Here’s a delicious Pumpkin Blueberry Pancakes recipe that’s perfect for fall mornings or anytime you want a cozy, fruity breakfast!

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Pumpkin Blueberry Pancakes

Ingredients:

• Dry Ingredients:
  • 1 1/4 cups all-purpose flour
  • 2 tbsp brown sugar
  • 1 tbsp granulated sugar (optional, for extra sweetness)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
• Wet Ingredients:
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 mins)
  • 1 large egg
  • 2 tbsp melted butter or oil
  • 1 tsp vanilla extract
• Fruits:
  • 3/4 cup fresh or frozen blueberries (do not thaw if frozen)
• Optional toppings:
  • Maple syrup
  • Whipped cream
  • Extra blueberries or pumpkin seeds

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Instructions:

1. Preheat your griddle or skillet over medium heat. Lightly grease with butter or oil.
2. Mix the dry ingredients in a large bowl: flour, sugars, baking powder, baking soda, spices, and salt.
3. In another bowl, whisk together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
4. Combine wet and dry ingredients. Stir gently until just combined. Do not overmix — the batter should be lumpy.
5. Gently fold in the blueberries.
6. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (2–3 minutes), then flip and cook another 2–3 minutes until golden brown and cooked through.
7. Serve warm with maple syrup and your favorite toppings!

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Tips:

• If batter is too thick, add a splash of milk.
• For crispier edges, cook in a bit of butter.
• You can substitute whole wheat flour for a healthier twist.

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