Baking With Dorie: Pumpkin-Pie Pancakes Recipe

Name: Baking With Dorie: Pumpkin-Pie Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup granulated sugar; 3 tablespoons (packed) light brown sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon ginger; 1/8 teaspoon freshly grated nutmeg; Pinch of cloves; Pinch of salt; 1 1/3 cups buttermilk; 2 large eggs; 4 tablespoons unsalted butter, melted; 2 tablespoons dark rum; 1 teaspoon pure vanilla extract; 1/4 cup unsweetened pumpkin puree; Maple syrup or ice cream for topping

Servings: persons

1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons (packed) light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon freshly grated nutmeg
Pinch of cloves
Pinch of salt
1 1/3 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons dark rum
1 teaspoon pure vanilla extract
1/4 cup unsweetened pumpkin puree
Maple syrup or ice cream for topping

1
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, spices and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, rum and vanilla to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined. (Don't worry if the batter is a bit lumpy.) With a rubber spatula, gently but thoroughly fold in the pumpkin puree.
2
If necessary, lightly butter, oil or spray your griddle or skillet. Preheat over medium heat or, if you're using an electric griddle, set it to 350u00b0F. If you want to hold the pancakes until serving time (or for up to 20 minutes), preheat your oven to 200u00b0F.
3
Spoon 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown. (These are soft and puffy, so turn carefully.) Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 cup granulated sugar, 3 tablespoons (packed) light brown sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Baking With Dorie: Pumpkin-Pie Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!