Description
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 cup brown sugar
- 1 tsp salt
- 1 tsp pumpkin spice
- 1/4 cup butter, melted
- 2 eggs, at room temperature
- 1 cup pumpkin puree
- 1 cup buttermilk
- 1 tsp vanilla extract
Extras for serving:
- 1 cup maple syrup
- 1/4 tsp pumpkin pie spice
- Pinch of flaky sea salt
- Extra butter
- 1/2 cup Pecans, chopped
Instructions
- Grab two large mixing bowls. One will be for wet ingredients, the other will be for dry. In one bowl, add flour, baking soda, baking powder, salt, and pumpkin pie spice to one bowl and whisk to blend evenly.
- In the second bowl, add melted butter, buttermilk, pumpkin, and whisk until smooth. Whisk in eggs, vanilla extract, and brown sugar until combined.
- Fold in the dry ingredients until a smooth batter forms, and there are no more flour streaks.
- Heat a skillet over medium-low heat for about 10 minutes to get nice and hot. Grease the skillet with some butter or non-stick cooking spray. Use a 1/3 cup measuring spoon or ladle to pour batter rounds onto the hot skillet.
- Cook for 3-4 minutes on each side until cooked through and golden brown. Use a spatula to carefully flip the pancakes over.
- Stack the cooked pancakes on a plate and cover with a clean towel to hold the heat in as you make the rest of the pancakes.
- In a small skillet over medium heat, warm up some maple syrup with pumpkin spice and a pinch of flaky sea salt.
- Serve warm with some butter, a drizzle of spiced maple syrup, and chopped pecans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes