Pumpkin Spice Buttermilk Pancakes
These pumpkin spice buttermilk pancakes are packed with flavor, and they bring on the fall feelings like nothing else!
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.