Pumpkin Buttermilk Pancakes, full of pumpkin spice and pumpkin puree. They go well with maple syrup so long as you don’t overdo it. Consider pumpkin butter and spiced whipped cream instead.
Pumpkin Buttermilk Pancakes
4
servingsIngredients
2 cups (250g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 Tbs (38g) sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/8 tsp of ground cloves
4 Tbs (56g) unsalted butter
3 cups (710ml) buttermilk
1/2 cup (110g) of pumpkin puree
2 large (112g) eggs
Directions
- Place the griddle on the stove, and heat it under the lowest heat setting.
- Whisk the flour, powder, soda, salt, sugar, and spices in a large mixing bowl.
- Melt the butter in the microwave. Pour some of the buttermilk into melted butter and whisk thoroughly. Pour some of the buttermilk into the eggs and whisk. Pour the butter mixture, the egg mixture, and any remaining buttermilk into the flour mixture. Whisk, at a medium-slow speed, thoroughly, but don’t attempt to eliminate all the lumps. The batter should not be perfectly smooth.
- Turn the heat on the griddle. Using a generous 1/3-cup measure to pour the cakes onto the griddle. The cakes are ready to flip when you get a significant amount of bubbles that don’t fill in. Take note of how long this takes. Once flipped, cook the second side about 1/3 as long as the first side. I like to adjust the heat so that I wind up with 3 minutes on one side, and 2 minutes on the other, and for me that works if I set my griddle’s flame to setting 5-6 out of 9.
Notes
Intro
I wanted to pumpkinify my standard pancake recipe. These are the recipes I used as references:
- Bon Appétit: an entire can (822g) of puree to 2.5 cups (313g) flour, plus 2.5 teaspoons spice.
- NYT: 0.75 cup (162g) pumpkin purée to 1.5 cups (192g) flour, plus 2.375 teaspoons spice.
- King Arthur: 0.33 cup (74g) pumpkin purée to 1.25 cups (150g) flour, plus at least 1.5 teaspoons of spice. Serve with syrup and spiced whip. Maybe add vanilla.
- Martha: 6 tablespoons (81g) pumpkin puree to 1.25 cups (150g) flour, plus 1.125 teaspoons spice
As you can see, those recipes all over the place. I did some a ton of math to compare them, which involved a spreadsheet, weight and measurement conversions, and a bunch of goal seeking. Anyway, after quite a bit of hemming and hawing, I decided on the proportions for this recipe by aiming for a middle ground in terms of puree, and the greatest amount of spice.
I’m very happy with these pancakes. They’re beautiful, and very nicely pumpkiny. Although I used more spice than the spiciest of the four recipes, the pancakes are by no means intense. The spice seems muted, yet clear. Like all good buttermilk pancakes, they’re fluffy and almost creamy on the inside.
Outro
Don’t make these pancakes to stay atop of the pumpkin spice trend. These pancakes surpass trendiness. I almost wish that pumpkin spice season wasn’t a thing, because it would make these fantastic pancakes just that much more of a welcome surprise. (Hey Starbucks, I said “almost.” Please don’t cancel my gold card.) Make them for that reason. Also, make them when you have less than a full can of puree to use up.
Pumpkin Buttermilk Pancakes
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These sound delicious, Jeff. I once worked on a savory pumpkin soufflé pancake. Never finished my work (and as you have outlined, putting something like this together OS work!) on them but you have inspired me.
I would love to see a savory pancake recipe! I’ll look forward to seeing yours.
Hum la belle gourmandise..
Merci
Thank you, Delphine!
I have a can of pumpkin in the pantry and it need to be used. Thanks for this idea. It sounds great for a lazy morning breakfast!
Oh, it’d be perfect for that!
Delicious looking pancakes with a great colour and perfect blend of spices! And with a good drizzle of maple syrup, that’s a perfect stack!
Thanks, Ben!
Oh, I love pancakes, and I love pumpkin. These look and sound delicious. Add some good coffee and a couple of strips of bacon, and I’d be one happy woman. 🙂
🙂
Your spice blend really enhances the pumpkin flavor, creating the perfect, cozy Fall breakfast treat. I also loved your delicious idea to top these with pumpkin butter and spiced whipped cream… perfect!!
Thank you, Heidi!
wow That stack of goodness looks like a pumpkin heaven!
Thank you, Angie!
Perfetti e golosi con la mia amata zucca!!!
Thanks!
I’ve never had pumpkin spice pancakes. Yours sound delicious, Jeff.
I’m not sure if they’re a thing, really. But I happen to love pancakes and it just seemed like a good idea to make them pumpkiny.
Jeff, I love how you tackled the pumpkin pancake dilemma with all that math and experimentation! It’s always great to see someone put their own spin on classic recipes. I’m definitely inspired to try these fluffy, pumpkiny beauties, especially with that extra spice!
Thanks!
I think these Pumpkin Buttermilk Pancakes are perfect for breakfast, and more better with maple syrup!!!
Thank you, Javier!
I love the spices in these! When my girls were growing up I stuck pumpkin puree in just about anything I could get away with! Fortunately, pumpkin pancakes were a favorite of theirs. The buttermilk is a great idea!
Thanks, Mimi!