PUMPKIN SPICE BUTTERMILK PANCAKES – four favorite recipe ingredients come together to please everyone. Fluffy pancakes, delicious pumpkin and spice flavors, maple syrup! The very best pancakes ever! Pumpkin Spice everything right now, aren’t you lovin’ every minute of it? Mix pumpkin and spices with buttermilk pancakes – OMGosh! The best pancakes this side of the Mississippi and beyond.
Pumpkin Spice Buttermilk Pancakes
When the cooler fall temperatures snuck into our neighborhood so did a new menu of heartier meals. Yes, Mom made pancakes for breakfast, but mostly on the weekends and not only for breakfast but supper (dinner) as well. I love breakfast for dinner. Can you see a large stack of buttermilk pancakes, real maple syrup, fresh from the farm fried eggs and bacon or sausage? Takes me back to growing up in farm country USA. Love where I grew up and won’t change my upbringing in that little town for anything.
WHY Use a Mix When Scratch Is Better?
The pancakes served around our house growing up were created from pancake mixes or a pre-mixed baking mix sold by a large corporation under its brand name, consisting of flour, shortening, salt, and baking powder. By all means, whatever floats your boat. Mixes are not my thing, and I never use them, but back in the days of my youth, mixes were all the rage. If memory suits me well, I think the pre-mixed baking mix was used in a variety of dishes, not just pancakes. Today, I can spot this mix, beginning with a B, a mile away and for me, if I am going to indulge in pancakes, they have to be worth the calories. Just sayin’. (Disclaimer: My opinions are my own not intending to influence anyone.)
Weekday Verses Weekend Breakfast – I Digress
Mom made pancakes, but mostly on the weekends as she was a full-time working mother. However, she never left for work that she did not have something already made for her four children already prepared and on the stove. I can’t remember having pancakes left for us, but I can remember french toast, scrambled eggs, cinnamon toast and oatmeal, you name it, she was very creative when it came to leaving breakfast on the kitchen stove already prepared for her children working themselves out of bed before school.
That was then, and this is now. Pancakes from scratch are a cinch to make a so very easy.
Pancakes From Scratch Are So Easy!
Making pancakes from scratch is very easy when using the Two-Bowl Method. In culinary school, the Two-Bowl Method is exactly that, two bowls each with ingredients. One bowl is to mix the wet ingredients, and one bowl is to mix the dry ingredients. Bring the wet to the dry and fold together. Done!
Pumpkin Spice Buttermilk Pancakes From Scratch
The two bowl method begins with a medium sized bowl and fresh eggs, canned pumpkin, melted butter, buttermilk, and maple syrup to bring a depth of added flavor and to sweeten the batter. One bowl and one whisk to bring it together. Done!
Using bowl number two, whisk together the flour, baking powder, baking soda, spices, and salt. Done!
Pour the wet ingredients into the dry ingredients and gently fold with a spatula. The batter will become light, airy and fluffy. Do not overmix is the best advice I can share at this point.
Panini Press For Pancakes
Yep, I did it again. I brought out my panini press and changed out the grates for the griddle plates. Of course, if using a panini press for pancakes, the top will never be folded closed over the pancakes. Use both sides for a flat cooking surface. Never fear if you do not own a panini press; instead use an electric non-stick skillet, a non-stick skillet on the stove, or a griddle preheated over medium heat.
Hint and Tip: Even though I use a non-stick surface to cook pancakes, I still like to brush a little oil on the surface, let it heat a little before adding the pancake batter. The oil should be a tasteless oil such as avocado, or canola.
The batter for this recipe for Pumpkin Spice Buttermilk Pancakes will be thicker than most pancake recipes. Use a ladle to spoon the batter on to the cooking surface and immediately pat gently using the bottom of the ladle to flatten into a round like pancake.
How To Tell When To Turn-Over Pancakes
Looking at the above photo, you can see the batter has risen and is now beginning to form little bubbles that pop and become little holes. At this point, I gently lift one edge of the pancake to see if it has produced a nice golden brown and if so, I flip the cake over and let it continue to cook. Once the bottom side shows color, your pancake is done.
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Look at how fluffy the pancakes are even drizzled with butter and warm maple syrup. Enjoy! Love fluffy pancakes? Make sure you check out my Fluffy French Toast! > Learn More
PUMPKIN SPICE BUTTERMILK PANCAKES
Yield 12 pancakes
PUMPKIN SPICE BUTTERMILK PANCAKES - two favorite recipe ingredients come together to please everyone. Fluffy pancakes, delicious spice flavors, maple syrup!
- 1/2 cup canned pumpkin, not pumpkin pie mix
- 3 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 3 tablespoons maple syrup for the pancake batter
- 1 - 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 -1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon Kosher salt or sea salt
- In a medium bowl, whisk the wet ingredients together and set aside.
- In a second medium bowl, whisk together the dry ingredients.
- Pour the wet ingredients into the dry ingredients and fold together using a spatula. Do not over mix.
- Preheat a non0stick griddle or non-stick skillet over medium heat. Lightly brush vegetable oil over the cooking surface before adding the pancake batter.
- Ladle the batter on to the cooking surface and gently tap the batter with the bottom of the ladle to form a round pancake.
- Cook for approximately 2 minutes or until the top produces little bubbles which will then produce little holes. Once a couple of holes form on the top, gently life one side of the pancake to see if the bottom has turned a nice golden brown. If so, flip the pancake and cook for an additional 30 to 40 seconds or until a golden brown appears.
- To keep warm and hold the pancakes before serving, place on a sheet tray lined with a clean kitchen towel in a pre-heated 200-degree oven. Serve with butter and warm maple syrup.