Delightful and fluffy Pumpkin Pancakes that are perfect for a cozy breakfast or brunch.

Scale

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

3/4 cup buttermilk

1/2 cup canned pumpkin puree

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Heat a non-stick skillet over medium heat and grease lightly with butter.
Pour 1/4 cup of the batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
Flip and cook for another 2-3 minutes or until golden brown.
Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven.
Serve warm with syrup, whipped cream, or your favorite toppings.

For a richer flavor, consider adding chopped nuts or chocolate chips to the batter if desired.

Keywords: Pumpkin Pancakes,Pumpkin Recipes,Breakfast,Pancakes,Dessert