Easy peasy, pumpkin squeezey. Or, you know … something like that.

These pumpkin spice pancakes cook up surprisingly tall, but they’re not crazy or anything. They’re just right – perfectly fluffy for fall.

Table of Contents

• The Story Behind the Recipe
• Developing this Pumpkin Pancake Recipe
• Ingredients
• Adaptations/Variations
• How to Make Pumpkin Pancakes
• Tips for Success
• More Pancake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I just never know when a recipe is going to take off. It’s all one big fat guessing game. I had a feeling people would like this and it would do well (and so far, it has!). On the other hand, I was convinced these would do well, but nope.

And then there are the recipes that are a huge surprise. Fluffy Banana Pancakes are consistently one of the most-visited and most-made recipes on my site. I knew I loved them, but I didn’t realize they would be so popular. And, of course, I am happy they are!

As far as pancakes go, there’s a special place in breakfast heaven for the fluffy, hearty, thick kind.

I decided I needed another fluffy pancake recipe in my life, so I thought I’d take the banana version and get ’em all fallified. (As in, seasonally appropriate for autumn. I like to make up words. It’s a curse.)

Developing this Pumpkin Pancake Recipe

I set out to create a pumpkin pancake recipe that’s full of those favorite fall flavors – pumpkin and pumpkin spices – yet tall and fluffy too. But no whipping egg whites, please, because who wants to do that at 7 a.m.?! Not me.

For this recipe for pumpkin pancakes, it’s all about the fluffy! I took the original recipe and swapped the banana for pumpkin, added a hefty dose of warming pumpkin spices, and increased the sugar – just a bit – to keep them from going over to savoryville. More made-up words. Sorry.

Readers say …

“We just made these! Delicious! My husband (who does not like any kind of pancake except plain ones) said this is the BEST pancakes he’s ever had. Well done! A new family favorite.”

– Rachelle

Ingredients

• Buttermilk – Use store-bought buttermilk or, like I do 95% of the time, make your own! All you do is grab a liquid measuring ups and add 2 tablespoons vinegar (I use white or apple cider) or lemon juice. Then, fill the cup with milk up to the 2 cup mark.
• Pumpkin – You’ll want one cup of pumpkin puree. I know, that’s a lot of pumpkin, but it makes the most full-of-flavor, moist, tender pumpkin pancakes!
• Eggs – You’ll need two eggs for these pancakes.
• Butter – You’ll want it melted and cooled slightly.
• Vanilla – Adds sweet flavor to your buttermilk pumpkin pancakes.
• Flour – I like to use straight-up white all-purpose flour for these.
• Sugar – Again, plain white granulated sugar.
• Baking powder & baking soda – Both leaveners help the pancakes rise and create air pockets for tender, tall, fluffy pumpkin pancakes.
• Pumpkin pie spice – A combo of cinnamon, ginger, nutmeg and cloves. You can make your own pumpkin pie spice super easily or buy it from the store.
• Salt – I like to use fine-grain sea salt or table salt (nor coarse salt) for my pancakes.

Adaptations/Variations

• Dairy-free pumpkin pancakes: Use vegan butter or coconut oil + your favorite plant-based milk.
• Vegan pumpkin pancakes: Use vegan butter/coconut oil, plant-based milk, and 2 flax eggs. Or, follow my recipe for fluffy vegan pumpkin pancakes!
• Chocolate chip pumpkin pancakes: Stir 1/3 cup of mini chocolate chips in with the dry ingredients.

Tips for Success

• Mix your pumpkin pancake batter together JUST until it’s well-combined. Don’t over-mix, or you risk developing the gluten in the flour, which can create tough – not tender – pancakes. Nobody wants that!
• Check to make sure your griddle is ready before adding the first pancake. Flick a little water on the griddle. If the droplets hiss and bounce around a bit, it’s ready for pancakes!
• When to flip your pumpkin pancakes? Watch for bubbles. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
• Keep your cooked pancakes warm with a dish towel. I like to pile up pancakes on a large plate and keep a thick, clean dish towel over the top of them to keep them warm until they’re ready to serve.

More Pancake Recipes

• Vegan Pumpkin Pancakes
• Pumpkin Chia Pancakes
• Chia Chocolate Chip Pancakes
• Fluffy Banana Pancakes
• Fluffy Gingerbread Pancakes
• Banana Oatmeal Blender Pancakes
• Swedish Pancakes
• Funfetti Birthday Pancakes

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Fluffy Pumpkin Pancakes Recipe

Super-fluffy, tall, yet moist pumpkin pancakes. Yes, you can have it all in a pumpkin pancake recipe!

Course Breakfast

Cuisine American

Keyword pancakes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 527kcal

Author Kare

Ingredients

• 2 cups buttermilk see Recipe Notes for how to make your own buttermilk
• 1 cup pumpkin puree
• 2 each eggs
• 3 tablespoons unsalted butter* melted and cooled slightly + more for cooking, if desired
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice** see Recipe Notes for substitution info
• 1/2 teaspoon fine-grain sea salt or table salt
• Butter and maple syrup for serving

Instructions

• To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
• Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
• In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
• Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
• Let batter rest for about 5 minutes.
• Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
• Serve topped with butter and maple syrup, if desired.

Notes

Makes about 12 (5-inch) pancakes – for nutrition calculation purposes, I assumed that’s three pancakes each.

To make buttermilk: Add 2 tablespoons vinegar to a 2-cup liquid measuring cup. Fill with enough whole milk, 2% milk, oat milk, soy milk, or unsweetened almond milk to equal 2 cups, then let it sit for about 5 minutes to thicken. 

* Can sub vegan butter or coconut oil

** Or you can substitute the following if you don’t have pumpkin pie spice blend on hand:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Dairy-free option:

Substitute unsweetened almond milk for the milk. Substitute vegan butter or coconut oil for the butter.

Adapted from my Fluffy Banana Pancakes recipe

Nutrition

Serving: 3(5-inch) pancakes | Calories: 527kcal | Carbohydrates: 88g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 878mg | Potassium: 372mg | Fiber: 4g | Sugar: 25g | Vitamin A: 9993IU | Vitamin C: 3mg | Calcium: 344mg | Iron: 5mg

The post Fluffy Pumpkin Pancakes Recipe appeared first on Kitchen Treaty.

I wasn’t even really sure why I remembered them as being soooo fantastically awesome. Maybe it was because they would always have silver dollar pancakes at the roadside restaurants on our summer car trips to Yellowstone Park or Disneyland. Maybe it was because I thought I was cool because I could say I ate 15 pancakes for breakfast. Maybe it was because I could stack them a mile high and pretend I was King Kong. I didn’t ever really do that last one, I don’t think.

Gosh, I really hope I didn’t ever do that last one.

But as soon as I pulled the first dozen or so tiny little pancakes off of the griddle, I started to feel, well, almost a little giddy. And then I realized this: I remembered silver dollar pancakes as being fantastically awesome because silver dollar pancakes are fantastically awesome.

This particular version is a riff on my favorite buttermilk pancake recipe, one which I adapted from the Joy of Cooking cookbook long ago. These are a slightly heartier version, made with whole wheat. That way, you can feel a little better about the dozen or more pancakes you just gobbled down for breakfast.

The babe loved them too. “She ate $1.50!” my guy exclaimed. Looks like Short Stuff might just be on the way to thinking silver dollar pancakes are the most awesomely freakin’ cool breakfast ever, too.

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Whole Wheat Buttermilk Silver Dollar Pancakes

Tiny, tasty whole wheat buttermilk pancakes sure to satisfy any appetite, small or large.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 40 , 2-inch pancakes

Author Kare

Ingredients

• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg or more to taste optional
• 1 1/2 cups buttermilk
• 2 eggs
• 3 tablespoons unsalted butter melted and cooled slightly
• 1 teaspoon vanilla

Instructions

• In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and nutmeg if using.
• In a medium bowl, whisk together the buttermilk, eggs, butter, and vanilla, beating until well-blended.
• Pour the wet ingredients over the dry ingredients and whisk just until incorporated.
• Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop scant tablespoonfuls over the hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides.
• Serve with butter and maple syrup.

 

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But first, I’d like to tell you about Daisy. Bear with me.

—

We have a new addition in the house. She’s furry, she’s sweet, she’s naughty and she’s adorable. Her name is Daisy.

She’s my most recent example of “never say never.” I thought I’d never, ever, ever get another puppy. There are plenty of adult dogs at shelters that need homes, after all, and frankly, puppies are an insane amount of work.

Then we rounded the corner at the shelter, and there she was. A six-month-old Golden Retriever, huddled and shivering against the wall.

And that was pretty much that.

She’s a troubled little puppy who at worst has been abused, and at best just simply hasn’t had much socialization in her little life. So she’s incredibly afraid of people and nearly everything else. But she’s improving a little every day. And, for the most part, she’s grabbed puppy-hood by the horns, running us a little ragged in the process.

But it’s all good.

This little whippersnapper, though, is why I was up at 6 a.m. this morning, and after catering to her every whim, is why I started thinking about these waffles – the recipe for which I am now ready to share with you.

This almond waffles recipe is a little different, but in a good way. Super buttery and deliciously golden, the almond flour and extract add sweet, subtle nutty flavor while the toasted almonds on top give it nice satisfying crunch.

I can definitely recommend these waffles. Puppies, on the other hand … well. At least they’re cute.

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Almond Buttermilk Waffles

If you like almonds, you'll love these waffles! Amped up by almonds three different ways - almond flour, almond extract, and toasty almonds sprinkled along the top - they'll make anyone almond-lover nutty for breakfast.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 1/2 cup sliced raw almonds
• 1 1/4 cups all-purpose flour
• 3/4 cup almond flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 2 large eggs
• 1/2 cup unsalted butter, melted 1 stick
• 1 teaspoon almond extract

Instructions

• Spread the sliced almonds on a cookie sheet, and toast 325 degrees for about 5 minutes, stirring once, until they begin to get golden. Remove and set aside.
• In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the buttermilk, eggs, melted butter and almond extract.
• Pour the wet ingredients into the dry ingredients and give it a few quick whisks just until it's all incorporated.
• Heat your waffle iron and brush with a little vegetable oil. Pour batter into the waffle iron according to the instructions for your particular iron. Ours takes just under a half cup of batter per waffle.
• Cook for a shorter time for softer waffles, longer if you like waffles with a nice little crunch.
• Top with butter and maple syrup and sprinkled with a few roasted, sliced almonds. And enjoy!

The post Almond Buttermilk Waffles appeared first on Kitchen Treaty.

Plus, it’s a cinch to prepare – you whip it all up right there in its 8-inch by 8-inch baking dish. So so easy!

Here’s the recipe!

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Moist Lemon Cake with Glaze

Whip up this easy and exceptionally moist lemon cake right in its baking dish! So simple and utterly scrumptious.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9

Calories 265kcal

Author Kare

Ingredients

For the cake

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup unsalted butter melted
• 1 tablespoon freshly grated lemon zest
• 3/4 cup buttermilk you can make your own: 3/4 cup milk + about a tablespoon lemon juice, let sit for about 10 minutes, done!

For the glaze

• 3/4 cup powdered sugar
• 1 tablespoon unsalted butter melted
• 3 teaspoons fresh lemon juice

Instructions

• Preheat the oven to 350 degrees Fahrenheit, and butter an 8-inch x 8-inch baking pan.
• Pour the flour, sugar, baking powder, and salt directly into the pan, and whisk it all together well.
• In a small bowl, beat together the egg and the lemon zest.
• Using the back of a spoon, make two wells in the flour mixture.
• Pour the egg and lemon zest into one of the wells in the flour mixture.
• Pour the melted butter into the other well.
• Pour the buttermilk all over the top.
• Whisk it all together so that it’s well blended. There may be a few lumps – no biggie!
• Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Remove from oven and allow to cool completely.
• Make the glaze: Mix together the powdered sugar, lemon juice, and melted butter.
• Pour the glaze over the cooled cake.
• Cut into squares and serve with whipping cream or vanilla ice cream.

Nutrition

Serving: 1slice | Calories: 265kcal | Carbohydrates: 47g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 230mg | Potassium: 58mg | Fiber: 1g | Sugar: 33g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg

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It’s rich, sweet, buttery, and has the teeniest hint of tanginess… and served warm over a couple scoops of homemade vanilla ice cream? I need some plain celery and four hours on the elliptical machine, stat.

But you – I’m sure you have more self control than I do. So go ahead, make this for your friends, your family, yourself. And enjoy.

I’ll just be here on the elliptical gnawing on a stalk of celery.

(My guy awards this recipe TWO Grunts Up. “It was tasty, and I wanted more!”)

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Buttermilk Caramel Sauce

Rich. Sweet. Buttery. Buttermilk Caramel Sauce is a caramel sauce recipe like no other. I prefer it as an ice cream topping, but many call this stuff "buttermilk syrup" and have it over waffles and pancakes for breakfast. Caramel for breakfast?! I'm totally in.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Author Kare

Ingredients

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup unsalted butter
• 2 tablespoons dark corn syrup
• 1 teaspoon baking soda
• Pinch of salt
• 2 teaspoons vanilla

Instructions

• Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).
• Cook over medium heat, stirring frequently, until the mixture begins to simmer.
• As soon as the mixture starts simmering, set the timer for 7 minutes.
• Continue cooking (it'll start boiling soon), stirring frequently. The mixture will gradually become a light amber color as the sugar caramelizes.
• When the timer goes off, remove from heat and stir in the vanilla extract.
• Let cool slightly, then serve over ice cream (or if you really want to go the breakfast route: Pancakes, waffles, french toast, fruit, you name it.)
• The sauce thickens as it cools, but it should still be pourable. If it gets too thick, just set the container in some warm water or microwave for a few seconds to thin it.

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