Fluffy Pumpkin Pancakes

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5 from 1 review

Fluffy Pumpkin Pancakes are a festive treat for a Fall breakfast. Pair these with a spiced whipped cream & maple syrup to top it all off!

Scale

1 cup buttermilk

1/2 cup pumpkin puree

1 egg

1 tablespoon melted butter

1 cup all-purpose flour

1 tablespoon sugar

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

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Combine flour, baking soda, paking powder, and sugar into a bowl and whisk to combine.
Make a well in the center of the dry ingredients and add in buttermilk, egg, and melted butter; slowly incorporating the dry ingredients into the wet ingredient. Mix well, small lumps in the batter is alright.
Coat a heated pan or griddle with butter before cooking the pancakes. Once many tiny bubbles have formed on top of the pancakes, they should be ready to flip (about 2-3 minutes). Once flipped pancakes should be golden brown. Cook pancakes for another 1-2 minutes on the other side. Both sides should be golden brown.