So here was the situation: I’m sitting down for breakfast at my Mother-in-law’s a few weeks ago, and she brings a stack of the fluffiest pumpkin pancakes to the table. She’s got one heck of a green thumb, and her late summer harvest yielded lots of cooking pumpkins which meant we enjoyed a weekend of fresh pumpkin inspired recipes. Anyway, I couldn’t get over how fluffy, light and delicious these pancakes were.
I asked for the recipe which she said she had printed from the internet and when she found it, guess what- it was my recipe! Ha! Hers were way better than I remember mine being- so I thought I should take her notes on the process and re-post this baby. Truly they are too good to be passed up and I really love re-circulating some of these oldies but goodies.
The only two changes to the original recipe are minor, but seemed to make a big difference. (Now I must also point out that these were made with fresh garden pumpkin puree which is naturally way better than the canned stuff, but the canned pureé is all I ever seem to get my hands on over here and it works too.) Anyway, this version contains a bit more egg, and requires letting the batter sit out on the counter for a few minutes before spooning it onto the griddle. My MIL says she discovered that letting the baking soda/powder do it’s thing for a few minutes before cooking seems to really get that batter fluffy. (And let me tell you these were that and more!)
It’s been feeling more fall-like this week than ever, and though I do feel a bit caught in between late summer and fall, as the days are 70s and sunny but the mornings are cool and crisp. I can’t quite make up my mind as to what season I’m committed to, but I can eat these pancakes any old time of year!!
Pumpkin Buttermilk Pancakes
Ingredients
Instructions
Georgia The Comfort of Cooking says
Your pancakes look perfect, Audra! Love you spiced ’em up with a little pumpkin… great idea for using leftover puree after making another recipe. Thanks for sharing!
Mimi @ Culinary Couture says
These look perfect for a Fall breakfast! And I couldn’t agree with you more about the challenge of waiting to eat the foods you make. I recently put some pancake recipes on my blog and I had to eat them BOTH when they were cold. Oh the sacrifices you make when you’re a food blogger.
Angie says
Very seasonal and delicious! A perfect autumn breakfast!
Sue says
Just made these for dinner (love breakfast for dinner). Used half whole wheat pastry flour and added about a cup of chopped pecans. Really good. Now I’m making your triple pumpkin cupcakes – the batter tastes delicious – can’t wait til they are out of the oven.
Warm Vanilla Sugar says
These sound sooo scrumptious!
Audra says
Yes! Perfect for dinner :)
Jessica says
Oh those look so delicious! I just had pumpkin pancakes the other day at my family’s favorite breakfast place and they were honestly to die for. I would love to be able to make my own! Thanks for the recipe :)
-Jessica (Sew In Love)
claire says
these are pretty!!
Becca Looney says
I know how you feel when it comes to photographing hot food. I usually just want to get it in my belly before it gets cold, and if I stop to the pictures, then it gets cold and I’m not happy. The pancakes look delicious, all covered in buttery and syrupy goodness :)
Christine says
These were wonderful and received rave reviews from my boyfriend. I subbed in 1/2 cup of whole wheat flour and reduced the amounts of baking soda and powder as I live at almost 4,000 ft.; it can be a challenge sometimes to adapt sea-level recipes but it worked out great! Thanks so much!
Dan says
I subbed whole wheat pastry flour for 1/2 the flour called for. Made for an outstanding tender pancake. Nd to use full amount of buttermilk. Rose very well for pumpkin. Great recipe.
Katrina @ Warm Vanilla Sugar says
This recipe is lovely! I love how you pumpkin-ized buttermilk pancakes. Yum!
Tricia says
these could not look more delicious. YUM!!!!
Tricia says
question…so is it raw or cooked? the pumpkin puree? for soup i have taken a fresh pumpkin and roasted it first before scooping the flesh out. what did you MIL do?
Audra says
Roasted pumpkin that is scooped out and pureed :)
Broma Bakery says
Pumpkin pancakes are my absolute favorite. These look devine!
Liz @ Floating Kitchen says
Ha ha – what a funny story! That’s great!
Baker Momma says
Can’t wait to try these. Enjoyed the story too!
Jessica @ Sweet Menu says
Wow these pancakes look and sound amazing! Just gorgeous and fluffy, I love the addition of the spices too.
Meriem @ Culinary Couture says
Bookmarking these for Saturday morning!
Elisa @ Insalata di Sillabe says
These truly look divine and totally scream Fall to me! When the weather starts to get crispier and leaves start changing colors, well…pumpkin is all I can think about and it looks like I can’t avoid putting it in everything, so pumpkin pancakes? here I come!
xo, Elisa
Jessica says
Mmm mmm!
Medeja says
Yumm.. must try pancakes.. :)
Joanne says
I also think pancakes just taste way better when someone else makes them. Not sure why that is, but it’s ALWAYS true! These look awesome.
jandrsmama says
OK, I confess: I goofed when I made this recipe. They were, however, still amazing! I had to make one purposeful substitution (olive oil instead of vegetable oil–was out of every other reasonable kind of oil), but I was truly attempting to follow the recipe exactly. Instead, I dumped an entire 12-oz. can of pumpkin puree into the wet mixture! So, if some of you are wondering, “Hm. I wonder if I could stretch this by putting in more pumpkin?” the answer is, “Yes! You can!” Two additional observations: (1) The recipe called for cloves while the instructions mentioned allspice. I went with the cloves, but I think that allspice would add a nice bite, too. (2) I served ours with maple syrup and toasted pecans. The pecan really added some zing! Thanks for a great recipe, BakerChick!
Sochicky says
I’ve been trying a new pumpkin pancake reciepe for the past 5 weekends in a row. Your reciepe is the winner. I started to make them this past Sunday… I let the batter sit for for about 5 minutes and made about three of them …then I had to leave and couldn’t finish cooking the rest of the batter. I covered it up and left it on the counter for over an hour, when I got back I was a bit skeptical that the rest of the batter would not cook up fluffy, but they were actually fluffier then the first couple I made. Perfectly fluffy thick, but very light. I was amazed…we had them for brunch and for dinner and then lunch the next day. This will be my go to reciepe for the perfect pumpkin pancake.
Audra says
Thank you!! :)
Robert says
Just got around to trying this recipe this morning, having saved it since September. Sensational! A success first time out. As a longtime lover of pumpkin, these hotcakes definitely hit the spot. Lovely and subtle. I enjoyed every bite. Many thanks. Keep up the good work!
jill says
OH.MY.GOODNESS! I just made these for supper – who doesn’t love breakfast for supper?? Hands down – the best pumpkin pancakes I’ve ever eaten. I’ll let you in on a little secret: I separated the eggs & whipped the egg whites then folded them into the wet ingredients before combining everything together. A little piece of heaven on a plate! Thanks much for the recipe. It’s a keeper!
MW says
Out of this world :) Served them with chunky home made apple sauce.
Great!
Pancake Dad says
Just discovered these this morning because we had leftover pumpkin from pumpkin soup last night. I love great pancakes and was dubious whether a recipe with pumpkin and so many spices could be as light and lightly flavored as I like. These more than exceeded my expectations! They were light and fluffy and the flavor was not overpowered by the spices. I mixed whole wheat and white flour equally and used 1 and 3/4s cups of plain lowfat yogurt instead of buttermilk. A keeper!
Mike says
These were terrible, pumpkin mush. Inedible.
Rachel says
I was skeptical but needed to use up a bountiful crop of pumpkins. These are so delicious we are eating them frequently and not getting tired of them!
Erin Haynes says
I really enjoyed this recipe! I subbed half the flour with with out home-ground wheat and decreased the sugar a bit and it was delicious. They are very fluffy and moist! A batch and a half made fed our family of five for two breakfasts.
Lisa says
SO,SO DELICIOUS! I order Pumpkin Pancakes every time I see them. Now I can make my own at home, so light & fluffy.
I used GF flour (Bobs 1-1 Blend) and didn’t have enough buttermilk, so I added a splash of almond milk. Perfection!