Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if there are a few lumps.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with your favorite toppings.
- Prep Time: 10
- Cook Time: 15