Pumpkin Pancakes

Pancakes are a beloved breakfast staple for many whether it be your basic pancake, flavored, or filled with chocolate chips or fruit. There are so many ways to go with pancakes and I have started exploring them! This is a favorite of ours not only for the holiday season but year round. We like to top ours with maple syrup, homemade whipped topping, and walnuts or pecans. They have a perfect balance of pumpkin and warm spices. For my husband and I, we make half the recipe which yields us 8 pancakes. If you are cooking for more, place cooked pancakes on a cookie sheet and keep warm in a 200 degree oven until all the pancakes are ready. Enjoy!

2 C. all-purpose flour (I use Einkorn flour)
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 C. packed light brown sugar or sweetener of choice
1 C. pumpkin puree
1 1/2 C. buttermilk
3 Tbsp. butter, melted, plus cold butter for griddle
2 large eggs
1 tsp. vanilla extract

Preheat a non-stick electric griddle to 375 degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.

In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. Pour pumpkin mixture into well in dry mixture and whisk just until combined. Let batter rest at least 3 minutes.

Butter griddle then pour batter about 1/4 to cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden. Repeat process until all the batter has been used. Serve warm with butter and maple syrup.

Yields: 12-16 pancakes

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