Buttermilk Pumpkin Pancakes Recipes

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BUTTERMILK PUMPKIN PANCAKES



Buttermilk Pumpkin Pancakes image

These buttermilk pumpkin pancakes are especially great for cold fall/winter mornings! Serve with syrup.

Provided by Jessica Bosly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup canned pumpkin
¼ cup canola oil
2 large eggs
1 teaspoon vanilla extract
1 serving nonstick cooking spray

Steps:

  • Whisk flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Whisk in buttermilk, pumpkin, oil, eggs, and vanilla extract until well blended.
  • Spray a large nonstick griddle or skillet with cooking spray. Heat over medium heat.
  • Pour batter by scant 1/3 cupfuls into the hot skillet, working in batches. Cook until bubbles form on the surface of pancakes and bottoms are lightly browned, about 1 1/2 minutes per side. Repeat with remaining batter, spraying the skillet with cooking spray between batches as needed. Serve warm.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 18.5 g, Cholesterol 47.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 414.7 mg, Sugar 5.4 g

PUMPKIN BUTTERMILK PANCAKES



Pumpkin Buttermilk Pancakes image

Number Of Ingredients 13

1 1/2-2 cups buttermilk
1 cup pumpkin puree
1 egg plus 1 egg white
2 tablespoons vegetable oil
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Steps:

  • In a bowl, mix together 1 1/2 cups buttermilk, pumpkin, egg, egg white, and oil. Combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Add extra buttermilk if the batter is too thick.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Let batter rest on the counter for 5-7 minutes, and then scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when bubbles form and pop, and when a lifted edge is golden brown.
  • Serve warm with maple syrup and butter.

PUMPKIN BUTTERMILK PANCAKES



Pumpkin Buttermilk Pancakes image

These pumpkin buttermilk pancakes have the best flavors of autumn. If you love pumpkin, try this recipe for your next breakfast!

Provided by Sara Jean

Categories     Breakfast     Brunch

Number Of Ingredients 14

2 cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup canned pumpkin
1.5 cups buttermilk
4 tbsp butter (melted)
canola oil (for cooking)
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves

Steps:

  • In a large mixing bowl, stir together the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, ginger, and cloves until fully mixed.
  • In a second bowl, beat together buttermilk, eggs, and melted butter. Stir in the pumpkin. (If adding chopped pecans or other nuts into the pancakes, stir them in now.)
  • Add a little canola oil to your griddle or skillet, and spread it around with a paper towel to coat the whole surface of your pan. Bring to Medium heat.
  • Pour the pumpkin mixture into the flour mixture. Stir with a wooden spoon until it's just blended together.
  • Scoop the batter onto the griddle/skillet, using a 1/4 cup measuring cup for each pancake.
  • Let cook until bubbles begin to appear on the surface, and then flip. Both sides should be cooked till golden brown.

Nutrition Facts : Calories 483 kcal, Carbohydrate 41 g, Protein 9 g, Fat 31 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 86 mg, Sodium 673 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 21 g, ServingSize 1 serving

THE BEST BUTTERMILK PANCAKES



The Best Buttermilk Pancakes image

We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.

Provided by Food Network Kitchen

Time 25m

Yield about 12 pancakes

Number Of Ingredients 10

3 cups all-purpose flour (see Cook's Note)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
2 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled, plus more for brushing
Butter and maple syrup, for serving

Steps:

  • Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
  • Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

HELEN'S PRICELESS PUMPKIN PANCAKES



Helen's Priceless Pumpkin Pancakes image

Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.

Provided by Montana Mike

Categories     Breakfast and Brunch     Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 ¼ cups buttermilk
¾ cup pumpkin puree
4 large eggs, separated
¼ cup white sugar
¾ teaspoon vanilla extract
¼ cup unsalted butter, melted
1 ⅓ cups cake flour
1 ¾ teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
  • Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
  • Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 58.4 g, Cholesterol 219.6 mg, Fat 17.8 g, Fiber 2.3 g, Protein 13.4 g, SaturatedFat 9.4 g, Sodium 991.3 mg, Sugar 18.4 g

BUTTERMILK PUMPKIN WAFFLES



Buttermilk Pumpkin Waffles image

My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. -Charles Insler, Silver Spring, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 waffles.

Number Of Ingredients 14

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs, room temperature
1-1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
2 tablespoons butter, melted
Optional: Butter and maple syrup

Steps:

  • In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

FLUFFY PUMPKIN PANCAKES



Fluffy Pumpkin Pancakes image

Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up. Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together. The buttermilk and pumpkin make the batter quite thick, but they will spread. Be sure to leave lots of room between the pancakes when cooking them.

Provided by Yossy Arefi

Categories     breakfast, brunch, quick, pancakes, main course

Time 30m

Yield 12 to 14 (3 1/2-inch) pancakes

Number Of Ingredients 13

1 1/2 cups/192 grams all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 1/2 cups buttermilk
3/4 cup pumpkin purée
2 eggs
3 tablespoons melted butter, plus more for greasing the skillet
1 teaspoon vanilla extract

Steps:

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
  • In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
  • Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
  • Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 166 milligrams, Sugar 4 grams, TransFat 0 grams

BETTER-FOR-YOU BUTTERMILK PANCAKES



Better-For-You Buttermilk Pancakes image

The name is just one reason you should try these for dinner; sweet, fluffy goodness is the other. -Janet Schubert, Rib Lake, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large egg whites
1 large egg
2 cups buttermilk
2 tablespoons canola oil
Fresh mixed berries, optional

Steps:

  • In a large bowl, combine the first five ingredients. Combine the egg whites, egg, buttermilk and oil; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles just form on top; cook until second side is golden brown. Serve with berries if desired. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts :

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