Pumpkin Pancakes
Deliciously thick, fluffy pancakes packed with pumpkin flavour and warm autumn spices. A quick and easy homemade breakfast that's perfect for cosy autumn mornings!
Servings: 8 pancakes
Ingredients
- 187 g plain/all-purpose flour
- 50 g caster or granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 180 ml buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 110 g canned pumpkin puree
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a separate large mixing bowl, whisk together the buttermilk, egg, vanilla extract, and pumpkin puree until smooth and combined.
- Add the dry ingredients to the wet ingredients and whisk gently until combined and no large lumps remain. Avoid overmixing.
- Heat a non-stick frying pan over medium heat and lightly grease with cooking spray, oil, or a little butter.
- Spoon approximately 60ml of batter into the pan for each pancake. Cook until bubbles begin to appear on the surface and the edges start to look set.
- Carefully flip the pancake and cook the other side until golden brown and cooked through.
- Repeat with the remaining batter, lightly greasing the pan between batches as needed.
- Serve warm with a drizzle of maple syrup and your favourite toppings.
Notes
Buttermilk: To make your own, add 2¼ teaspoons of fresh lemon juice or white vinegar to 180ml milk. Stir and leave for 5–10 minutes until slightly thickened and curdled.
Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a frying pan, toaster, or microwave before serving.
Freezing: These pancakes freeze well for up to 2 months. Allow to cool completely, then freeze with parchment paper between each pancake in a freezer-safe container or bag. Reheat from frozen or thaw overnight in the fridge before serving.