Light, fluffy and full of the warm, cozy flavours of fall, these pumpkin buttermilk pancakes are sure to become a breakfast favourite! Top with candied pecans, drizzle with maple syrup, enjoy with your favourite cup of coffee or tea.
Fall has arrived at last. I know it’s technically been fall for more than a month now but we’ve been enjoying above seasonal temperatures the last few weeks it feels more like summer. It’s been so warm that Red felt weird about drinking pumpkin spice latte lol.
But I think our little (wonderful) Indian summer is over. So let’s bask in everything fall, shall we? Starting with these super fluffy pumpkin buttermilk pancakes.
It’s your favourite weekend breakfast and brunch treat packed with your favourite fall flavours. Add candied pecans and maple syrup to the mix and you have pancakes you’d want to eat all year round!
But first, candied pecans
Let’s talk about those candied pecans first though. You may wonder if you really need to make them. Yes. Yes, you do. They bring crunch and excitement to the pancakes! They are delicious and takes no time all.
Plus, they are amazing on their own – snack on them, put them in your salad, add them to cakes or cupcakes.
Secret to fluffy pancakes
Now on to the pancakes. As the official Pancake Maker at home, I’ve found that there are two secrets to soft, fluffy pancakes:
- Combine your wet and dry ingredients at the last minute, just when you’re ready to fry them. I know some recipes ask you to chill the batter but I’ve found that resulted to flatter pancakes for me.
- Do not over mix the batter. You don’t want a smooth batter but a lumpy one. Again, I know other recipes suggest mixing the batter in a blender but I prefer to do it by hand so I have more control.
Experiment! I would love to see how yours go.
Pumpkin buttermilk pancakes
These pumpkin buttermilk pancakes are the bomb if I say so myself. They are light and fluffy and just tastes very fall-y, you know?
And they freeze well too. Just let them cool completely then transfer to a Ziploc bag, separated by parchment paper so they don’t stick together. A quick minute in the microwave and they’re good as new! You don’t even need to thaw them. And I swear they taste better and better everyday.
Have a wonderful morning!
So this weekend, make a batch of pumpkin buttermilk pancakes, top them with as much candied pecans as you like and drizzle with golden maple syrup. It’s a great way to start the day. These would be lovely to serve on Thanksgiving morning too!
Did you make pumpkin buttermilk pancakes or the candied pecans? I’d love to hear from you in the comments section below.
Love breakfast? Here are other delicious recipes to start the day with!
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