Ingredients
Scale
- 1 1/2 cups flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup brewed coffee
- 1/2 cup pumpkin purée
- 1 egg
- 2 tbsp butter
- 1/2 cup maple syrup
- 1/4 cup brewed coffee
- 1/4 tsp pumpkin pie spice
Instructions
- In a bowl, mix flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Add buttermilk, brewed coffee, pumpkin purée, egg, and melted butter. Stir until combined.
- Heat a griddle over medium heat and pour batter to form pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden.
- For the syrup, combine maple syrup, brewed coffee, and pumpkin pie spice in a saucepan.
- Simmer for 2–3 minutes, then drizzle over pancakes.
Notes
- Use chilled buttermilk for fluffier pancakes.
- Adjust sweetness by adding more or less maple syrup.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes with syrup
- Calories: 320
- Sugar: 18g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg