Pumpkin Spice Pancakes

Pumpkin spice pancakes with a drizzle of warm apple cider syrup are a cozy fall breakfast!

Course Breakfast

Cuisine American

Keyword buttermilk pumpkin pancakes, easy pumpkin pancakes, pumpkin pancakes, pumpkin spice pancakes

Prep Time 10

Cook Time 18

Resting Time 10

Total Time 26

Servings large pancakes total

Calories 161kcal

Author Blair Lonergan

2 ½ cups self-rising flour (see my notes below for substitutions)
2 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
1 ½ cups buttermilk, well shaken
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup packed brown sugar
¼ cup butter, melted and slightly cooled (I use salted butter, but use unsalted butter if you prefer slightly less sodium in your pancakes)
½ teaspoon vanilla extract
2 large eggs
Vegetable oil or canola oil, for greasing the griddle or skillet

In a small Dutch oven or saucepan, bring cider to a boil over medium-high heat. Boil, uncovered, until the cider reduces to about 1 cup (this will take approximately 40-50 minutes). Stir occasionally as the liquid boils. The syrup will still be fairly thin, but it will thicken a little bit as it cools. If you prefer a thicker syrup, continue boiling until the liquid is reduced to about ½ cup. Serve warm, or cool to room temperature. Store in an airtight jar in the refrigerator for up to 2 weeks.

In a large bowl, whisk together the self-rising flour, pumpkin pie spice, and salt.
In a medium bowl, whisk together the buttermilk, pumpkin, brown sugar, melted butter, vanilla extract, and eggs.
Make a well in the center of the flour mixture. Add the wet ingredients to the dry ingredients; stir just until combined. Let the batter rest for about 10 minutes, which will give it time to thicken and allow the flour to hydrate.
Place a skillet or griddle over medium heat. When the skillet is hot, coat or brush with oil. Working in batches, measure ⅓ cup of batter for each pancake. Spread batter, if necessary, so that each pancake is at least 4 inches in diameter. You want them thick, but if they're too thick, they may be dense or undercooked in the center.
Cook until bubbles form on top, about 2 ½ - 3 minutes per side. If the pancakes start to get too dark before the inside is cooked through, reduce the heat to medium-low or low. The pancakes need at least 2-3 minutes per side to fully cook through.
Transfer the pancakes to a baking sheet and place in a 200ºF oven to keep warm, if desired. Repeat cooking the remaining batter, adding more oil to the pan as needed. Serve with apple cider syrup or maple syrup.

Buttermilk Substitutes: In a pinch, you can make your own buttermilk at home to use in this recipe. To do so, pour either 1 ½ tablespoons of freshly squeezed lemon juice or 1 ½ tablespoons of white vinegar into a large measuring cup. Add enough milk to equal 1 ½ cups of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed!
How to Make Self-Rising Flour: If you don't have a bag of self-rising flour in your pantry, that's no problem. You can make 1 cup of self-rising flour by placing 1 cup of all-purpose flour in a bowl. Whisk in 1 teaspoon of baking powder and ¼ teaspoon of salt. This recipe calls for 2 ½ cups of self-rising flour, so you would need to combine 2 ½ cups of all-purpose flour with 2 ½ teaspoons of baking powder and ½ teaspoon plus ⅛ teaspoon of salt.
Instead of pumpkin pie spice, use 1 ¼ teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon allspice.
The apple cider syrup will thicken slightly as it cools, but it will still have a fairly thin consistency. If you prefer a thicker syrup, continue boiling until the liquid reduces to ½ cup.