To start, grab a large bowl and add the buttermilk. If you’re using the vinegar plus milk option, allow it to sit for about ten minutes so the milk can transform into buttermilk.
Next, mix in the pumpkin puree, eggs, melted butter, and vanilla extract. Take a whisk and stir everything together until nicely combined. You want a smooth and creamy mixture that will be the base of your pancakes.
In a separate medium bowl, combine the dry ingredients. This includes the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Stir these together well so that the leavening agents are evenly distributed.
Pour the dry mixture over the wet ingredients. Now, gently mix them together until just combined. Be careful not to overmix; a few lumps are perfectly fine. This will ensure your pancakes remain light and fluffy.
Let the batter rest for about five minutes. This resting period allows the baking powder to activate, resulting in fluffier pancakes.
While the batter rests, heat a non-stick griddle to three hundred twenty-five degrees or set a large frying pan over medium heat. If your frying pan isn’t non-stick, melt a little butter on the cooking surface to prevent sticking.
Once hot, use a one-third cup measuring cup (or a trigger-handled ice cream scoop, which I love) to pour the batter onto the griddle or frying pan. Make sure to leave some space between each pancake.
The pancakes are ready to flip when you see they look a little dry around the edges and start to form small bubbles, typically after one to two minutes. Flip them carefully!
Cook on the other side until they are golden brown and fully cooked through, which should take another one to two minutes.
When they’re done, serve your Fluffy Pumpkin Pancakes topped with butter and a drizzle of maple syrup. Enjoy the warmth and flavor of your creation!
