Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 2 Tbsp Granulated Sugar
  • 1 ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 2 tsp Pumpkin Pie Spice (or 1 tsp Cinnamon, ½ tsp Nutmeg, ½ tsp Ginger)
  • 1 cup Buttermilk
  • ¾ cup Pumpkin Puree (canned, not pie filling)
  • 1 large Egg, slightly beaten
  • 2 Tbsp Unsalted Butter, melted and slightly cooled
  • 1 tsp Vanilla Extract

Instructions:

  1. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice. Ensure the leavening agents are evenly distributed.
  2. In a separate medium bowl, whisk together the wet ingredients: buttermilk, pumpkin puree, large egg, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently using a wooden spoon or whisk until just combined. The batter should be thick and slightly lumpy; do not overmix, as this develops gluten and reduces fluffiness.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown and cooked through. Serve immediately.