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Pioneer Woman Pumpkin Pancakes 

Pioneer Woman Pumpkin Scones
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Pumpkin pancakes are a beloved staple of American fall cuisine, and this version by the Pioneer Woman takes it to another level. With a blend of pumpkin puree, warm spices, and buttermilk, these pancakes are moist, flavorful, and have just the right touch of sweetness. They’re best served with butter, maple syrup, or even a dollop of whipped cream for that indulgent finish.

Ingredients

Dry Ingredients:

  • All-purpose flour – 1 ½ cups

  • Baking powder – 2 tsp

  • Baking soda – ½ tsp

  • Ground cinnamon – 1 tsp

  • Ground nutmeg – ¼ tsp

  • Ground ginger – ¼ tsp

  • Salt – ½ tsp

Wet Ingredients:

 

  • Pumpkin puree – ¾ cup (not pumpkin pie filling)

  • Buttermilk – 1 cup

  • Brown sugar – 2 tbsp

  • Large eggs – 2

  • Melted butter – 2 tbsp

  • Vanilla extract – 1 tsp

Instructions

Step 1: Combine dry ingredients

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 2: Mix wet ingredients

In a separate bowl, whisk pumpkin puree, buttermilk, brown sugar, eggs, melted butter, and vanilla extract until smooth and well blended.

Step 3: Combine wet and dry mixtures

Pour the wet ingredients into the dry ingredients. Gently stir until just combined — a few small lumps are okay. Avoid overmixing to keep the pancakes light and fluffy.

Step 4: Cook the pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown.

Step 5: Serve and enjoy  

Serve warm with butter, maple syrup, or a dusting of powdered sugar. For a festive touch, top with whipped cream or toasted pecans.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-pancakes/