October: Pumpkin Spice Pancakes

Name: October: Pumpkin Spice Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1 cup buttermilk; 1/2 cup pumpkin puree; 1 large egg; 2 tbsp unsalted butter, melted; 1 tsp vanilla extract

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 4

★★★★★

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As the leaves turn and there's a crisp chill in the air, nothing says October like the cozy warmth of Pumpkin Spice Pancakes. These pancakes are the epitome of fall comfort, combining the rich flavors of pumpkin and spices into a fluffy, satisfying breakfast treat.

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Ingredients for October: Pumpkin Spice Pancakes

The all-purpose flour forms the base of our pancake batter, providing structure. Sugar adds a touch of sweetness that balances out the spices. Baking powder and baking soda are our leavening agents, creating fluffy pancakes. A pinch of salt enhances the overall flavor.

For that quintessential fall flavor, we have ground cinnamon, nutmeg, and ginger — a trio of spices that scream autumn. Buttermilk adds moisture and a slight tang, while pumpkin puree not only brings in the flavor of fall but also gives the pancakes a beautiful orange hue.

A large egg binds everything together, and unsalted butter, melted, adds richness to the mix. Finally, a splash of vanilla extract rounds out the flavors with a sweet, aromatic note.

Tips & Tricks

Ensure your baking powder and baking soda are fresh for the fluffiest pancakes.
Room temperature ingredients blend more easily, so take your egg and buttermilk out of the fridge before starting.
For an extra touch, sprinkle some chopped pecans or walnuts into the batter before cooking.
If you don’t have buttermilk, mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

Serving Suggestions

These pancakes pair wonderfully with a dollop of whipped cream and a sprinkle of cinnamon. For a full autumnal breakfast, serve them alongside crispy bacon or a side of sautéed apples. A warm cup of chai or a pumpkin spice latte makes for the perfect beverage accompaniment.

Frequently Asked Questions

Can I use whole wheat flour instead?: Yes, you can substitute whole wheat flour, but the pancakes may be denser. Consider using half whole wheat and half all-purpose flour for a lighter texture.
Can I make these pancakes ahead of time?: Absolutely! You can store them in an airtight container in the fridge for up to 3 days, or freeze them for longer storage. Reheat in a toaster or oven for best results.
What if I don’t have pumpkin puree?: You can substitute with sweet potato puree for a similar texture and taste, though the flavor will be slightly different.

October: Pumpkin Spice Pancakes Recipe Walkthrough

Start by whisking together your dry ingredients in a large bowl: the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures that the spices and leavening agents are evenly distributed throughout the batter.

In another bowl, combine the wet ingredients: buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Stir them until smooth — you want a nice, even mixture without lumps of pumpkin.

Now, pour the wet ingredients into the dry ones. Stir gently until just combined. It’s important not to overmix; a few small lumps in the batter are perfectly okay. Overmixing can lead to tough pancakes.

Heat a nonstick skillet over medium heat and lightly grease it with butter or oil. Once the pan is hot, pour about 1/4 cup of batter for each pancake. Cook until you see bubbles forming on the surface, which should take about 2-3 minutes. Flip carefully and cook the other side for another 2 minutes until they’re golden brown.

Serve your pancakes warm, drizzled with maple syrup and perhaps a pat of butter on top for extra indulgence.

Why You'll Love This Recipe

Perfectly captures the essence of autumn with pumpkin and spice.
Quick and easy — ready in under 30 minutes.
Uses real pumpkin puree for authentic flavor.
Elevates your breakfast with a seasonal twist.
Great for a cozy family brunch or a festive breakfast.

Ingredients

1 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1 cup buttermilk

1/2 cup pumpkin puree

1 large egg

2 tbsp unsalted butter, melted

1 tsp vanilla extract

Step-by-step Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

2. In another bowl, combine the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Mix until smooth.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

4. Heat a nonstick skillet over medium heat and lightly grease it with butter or oil.

5. 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 2 minutes until golden brown.

6. Serve warm with maple syrup and additional butter if desired.

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