Tips and Tricks for Perfectly Light and Tender Buttermilk Pumpkin Pancakes

Buttermilk Pumpkin Pancakes

When fall arrives, there’s no better way to start your day than with a stack of delicious Buttermilk Pumpkin Pancakes. These pancakes are a seasonal favorite, featuring the warm and comforting flavors of pumpkin and spices. However, making pancakes that are light, fluffy, and tender can be a bit tricky, especially when pumpkin puree is involved. In this blog post, we’ll share some valuable tips and tricks to help you achieve the perfect Buttermilk Pumpkin Pancakes every time. Whether you’re a seasoned pancake pro or a novice in the kitchen, these tips will ensure your pancakes turn out wonderfully.

Buttermilk Pumpkin Pancakes Ingredients:

For the Pancakes:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • Cooking oil or cooking spray for the griddle

For Serving:

  • Maple syrup
  • Whipped cream
  • Chopped nuts
  • Sliced bananas or berries

Buttermilk Pumpkin Pancakes
Buttermilk Pumpkin Pancakes

Buttermilk Pumpkin Pancakes Instructions:

  1. Whisk Dry Ingredients:
    • In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Ensure the dry ingredients are well combined.
  2. Combine Wet Ingredients:
    • In another bowl, whisk the large egg until lightly beaten.
    • Add the buttermilk, pumpkin puree, and vanilla extract to the beaten egg, and whisk until smooth.
    • Stir in the melted butter.
  3. Mix Wet and Dry Ingredients:
    • Pour the wet ingredients into the bowl with the dry ingredients.
    • Gently stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.
  4. Preheat the Griddle:
    • Preheat a griddle or a large non-stick skillet over medium-high heat. If using a griddle, set it to around 350°F (175°C).
  5. Grease the Griddle:
    • Lightly grease the griddle with cooking oil or cooking spray.
  6. Scoop and Cook:
    • Use a 1/4-cup measuring cup to scoop the pancake batter onto the hot griddle.
    • Cook until you see bubbles forming on the surface and the edges look slightly set, usually about 2-3 minutes.
  7. Flip and Cook:
    • Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until they are golden brown on both sides and cooked through.
  8. Serve:
    • Transfer the Buttermilk Pumpkin Pancakes to a plate, and keep them warm while you cook the remaining batter.
  9. Enjoy:
    • Serve your pancakes with maple syrup, whipped cream, chopped nuts, and your choice of fresh fruits like sliced bananas or berries.

Tips and Tricks:

  • Use Fresh Ingredients: Fresh buttermilk and pumpkin puree yield the best results.
  • Don’t Overmix: Overmixing the batter can lead to tough pancakes. Stir until ingredients are just combined.
  • Hot Griddle: Make sure your griddle is properly preheated before pouring the batter.
  • Wait for Bubbles: Wait for bubbles to form on the surface before flipping the pancakes.
  • Keep Warm: Keep cooked pancakes warm in a 200°F (93°C) oven while finishing the batch.

Recommended Breakfast Recipe: Quick and Simple American Pancakes Recipe to Try Today

With these tips and tricks, you’ll be able to create perfectly light and tender Buttermilk Pumpkin Pancakes that are sure to impress your family and friends. Enjoy the flavors of fall in every delicious bite!

Jane Avatar


Leave a Reply

Your email address will not be published. Required fields are marked *

You’ll also love