Pumpkin Pancakes (Fluffy, With Maple Cinnamon Syrup)

What Makes This Recipe Work

Buttermilk and baking powder give lift that balances the dense pumpkin, and resting the batter briefly lets the flour hydrate and the bubbles form for a tender crumb. Cooking on a steady medium heat sets the edges before the center dries out.

Ingredients for Pumpkin Pancakes (Fluffy, With Maple Cinnamon Syrup)

• 1 1/2 cups (190 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp fine salt
• 1 cup (240 ml) buttermilk
• 2/3 cup (150 g) pure pumpkin puree
• 1 large egg
• 2 tbsp (28 g) unsalted butter, melted
• 1 tsp vanilla extract
• Maple cinnamon syrup: 1/2 cup (120 ml) maple syrup warmed with 1/2 tsp ground cinnamon

How to Make Pumpkin Pancakes (Fluffy, With Maple Cinnamon Syrup)

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
2. In another bowl, whisk the buttermilk, pumpkin, egg, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry and stir just until combined; a few small lumps are fine, so do not overmix.
4. Let the batter rest 5 to 10 minutes so it thickens and the leveners activate, which makes fluffier pancakes.
5. Heat a griddle or large skillet over medium heat and grease lightly. The surface is ready when a drop of water sizzles and skitters.
6. Pour about 1/4 cup batter per pancake. Cook 2 to 3 minutes, until bubbles break across the surface and the edges look set, then flip and cook 1 to 2 minutes more, until golden and firm to the touch.
7. Keep finished pancakes warm on a plate in a low oven while you cook the rest.
8. For the syrup, warm the maple syrup with the cinnamon in a small pan or microwave, then serve over the stack.

Tips for the Best Pumpkin Pancakes (Fluffy, With Maple Cinnamon Syrup)

• If you have no buttermilk, stir 1 tbsp lemon juice into a cup of milk and let it sit 5 minutes.
• Thin the batter with a splash of buttermilk if it thickens too much while the pan heats.
• Grease the pan only lightly; too much fat makes the pancakes fry rather than rise.

Variations and Substitutions

• Use white whole wheat flour and cut the sugar to 1 tbsp for a heartier breakfast pancake.
• Fold in 1/3 cup chocolate chips or chopped pecans for texture.
• Pour the same batter into a waffle iron for pumpkin waffles, using a little more milk for a thinner consistency.
• For related pumpkin bakes, try the Pumpkin Cake, the Pumpkin Roll, or make your own blend with the Pumpkin Pie Spice recipe.

How to Store and Reheat

• Refrigerate leftover batter up to 2 days, stirring before cooking.
• Freeze cooled pancakes in a zip-top bag up to 2 months and reheat in a toaster or microwave.

Pumpkin Pancakes (Fluffy, With Maple Cinnamon Syrup) FAQ