Pumpkin Spice Buttermilk Pancakes for TwoYum
Pancakes are my favorite thing to eat for breakfast! Eating them just makes me happy! I am always adding things in to take advantage of seasonal produce. Somehow I feel better about the indulgence if there is fruit inside of them! 🙂 I am on a pumpkin kick, but aren’t nearly all of us when fall rolls around? These cure my pumpkin and sweet craving all at once! The smell of the warm spices and the sweet butter and maple syrup all mingling together…yeah it’s divine! They only take a few minutes to put together, so get the coffee going and then get started on these and I promise you’ll be so glad you did!
The first thing I do is preheat the oven to 200 degrees. I can only fit 3 pancakes at a time in my skillet so you’ll want to put your first batch in the oven to stay warm. This recipe makes 6 pancakes if you use a 1/3 cup measuring cup for each pancake. Mix all of your dry ingredients together well in a medium bowl. Next, you’ll whisk all your wet ingredients together. Gently add your wet ingredients to your dry just until combined. It’s okay if you still see a few flour spots here and there. Now the hard part, let this batter rest for 10 minutes! Sometimes I fail at this but I noticed that my first batch aren’t nearly as fluffy as the second batch which sat out the full 10 minutes so go check your email or wash up the dishes you just messed up or set the table. 🙂 I like to spray my 1/3 cup measuring cup with a little cooking spray before I scoop out the batter. The batter slips out of the measuring cup so much easier if you do this. I cook them on medium-low for 4 minutes and then flip and cook for 3 minutes or until they get a little brown around the edges. Serve these with a little powdered sugar sprinkled on top and of course, butter and syrup! If you don’t have pumpkin pie spice I have a recipe on how to make it yourself here. –> Pumpkin Pie Spice.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2/3 cup buttermilk
- 2 tablespoons sour cream
- 1/3 cup pumpkin puree (I use canned pumpkin)
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vegetable oil, plus extra as needed, or spray with cooking spray
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet, spray with vegetable oil spray, and place in oven. This will keep the pancakes from getting soggy.
- Whisk flour, sugar, baking powder, baking soda, salt and spices together in medium bowl. Whisk buttermilk, sour cream, pumpkin, melted butter, and egg together in separate bowl until smooth. Gently fold buttermilk mixture into flour mixture with rubber spatula until just combined. (Batter will be lumpy with a few spots of dry flour; do not overmix.) Let batter rest for 10 minutes before cooking.
- Heat oil in 12-inch nonstick skillet over medium-low heat. Using wad of paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of skillet. Using 1/3-cup dry measure, portion batter into skillet in 3 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 3 to 4 minutes.
- Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 2 to 3 minutes. Transfer pancakes to prepared wire rack (don't overlap them) in warm oven. Repeat with remaining batter, using more oil as needed. Sprinkle with powdered sugar if you like.