Best Pumpkin Pancakes
Looking for the best pumpkin pancakes ever? Search no further. We love these and it truly gives you all the fall feels.
I was planning on making cinnamon rolls yesterday morning but instead of buying pumpkin puree, Matt bought pumpkin pie filling. I was trying to figure out a recipe that I could use the filling.
Puree and pie filling aren’t very interchangeable in food recipes, because of the things added into it. These pancakes are seriously so good, my picky eater loved these! Start getting ready for fall and try these delicious pancakes!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 3/4 cups buttermilk
- 1 cup canned pumpkin pie filling
- 2 large eggs
- 1 teaspoon vanilla extract
Place the flour, baking powder, baking soda, and salt medium bowl and whisk to combine.
Heat about a tablespoon of oil in a large cast iron skillet or griddle on medium-high heat until shimmering. Add 1/4 cup portions of batter to the pan, pressing it out with the bottom of the measuring cup to help it spread out a bit. Reduce the heat to medium and cook until the bottoms are golden brown and a bit crispy, 1 to 2 minutes. Flip the pancakes and continue cooking until set, 2 to 2 1/2 minutes more.
Serve the pumpkin pie pancakes with a heavy drizzle of cinnamon buttermilk syrup, and a slab of butter.
Did you try our Best Pumpkin Pancakes recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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