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Pumpkin Spice Buttermilk Pancakes

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When the Autumn weather sets in and the leaves begin to change colors, pumpkin spice anything always sounds good. And this recipe for pumpkin spice buttermilk pancakes is no exception. We’ve made this basic recipe for buttermilk pancakes for years, and last year it occurred to me that we could do one better by making them pumpkin spice flavored.

Basic Pancake Theory

Over the years I have tried many recipes in search of the perfect pancake recipe. It all depends on what you’re looking for, but for me I love a tender pancake with enough structure to soak up the syrup, but not so much structure that the pancake is tough.

Eventually I came across some basic pancake theory in the classic kitchen reference book called The Joy of Cooking. This book was originally published in 1931. I own the 75th-anniversary edition. In the chapter entitled “Pancakes, Waffles, Fritters, and Doughnuts” Ms. Rombauer teaches us that there are three basic components to control when making pancakes: the consistency of the batter, the surface of the griddle, and the evenness of its heat. She teaches us not to overbeat; beating flour too much will result in a tough texture. We learn to ignore lumps in the batter, to rest the batter overnight for improved flavor, and that different flours contain different moisture content, so it is wise to test one pancake as a trial, and then adjust the consistency by adding a little more flour or water as needed. Find out more about pancakes and any other food you can imagine by reading this book!

Pumpkin Spice Flavor

I’d always been aware of the flavorings and spices available in the grocery store baking aisle, but a few years ago I came across a whole new world of flavor and spice possibilities. No more being limited to just vanilla and almond extract. Enter the online flavoring oil website Bickford Flavors! Many of their flavors are wonderful to work with, and naturally for this recipe I use pumpkin oil flavoring (pumpkin extract). Please note: this is not to be confused with the pumpkin seed oil that is used in salads and soups. That’s a different product with a different use.

Another discovery I made a few years ago online is The Spice House. I really love their spices. They are so fresh and of high quality! And their packaging is beautiful too! For this recipe, I use pumpkin spice.

Do you have to use these two recommendations? No. But you won’t regret it! Save up your money and give them a try!

Pumpkin spice buttermilk pancakes
Pumpkin spice buttermilk pancakes dripping with maple syrup! The nutmeg and cinnamon sticks are just for looks! I’d accidentally dropped the nutmeg in the syrup and I thought it made a fun subject to photograph.

Freezing

Making a double, triple, or quadruple batch of these pancakes is a great idea. They freeze well and can be pulled out of the freezer and tossed into the toaster for a quick breakfast. Just let the pancakes cool on a wire rack before freezing in a freezer-safe zipper bag. They should be fine in the freezer until autumn is over and it’s time for Christmas!

Pumpkin Spice Buttermilk Pancakes

These pumpkin spice buttermilk pancakes are packed with flavor, and they bring on the fall feelings like nothing else!
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 8 hours
Total Time 8 hours 30 minutes
Course Breakfast
Cuisine American
Servings 20 Pancakes (medium size)

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon iodized table salt
  • 1 Tablespoon pumpkin spice see link above

Wet Ingredients

  • 2 large eggs room temperature
  • 2 cups buttermilk see notes below
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1/2 teaspoon pumpkin oil (extract) see link above; note: not pumpkin seed oil
  • 2/3 cup canned 100% pumpkin purée not pie filling

Toppings

  • Maple syrup optional
  • Pecan pieces optional

Instructions
 

Night Before

  • The night before cooking the pancakes, combine dry ingredients in a mixing bowl and set aside.
  • Whip the eggs with a hand blender until frothy. Add remaining wet ingredients to the eggs and mix until combined. Room temperature eggs will give your pancakes more lift.
  • Add dry ingredients to wet ingredients and mix with whisk just until blended. Don’t worry about lumps.
  • Cover the pancake batter and refrigerate until morning. The flavor of the pancake improves after resting the batter in the fridge.

Cooking the Pancakes

  • Preheat a griddle to 300 degrees Fahrenheit. Grease the griddle with oil.
  • Using a 1/4 cup measuring cup, pour the batter onto the griddle. Let each pancake cook for about 3 minutes on the first side, then flip and cook for 1 minute more.
  • Serve with maple syrup and topped with pecans.

Notes

Buttermilk reacts differently than regular milk. It is acidic, which affects the texture of the pancakes. If you can’t access buttermilk, use 2 Tablespoons of lemon juice or white vinegar with milk to equal 2 cups total. See this link for more info. 
Keyword pancake, pumpkin, spice