Cinnamon Pumpkin Pancakes
Tender, warmly spiced pumpkin pancakes made with buttermilk, pure pumpkin, brown sugar, and a fragrant blend of cinnamon, nutmeg, ginger, and cloves. They cook to a golden finish and are best served warm with butter and maple syrup.
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Ingredients
For the Dry Mixture
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon ground ginger
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon ground cloves
- 2 tablespoons firmly packed light brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
For the Wet Mixture
- 1/2 cup canned pure pumpkin not pumpkin pie filling
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter melted and allowed to cool
- 1 cup room-temperature buttermilk
- 1 large egg brought to room temperature
For Cooking and Serving
- Butter according to preference
- Maple syrup as desired
- Nonstick cooking spray or a small amount of butter for greasing the cooking surface
Instructions
- Preheat an electric griddle to 350°F. Alternatively, place a large skillet over medium heat so the cooking surface is fully heated by the time the batter is prepared.
- In a large mixing bowl, thoroughly whisk together the all-purpose flour, light brown sugar, baking powder, kosher salt, cinnamon, nutmeg, ginger, and cloves. Set the combined dry ingredients aside.
- In a separate medium bowl, whisk the buttermilk, pumpkin, egg, cooled melted butter, and vanilla extract until the mixture is smooth and evenly blended. Ensure the melted butter has cooled sufficiently before adding it so the heat does not begin to cook the egg.
- Pour the pumpkin mixture into the bowl containing the dry ingredients. Stir only until the ingredients are incorporated. The finished batter should remain thick with a few small lumps rather than becoming completely smooth. If a thinner pancake consistency is preferred, incorporate a small additional amount of buttermilk.
- Lightly grease the preheated griddle or skillet with nonstick cooking spray or a small quantity of butter. Portion approximately 1/3 cup of batter for each pancake onto the hot surface.
- Cook the pancakes for approximately 2–3 minutes, or until bubbles appear on the surface and the edges begin to look set. Turn each pancake carefully, then continue cooking for another 2–3 minutes, until the second side is golden brown and the center is fully cooked. Continue in the same manner with the remaining batter.
- Serve the pancakes while warm, finishing each portion with butter and maple syrup according to preference.
Notes
- Avoid excessive stirring after combining the wet and dry mixtures, as overmixing may produce firmer, less tender pancakes.
- An ice cream scoop can be used to portion the batter consistently for evenly sized pancakes.
- For thinner pancakes, add a modest amount of extra buttermilk after the batter has been combined.
- These pancakes have the best texture and flavor when served freshly cooked with traditional butter and maple syrup.