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Martha Stewart-Inspired Pumpkin Pancakes

Close-up of Martha Stewart-Inspired Pumpkin Pancakes showing its texture
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These light, tender pumpkin pancakes are fragrant with warm cinnamon and ginger, with a moist crumb from pure pumpkin and just enough sweetness to need only a drizzle of maple syrup. Inspired by Martha Stewart’s classic American home-cooking style, this is an original adaptation built for cozy fall mornings.

Ingredients

Scale
  • 1 1/4 cups (156g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (240ml) buttermilk, well shaken
  • 3/4 cup (183g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 3 tablespoons (43g) unsalted butter, melted and slightly cooled, plus more for the skillet
  • 1 teaspoon pure vanilla extract
  • Maple syrup, for serving

Instructions

  1. Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves together in a large bowl until evenly combined, about 30 seconds. Make a well in the center and set aside.
  2. In a medium bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, and vanilla until completely smooth, with no streaks of egg or pumpkin remaining.
  3. Pour the wet ingredients into the well in the dry ingredients and fold gently with a rubber spatula just until the flour disappears; the batter will be thick and a few small lumps are fine. Do not overmix, which develops gluten and makes the pancakes tough and flat.
  4. Let the batter rest for 5 to 10 minutes while the skillet heats; it will thicken slightly and the leaveners will begin to work.
  5. Heat a large nonstick skillet or griddle over medium heat and brush lightly with butter. Test the heat by dropping in a teaspoon of batter: it should sizzle softly and set at the edges within 30 seconds without browning instantly.
  6. Scoop a scant 1/4 cup (60ml) of batter per pancake onto the skillet, spreading slightly with the back of the scoop because the batter is thick. Cook 2 to 3 minutes, until bubbles form across the surface and the edges look dry and matte.
  7. Flip the pancakes with a thin spatula and cook 1 to 2 minutes more, until golden brown on the second side and the center springs back when pressed. Adjust the heat down if the undersides darken before the centers set.
  8. Transfer the finished pancakes to a plate and keep warm in a 200°F (95°C) oven while you cook the remaining batter, brushing the skillet with a little more butter between batches.
  9. Serve warm with maple syrup and extra butter, if desired.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze between sheets of parchment in a zip-top bag for up to 2 months. Reheat in a toaster or in a 350°F (175°C) oven for 5 to 7 minutes until hot, or microwave in 20-second bursts. The dry ingredients can be whisked together and stored airtight up to 1 month; the batter is best used the day it is made.

Nutrition

Keywords: pumpkin pancakes, Martha Stewart pumpkin pancakes, easy pumpkin pancakes, fluffy pumpkin pancakes, fall breakfast, pumpkin spice pancakes, homemade pancakes, buttermilk pancakes, pumpkin breakfast recipe, Thanksgiving breakfast

Find it online: https://marthadishes.com/martha-stewart-pumpkin-pancakes-recipe/