“Give thanks to the Lord, for he is good! His faithful love endures forever. Give thanks to the God of gods. His faithful love endures forever. Give thanks to the Lord of lords. His faithful love endures forever.”
-Psalms 136:1 NLT
These Pumpkin Spice Buttermilk Pancakes are the fluffy, warm, and have an irresistible fall flavor. It’s the best pumpkin spice breakfast that you can imagine. Made with real pumpkin purée, and warm spices like cinnamon, nutmeg, ad cloves. Pour in the tangy buttermilk, and cook them up until they’re light and full of autumn flavor.
The pumpkin keeps them incredibly moist, while the buttermilk gives them that classic pancake lift and soft, melt-in-your-mouth texture. Serve them stacked high with warm maple syrup, a tab of butter, chopped pecans, or even a dollop of whipped cream. Pancakes are a breakfast staple and if you’re feeling indulgent, please give these a try. Prepare these for a weekend brunch or an easy weekday breakfast.
Pumpkin Spice Buttermilk Pancakes
Ingredients
Method
- Start by melting your butter in a microwavable container or in a sauce pan. Let cool slightly.
- In a large bowl, combine the self rising flour, sugar, cinnamon, ground ginger, nutmeg, and ground cloves.
- Whisk dry ingredients together well and set aside.
- In a small bowl, mix together buttermilk, egg, pumpkin puree, vanilla extract, and melted butter.
- Whisk wet ingredients together well and pour wet ingredients into large bowl of dry ingredients.
- Mix pancake batter together until combined, do not over mix.
- In a skillet, melt a small tab of butter and ladle in pancake batter to desired size.
- Cook pancake on medium-low heat for 4-5 minutes per side.
- Layer pancakes on a plate and finish with more butter and drizzle of maple syrup.
