Pumpkin Buttermilk Pancakes with Vanilla Maple Butter

There’s something about pancakes that just makes me feel warm and cozy inside, and these fluffy numbers are no...
Contributor
Pumpkin Buttermilk Pancakes
Averie Sunshine

Pumpkin Buttermilk Pancakes

There’s something about pancakes that just makes me feel warm and cozy inside, and these fluffy numbers are no exception. Although they’re packed with pumpkin, they’re surprisingly light, thanks to the buttermilk. I serve them with vanilla maple butter, which is as heavenly as it sounds and takes less than a minute to stir together. My family gives these pancakes two big thumbs up. — Averie Sunshine, author of Cooking with Pumpkin: Recipes that Go Beyond the Pie.

6
Servings
547
Calories Per Serving
Deliver Ingredients

Notes

To keep pancakes warm, place in a baking dish or on a baking tray in an oven heated to 175 degrees F, or the lowest setting, until all have been cooked and you’re ready to serve.

Cooking with Pumpkin: Recipes that Go Beyond the Pie, by Averie Sunshine (The Countryman Press 2014) On Sale Now

Ingredients

For the pancakes:

  • 1¼ Cup all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon light brown sugar, packed
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon cinnamon
  • 1 Teaspoon pumpkin pie spice
  • 1 Teaspoon ground nutmeg
  • ¼ Teaspoon ground cloves
  • Pinch salt, optional
  • 1 egg
  • 1 Cup pumpkin puree
  • 1 Cup buttermilk
  • 2 Tablespoons canola oil, vegetable oil, or melted butter
  • 2 Teaspoons vanilla extract

For the vanilla maple butter:

  • ½ Cup maple syrup, warmed (about 30 seconds in microwave)
  • ½ Cup unsalted butter (1 stick), melted
  • 1 Teaspoon vanilla extract
  • Caramel sauce for drizzling (optional)

Directions

For the pancakes:

In a large bowl, combine the flour, sugars, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, cloves, and salt, if using, and whisk to combine; set aside.

In a medium bowl, combine the egg, pumpkin, buttermilk, oil, and vanilla, and whisk to combine. Pour the wet mixture over the dry and stir until moistened; don’t overmix. The batter will be quite thick, with lumps. Add a splash more buttermilk to thin it if necessary.

Coat a nonstick skillet with cooking spray and heat over medium-low heat to warm it.

Using a medium cookie scoop or small ice-cream scoop, scoop 1 ½ to 2 tablespoons of batter per pancake for small pancakes, or about ¼ cup for large pancakes, into the warmed skillet.

Cook on first side 2 to 3 minutes; cook on second side about 2 minutes, or until done. Repeat until all the batter is gone. Pancakes are best served warm and fresh with vanilla maple butter, or use your favorite syrup.

For the vanilla maple butter:

Combine the maple syrup, melted butter, and vanilla, and stir to combine. Pour over the pancakes as desired. Drizzle with caramel sauce, if you’d like.

Nutritional Facts

Total Fat
18g
26%
Sugar
13g
14%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
84g
65%
Protein
11g
24%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
148mg
15%
Choline, total
10mg
2%
Fiber, total dietary
5g
20%
Fluoride, F
3µg
0%
Folate, total
146µg
37%
Iron, Fe
5mg
28%
Magnesium, Mg
33mg
10%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
358mg
51%
Selenium, Se
17µg
31%
Sodium, Na
483mg
32%
Thiamin
1mg
91%
Water
12g
0%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.