- 1 1/2 cups flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 1 egg, lightly beaten
- 1/3 cup pumpkin puree
- 1 to 2 cups buttermilk, divided
- 3 tablespoons melted butter, plus more for cooking
Preheat a cast iron skillet or griddle to medium heat while you prepare the batter.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice and salt. In a separate bowl, combine egg, pumpkin puree, 1 cup buttermilk and melted butter. Pour wet ingredients into dry, and blend with a wooden spoon or broad spatula just until no streaks of flour remain. Thin to your preference with some or all of the remaining 1 cup buttermilk.
Add a dab of butter to the skillet or griddle and ladle about 1/4 cup of batter per pancake. When the surface of the batter is full of bubbles, and the underside is nicely browned, flip pancake and brown the other side. Serve hot.
You can make your own pumpkin pie spice for this recipe by combining 3/4 teaspoon cinnamon, 1/4 teaspoon each nutmeg and ginger and 1/8 teaspoon cloves.