Fluffy Pumpkin Pancakes (Printer-Friendly)
Tender autumn pancakes bursting with pumpkin and warm spices, perfect for crisp mornings.
# List of Ingredients:
→ Dry Ingredients
01 -
1½ cups all-purpose flour
02 -
2 tablespoons brown sugar
03 -
2 teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
1 teaspoon ground cinnamon
07 -
½ teaspoon ground ginger
08 -
¼ teaspoon ground nutmeg
09 -
¼ teaspoon ground cloves
→ Wet Ingredients
10 -
¾ cup pure pumpkin purée (not pumpkin pie filling)
11 -
2 large eggs
12 -
1¼ cups buttermilk
13 -
2 tablespoons unsalted browned butter
14 -
1 teaspoon pure vanilla extract
15 -
½ teaspoon maple extract
→ For Serving
16 -
1 cup whipped cream
17 -
½ cup pure maple syrup
# Preparation Steps:
01 -
Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl until evenly mixed and free of lumps.
02 -
In a separate bowl, blend pumpkin purée, eggs, buttermilk, browned butter, vanilla extract, and maple extract until smooth and uniform.
03 -
Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix; some lumps are acceptable to ensure tender pancakes.
04 -
Allow batter to rest for 5 minutes to hydrate flour and activate leavening agents for optimal fluffiness.
05 -
Heat a nonstick skillet over medium heat and lightly grease. Pour ¼-cup portions of batter onto skillet, cooking 2–3 minutes until bubbles appear and edges set. Flip and cook another 2 minutes until golden. Adjust heat to prevent burning.
06 -
Stack cooked pancakes and top with whipped cream and warm maple syrup for a comforting finish.
# Additional Suggestions:
01 -
Use room temperature eggs and buttermilk for a smoother batter and fluffier texture.
02 -
Brown the butter until it has a nutty aroma and golden color before adding for enhanced depth of flavor.
03 -
Avoid overmixing to prevent dense pancakes.
04 -
Warm maple syrup before serving to preserve pancake temperature and enhance flavor.