These soft and fluffy buttermilk pumpkin pancakes will have your mouth watering as they cook, filling the air with yummy cinnamon goodness. They are super easy to make! Measure, mix, flip, and enjoy!
I’ve been trying to grow my Instagram following lately and one thing that I’ve gotten involved in is collaboration with other foodies like myself. (If you read my last post, Spiked Apple Cider, you I’ve sort of talked about this before.) One of the collaborations I joined for November was a pancake and toast group. So I thought it would be a perfect time to re-do these pumpkin pancakes.
Pumpkin Pancakes Re-Shoot
I first made these pumpkin pancakes back into 2019 when I started Happy Stirring. I needed to test the recipe more, I wanted to re-shoot with the knowledge I’ve gained over the last couple years, and most importantly I wanted to share this with you again. It’s the perfect fall breakfast for when you’re tired of French toast and regular pancakes. These pumpkin pancakes are just as easy but packed with fall flavors.
Transform the cold fall mornings with the warm cinnamon and nutmeg flavors in these pumpkin pancakes. And don’t forget the pumpkin puree! (Side note, these are best served in bed with bacon and your favorite maple syrup!)
Syrup Assistant Needed
I’ve been playing with my backdrops, finding new ways to photograph things I didn’t think possible with the equipment I already had. I was pleasantly surprised with how the photos turned out! Both with this shoot, and the Spiked Apple Cider shoot I just posted. Did it require me to roll all over the floor so I could get the right angle? Yes, but we all do silly things for our art sometimes, right?
Not only did I lay all over the floor, I also had to enlist the help of my mom. Who was going to pour my syrup if I’m flat on the ground with my phone? And for the her first photoshoot I think she did a wonderful job!
Pumpkin Pancakes with Cinnamon Spice
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 large eggs
- 3 cups buttermilk
- 4 Tbsps unsalted butter melted
- 1 cup pumpkin puree
- 1/2 Tbsp cinnamon
- 1 tsp nutmeg
- additional butter to grease the skillet
- Combine batter ingredients in large bowl.
- In a large skillet over medium heat, melt butter to grease pan. Measure pancake batter with a ladle. You will do this is several batches. When your pancake starts to bubble on top, flip. Repeat until all the batter is used up.
- Top with extra cinnamon and maple syrup and enjoy!