Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 large eggs
- ¾ cup canned pumpkin puree
- 1 ¼ cups buttermilk
- ¼ cup maple syrup
- 4 tablespoons melted unsalted butter or oil
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat the eggs, then add the pumpkin puree, buttermilk, maple syrup, and melted butter. Whisk until smooth.
- Gradually pour the wet mixture into the dry ingredients, folding gently until combined. Do not overmix.
- Allow the batter to rest for about 5 minutes to activate leavening agents.
- Preheat a non-stick skillet or griddle over medium heat.
- Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, 2-3 minutes. Flip and cook another 2 minutes until golden brown.
- Serve warm with your favorite toppings like whipped cream, pecans, or maple syrup.
Notes
- Do not overmix the batter – lumps are okay and help keep the pancakes fluffy.
- Use fresh baking powder and baking soda for optimal rise.
- Maintain medium heat during cooking to avoid burning and ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (about 100g)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg