- 2 c buttermilk (or 2 tablespoons vinegar + enough whole milk, 2% milk, or unsweetened almond milk to equal 2 cups)
- 1 c pumpkin puree
- 2 eggs
- 3 tbsp unsalted butter, melted and cooled slightly + more for cooking, if desired (can sub coconut oil)
- 2 tsp pure vanilla extract
- 2 ½ c all-purpose flour
- 1/3 c granulated sugar
- 1 tbsp baking powder
- ½ teaspoon baking soda
- 2 tsp pumpkin pie spice blend*
- ½ tsp fine-grain sea salt or table salt
- Butter and maple syrup for serving
* Or you can substitute the following if you don’t have pumpkin pie spice blend on hand:
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
Let batter rest for about 5 minutes.
Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
Serve topped with butter and maple syrup, if desired.