Okay friends, gather ‘round—these pumpkin pancakes were a total impulse. I had a lonely can of pumpkin, half a bottle of buttermilk on the brink of souring, and zero pancake mix in sight. So I whisked eggs and sugar in one bowl, dumped in all that pumpkin goodness, and somehow ended up with pancakes that smell like autumn hugging your kitchen. I may have accidentally dusted the counter in flour and forgotten to grease the pan (whoops), but the end result was fluffy, cozy, and absolutely perfect with a drizzle of maple syrup and a cup of coffee at my side.
Detailed Ingredients with measures
- 2 large eggs
- 2 Tbsp granulated sugar
- 1 cup pumpkin purée (I used Libby’s—always my go-to for rich flavor)
- 1 cup low-fat buttermilk (or kefir, if that’s what you’ve got)
- 2 Tbsp extra-light olive oil (or vegetable oil)
- ¼ tsp salt
- 1¼ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- Extra-light olive oil (for greasing the pan, or use cooking spray)
Prep Time
It’s quick—just about 5 minutes. But if you’re me, add another couple of minutes to locate the measuring spoons, wipe off flour-y fingers, and remember where you put that sugar. Still faster than cleaning up a full dough disaster, so yay.
Cook Time, Total Time, Yield
Cook Time: Around 20 minutes—flipping them just when bubbles pop and edges go golden (still learning this part, but the results are forgiving) Yield: Makes roughly 12 fluffy pancakes—just enough for a few bites before you stop caring about saving them for others.
Detailed Directions and Instructions
Whisk and Spill (but keep it fun)
In a big mixing bowl, whisk together the two eggs and that sugar until they’re kind of blended. Heads-up: I always miss a drip or two—just part of the breakfast battle.
Pumpkin Time (watch out for splatter)
Stir in a cup of pumpkin puree, a cup of cold buttermilk (or kefir if that’s your vibe), a couple of tablespoons of olive oil, and a pinch of salt. I once flung pumpkin across the counter—don’t judge me.
Dry Meets Wet (and the mess evolves)
In another bowl, sift together your flour, baking powder, and cinnamon. Then whisk this into the pumpkin mixture. It’s lumpy at first; let it rest for 5–10 minutes to make fluffier pancakes—patience, my friend.
Pan Party (watch those bubbles)
Heat a nonstick skillet or griddle on medium, oil it lightly (or spray, if you’re fancy). Spoon in batter—about 2 to 3 tablespoons per pancake—and wait for bubbles to form and pop on top. Flip once and cook until golden-brown. Too fast? Lower the heat, or you’ll end up with burnt outsides and raw middles. I’ve been there—ouch.
Serve and Be Proud (even if syrup drips everywhere)
Stack ‘em up, drizzle with real maple syrup, maybe toss on banana slices or whipped honey butter, or heck—just dig in. Pancake — and kitchen — chaos and all.
Notes
Batter Consistency
If your batter looks too thick, whisk in an extra 2–4 tablespoons of buttermilk—mine once turned into pancake bricks until I made it looser.
Resting Is Key
That 5–10 minute rest? It’s like giving your batter a little beauty nap—it puffs up nicer and is less likely to burn.
Flipping Rules
Only flip once. Impatience = flat pancakes. Wait for those bubbles to pop—patience again, but worth it.
Toppings — Go Wild
We love bananas, maple syrup, whipped honey butter, or pecans. Spoil yourself.
• Cook techniques
Letting the batter rest
I used to just pour and fry, but the pancakes? Flat and sad. These days, after whisking together your batter, I let it sit for about 5 to 10 minutes—it gives the baking powder time to puff everything up. Suddenly they’re fluffy and proud.
Mixing wet then dry
One hectic morning I dumped flour into the wet mix all at once… batter exploded, flour dust everywhere. So now I whisk eggs and sugar first, then add pumpkin, buttermilk, oil, salt. Then, in a separate bowl I sift flour, baking powder, cinnamon. Fold them together gently. Less mess, more pancake wins.
Cooking just right
Once my pan’s preheated (medium heat, with just a whisper of oil), I spoon in about 2-3 tablespoons per pancake. Bubbles should appear and pop on top before flipping—about 2 minutes per side. Letting that go too long burns the edges. Trust the bubbles to show you the way.
Adjusting thickness
Sometimes the batter feels lumpy like a cinder block. If it’s too thick, I stir in a tablespoon or two of extra buttermilk until it’s pourable—but still thick (because runny = flat). That tweak means every pancake turns out pillowy and not tough.
• FAQ
What kind of pumpkin puree works best?
Thick-as-custard puree is your friend. Watery stuff just thins the batter and ruins texture. If yours is thin, drain a bit or add a spoon of extra flour—keep that batter rich and snuggly.
Can I use kefir instead of buttermilk?
Totally! If buttermilk’s not in the fridge, kefir steps right in. Same tangy vibe, same fluff-boosting magic. Just swap in equal amounts.
How do I store leftovers or freeze them?
Let pancakes cool—yeah, that’s the hard part (I know). Fridge: good for 3 days, airtight. Freeze: layer with parchment between pancakes, seal, freeze up to a month. Reheat in a skillet to revive that crispy-edge charm.
Any tips for making these ahead for a big morning?
Make the batter and let it rest. Cook pancakes, stash them in a 200 °F oven to keep warm while you finish up. Keeps the stack warm, stress low, and your kitchen vibe comfortably chaotic.
Conclusion
Okay, so you’ve just walked through a recipe that’s basically pumpkin pie showing up at your breakfast table in pancake form—and honestly, I hope you feel like a rockstar. Those fluffy, custardy rounds of orange goodness? They’re chewy around the edges, tender in the middle, and full of that cozy spice that whispers “autumn morning.” I totally forgot to set my timer once and ended up with a pancake slightly darker than intended—no harm done, just a little char in one spot that made the kids giggle and dip it into extra syrup. Life in the kitchen is messy, but that charred edge? Flavor gold, folks. I’m pretty sure I smeared batter on the counter when flipping my first pancake—classic me—but hey, who notices when your taste buds are busy swooning? These pancakes go down easy, like Natasha’s husband said, and the real maple syrup drips into all the crevices—sticky, sweet, comfort in each bite. You probably wiped powdered cinnamon from your shirt and grabbed a second (or third) because…well. Pumpkin.
More recipes suggestions and combination
Pumpkin Waffles
Imagine the same cozy pumpkin batter, but extra crispy on the outside because waffles are magic, okay? I once filled the waffle iron too full and had batter seep everywhere—it looked like lava, but tasted like heaven. Serve with whipped honey butter and you’re in brunch bliss.
Pumpkin Bread
I keep saying “just one more slice,” every time. Moist, tender, and smells like fall collapsing on your countertop. My first loaf flopped in the middle because I opened the oven too early… but we called it “rustic” and ate it anyway—still disappeared in minutes.
Pumpkin Cinnamon Rolls
Yes, you heard me: pumpkin dough swirled with cinnamon sugar and bathed in cream cheese glaze. It’s ambitious, and yes, my first batch bled out too much filling at the edges—but oh, that gooey mess was pure joy. Breakfast dreams in spiral form. Mix and match? Have the pancakes for breakfast, loaf for snack, and cinnamon rolls for that moment you decide weekends are for indulgence. Your kitchen might be dusted with flour and a few drips of syrup, but that, my friend, is evidence of love. Let me know when you need emergency cleanup—I’ve still got pumpkin crumbs in my hair, too.
