Pumpkin season is here and although I’ve been a little late to the game thanks to selling our home, moving, then buying a new home, then renovating, and then moving a second time in less than 2 months. So yeah… I’ve been a little busy. But, I’m excited to finally have the chance to share a few new pumpkin recipes with you this month. A few years ago I shared my recipe for pumpkin buttermilk waffles. They are divine–light and fluffy and full of pumpkin flavor.
Today, I’ve done it again and I’m sharing my recipe for pumpkin buttermilk pancakes. They are oh so good and scream fall. You can top them with maple syrup or you can drizzle Torani Pumpkin Pie sauce on them. Then top them with chopped pecans and a generous helping of Cabot Whipped Cream. I found the pumpkin pie sauce, plates, flatware and napkin at my favorite store… World Market! They seriously have the best stuff.
So let’s get back to these pancakes for a hot minute. They are so easy to make. Don’t feel like you can’t make homemade pancakes from scratch. You can and even better these pumpkin buttermilk pancakes will really wow your family and friends. They will feel like they are eating at a gourmet restaurant. And don’t worry–if you don’t have the pumpkin pie sauce you can always top your pancakes with pure maple syrup. The pancakes tastes just as good–I promise. If your craving the flavor’s of fall like me, then you have to make my recipe for buttermilk pumpkin pancakes!!
Pumpkin Buttermilk Pancakes
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 cup buttermilk
- 3 tablespoon milk
- 1 egg
- 2 tablespoon butter melted and slightly cooled
- 1/4 cup pecans chopped
- Torani Pumpkin Pie Sauce
- Cabot Whipped Cream
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then add in the buttermilk, milk, eggs, and melted butter. Mix for 30 seconds and all ingredients are blended.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour the batter onto the griddle, using about 1/4 cup for each pancake (or less if you want silver dollar pancakes).
- Brown on both sides. Remove from griddle and repeat until all the batter is used. Top pancakes with chopped pecans, pumpkin pie sauce and a healthy serving of whipped cream.