Pumpkin Pancakes

Pumpkin Pancakes. Adapted for this recipe collection from The Pioneer Woman. See the original recipe and source notes.
Servings: 4-6 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 cups buttermilk
  • 1/4 cup whole milk
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted and slightly cooled, plus more for cooking and serving
  • Maple syrup, for serving
Instructions
  1. Whisk flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
  2. In another bowl, whisk buttermilk, milk, pumpkin, eggs, and vanilla. Stir into the dry ingredients with the melted butter until just combined; a few small lumps are fine.
  3. Warm a nonstick griddle or skillet over medium heat and butter it. Pour batter in 1/3-cup portions, spaced apart. Cook until bubbles form and edges look dry, about 4 to 5 minutes. Flip and cook about 2 minutes more, until golden.
  4. Repeat with remaining batter, adding butter between batches and adjusting heat as needed. Serve with butter and maple syrup.
Recipe Notes

Adapted from The Pioneer Woman. Original recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a40900656/pumpkin-pancakes-recipe/