Pumpkin Pancakes

5 from 6 votes

Pumpkin pancakes are a delicious breakfast treat!

Prep Time5

Cook Time15

Course: Breakfast

Cuisine: American

Servings: people

Calories: 285kcal

Author: Cynthia

1 cup all purpose flour 4.3 ounces
3 Tablespoons sugar
4 Tablespoons Saco dried buttermilk Fresh buttermilk can be substituted. See notes.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher or Redmonds Real salt
2 teaspoon pumpkin pie spice
1 large egg
1 cup water If using fresh buttermilk, substitute the water for buttermilk.
2 Tablespoons melted butter
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
1 Tablespoon coconut oil (or more to grease the griddle)

In a large bowl, whisk all the dry ingredients together. (If using fresh buttermilk, omit the dried buttermilk)
In a separate bowl, whisk 1 cup water (OR 1 cup buttermilk), egg, butter, vanilla extract and pumpkin puree together.
Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix. Let the batter sit for 5 minutes.
Meanwhile heat a griddle or skillet to medium. Grease griddle with coconut oil. Drop or pour the batter onto hot skillet. Turn once the first bubbles appear then break. Once cooked, keep them warm in a low oven, loosely covered with foil.
Makes about 10, 4 inch pancakes. Serve with real maple syrup.

Fresh buttermilk can be substituted for dried buttermilk. Saco's dried buttermilk reconstitutes at a ratio of 1 Tablespoons dried to 1 cup of water. Other brands of dried buttermilk powder might have different ratios.
To freeze the pancakes, wrap well and place in a ziplock bag.
To reheat, wrap the pancakes, 2 at a time loosely in a paper towel and microwave for 20 seconds at a time.