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Soft Pumpkin Pancakes
Soft pumpkin pancakes are what I make when the can of puree has been sitting in the cupboard since last fall. The batter smells like cinnamon before it even hits the pan. They cook up thicker than plain buttermilk ones. The middle stays soft. I always burn the first one a little. That one is mine.
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Steps
1.
1.
Mix The Dry Ingredients**
Whisk flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl. Break up any brown sugar clumps with your fingers.
2.
Stir The Wet Bowl
In a second bowl, whisk pumpkin puree, buttermilk, eggs, melted butter, and vanilla until mostly smooth. A few pumpkin streaks are fine. It should look thick and orange.
3.
Make Soft Pumpkin Pancakes Batter
Pour wet into dry. Fold with a spatula until just combined. Stop when you still see a few flour streaks. Let the batter sit 5 minutes. It thickens a bit and the pancakes fluff better.
4.
Heat The Pan
Set a skillet or griddle over medium heat. Wipe with butter. When a drop of water skitters, you are ready. Drop heat slightly if the butter browns too fast.
5.
Cook The Stack
Scoop about 60 ml batter per pancake. Cook 2–3 minutes until bubbles form and edges look set. Flip once. Cook another 1–2 minutes. Soft middle, golden face. Wipe more butter between batches.
6.
Serve Warm
Stack them high. Maple if you want. Powdered sugar if you are feeling fancy. Eat while they are still steaming.
Ingredients
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Why this works
Pumpkin puree keeps the crumb moist without making the batter heavy if you do not overmix. Buttermilk and baking soda give lift. Warm spices bloom in the hot pan. Resting the batter lets the flour hydrate so the pancakes hold together when you flip.
Substitutions
No buttermilk: use 240 ml milk plus 1 tbsp lemon juice or vinegar, rest 5 minutes. Pumpkin pie spice can replace the separate spices, about 2 tsp. Dairy-free butter and oat milk work. Gluten-free all-purpose blend is fine if it has xanthan.
Storage and reheating
Fridge 3 days in a sealed container. Reheat in a toaster or skillet over medium-low. Freeze in a single layer, then bag; warm from frozen in the toaster. Microwave makes them rubbery.
Equipment
Two mixing bowls
Whisk and spatula
Skillet or griddle
Ladle or measuring cup
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