter until just combined. Cover the batter and set aside for 10 minutes.
- Heat a large skillet over medium heat and add oil. Pour about ⅓ cup pancake batter on the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
- Serve buttermilk pumpkin pancakes stacked high on a plate covered with honey and a dollop of yogurt.