The most wonderful fragrance floats from your kitchen compliments of an array of spices, warming as they bake inside tall, fluffy pancakes loaded with pumpkin. Drizzle with warm maple syrup and sprinkle with toasted pecans and these divine cakes will make for the ultimate fall brunch.
If you’re looking for a delightful breakfast bite, something that captures the essence of a fall, this is your dish. Amber-hued pancakes layered with a collection of spices folded in with pumpkin. We start with our classic buttermilk pancake inspired by recipes that we found in cookbooks belonging to my Grandmothers, from the 1930s and the 1940s.
They’re made with flour, a touch of sugar, baking powder and baking soda for lift, and a pinch or two of kosher salt whisked together with egg yolks and buttermilk. Then fluffed with cloud of egg whites. The spices, many of our favorite fall favorites including nutmeg, cloves, allspice, and cinnamon, work in harmony to accent the pumpkin purée.
The magic of baking powder and the baking soda’s reaction with the buttermilk work to give you a light pancake. And coupled with the beaten egg whites deliver pancakes that bake up tall and puffed, with a taste and fragrance that’s fitting of the season.
Put on the coffee and warm up the maple syrup, a delightful breakfast is minutes away!
Pumpkin Spiced Pancakes
2-½ cups flour
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 teaspoon ground cinnamon
2 cups buttermilk
2 extra-large eggs, separated
1 cup pumpkin purée
4 tablespoons butter, melted and cooled
Toasted chopped pecans and warm maple syrup for serving
In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, kosher salt, nutmeg, cloves, allspice, and cinnamon.
Place the egg whites in a small bowl and beat until stiff peaks form, about 1 to 2 minutes. In a separate bowl, whisk the egg yolks together with the buttermilk and the pumpkin purée.
Pour the buttermilk and pumpkin mixture into the dry ingredients along with the melted butter and whisk just until the flour disappears.
Using a spatula, gently fold in the beaten egg whites, blending just until combined. Let the batter rest for about 15 minutes.
Heat your electric griddle to 340-degrees. If you’re using a stovetop griddle, warm the griddle using a setting slightly below medium heat. When the griddle is hot, drop the batter on the surface, about ¼ cup for each pancake, leaving enough room between each to flip them.
When the pancakes are just set on top and lightly golden on the bottom, about 8 to 10 minutes, flip them. Continue cooking until golden and the center is cooked through about 5 more minutes. Serve with warm maple syrup and toasted chopped pecans.
These pancakes are a bit thicker and take a minute or two longer to cook through. If you need to keep them warm for a short bit, place the pancakes on a wire rack placed over a rimmed baking sheet and in a 200-degree oven.
You can mix up pancake and waffle batter a day ahead and refrigerate. And if you have extra pancake batter left over, just store it in the fridge – it’s good for another 3 to 4 days. Just let it rest at room temperature for about 15 minutes, giving it a gentle stir before scooping the batter up. Makes about 16 pancakes, 4” to 5” in diameter.
Some tools and ingredients we use:
We started stocking our kitchen years ago. All-Clad’s mixing bowls in our opinion are the best – I use mine almost every single day. https://amzn.to/3Ntfzye And if you’re building out your kitchen tools, their 12″ whisk is very versatile and sturdy enough to last for years. https://amzn.to/40dGllV
We switched to King Arthur flour years ago and have never been disappointed with the quality. We primarily bake with their all-purpose flour, but they also have a wide variety of flours, including bread, cake, pasta and gluten free. https://amzn.to/3NxBggW
Baking powder is a pantry staple, our preferred choice is Clabber Girl. Quick tip, if you’re not a frequent baker, check the expiration date for optimum outcome. https://amzn.to/3Yr8Dbc
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Pumpkin Spiced Pancakes
Equipment
- Electric mixer
- Electric or stovetop griddle
Ingredients
- 2-½ cups flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- 2 extra-large eggs, separated
- 1 cup pumpkin purée
- 4 tablespoons butter, melted and cooled slightly
- Toasted chopped pecans, butter, and warm maple syrup for serving
Instructions
- In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, kosher salt, nutmeg, cloves, allspice, and cinnamon.
- Place the egg whites in a small bowl and beat until stiff peaks form, about 1 to 2 minutes.
- In a separate bowl, whisk the egg yolks together with the buttermilk and the pumpkin purée.
- Pour the buttermilk and pumpkin mixture into the dry ingredients along with the melted butter and whisk just until the flour disappears.
- Using a spatula, gently fold in the beaten egg whites, blending just until combined. Let the batter rest for about 15 minutes.
- Heat your electric griddle to 340-degrees. If you’re using a stovetop griddle, warm the griddle using a setting slightly below medium heat.
- When the griddle is hot, drop the batter on the surface, about ¼ cup for each pancake, leaving enough room between each to flip them.
- When the pancakes are just set on top and lightly golden on the bottom, about 8 to 10 minutes, flip them. Continue cooking until golden and the center is cooked through about 5 more minutes.
- These pancakes are a bit thicker and take a few minutes longer to cook through. Serve with warm maple syrup and toasted chopped pecans.
