Description
Enjoy restaurant-style Perkins Pumpkin Pancakes made easily at home with this simple recipe. These fluffy, spiced pancakes combine the rich flavors of pumpkin, cinnamon, and nutmeg for a perfect fall breakfast treat. Made with buttermilk and real pumpkin puree, they are tender, moist, and delicious when topped with butter, maple syrup, or whipped cream.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon powder
- ¼ tsp nutmeg
Wet Ingredients
- 1 cup buttermilk
- ½ cup pumpkin puree (canned or homemade)
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Whisk dry ingredients: In a bowl, thoroughly mix together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and well blended.
- Make the batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently just until incorporated. Avoid overmixing to keep the pancakes tender and fluffy.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour ¼ cup of batter onto the pan for each pancake.
- Flip and finish: Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip the pancakes and cook the other side for 1-2 minutes until golden and cooked through.
- Serve warm: Serve your pumpkin pancakes immediately topped with butter, maple syrup, whipped cream, or chopped pecans for extra flavor and texture.
Notes
- Do not overmix the batter to ensure soft and fluffy pancakes.
- Use real pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Adding a pinch of ground ginger or cloves can enhance the fall spice flavor.
- Store leftover pancakes in the refrigerator for up to 3 days.
- Freeze pancakes in a zip-top bag with parchment paper between each for up to 2 months.
- Reheat frozen pancakes in a toaster or microwave before serving.
