Pumpkin Spice Pancakes
Ingredients
Buttermilk
- 2 Cups milk *just shy, like halfway between the 1¾ line and the 2 cup line. Use almond milk if dairy-free!
- 2 Tablespoons vinegar/lemon juice *enough to get the milk cup up to the 2 cup line
Dry Ingredients
- 1¾-2 Cups all-purpose flour
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon ginger
- 3 Tablespoons brown sugar
Wet Ingredients
- 2 Tablestoons neutral flavored oil
- 1 Cup pumpkin puree
- 1 teaspoon vanilla
- 1 egg
Instructions
Make your Buttermilk
- In a liquid measuring cup that holds at least 2 cups, pour a little over 1¾ cups of milk. Then, add lemon juice or vinegar up to the 2 cup line. Stir and let rest for 5 minutes.
Make the Batter
- First, start heating your griddle, skillet, or whatever you are cooking pancakes in today on medium heat (I usually do about 325℉ if you're using a griddle).
- In a large bowl, add your dry ingredients (1¾ cups of flour, 1½ teaspoons baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon allspice, 1 teaspoon ginger, and 3 tablespoons brown sugar) and whisk to combine.
- Add your oil, pumpkin, vanilla, and egg to the dry mixture. At this point, you may need to wait for your milk to finish up, so feel free to start getting plates ready and toppings out to move things along.
- Once 5 minutes are up, add the milk and whisk until there are no large clumps.
Cooking the Pancakes
- Grease your pan if it is not nonstick using butter or spray. Pour your pancakes into the pan using a measuring cup that holds ½-¼ cup (depending on the size of pancake you like. ¼ cup will give you dollar-sized pancakes).
- Once your pancakes are bubbly on one side and don't seem to be forming new bubbles, flip them. Then cook the other side until golden and serve with your favorite toppings!
Notes
Storage
Batter
If you don’t want to cook your pancakes all at once (either for lack of time or desire for freshness), you can store this batter in an airtight container in the fridge for up to 4 days. Just know that your pancakes will lose some fluffiness with time since the baking soda already starts reacting the moment you mix it with the buttermilk.Pancakes
You can store cooked pancakes in an airtight container in the fridge for up to one week. If you have a large amount of leftover pancakes, you can freeze them by putting wax paper between the pancakes and then placing them in a freezer-safe bag. They can be stored that way for up to 2 months.