Fluffy Pumpkin Pancakes
35 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
I don't do bland pancakes; these are fluffy as clouds, lifted by buttermilk, enriched with browned butter, and loaded with real pumpkin and warm spice.
Perfect for cozy weekend brunch or a Thanksgiving warm-up, they smell like maple and vanilla and finish with crisp edges and tender centers, ready for whipped cream and warm syrup.
Ingredients (4 servings)
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Ingredients Dry Ingredients:
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- 2 Tbsp brown sugar brown sugar 0.86 oz
- 2 tsp baking powder baking powder 0.33 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- ½ tsp ground ginger ground ginger 0.03 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ¼ tsp ground cloves ground cloves 0.02 oz
Ingredients Wet Ingredients:
- ¾ cup pure pumpkin purée (not pumpkin pie filling) pure pumpkin purée 6.47 oz
- 2 large eggs large eggs 2 ct
- 1¼ cups buttermilk buttermilk 10 fl oz
- 2 Tbsp unsalted butter, browned unsalted butter 1 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ tsp maple extract maple extract 0.08 fl oz
Ingredients for Serving
- 1 cup whipped cream heavy cream 8 fl oz (for whipped cream)
- ½ cup pure maple syrup pure maple syrup 8 Tbsp
How to Make Fluffy Pumpkin Pancakes
-
Brown the butter
Melt the 2 tablespoons butter in a small saucepan over medium heat until it smells nutty and turns amber with browned bits on the bottom, then pull it off the heat and let it cool 3 to 5 minutes so it does not scramble the eggs.
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Mix the dry
In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until the color is uniform and no spice streaks remain.
-
Whisk the wet
In a separate bowl whisk the pumpkin purée, eggs, buttermilk, cooled brown butter, vanilla, and maple extract until smooth and glossy.
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Combine without overmixing
Pour the wet into the dry and whisk just until the flour disappears with a few small lumps remaining because overmixing kills fluff.
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Rest the batter
Let the batter sit 10 minutes to hydrate the flour and let the leaveners start working so you get that lift you came for.
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Preheat and grease the griddle
Heat a cast iron skillet or griddle over medium on a real flame until a drop of water skitters, then lightly grease with a mix of neutral oil and a touch of butter and wipe to a thin film.
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Cook the pancakes
Scoop 1/4 to 1/3 cup batter per pancake, cook until edges look set and bubbles leave small craters about 2 to 3 minutes, flip once, and finish 1 to 2 minutes until springy.
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Hold warm and serve
Slide pancakes onto a wire rack set on a sheet pan in a 200 F oven while you finish the batch, then serve with warmed maple syrup and big swirls of whipped cream.
Substitutions
- Buttermilk -> whole milk plus acid or Greek yogurt
- Use 1 cup whole milk with 1 tablespoon lemon juice or 1/2 cup Greek yogurt whisked with 3/4 cup milk for the same tang and tender crumb, and the acidity keeps the lift from baking soda lively.
- All-purpose flour -> 1:1 gluten-free baking blend
- Swap cup for cup with a quality blend that includes xanthan gum and rest the batter 15 minutes so the starches hydrate, which keeps the texture soft instead of gritty.
- Pumpkin purée -> roasted sweet potato purée
- Use equal amounts for a slightly sweeter, denser pancake with the same gorgeous autumn color and a custardy center that loves salty butter.
Tips
- Aim for medium heat, not bravado heat
- If pancakes are dark before the bubbles set you are too hot, so dial it back and give the pan a minute because control beats speed every time.
- Use a thin film of fat
- A mix of oil for high-heat stability and a swipe of butter for flavor prevents scorching while still giving those lacy, crisp edges we all want.
- Test your leavener
- If your baking powder is sleepy the pancakes will be too, so drop a pinch into hot water and look for a lively fizz before you commit the batter.
- For ultra fluffy, whip the whites
- Separate the eggs, whisk the yolks with the wet ingredients, whip the whites to soft peaks, and fold them in gently to trap more air without extra leavener.
- Measure flour lightly
- Fluff, spoon, and level the flour so you do not pack the cup, or weigh it if you have a scale, because too much flour makes stodgy pancakes fast.
- Keep the first pancake from being the sacrificial one
- Let the pan heat for a full 5 minutes, make a silver-dollar tester, and adjust heat before you go big so the whole batch cooks evenly.
Nutrition Facts *
| Energy | 601 | kcal |
|---|---|---|
| Protein | 18 | g |
| Total Fat | 13 | g |
| Carbohydrates | 105 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pancakes are tough and not fluffy, what went wrong?
- You likely overmixed or packed in too much flour, so whisk just until you cannot see dry flour and keep a few small lumps, and measure flour lightly or by weight.
- The outside is burning while the inside is raw, how do I fix it?
- Your heat is too high or the pan is unevenly greased, so lower to medium, wipe the surface to a thin film of fat, and give each side enough time for bubbles to set before flipping.
- Can I make the batter ahead?
- Whisk dry and wet separately and combine right before cooking so the leaveners stay active, or mix fully and chill up to 12 hours but expect a little less lift and stir in a splash of buttermilk to loosen.
- Can I use pumpkin pie filling instead of purée?
- Use only plain purée because pie filling is pre-sweetened and spiced, and if it is all you have then reduce the brown sugar to 1 tablespoon and cut the spices in half.
- How do I freeze leftovers without them turning soggy?
- Cool on a wire rack, freeze in a single layer, then stash in a glass container with parchment between pancakes and reheat in a 325 F oven or toaster until crisp and hot.
Serving Suggestions
These pancakes love company with candied pecans, a dusting of cinnamon sugar, or a quick brown butter maple drizzle for extra nutty drama.
Pair with salty bacon or breakfast sausage and a strong coffee with a pinch of cinnamon to keep the cozy vibe from getting too sweet.
More pairings:
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