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Pumpkin Buttermilk Pancakes

Pumpkin Buttermilk Pancakes

If your craving the flavor’s of fall like me, then you have to make my recipe for buttermilk pumpkin pancakes!!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10 pancakes

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup pumpkin puree
  • 1 cup buttermilk
  • 3 tablespoon milk
  • 1 egg
  • 2 tablespoon butter melted and slightly cooled
  • ¼ cup pecans chopped
  • Torani Pumpkin Pie Sauce
  • Cabot Whipped Cream

Instructions

  • 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 ¼ 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.
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!