This was absolutely the most fall breakfast I’ve ever had! It was everything I could have hoped for, fluffy, moist, full of spice, and perfectly pumpkin-y! This recipe was so easy and tasty, it honestly may be my favorite pancake recipe I’ve ever tasted. This would be great for entertaining friends and family for a brunch, feeding out-of-town guests during the holidays, and even as an annual fall tradition to make for the kids. I plan to make this again and again considering how much I LOVE THEM! Serve with warm butter, pecans, and your favorite syrup (my sister-in-law, Morgan, gifted us with delicious Bourbon Barrel Aged maple syrup and it was heavenly with these). Happy October!
Ingredients
- 1 ¾ cup buttermilk
- 1 ⅓ cup pumpkin puree
- 2 tablespoon oil
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
Instructions
- Combine buttermilk, pumpkin puree, oil, eggs and vanilla in a bowl.
- Mix together flour, brown sugar, baking powder, baking soda and pumpkin pie spice in a large bowl.
- Make a well in the center of dry ingredients and pour wet ingredients. Mix just until combined. Allow to rest about 10 minutes.
- Preheat a skillet or griddle to medium heat. Grease with butter or oil. Pour ¼ cup batter per pancake and gently spread with the back of a spatula.
- Cook until lightly browned and the bubbles on top begin to pop. Flip and continue to cook until done. About 4 minutes per side.
The Texas Table 
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