This post is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Fluffy pumpkin buttermilk pancakes have everything you love about traditional buttermilk pancakes, with the addition of pumpkin and spices!
Welcome to Day 3 of #PumpkinWeek! Did you read about the giveaway prizes and enter to win yet? If not, click on over to Monday’s post to get all the info you need.
This might be one of my favorite #PumpkinWeek recipes ever. I love pancakes, particularly fluffy buttermilk pancakes. So, why not make a pumpkin version? I’ve made pumpkin pancakes from a boxed mix before, but these are so much better!
Making pancakes from scratch is not more much work than making them from a mix. You just have to mix together the flour, sugar, leavening and spices yourself.
The key to fluffy pancakes is to NOT overmix them. Unlike most other batters, it won’t be smooth. There should still be some lumps. The more you mix, the more gluten you create, and that means tougher, flatter pancakes.
These pancakes hardly even need any butter—just a drizzle of pure maple syrup. I love making these for “breakfast for dinner” on chilly autumn nights along with bacon or maple sausage.
These pancakes also freeze wonderfully between sheets of wax paper, stored in an airtight zip-top bag. The next time I make these, I plan to make a double batch and freeze half of them for weekday breakfasts during the autumn and winter.
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- 2 cups buttermilk
- 1 cup pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp unsalted butter, melted and cooled slightly
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp salt
- Preheat an electric griddle to 300 degrees (or set a griddle pan on your stovetop over medium heat).
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.
- In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs and vanilla.
- Drizzle in the butter as you continue to whisk.
- Pour the wet ingredients over the dry and stir until almost completely combined. Your batter should still be lumpy.
- Spray the griddle with nonstick cooking spray and pour about 1/4 cup of batter per pancake onto the griddle, leaving space between each, and cook until bubbles begin to form, flip and cook until golden.
- Serve with butter and pure maple syrup.
Nutrition Information:Yield: 1 Serving Size: pancake
Amount Per Serving: Calories: 174Saturated Fat: 2gCholesterol: 36mgSodium: 301mgCarbohydrates: 28gFiber: 1gSugar: 7gProtein: 5g
Adapted from Oh Sweet Basil
Check out more PumpkinWeek Recipes
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.