Description
Enjoy deliciously soft and fluffy Perkins-style pumpkin pancakes made easily at home. These seasonal fall pancakes combine warm spices and pumpkin puree for a comforting breakfast treat perfect for chilly mornings.
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 large bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, cinnamon powder, and nutmeg until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract together until smooth.
- Make the batter: Gradually pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to ensure fluffy pancakes.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about ¼ cup of batter onto the skillet for each pancake.
- Flip and finish: Cook pancakes until bubbles appear on the surface and edges look set, then flip and cook the other side for 1 to 2 minutes until golden brown and cooked through.
- Serve warm: Serve pancakes hot topped with butter, maple syrup, whipped cream, or chopped pecans as desired for extra flavor and texture.
- Pro Tips: Take care not to overmix the batter to maintain a soft fluffy texture and use real pumpkin puree—not pumpkin pie filling—for the best taste.
- Storage: Refrigerate leftover pancakes for up to 3 days or freeze in a zip bag with parchment paper between pancakes for up to 2 months. Reheat in a toaster or microwave before serving.
Notes
- Do not overmix the batter to keep pancakes soft and fluffy.
- Use pure pumpkin puree, avoiding pumpkin pie filling for authentic flavor.
- For enhanced fall flavor, add a pinch of ginger or cloves along with the cinnamon and nutmeg.
- Leftover pancakes can be refrigerated for 3 days or frozen up to 2 months.
- Reheat pancakes in the toaster or microwave for quick serving.
