Fluffy Pumpkin Pancakes (Ready-to-Print Version)
Light, airy pumpkin pancakes infused with warm autumn spices and browned butter for a cozy start.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
2 tablespoons brown sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon ground ginger
08 -
1/4 teaspoon ground nutmeg
09 -
1/4 teaspoon ground cloves
→ Wet Ingredients
10 -
3/4 cup pure pumpkin purée (not pumpkin pie filling)
11 -
2 large eggs
12 -
1 1/4 cups buttermilk
13 -
2 tablespoons unsalted butter, browned
14 -
1 teaspoon pure vanilla extract
15 -
1/2 teaspoon maple extract
→ For Serving
16 -
1 cup whipped cream
17 -
1/2 cup pure maple syrup
# Step-by-Step Guide:
01 -
In a large mixing bowl, whisk all dry ingredients until evenly blended and free of lumps to ensure uniform spice distribution.
02 -
In a separate bowl, mix pumpkin purée, eggs, buttermilk, browned butter, vanilla extract, and maple extract until smooth and homogeneous.
03 -
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; some lumps should remain to preserve lightness.
04 -
Let the batter rest for 5 minutes to hydrate the flour and activate leavening agents, promoting fluffier pancakes.
05 -
Heat a lightly greased nonstick skillet or griddle over medium heat. Pour 1/4 cup portions of batter onto the surface, spacing evenly. Cook 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes until golden and cooked through. Adjust heat to avoid burning.
06 -
Stack pancakes on warm plates, top generously with whipped cream, and drizzle with warm maple syrup for an indulgent finish.
# Handy Tips:
01 -
Use room-temperature eggs and buttermilk for maximum batter lift and smoother consistency.
02 -
Avoid overmixing to maintain tender pancakes; folding just until combined preserves fluffiness.
03 -
Brown butter until nutty and golden, cool slightly before adding to deepen flavor.
04 -
Warm maple syrup before serving to enhance flavor and prevent cooling.
05 -
If needed, substitute buttermilk with 1/2 cup Greek yogurt and 3/4 cup milk for similar tenderness.