Description
Enjoy delicious restaurant-style Perkins Pumpkin Pancakes made right at home. These fluffy, spiced pancakes feature real pumpkin puree and warm autumn spices like cinnamon and nutmeg, perfect for a cozy breakfast or brunch. The recipe combines simple pantry staples with fresh ingredients to yield light, moist pancakes topped with your favorite butter and syrup.
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, combine all dry ingredients—flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg—mixing thoroughly to blend the spices and leavening agents evenly.
- Combine wet ingredients: In a separate bowl, whisk together buttermilk, pumpkin puree, large egg, melted butter, and vanilla extract until smooth and uniform.
- Make the batter: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing to keep the pancakes light and fluffy – some lumps are okay.
- Cook the pancakes: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour approximately ¼ cup of batter onto the skillet for each pancake, spacing them comfortably.
- Flip and finish: Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for an additional 1-2 minutes or until golden and cooked through.
- Serve warm: Plate the pancakes and top with butter, maple syrup, whipped cream, or chopped pecans as desired for a perfect breakfast treat.
Notes
- Do not overmix the batter to maintain soft and fluffy pancakes.
- Use real pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Optional: Add a pinch of ground ginger or cloves for enhanced fall spice notes.
- Store leftover pancakes refrigerated for up to 3 days or freeze in a zip-lock bag with parchment paper between pancakes for up to 2 months.
- Reheat pancakes in a toaster or microwave before serving to restore warmth and softness.
