Description
Enjoy restaurant-style Perkins Pumpkin Pancakes made right at home with a perfect blend of warm spices, creamy pumpkin puree, and fluffy buttermilk batter. These soft and flavorful pancakes are ideal for a cozy fall breakfast or brunch and easy to prepare with straightforward ingredients and simple steps.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon powder
- ¼ tsp nutmeg
Wet Ingredients
- 1 cup buttermilk
- ½ cup pumpkin puree (canned or homemade)
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Whisk dry ingredients: In a bowl, mix together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon powder, and nutmeg until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and well integrated.
- Make the batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the pancakes soft and fluffy.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about ¼ cup of batter for each pancake onto the hot surface.
- Flip and finish: Cook until bubbles form on the surface and the edges look set, then flip carefully and cook the other side for 1 to 2 minutes until golden brown and cooked through.
- Serve warm: Serve the pumpkin pancakes warm with your favorite toppings such as butter, maple syrup, whipped cream, or chopped pecans for an extra touch of flavor and texture.
Notes
- Do not overmix the batter to ensure pancakes remain soft and fluffy.
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Optional: Add a pinch of ground ginger or cloves to deepen the fall spice flavor.
- To store leftovers, refrigerate pancakes for up to 3 days or freeze in a zip bag with parchment paper between each pancake for up to 2 months.
- Reheat frozen or refrigerated pancakes in a toaster or microwave before serving.
