![Pumpkin Pancakes](https://cdn.statically.io/img/assets.bonappetit.com/photos/61576b689d9e0453bf0d0c1e/1:1/w_2560%2Cc_limit/Pumpkin-Pancakes.jpg)
Canned pumpkin and a healthy dose of cinnamon and fresh ginger give classic buttermilk pancakes a fall-forward makeover, with salted maple butter and toasty pecans thrown in for good measure. These pancakes get their substantial lift from the acid in the buttermilk interacting with the leavening agents; lightly beating the egg whites gives them the similar fluffiness you’d get from whipping whites, minus the elbow grease. Because the pumpkin purée adds extra moisture to the batter, it’s important to cook the pancakes low and slow so they have time to cook all the way through before the outsides get too brown.
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What you’ll need
Large Nonstick Skillet
$50 At Amazon
Flexible Metal Spatula
$9.99 At Amazon
Whisk
$10 At Amazon
Pastry Brush
$6 At Amazon
Measuring Cups
$28 At Bon Appétit Market
Recipe information
Yield
6–8 servings
Ingredients
Batter
2
1½
1
¼
3
1
1
2½
2½
2
¾
1½
Maple Butter and Assembly
½
4
½
1
Preparation
Batter
Step 1
Separate yolks from eggs over a small bowl to catch egg whites. Place yolks in a large bowl. Add buttermilk, pumpkin purée, sugar, butter, ginger, and vanilla to egg yolks and mix with a rubber spatula to combine. Whisk flour, cinnamon, baking powder, baking soda, and salt in a medium bowl to combine, then gently add to buttermilk mixture and mix until dry ingredients are mostly hydrated. Briefly beat egg whites lightly with a fork, then add to batter and mix until completely incorporated. Let batter sit 10 minutes.
Maple Butter and Assembly
Step 2
While the batter is resting, heat softened butter in a microwave-safe bowl in microwave 10 seconds. The butter should be extremely soft but still pale yellow in color and not melted. Add 4 Tbsp. maple syrup 1 Tbsp. at a time, whisking vigorously after each addition to fully emulsify before adding more, about 2 minutes total. Whisk in salt; set aside.
Step 3
Heat a large nonstick or cast-iron skillet over medium-low and toast pecans, tossing occasionally, until fragrant, about 5 minutes. Transfer to a plate and let cool; coarsely chop.
Step 4
Lightly brush same skillet with oil and increase heat to medium. Stir batter, and, using a ⅓-cup measuring cup, scoop a heaping cupful of batter into skillet. Repeat a few more times to fill pan but leave enough room around pancakes to keep them from touching. Cook pancakes until bottoms are golden brown, edges begin to dry out, and bubbles form on surface, about 4 minutes. Flip and cook on other side until golden brown and pancakes are cooked through, about 3 minutes. Transfer to a platter and repeat process with remaining batter, brushing skillet with more oil between batches if needed, until all pancakes have been cooked.
Step 5
Divide pancakes among plates and top each with a heaping tablespoonful of reserved salted maple butter. Drizzle more maple syrup over if desired and scatter pecans on top.
Leave a Review
Reviews (44)
Back to TopNot fluffy, batter so thick, not pumplin flavored. Do not bother with this one. Needs to go back to the test kitchen.
Melanie
San Antonio
11/19/2023
Maybe it’s just me but I thought these we were just OK and I followed the recipe exactly as written. My kids liked it which is what matters most. Definitely fluffy due to the amount of baking powder and soda plus buttermilk but didn’t really get the pumpkin flavor. I’d also double the spices if I make this again.
Anonymous
San Jose, CA
10/22/2022
No reason to go out to eat for breakfast, they won’t have pancakes as good as this
Cody Nelson
Abilene, Texas
10/13/2022
LOVE these pancakes! They are my go-to brunch pancake if I want to impress someone. They puff up and are light and fluffy, and the maple butter sauce is the five-star finisher.
DebraB
Orange County, CA
1/22/2022
Bon Appetit never disappoints. I made these pancakes exactly as directed and they were delicious and fluffy as described. The cinnamon and fresh ginger were noticeable but not overwhelming. The salted maple butter was heavenly. I’ve made sweet potato pancakes that required whipping egg whites in a mixer and folding into the batter, but beating whites by hand was adequate and more convenient than pulling out the mixer. I did beat them until they were frothy and folded into batter rather than straightforward mixing.
Carol
Brooklyn, NY
1/19/2022
Recipe halved very well. Fluffy Best pancakes ever Flour by weight and rested 10 minutes. Skipped the topping due to nut allergies but so yummy with plain yogurt and fruit.
Maureen
Vancouver Canada
1/16/2022
After reading the reviews, I modified a bit. I used 2 cups of buttermilk, replaced the grated ginger with my usual spices I would put in pumpkins pie, and cooked in an electric skillet at 320 with the cover on. With those modifications, the pancakes are a 5!!
Anonymous
Maryland
1/16/2022