Pumpkin Pancakes


Last Sunday started with golden, fluffy, delicious pumpkin pancakes… Now, this felt like celebrating fall with all its bright colors and rich flavors!

I had about a cup of pumpkin puree left over from another recipe sitting in the fridge. I thought of baking a loaf of pumpkin bread or making pumpkin biscuits and started Googling a recipe for the latter. As I entered “pumpkin” into the search bar, a prompt popped up that said “pancakes”. Aaaaah, bliss and joy!!! I didn’t even need to look up a recipe, I just used the one I have here for apple pancakes and made some minor changes. If you find the batter to be too thick, just add a little more buttermilk.

Makes 4 servings

Ingredients:

  • 1 1/2 cups all-purspose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 1 cup pumpkin puree
  • 3 tablespoons unsalted butter, melted, plus 2 tablespoon extra for brushing the pan

Directions:

In a medium bowl, combine the flour, baking powder, baking soda, brown sugar, salt, and the three spices.

In a large bowl, whisk together the eggs, buttermilk, and pumpkin puree. Slowly work the dry ingredients into the wet ones, and stir in 3 tablespoons melted butter.

Preheat a griddle/skillet over a medium-high heat. Using a pastry brush, brush some butter onto the griddle. I used a 2-oz. ladle, which was only 2/3rd’s full,  to make 5-inch pancakes. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Drizzle with maple syrup and enjoy!

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