Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups buttermilk (or see tips for a substitute)
- 1 cup pumpkin purée (100% pure pumpkin, not pumpkin pie filling)
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted, plus more for the griddle
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisking thoroughly ensures the leavening agents and spices are evenly distributed, which is crucial for a uniform rise and flavor in every pancake.
- Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the buttermilk, pumpkin purée, and lightly beaten eggs until they are smooth and well combined.
- Melt the Butter: Melt your 3 tablespoons of unsalted butter either in a small saucepan on the stove over low heat or in a microwave-safe bowl in 20-second increments. Set it aside to cool slightly. Letting it cool prevents it from scrambling the eggs when you combine the ingredients.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients. Using a rubber spatula or wooden spoon, gently fold the ingredients together until they are just combined. It is essential not to overmix! A few small lumps in the batter are perfectly fine and are actually the secret to light, fluffy pumpkin pancakes. Overmixing develops the gluten in the flour, which can lead to tough, rubbery pancakes.
- Fold in the Butter: Gently fold the slightly cooled melted butter into the batter. Again, mix only until it is just incorporated. The batter will be thick, which is exactly what you want for tall, fluffy pancakes.
- Rest the Batter: Let the pancake batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to start its work, resulting in an even fluffier final product. While the batter rests, you can preheat your griddle.
- Preheat and Grease the Griddle: Place a non-stick griddle or a large skillet over medium-low heat. Getting the temperature right is key. If it’s too hot, the outside will burn before the inside is cooked. If it’s too cool, the pancakes won’t get golden brown or fluffy. A good test is to flick a few drops of water onto the surface; they should sizzle and dance before evaporating. Once heated, lightly grease the griddle with a small amount of unsalted butter or a neutral oil.
- Cook the Pancakes: Using a ¼ cup measure or a large spoon, pour the batter onto the preheated griddle, leaving a couple of inches between each pancake to allow for spreading.
- Flip at the Right Time: Cook for about 2-4 minutes on the first side. You’ll know it’s time to flip when you see bubbles forming on the surface, the edges start to look dry and set, and the bottom is a beautiful golden brown.
- Cook the Second Side: Carefully flip the pancakes and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
- Serve and Enjoy: Transfer the cooked pancakes to a plate. You can keep them warm in a 200°F (93°C) oven on a baking sheet while you cook the remaining batter. Serve immediately with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-400