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In a large bowl, combine flour, salt, brown sugar, granulated sugar, baking powder, baking soda, and pumpkin spice, if using any. Whisk to fully combine.
In another medium bowl, whisk together eggs, pumpkin puree, buttermilk, melted butter, and vanilla extract.
Add the egg mixture to the dry ingredients and gently fold with a rubber spatula until just combined. You will have a thick batter. Do not over mix.
Heat a lightly oiled cast iron or frying pan over medium-high heat. Scoop about ¼ cup each of the batter onto the cast iron. Do not overcrowd the frying pan. You will probably need to help spread the batter if the batter is too thick.
Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry on the side for about 2 minutes or until bubbles start to appear on the surface and edges of the pancake.
Flip and cook the other side for another minute or two until golden brown. Repeat until the pancake mixture is all used up.
To keep the cooked pumpkin pancakes warm, place them on a baking sheet, and place in a 250 degrees F oven while cooking the rest of the pancakes or finishing breakfast.
Remove and serve immediately with syrup and/or butter.